Ceratonia siliqua, ext. Chemical Properties

Boiling point:

106℃ at 101.3kPa

Density 

1.309-1.324 at 20℃

vapor pressure 

6.8-11Pa at 20-25℃

FEMA 

2243 | CAROB BEAN EXTRACT (CERATONIA SILIQUA L.)

form 

Liquid:viscous

LogP

1.1 at 20℃ and pH7

Safety Information

Risk Statements 

10

Ceratonia siliqua, ext. Usage And Synthesis

Chemical Properties

Carob bean extract is a product derived from the seeds, but delivered in a tincture of alcohol or other fluids. The extract is used primarily for food flavoring and as a flavor modifier. For other details of description, see Carob Bean.

Uses

carob extract (Jacaranda procera, Caroba balsam, Ceratonia Siliqua)—its botanical property is reported as anti-infectious. In the small leaves—carob extract’s source—caroborelinic acid, carobic acid, steocarobic acid, carobon, and carobin have been found.

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