5554. Locust Bean Gum

Nomenclature

Carob flour; Johannisbrotmehl; Arobon.

Description and references

The ground kernel endosperms of tree pods of Ceratonia siliqua L., Leguminosae (St. John's bread). Consists of proteins such as albumins, globulins, prolamins, gluteline; carbohydrates such as reducing sugars, sucrose, dextrins, pentosans; ash; fat; crude fiber; moisture. Refs: Plaut et al., Bull. Res. Counc. Isr. 3, No. 11, 129 (1953), C.A. 48, 5397 (1954); Griffiths, Manuf. Chem. 20, 321 (1949); Coit, Econ. Bot. 5, 82 (1951). Use as coffee, chocolate, cocoa substitute, extender: W. A. Meer, Manuf. Confect. 59, 41 (1979). Caffeine, theobromine content: W. J. Craig, T. T. Nguyen, J. Food Sci. 49, 302 (1984). Review: F. Rol in Industrial Gums, R. L. Whistler, Ed. (Academic Press, New York, 2nd ed., 1973) pp 323-337.

Properties

Yellow-green color, is odorless and tasteless, but acquires a leguminous taste when boiled in water.

Use

Stabilizer, thickener, and binder in foods and cosmetics. Coffee, chocolate, cocoa substitute. Sizing and finishing agent in textiles. As fiber bonding in paper manuf. Drilling mud additive.

Therapeutic Category

Adsorbent-demulcent.