Products derived from the carob
At Frupinsa we make products derived from the carob for the agri-food sector, selecting the raw materials upon the basis of strict quality and safety criteria.
Quality control
Finely-chopped carob
Standard and thickly-chopped carob
thickly-chopped carob
Locust bean
Presentations
We supply our products in the following presentations:
Bulk
In 1,000 kg big bags
In 40 kg paper bags on pallets
In 25 kg paper bags on pallets
Our carobs
What is the carob?
The carob is a dry legume, of which Spain is the world’s leading producer. We can use it to obtain the locust bean, its seed, the most highly-valued part and the one used for the production of locust bean gum (E-410), an emulsifier, stabiliser and thickener that is widely used in the production of ice creams, custards, fresh cheeses and other products. The pulp is chiefly used for animal feed, as a raw material for fodder and also for human food after a roasting and grinding process to turn it into roasted carob flour, which is used in confectionery and cooking in general and has the peculiarity of being a substitute for cocoa when making chocolate. Compared to cocoa, the carob has the advantage of not containing any taurine or theobromine, the former’s natural stimulants.
The pulp of the carob contains about 50% of natural sugars, among which we should highlight pinitol, a slowly-absorbed sugar highly suitable for athletes and diabetics in which the carob is the fruit with the highest content.
| Total sugars | 36-44% |
| Moisture | 14-18% |
| Ashes | 3-7% |
| Raw fibre | 7-10% |
| Raw protein | 4-5% |