What it does
It has fewer galactose side units than guar, which leaves long smooth regions on the chain. Those smooth regions can associate with the helices of kappa carrageenan or with xanthan, and that association is what produces a gel stronger and more elastic than either material could make alone. Used by itself it is a thickener with a clean, non slimy mouthfeel.
Where it works
Ice cream, where it controls ice crystal growth and gives the dry, resilient body expected of a premium product. Processed cheese and dairy desserts, beside carrageenan. Also as a texture improver in meat.
Where it does not
It needs heat to hydrate fully, so a cold process product will not get the viscosity it was specified for. Price and supply are volatile, since carob is a tree crop with a long cycle.
What it interacts with
Kappa carrageenan and xanthan, both synergistically. This is the material's main reason for being in a formulation.
