Carob tree gum
Gum of fruits of a carob tree (E410) - the nutritional supplement relating to group of stabilizers and emulsifiers. Possesses functions of a thickener, weak geleobrazovatel, is means for capsulation.
Receiving substance comes from beans of pods of a carob tree - the Mediterranean acacia which name in Latin sounds as Ceratonia siliqua. For this purpose beans of the plant growing on the coast of the Mediterranean Sea are crushed on a peel (30-35%), an endosperm (40-45%) and sprouts (20-25%). The endosperm in the crushed look is also represented as so-called gum of a carob tree.
The chemical structure of gum of a carob tree is similar to gum of a guar - the stabilizer received from seeds of the pea tree growing in Pakistan and India and represents the polymer consisting of molecules of the remains of more than 2000 simple and difficult monosaccharides. Substance, in fact, is yellowish powder without characteristic smell.
Properties of gum of a carob tree
Gum of a carob tree differs in what keeps the properties both in acid and salty environments, and when heating. The stabilizer possesses such characteristics as:
- High viscosity (3100). It is dissolved completely only in hot water at a temperature not less than 85 degrees Celsius. There are substance modifications having ability of dissolution and in cold water;
- Is the strong synergist exerting impact on properties of other colloids;
- Keeps and increases taste of various aromas of products.
When using nutritional supplement in the course of cooling of a product there is a delay of formation of ice crystals therefore the homogeneous structured gel is formed. Mixing up with xanthan, alginate and other emulsifiers, gum of fruits of a carob tree increases their jellifying properties thanks to what E410 additive found broad application in production of dairy products, ice cream, processed cheeses.
Carob tree gum use
In addition to above-mentioned products gum of a carob tree is used in production of vegetable and fruit canned food (for example, tinned carrots and pickles), a tinned mackerel, sardines, margarine with the lowered fat content (to 10 g/kg), cheese, cottage cheese, the flavored yogurts, cream, cubes, mayonnaise and ketchup. Also nutritional supplement can be included the test for production of bakery products for the purpose of preservation of their freshness, and also jams, fruit jelly, jelly and other similar products.
It is resolved as additive in baby tinned food, and also a feeding up for chest babies.
Harm of gum of a carob tree
According to official data gum of a carob tree has no ability to be split in digestive tract of the person (in a human body there are no necessary enzymes) that explains its conclusion from an organism in not processed look.
Today harm of gum of a carob tree is not proved, E410 nutritional supplement is considered rather safe for health. However the use of gum of fruits of a carob tree nevertheless can cause damage to the persons suffering from individual intolerance of stabilizers and other nutritional supplements and also the people having digestive tract diseases.
The recommended norm of the use of E410 makes no more than 20 mg/kg or 0,1-1% of the mass of a ready-made product.
Gum of a carob tree is resolved as nutritional supplement in the territory of the Russian Federation and Ukraine.
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