Carob bean is the seed of the carob tree. It is incredibly high in hydrocolloid polysaccharides, which gives it excellent water binding properties.
When combining plain skyr with fruit you get a great flavor, but it is sometimes difficult to get the same good texture that the plain skyr has on its own. To help this we add a touch of powdered carob bean, in some of our varieties. This ensures that the product doesn’t separate. We chose carob bean, because it can be sourced organically – and it’s a clean and simple ingredient (always!). Essentially, it is just a finely milled seed, and therefore much less processed than a pectin or carrageenan (which undergo severe chemical processing).
Fun fact:
How does carob bean seeds relate to wedding rings? In Antique and Roman times it was thought that carob bean seeds were almost identical in mass no matter from which tree they came from. The seeds were therefore used as a unit of measurement, when weighing out valuable materials like gemstones and gold – hence the term “carat”, which actually used to be “carob”.
