CAROB Chemische Eigenschaften,Einsatz,Produktion Methoden
Verwenden
Carob is a cocoa substitute obtained from the pods of the carob tree
ceratonia siliqua. the pods are kibbled, roasted, and ground into a
powder which is similar in appearance and fragrance to cocoa pow-
der. carob powder has less than 1% fat and 42–48% sugar, while
cocoa powder has approximately 23% fat and 5% sugar. cocoa does
not contain any measurable amounts of fructose so the presence of
carob in cocoa can be detected by the presence of fructose. it is used
in candy, drinks, bakery products, and dairy applications, and as a
single ingredient in health food products.
CAROB Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
