Ground germ from the seeds of ceratonia siliqua, a dioecious tree of the family Leguminosae. It is a natural ingredient high in vegetable protein, further consisting of soluble and insoluble fibers. It is rich in amino acids, in particular glutamic acid, further arginine, leucine, lysine and aspartic acid (profile see below). Polygum Carob Pro-TN may be used in gluten-free bakery applications. It is a good alternative to the gluten in wheat flour to produce viscoelastic dough and high-quality gluten-free bread. It can be applied in energy/muesli bars as a source of protein enrichment. It can substitute dairy protein in vegetarian bread spreads and vegan meat alternatives. It further may be used in culinary applications such as sauces and mayonnaise and meat applications where protein texture and emulsification properties are required.
