Carob powder is a natural ingredient for the food industry, and is produced from the de-seeded fruits of the carob tree using a unique roasting and milling process.
• With honey like characteristics carob powder is an excellent commercial replacer of cocoa powder • Excellent stability (shelf life) of food products containing carob powder • Pure natural product containing no chemical substances • Recommended for use in health foods due to its low fat, and high tannins & dietary fiber content Carob powder vs Cocoa powder (typical contents) Fat < 1% 20.6 – 23.4 % Carbohydrates 10 - 40%* 40.6 - 42.8% Fibre 9 - 25%* 23.4 - 24.9% Ash < 4% 7.9 - 9.9% Theo bromine - 2.5 – 3.0 % Caffeine - 0.1 % Tannins 2.0 – 3.0 % - Moisture < 5% 4.5 - 5.7% Anti-oxidative properties very good poor * depending on roasting choice General applications: Replacement of 15-20% of cocoa powder is feasible without a noticeable change of characteristics of the cocoa powder containing food products such as chocolate paste, chocolate coatings, baked goods, cookies, coffee blends, yogurt, ice creams. Replacement rates as high as 40% may be possible in some cases. In certain health foods, e.g. chocolate tablets and bars, carob powder and cocoa butter substitutes can replace cocoa powder completely. In bakery mixes containing oils and fats, replacement of cocoa powder by carob powder has a positive effect on the prevention of rancidity due to the anti-oxidative properties of the tannins present in carob powder. |
