Carob Germ

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Key points

• Nutrient composition – It is a nutrient-dense ingredient rich in protein.
• Processing method – The carob pods are harvested, seeds extracted and milled. The germ is separated from the seed coat and fiber to produce the powder.
• Applications – It can be used in protein bars, smoothies, baked goods and other foods/dishes, adding protein and thickness without a strong flavor.
• Emerging popularity – Demand for the powder is growing as more consumers seek plant-based, whole food protein sources without common allergens for use in functional foods and supplements.

Packing

• 25 kg bags.
• In bulk.
• 1 mt big bag.

Properties

Carob germ protein powder, also referred to as carob protein flour, is produced from the inner kernel portion of the carob fruit pod. For many years, the carob seed has predominantly been utilized to extract locust bean gum, a thickening agent widely employed in various food products like ice cream, cream cheese, jellies and dressings.

The carob germ protein powder is focused on the nutritious germ component separated from the carob seeds, and can contain anywhere from 30% to 55% protein content. It has a light yellow color and earthy nutty flavor. As an ingredient, it is free from common allergens and antibiotics, and supplies both soluble and insoluble fiber. It has emerged as a popular non-dairy, plant-based protein alternative for vegans, vegetarians, and those pursuing plant-centric diets since it contains no animal products or lactose. Additionally, its protein content provides nutrition without concerns for people managing celiac disease.

For related options, carob syrup offers a liquid sweetener with health benefits, while carob powder provides versatility for various recipes. Kibbled carob and carob seeds are used for their unique nutritional profiles, and Locust bean gum adds texture and stability to food products.