Many yoghurts contain carob bean gum as a thickener. Does anyone know if this is raw or cooked carob bean ?
Carob bean gum is extracted through industrial processes, not generally reproducible at home.
The seeds are dehusked by treating the kernels with dilute sulfuric acid or with thermal mechanical treatment, elimination of the germ followed by milling and screening of the endosperm (native carob bean gum). The gum may be washed with ethanol or isopropanol to control the microbiological load (washed carob bean gum). It may also be further clarified (purified, extracted) by dispersing in hot water, recovery with isopropanol or ethanol, filtering, drying and milling, which is called as clarified (purified, extracted) carob bean gum. Clarified carob bean gum in the market is normally standardized with sugars for viscosity and /or reactivity.