CAROB

Description

The carob tree, an evergreen that can reach heights of 6 to 10 meters, is a common sight in the Mediterranean Basin. Its fruit takes the form of long pods containing a sweet, starchy pulp with a slightly chocolaty flavor. Carob seeds are processed into a gum used in the food industry as a thickener.

Extraits : Oleoresin

Origine : Morocco

certifications : KOSHER

Ceratonia siliqua L.
Oleoresin
Morocco
Code P85652011000
CAS TSCA 79070-15-8
CAS EINECS 84961-45-5

Origin

The carob tree, an evergreen that can reach heights of 6 to 10 meters, is a common sight in the Mediterranean Basin. Its fruit takes the form of long pods containing a sweet, starchy pulp with a slightly chocolaty flavor. Carob seeds are processed into a gum used in the food industry as a thickener.
Biolandes cultivates carob trees in a 20-hectare (50-acre) orchard in Morocco. After the seeds are separated for food applications, an extract is produced from the pulp.
Bean

Technical
data sheet

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Chemical safety
data sheet

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Allergens
certificate

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Allergens
certificate

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Biolandes cultivates carob trees in a 20-hectare (50-acre) orchard in Morocco. After the seeds are separated for food applications, an extract is produced from the pulp.

Technical
data sheet

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Chemical safety
data sheet

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Certifications
certificate

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Allergens
certificate

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IFRA
certificate

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Purity & origin
certificate

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Global product
list

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Tarifs
 

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Perfumery

In fine fragrance and personal care products, carob extract delivers a chocolaty note with hints of caramel and sugar in the top notes. It mixes well in oriental accords.

Food flavors

In food products, this carob oleoresin enhances the animalic, cheesy and chocolaty notes of savory preparations. It is especially well-suited for meat flavors.
Unavailable information
JAN FEV MAR AVR MAI JUIN JUI AOU SEP OCT NOV DEC
In fine fragrance and personal care products, carob extract delivers a chocolaty note with hints of caramel and sugar in the top notes. It mixes well in oriental accords.
In food products, this carob oleoresin enhances the animalic, cheesy and chocolaty notes of savory preparations. It is especially well-suited for meat flavors.
JAN FEV MAR AVR MAI JUIN JUI AOU SEP OCT NOV DEC

Suggestions

Sorbus domestica L.

GLY macerate
FRANCE
ORG

Vaccinium vitis-idaea L.

HYD ALC GLY macerate
FRANCE