Carob Gum Production Process: Peeling Methods
Locust bean gum (E410) is obtained by grinding the inner tissue of the carob kernel, called endosperm. However, it is not easy to reach this tissue; the hard and durable shell surrounding the seed must be removed without damaging the endosperm and germ. The most critical and most discussed stage of gum production is this debarkation process.
Read MoreWhat Is Carob Germ Meal (Seed Protein)?
Carob kernel is not only the source of carob gum. The embryo (germ) part of the kernel, located between the endosperm, is a protein-rich fraction and when ground, a raw material called "carob germ meal" is obtained. This flour occurs as a by-product of carob gum production.
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Non-Food Uses of Carob Gum
Carob gum is a natural galactomannan obtained from the endosperm of carob seeds and is known as a thickener and stabilizer in food with the code E410. However, the usage area of this range is not limited to the kitchen. Thanks to its water-binding, viscosity-forming and film-making properties, the carob gum; It is used in many sectors such as paper, textile printing, cosmetics, pharmaceuticals, adhesives and coatings.
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Carob Gum vs. Xanthan and Guar Gum
Three of the most well-known hydrocolloids used in the food industry for consistency, stability and texture control are carob gum (E410), guar gum (E412) and xanthan gum (E415). The first two are galactomannans obtained from the endosperm of plant seeds; xanthan is a polysaccharide produced by microbial fermentation. Although these three gums are often mentioned side by side in the same product group, their chemical structures, behavior in water and interactions with each other are markedly
Read MoreLocust Bean Gum in Cheese and Dairy Products
Carob gum (E410) is a galactomannan of vegetable origin used as a thickener and stabilizer in the dairy industry. It is often added to formulations in combination with other hydrocolloids to limit water release during storage in cream cheese and spreadable cheeses, to reduce serum separation in fermented products such as yogurt, kefir and buttermilk, and to provide a fuller texture in cream and milk desserts.
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Use of Carob Gum in Ice Cream
Carob gum (E410) is one of the longest-used stabilizers in the ice cream industry. The smooth texture of ice cream depends on how much the ice crystals grow during storage; carob gum helps slow this growth, giving the mixture body and delaying melting. It is most often included in stabilizer blends with other hydrocolloids such as carrageenan, guar gum, or xanthan because it has some limitations when used alone.
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What is Carob Gum (E410)?
Carob bean gum is a natural polysaccharide in galactomannan structure, obtained by grinding the endosperm part of the carob seed. It is known as "locust bean gum" or "carob bean gum" in the international literature and is defined as a food additive with the code E410. It is used in many products from ice cream to dairy products, from sauces to bakery products because it interacts with water to form viscosity, limits ice crystal growth and shows strong synergy with some hydrocolloids.
Read MoreCarob Seed: Structure, Locust Bean Gum (E410), Uses and Sales
The carob seed is a small part of the pod by weight, yet economically its most valuable: its endosperm yields locust bean gum (carob bean gum, E410), one of the food industry's key natural thickeners. In this guide we explain, with sources, the structure of the seed, how the gum is produced, its uses, germ meal, the truth behind the carat legend, the seed market and what to check when buying.
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