| Customization: | Available |
|---|---|
| CAS No.: | 9000-40-2 |
| EINECS: | 232-541-5 |
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Carob gum is made from the seed endosperm of Ceratonia siliqua, a leguminous plant. After the seed is shelled at high temperature or roasted with dilute sulfuric acid solution, the endosperm is obtained by grinding and sifting, extracted with boiling water, and concentrated, dried and crushed after removing the insoluble matter.
| Product name |
Carob Gum |
| Grade | Food grade |
| CAS | 9000-40-2 |
| Purity | ≥99% |
| Relative molecular weight | 310000 |
| Lead | ≤2mg/kg |
| Loss on drying | ≤14.0% |
| Ash | ≤1.5% |
| Acid insolubles | ≤4.0% |
| Protein | ≤7.0% |
| Total number of colonies | ≤5000cfu/g |
| PH | 5.4~7.0 |
1. Thickener; Stabilizer; Emulsifier; Gelling agent. It can endow food with unique creamy properties, so it is usually used in dairy products and ice cream (to prevent whey precipitation). Used for jam, jelly, and cream cheese to improve spreading performance
2. Used in the processing of meat products, Western style sausages, etc., it can improve water holding performance and enhance the tissue structure and freeze-thaw stability of meat. Used for puffing food, it provides lubrication during extrusion processing and can increase production and extend shelf life. Used for noodle products to control the water absorption effect of dough, improve dough characteristics and quality.
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