ABSTRACT
Different galactomannans, consisting of the hydrocolloids fenugreek, guar gum, tara gum, and locust bean gum (LBG), are generally used for thickening purposes.
The tree Ceratonia siliqua, commonly known as Carob tree or St. John’s bread, is found in Mediterranean regions. It is ~10-15 m in height, with roots penetrating the soil to depths of 18-27 m. It has brownish, 10-to 20-cm long pods containing ~10-mm long seeds (each fruit contains 10-15 seeds) that weigh ~0.2 g each. The tree flourishes on rocky, semiarid soil. It yields fruit for 5 years after budding and reaches maturity at the age of 50. The carob fruit is eaten raw. In addition, its sugar contents can be concentrated into a viscous fluid or solid. The fruit can also serve as animal feed. In northern Africa, carob fruit supplements the poor natives’ diet, whereas in Europe it is sometimes roasted as a substitute for coffee. In the 1920s, wheat and carob flour were mixed to prepare unique breads. Each pod contains 10 to 15 seeds that include ~38% galactomannan. Seeds are composed of 30-33% husk, 23-25% germ, and the remainder endosperm. The seeds have a dark coat, which is removed from the endosperm prior to pulverizing the gum.
