Tara Gum Pamphlet

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Natural plant source food ingredient

Tara gum is a natural plant source gum, obtained by grinding the endosperm of the
seeds of Caesalpinia spinosa, of the Leguminosae family. Tara gum, also called
Peruvian carob.

Chemically, Tara gum is formed by monomers of Galactosa and Manosa, it is a
galactomannan of high molecular weight. Its properties are intermediate between those
of Locust Bean Gum and Guar Gum. Tara Gum is extracted from the Tara Seed, milled
and sieved to obtain Tara Gum Powder. It is a neutral colored powder, odorless,
tasteless, and very stable at room temperature. Its composition and structure make it
highly viscous at low concentrations compared to other gums.

Tara Gum is approved in the Canadian Market.

Properties:

• Highly hydrophilic, retains large amount of water
• Provides an excellent texture and consistency in a wide range of food applications
• Neutral polysaccharide, which is practically unchanged by electrolytes
• Stable at pH> 3
• High freeze and thaw stability
• Synergistic effect with other hydrocolloids (carrageenan, xanthan gum and agar)
• Reduce gel syneresis with improved mechanical properties.
• Soluble in hot water and partially soluble in cold water.

Applications:

Ice Cream
Frozen Desserts
Meat Based Products
Sausages
Dairy Products
Bakery
Beverage
Gravies
Jams and Jellies
Dressings
Condiments
Sauces
Gluten Free Products
Non-GM Products
Low Sodium Products

 

Note: The information contained herein represents a suggested guide only. It is believed to be accurate and represents the most current information available to us. We make no guarantee of its content and assume no liability for its use. Users must make their own determinations of the suitability that this information provides them and their purpose. In no way is H & A responsible for any claims, losses or damages of any client or third party as a direct or indirect result of the use of this information.