Garrofin gum

Garrofino gum (also called locust bean gum, or E410) is a galactomannan-type vegetable gum extracted from carob tree seeds, which grow mainly in the Mediterranean region. The fruit of the algarrobo is used to prepare this gum. Preparation

The pods are broken to extract the seeds. The seeds are extracted from their skin by treatment with acid. The seeds without skin are then split and crushed lightly. This process causes the fragile germ to break without affecting the endosperm which is more robust. These two elements are separated by sieves. The separated endosperm can then be pressed by rollers to finally produce garrofum rubber powder.

The powder of garrofín gum is yellowish white. It consists primarily of high molecular weight hydrocolloid polysaccharides, compounds of galactose and mannose units combined by glycosidic bonds, which can be chemically described as galactomannan. It is dispersed in cold or hot water, forming a sol (colloid) having a pH between 5.4 and 7.0, which can be converted into a gel by adding small amounts of sodium borate. Applications

Garrofín gum is a thickening agent and gelling agent used in food technology.

The seeds or beans, powdered, are sweet with a taste similar to chocolate, and is used to sweeten food and as a substitute for chocolate. It is also used in non-edible products such as pet foods, mining products, papermaking, and to thicken textiles. It is used in cosmetics and to improve the taste of cigarettes. Shoe polish ointments and insecticides also have locust bean gum powder as an additive. It is soluble in hot water.

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