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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 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%.
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