Characteristics of the carob

Kibbled carob is a natural product of the fruit of the carob tree (Ceratonia Siliquam L.). Carob is processed and subjected to a process of cleaning, winnowing and separation by size, obtaining products of different granulometries that are then marketed along with carob gum (carob seed).

We are the only carob company that offers such a wide range of granulometries.

Kibbled carob is typically high in carbohydrate content (oligosaccharides and polysaccharides) and is thus considered highly energetic. It also contains pinitol (representing 10% of sugars), which has a hypoglycaemic effect and increases muscular mass (increases muscle performance), among other properties.

It contains a large amount of polyphenols and natural extracts of some antioxidants. Of particular note among these polyphenols are tannins, which are considered to be powerful antioxidants. Anti-inflammatory properties, along with the capacity of tannins to stimulate the immune system, protect it from certain pathogenic microorganisms, thus benefitting intestinal flora. The antioxidants include proanthocyanidins (14-15%), which have demonstrated functional effects and properties.

Carobs are rich in potassium, magnesium, phosphorous (0.2-0.4%), iron (10-60 mg/kg), calcium (0.2-0.4%) and silicon.
In short, the carob’s high alcohol, fibre and polyphenol content make it a prime material containing bioactive compounds, which is of major interest to the food industry.