Bioethanol and Fermentation Products from Carob
The fleshy part of the carob fruit contains up to half of its dry weight in sugar. This high and easily extractable sugar content makes carob an interesting raw material not only for food, but also for industrial fermentation. In the last three decades, numerous studies have been carried out to obtain different fermentation products from carob, especially bioethanol, citric acid, lactic acid and mannitol.
Read MoreWhat is Carob Vinegar?
Carob vinegar is a fruit vinegar produced by fermenting the sugary liquid obtained from the carob fruit first with alcohol and then with acetic acid. The high sugar content of carob makes it a suitable raw material for fermentation. In Turkey and Mediterranean countries, there are carob vinegars produced both at home and commercially.
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Do Carob Products Have Added Sugar?
The distinct sweetness of carob products often begs the question "Is sugar added to it?" However, carob fruit naturally contains high amounts of sucrose, glucose and fructose; the sweetness of carob powder and molasses comes mainly from these natural sugars.
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Carob Extraction Technologies
What products such as carob must, molasses, syrup and extract have in common is that the soluble components in the fruit are transferred to a solvent, most often water. This stage is called extraction and the method used; It directly affects sugar yield, amount of phenolic compounds, taste, color and production time.
Read MoreWhat Causes Crystallization (Sugaring) in Carob Molasses?
Sugar crystals appearing at the bottom or on the edges of the jar are a common situation encountered by those who use carob molasses. This phenomenon, popularly called "sugaring", is often interpreted as the product being spoiled or sugar being added to the molasses. However, crystallization is a process that can occur in dense sugar solutions depending on physical rules.
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