Carob flour is a powder composed of vegetable fibers and carob, a hydrocolloid whose unit is represented by a pentasaccharide formed by 4 molecules of mannose and one of galactose, joined together to form a long chain.
It comes in the form of a fine beige-colored powder with a sweetish taste reminiscent of that of chocolate. Thanks to its hygroscopic properties, it can absorb water up to its weight increasing by 40%. Commonly used by the food industry for its excellent thickening, stabilizing and emulsifying properties, useful for preserving the consistency of creamy preparations.
The most common use of carob flour occurs in the preparation of sweets as a substitute for cocoa, using it in the same quantities, but above all as a thickener and stabilizer in the preparation of ice cream, where it prevents the formation of ice crystals.