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.
