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Carob seed flour
Zināms arī kā: Johannisbrotkernmehl
A plant fiber flour used to thicken drinks; safe for nearly everyone at normal food amounts.
Carob seed flour is ground seeds from the carob tree, used as a natural thickener and stabilizer in beverages and other foods. It's essentially a food ingredient (related to locust bean gum, E410) with a long history of safe use and no known toxic effects at typical levels.
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Why it matters
Carob seed flour comes from grinding the seeds of the carob tree (Ceratonia siliqua). It's mostly fiber (galactomannan) and is added to drinks and foods to thicken them or keep ingredients from separating. It's not a synthetic chemical - it's closer to a whole-food ingredient, similar to guar gum or other seed gums. Most people don't need to think about it at all; it's used in small percentages just to change texture.
Avoti (2)
- 1.EFSA Scientific Opinion on locust bean gum (E410)
- 2.Regulation (EC) No 1333/2008 on food additives, Annex II
