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Carob bean gum is a food additive having natural properties, and it is originated from carob seeds. Carob tree has pods that comprise both seeds and pulp. The seeds of the carob tree on removal are dried out. The dehydrated seeds are heated to release their natural oils and develop more flavorful before being ground up into a precipitate known as carob bean gum. Carob bean gum transpires as a white to yellow-white precipitate. It’s specifically the seed’s endosperm that develops milled to create carob bean gum powder. The carob bean gum market acknowledges CBG as a thickening and stabilizing ground cocoa powder, but it comprises less fat and calories than cocoa. CBG acts as a water carrying agent in frozen dairy food, dairy products, and sweet food. It helps to improve the taste and prevent the formation of ice crystals. Carob bean gum improves water binding capacity and stabilizes the freezing and melting properties of food products. Carob bean gum is found to have applications in textile industry as a sizing agent which improves bonding characteristics between resin systems. Carob bean gum is gluten-free and sometimes used in foods to provide a chocolaty flavor. Despite the fact carob bean gum doesn’t comprise a ton of nutrients, it does hold a substantial amount of health-promoting dietary fiber.

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The carob bean gum outperforms in food industry owing to its natural properties as food additives. The commercial quality of foods where flavors and enhancers plays a potential factor for the growth of Carob bean gum market. Also, these additives enhance the structures and aromas to improve the nutritional value of consumables. Moreover, food manufacturers have gradually started preferring natural and customized enhancers and additive agents over artificial enhancers, encouraging healthy additives in the market, allowing opportunities for carob bean gum market players. Carob bean gum market has been able to penetrate, where it is used as a healthier substitute in place of cocoa powder in baked goods or dessert course. Prominent factor for growth of CBG over the past few years is attributed to the replacement of guar gum application in food & beverages. However, carob tree which is the core basis of CBG is natively grown in Mediterranean region. The region during winters damages the fruits of carob tree which results in the lesser yield of Carob bean. Creating imbalance in demand and supply due to the shortage of resources, can hamper the growth of global carob bean gum market.

The global carob bean gum market is divided into seven regions, namely North America, Latin America, Asia Pacific excluding Japan (APEJ), Western Europe, Eastern Europe, Japan and the Middle East and Africa (MEA). Europe holds relatively higher market share in the global carob bean gum market followed by North America. This is due to the consumption of convenience diet in these developed markets. APEJ carob bean gum market is expected to grow at high CAGR during the forecast period with factors such as growing food industry, penetration in confectionary as a healthier substitute. Moreover, North America and Europe will observe healthy CAGR during the forecast period owing to developed market of carob bean gum in these regions. The demand for carob bean gum is observed to grow in Latin America during the forecast period due to growing concern for use of natural food additives and eliminating the use of artificial additives in food products in the regions. As a result, these regions are predicted to witness high CAGR in the near future for carob bean gum market.

Carob Bean Gum Market: Prominent Players

Gum Technology Corporation
FMC Corporation
TIC Gums, Inc.
Cargill, Incorporated
Scalzo Trading Co Pty Ltd
Fiberstar Inc.
CP Kelco