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Carob Gum (Locust bean gum, Carob gum, E410)
Carob gum is a polymer registered as a food additive, which is part of the group of stabilizers, emulsifiers and thickeners (calorizator). In the international classification of food additives, carob gum has an index of E410.
General Characteristics of Carob Gum
E410 is a polymer substance containing non-ionic molecules represented by residues of complex and simple monosaccharides. Carob gum is a yellow-white fine powder, tasteless and odorless, the substance is well soluble only in hot water, in a salty and acidic environment remains unchanged.
E410 is obtained from the endosperm of carob beans, common in the Mediterranean countries. The main property of E410 is to slow down the formation of crystalline ice during the cooling of products and create a homogeneous gel. The substance does not affect the taste and smell of the products in any way, it transmits them in full.
Benefits and harms of E410
Food supplement E410 is included in the list of relatively safe substances, it can not be broken down in the gastrointestinal tract of the body, because a person does not have the necessary enzymes for the process of splitting. Carob gum leaves the human body quite quickly in an unprocessed form. The permissible daily intake of E410 carob gum is 20 mg per 1 kg of body weight.
Application of E410
Carob gum is used as a thickener in the production of ice cream, cream cheeses, frozen desserts, sauces. E410 is a part of some baby food products, canned vegetables and fruit, it is added to cottage cheese, cheese, yogurt, mayonnaise, margarine, cream, broth cubes. Enhancing the gelling properties of other emulsifiers (alginates, xanthes) when mixed with them, E410 is found in baking dough, jellies, marmalades, jams.
The use of carob gum
On the territory of our country, it is allowed to use E410 carob Gum as a food additive-thickener, emulsifier and gelling agent in strict compliance with the norms of daily consumption.