Denatured carob flour (DCF) with a low content of soluble tannins and sugars, meant for human consumption and process to obtain it
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United States of America Patent
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Jul 1, 2008
Grant Date -
Jan 5, 2006
app pub date -
Aug 5, 2003
filing date -
Aug 6, 2002
priority date (Note) -
Expired
status (Latency Note)
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Abstract
The present invention provides an improved denatured carob flour, which includes 2 to 15% sugars, 0.2 to 1.5% cyclitols (pinitol), 2 to 10% lignins, 10 to 30% celluloses, 3 to 20% hemicelluloses, 1 to 6% pectins, 25 to 55% condensed tannins, 3 to 9% protein and less than 8% water. The invention further provides a process to obtain a denatured carob flour that includes the following steps: a. cleaning the whole fruit; b. crushing the carob fruits; c. separating the carob seeds and kibbled carob pulp, d. toasting between 130 to 200.degree. C.; e. an extracting process; f. separating; g. milling 90% of particles below 250 pm; h. separating; i. drying below 8%; and j. classifying (sieving).
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