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 name | 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 25kg | 24 months |