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Tara gum is a natural ingredient produced by separating and grinding the endosperm of Caesalpinia spinosa seeds.

Tara gum has been approved as safe for human consumption as a food additive (E417).

Tara gum is used as a thickening agent and stabilizer in a number of food applications such as ice cream, cheese based products, sauces, dressings and mayonnaise.

Main Advantages

  • Thickening effect;
  • Hydrates in warm water;
  • High viscosity;
  • Cost effective in use;
  • High quality of finished products;
  • Lower dosage level and better flavour compared to other hydrocolloids;
  • Partial solubility in cold water for instant products (soups, puddings…);
  • Good synergy with other hydrocolloids to increase the viscosity, the gelling properties and syneresis reduction;
  • Good stability towards acid hydrolysis which makes it suitable for sorbets, sour milk beverages, sauces and dressings.

Tara Gum Applications

Ice Cream

Main Advantages

  • Good overrun;
  • High water absorption;
  • Reduces crystal formation;
  • Good resistance to heat shock;
  • Excellent body, smooth fine properties and good mouthfeel;
  • Increases the liquid base viscosity;
  • Provides the air distribution and “warm eating” ice cream.

Tara gum combined with:

  • Pectin (E440i, ii), K-Carrageenan (E407), Carboxymethyl cellulose (E466), Guar gum (E412), Sodium alginate (E401), Xanthan gum (E415), Locust bean gum (E410), Methyl cellulose (E461).

Meat Based Products

Sausages, Hamburgers & Frankfurters

Main Advantages

  • Water retention;
  • Meat replacement;
  • Increases the gel structure.

Tara gum combined with:

  • Xanthan gum (E415), K-Carrageenan (E407), Guar gum (E412).

Brine for cooked ham

Main Advantages

  • Improves the brine suspension;
  • Good sliceability;
  • Increases the yield.

Tara gum combined with:

  • Xanthan gum (E415), K-Carrageenan (E407).

Bakery Products

Main Advantages

  • Provides a soft texture to products;
  • Maintains fresh characteristics longer;
  • Improves cut ability;
  • Good shape retention.

Tara gum combined with:

  • Gellan gum (E418), Guar gum (E412), Locust bean gum (E410).

Mayonnaise

Main Advantages

  • Increases viscosity;
  • Reduces syneresis;
  • Gives good oil stability;
  • Improves the thyrotrophic structure.

Tara gum combined with:

  • Xanthan gum (E415), K-Carrageenan (E407), Guar gum (E412).

Cheese Based Products

Main Advantages

  • Spoonable structure in cheese based desserts;
  • Imparts a shiny surface to spreadable processed cheese;
  • Good stability, with reduced whey syneresis.

Tara gum combined with:

  • K-Carrageenan (E407), Sodium alginate (E401), Beef gelatine, Modified and native starches.
Product Viscosity (sol. 1%, 25°C, 20 rpm, spindle 4) Applications & Dosage  pH Packaging Shelf life
Tara gum (E417) 4,000 – 6,800 cps
  • Ice cream, sorbet and sherbet: 0.05-0.15 %
  • Sauces and emulsified sauces: 0.1-0.5 %
  • Desserts, puddings and custards: 0.05-0.2 %
  • Bakery products: 0.3-0.5 %
  • Meat based products: 0.05-0.1 %
4.0 – 7.0 Paper bag with polyethylene of 25 kg 24 months