CAROB
Description
The carob tree, an evergreen that can reach heights of 6 to 10 meters, is a common sight in the Mediterranean Basin. Its fruit takes the form of long pods containing a sweet, starchy pulp with a slightly chocolaty flavor. Carob seeds are processed into a gum used in the food industry as a thickener.
Extraits : Oleoresin
Origine : MOROCCO
certifications : KOSHER
Ceratonia siliqua L.
Oleoresin
MOROCCO
Code P85652011000
CAS TSCA 79070-15-8
CAS EINECS 84961-45-5
Origin
The carob tree, an evergreen that can reach heights of 6 to 10 meters, is a common sight in the Mediterranean Basin. Its fruit takes the form of long pods containing a sweet, starchy pulp with a slightly chocolaty flavor. Carob seeds are processed into a gum used in the food industry as a thickener.
Biolandes cultivates carob trees in a 20-hectare (50-acre) orchard in Morocco. After the seeds are separated for food applications, an extract is produced from the pulp.
Fruity
Pod
KOSHER
Technical
data sheet
Chemical safety
data sheet
Biolandes cultivates carob trees in a 20-hectare (50-acre) orchard in Morocco. After the seeds are separated for food applications, an extract is produced from the pulp.
Technical
data sheet
[code_php_fiche_technique]
Chemical safety
data sheet
[code_php_securite]
Certifications
certificate
[code_php_labelisation]
Allergens
certificate
IFRA
certificate
Purity & origin
certificate
Global product
list
Tarifs
Perfumery
In fine fragrance and personal care products, carob extract delivers a chocolaty note with hints of caramel and sugar in the top notes. It mixes well in oriental accords.
Food flavors
In food products, this carob oleoresin enhances the animalic, cheesy and chocolaty notes of savory preparations. It is especially well-suited for meat flavors.
Unavailable information
JAN
FEV
MAR
AVR
MAI
JUIN
JUI
AOU
SEP
OCT
NOV
DEC
In fine fragrance and personal care products, carob extract delivers a chocolaty note with hints of caramel and sugar in the top notes. It mixes well in oriental accords.
In food products, this carob oleoresin enhances the animalic, cheesy and chocolaty notes of savory preparations. It is especially well-suited for meat flavors.
JAN
FEV
MAR
AVR
MAI
JUIN
JUI
AOU
SEP
OCT
NOV
DEC
Suggestions
Coffea Arabica and coffea canephora
Extract
CAMEROON, COLOMBIA, ETHIOPIA
KOSHER
