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Carob Bean Gum

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 2 ingredients

  1. Water
  2. a glass slide

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Prepared at the 67" JECFA (2006) and published in FAO JECFA Monographs 3 (2006).
  2. superseding specifications prepared at the 53 * JECFA (1999) and published in FNP 52 Add 7.
  3. (1999) and in the Combined Compendium of Food Additive Specifications.
  4. FAO JECFA monographs 1.
  5. An ADI "not specified" was established at the 25th JECFA (1981).
  6. Information required on gum content, solubility in water and a test method to determine ethanol and isopropanol using capillary gas chromatography.
  7. Note: The tentative specifications will be withdrawn unless the required information is received before the end of 2007.
  8. Primarily the ground endosperm of the seeds from Ceratonia siliqua (L.) Taub.
  9. (Fam.
  10. Leguminosae) mainly consisting of high molecular weight (approximately 50,000-3,000,000) polysaccharides composed of galactomannans;
  11. mannose:galactose ratio is about 4:1.
  12. The seeds are dehusked by treating the kernels with dilute sulfuric acid or with thermal mechanical treatments, followed by milling and screening of the peeled seeds to obtain the endosperm (native carob bean gum).
  13. The gum may be washed with ethanol or isopropanol to control the microbiological load (washed carob bean gum).
  14. White to yellowish white, nearly odourless powder Thickener, stabilizer, emulsifier Insoluble in ethanol Gel formation Add small amounts of sodium borate TS to an aqueous dispersion of the sample: a gel is formed.
  15. Viscosity Transfer 2 g of the sample into a 400-ml beaker and moisten thoroughly with about 4 ml of isopropanol.
  16. Add 200 ml of water with vigorous stirring until the gum is completely and uniformly dispersed.
  17. An opalescent, slightly viscous solution is formed.
  18. Transfer 100 ml of this solution into another 400-ml beaker.
  19. Heat the mixture in a boiling water bath for about 10 min and cool to room temperature.
  20. There is no appreciable increase in viscosity.
  21. Gum constituents (Vol.
  22. 4) Proceed as directed under Gum Constituents Identification using 100 mg of the sample instead of 200 mg and 1 - 10 pi of the hydrolysate instead of 1 - 5 pi.
  23. Use galactose and mannose as reference standards.
  24. These constituents should be present.
  25. Microscopic examination Disperse a sample of the gum in an aqueous solution containing 0.5% iodine and 1% potassium iodide on a glass slide and examine under a microscope.
  26. Carob bean gum contains long stretched tubiform cells, separated or slightly interspaced.
  27. Their brown contents are much less regularly formed than in Guar gum.

Plating

Cookware for this recipe

  • Saucepan
  • Vegetable peeler
  • Wooden spoon