Kamed' of carob 3913900090
We bring to your attention an effective thickener for meat, dairy, fat-and-oil, confectionery and other food industries - locust bean gum food additive E410
1. Origin (place of growth, external description).
Carob is grown in southern Morocco, Chile.
Carob flour - E 410 is obtained using the fruits of the tree Ceratonia siliqua L.
2. Structure (formula, chemical and physical properties).
The polysaccharide structure of carob is formed from long linear chains of D-manose molecules with a D-galactose side chain. The distribution of galactose side chains is not ordered. The ratio of manose and galactose in the carob molecule is 4: 1.
Ceragum is soluble in hot water and this solution reaches its highest viscosity at temperatures over 80˚С. At a concentration of 2-3%, a thick pasty mass is formed, but not a gel.
Carob is obtained by simply grinding the endosperm of the seeds, without subjecting absolutely any modification. Unlike guar, the harder shell of carob seeds is softened with sulfuric acid.
It gives the food systems a creamy structure. However, like guar, locust bean gum is sensitive to acidity. In "cold" processes, problems usually do not arise, however, at high temperatures, the effect of being in the system is reduced. Just like guar, when used in combination with other gums, in particular xanthan and carrageenan, locust bean gum exhibits a synergistic effect.
In the food industry, locust bean flour wood is mainly used as a thickener in the production of cheeses, ice cream, yoghurts, fillers, mayonnaise, ketchup, fruit drinks, confectionery and meat products.
All our products are packed in 25kg multilayer paper bags with polypropylene liner.
The recommended application rate of E410 additive in food is 0.1–1% of the total weight of the finished product.
|Type||E410 is Kamed' of carob of Ceratonia siliqua|