The fruits of the Carob importer can be eaten either green or after having been processed. The Inside the seed pod there are up to 15 seeds surrounded by a saccharine pulp. The seeds are seperated from the pulp and used to make locust bean gum sometomes known as Ceratonia or Carob bean gum.Carob is a nondairy alternative to chocolate, offering an option to those with lactose intolerance or milk allergies. It is lower in fat, calories and caffeine than chocolate, so it can be a beneficial substitute if you are trying to lose weight. It is bitter as a stand-alone ingredient, however. When researchers from Purdue University substituted milk chocolate with melted carob chips on unsalted pretzels, they found that taste testers preferred the sweeter dark and milk chocolate over carob but concluded that adding a sweetener to it may make it more palatable.
This product is used in the manufacture of food stuffs, especially confectionary. It be used as a stabiliser, emulsifer, thickener or to to prevent sugar crystallisation. The other major food source derivrd from Carob is from the ground up pod itself, which forms a high protein powder that is an effective substitute for Cocoa powder. Carob flour is a safe option for diabetics. Each pod from the carob importer contains seeds that growers use to make a gum-like substance called tragasol, which is often used as a stabilizer and thickener in foods such as baked goods, ice cream, salad dressings, sauces, cheese, deli and canned meats, jellies and mustard. Once the gum has been extracted, growers use the seed residue to make carob flour, 60 percent of which consists of protein, according to Purdue University. Carob pods are usually processed in their country of origin. They are both dry and wet cleaned and kibbled (coarsely ground) to separate the seeds from the pulp. The seeds are then processed to produce locust bean gum (ceratonia or carob import gum). T his is a natural product used as a gelling agent, stabilizer or emulsifier in ice-cream, dessert fruit filling and salads.
import of Carob is made from the roasted and ground pods of the evergreen carob tree, native to the Middle East. The pods look similar to broad beans until they ripen from green to brown. They contain a very sweet pulp and hard, brown seeds. In the Middle East, the sweet pods are chewed raw and are also used as animal feed. The carob tree flowers in September and October. The flowers on female carob trees must be pollinated by pollen from the male trees. Developing carob pods have the appearance of green broad beans but they turn a dark glossy brown with maturity. They are between 4"and 10"long and weigh 0.75 to 1.5 oz\. The pods contain four series of oval holes, each bearing a seed like a watermelon seed. Each pod can contain up to 15 seeds. Carob seeds and pods are edible. The ground seeds are used as a substitute for cocoa and as a food (also known as algarroba, St. John's bread, and locust bean gum). The pods are commonly used as cattle feed. Carob powder is also used as a food stabilizer and as a darkening agent.
Carob is often seen as a 'healthier' alternative to chocolate because carob importer taste like chocolate but are free from caffeine and other stimulants and ground carob seeds contain only half the fat of cocoa. However, carob seeds still contain a lot of sugars and therefore calories, so, unfortunately, carob is not the chocolate lovers' fat-free option. Carob is often used in vegan recipes to replace chocolate, but good-quality cocoa powder and most 70% cocoa solids dark chocolates are suitable for vegans too.
Carob powder importer is free of the allergetic and addictive effects of caffeine and theobromine present in Cocoa. It also contains less fat and more sugar than Cocoa. Cocoa has around 23% fat and 5% sugar while Carob contains apporoximately 7% fat and 42-48% sugar. Carob powder is often used as a substitute for cocoa at rates of up to 50%. arob may help prevent some types of cancer, according to German researchers who published a study in the journal "Food and Chemical Toxicology" in 2003. After examining carob fiber, they found 24 polyphenol compounds, 26 percent of which were flavonoids, plant-based compounds with powerful antioxidant properties. It also contained a significant amount of the antioxidant compounds myricetin and quercetin. The researchers believe that carob fiber's high content of these phenolic antioxidant substances may give it cancer-preventing properties.