Carob Syrup Technical Data Sheet: Specs, Brix & Nutrition
Carob syrup, called robb in North Africa and often sold as carob molasses, is obtained by extraction and concentration of ripe carob pods (Ceratonia siliqua). It is a dark brown, viscous syrup with a naturally sweet taste, free from artificial additives, preservatives, colouring agents and refined sugars.
70 ± 2 °Brix | 4.5–5.5 pH | 1.3–1.4 Density, g/cm³ | 24 Months shelf life |
ISO 9001 – ISO 22000 – Organic on request
01- Product identification
Carob syrup (robb) is made from the ripe pods of Ceratonia siliqua grown in North Africa (HS code 1702.90.95).
02- Physical and chemical properties
It is a dark brown, viscous syrup with a naturally sweet taste, fully soluble in water. It is standardised at 70 ± 2 °Brix, with a pH of 4.5–5.5 and a density of 1.3–1.4 g/cm³.
03- Nutritional information
Typical values per 100 g.
Parametro | Specification | Unit |
Energy | ~1,505 / 297 | kJ / kcal |
Carbohydrates | 74 | g |
of which sugars | 42 | g |
Fat | 1 | g |
of which saturates | 0 | g |
Protein | 1.5 | g |
Other | Naturally contains calcium, iron and soluble dietary fibre | – |
04- Contaminants
Heavy metals are kept at or below 0.50 mg/kg for lead and 0.20 mg/kg for cadmium, in line with applicable food safety regulations.
05- Microbiological specification
Parametro | Specification | Unit |
Total aerobic count | < 10,000 | cfu/g |
Moulds | < 200 | cfu/g |
Yeasts | < 300 | cfu/g |
Escherichia coli | Absent | – |
Salmonella spp. | Absent | – |
06- Declarations and certifications
The syrup is GMO-free, not irradiated, gluten-free and allergen-free. It is produced under ISO 9001 and ISO 22000 quality systems, and organic certification is available on request.
07- Storage, handling and shelf life
Ready to use with no preparation, the syrup keeps for 24 months in a cool, dry place away from direct sunlight. Handle it under hygienic conditions, avoiding contamination and excess humidity, and transport it in clean, dry and hygienic conditions.
08- Functions and applications
Carob syrup works as a natural sweetener and flavour enhancer and brings a natural dark colour. Typical uses include bakery, confectionery, dairy products and desserts, beverages, sauces, marinades and dressings, and nutraceutical formulations.
09- Product notes
Beyond sweetness, carob syrup contributes a dark natural colour and malted, roasted notes. It suits cocoa-style products and gives body and colour to sauces, marinades and dressings.
IT 
EN 
FR 
ES 
DE