Origin
E 410 is derived from the carob fruits of the carob tree. These require approximately one year to ripen and have a chocolate-brown color at the beginning of harvest. It is produced by heating the seeds of the tree, which are then ground. Carob seed flour has a white color and is flavor-neutral. It mainly consists of polysaccharides that can only be partially digested by the body. E 410 is heat- and acid-stable and dissolves well in hot water. However, the excellent thickening properties of E 410 are only evident when mixed with cold water.
Usage
There are no special authorization restrictions for the use of carob seed flour. It is frequently added to the following foods: ice cream, fruit and vegetable preserves, jam, jelly, confectionery, milk drinks, sauces, pudding, and sweets.
Risks
The thickener E 410 is harmless; however, it is suspected of triggering allergies. Especially soy allergy sufferers should be cautious, as cross-allergies can occur. Carob seed flour also slightly hinders protein digestion in small amounts.