Carob gum, also known as carob bean gum or locust bean gum, is a natural polysaccharide that has been used for centuries in various cultures as a food thickener, stabilizer, and sugar substitute.
Derived from the seeds and pods of the carob tree, which grows in the Mediterranean region, this substance has unique properties and components, including vitamins and minerals.
It contains antioxidants and minerals such as potassium and magnesium, supporting overall health.
Production Process
The process of obtaining carob gum begins with the collection and processing of carob tree seeds.
First, the seeds are cleaned of pulp and then subjected to hydrothermal treatment to soften the shell.
After that, the seeds are ground to extract the endosperm, which contains the carob gum.
The obtained mass is dried and ground into a powder, which is used in products as a thickener and texture enhancer.
Nutritional Value
The glycemic index of carob gum is low.
It is rich in dietary fibers and proteins, while containing minimal amounts of fats and sugars, making it a suitable component for low-carb diets.
In terms of calorie content, carob gum is considered a low-calorie product.
Substitution options in recipes
Guar gum. 0.5 parts of gum plus agar-agar (0.2 parts of gum). Guar provides viscosity, agar "sets" the gel upon cooling. Sorbets with this mixture melt a bit slower.
