tara gum powder

TARA GUM is a unique hydrocolloid that bridges the gap between the cold soluble, highly galactose guar gum and hot soluble, lower galactose locust bean gum. It is the missing link between the two gums, and can functionally out-perform them both!

Tara Gum acts synergistically with Kappa-Carrageenan, which gives them the ability to form a variety of different gels at room temperature. Additionally, this combination provides more elasticity than combining carrageenan with other gums.

Tara Gum, due to its consistency of hydrocolloid nature, is easily dissolved in water. This is mainly used to increase gel viscosity and food products’ consistency.

Can be used as a stabilizer, thickener, AND emulsifier. Some gums can only be used as a stabilizer, but cannot perform all three functions.

Tara Gum allows for a 15% decrease in meat content in sausages, etc. through binding water (+27%).

Compared to locust bean gum TARA GUM has superior properties:

The solution viscosity produced by Tara Gum is highly viscous and short textured compared to the solution viscosities of locust bean gum.

Provides cold-water solubility and viscosity at 25C, unlike locust bean gum.

Provides outstanding heat shock protection, superior to locust bean gum.

Imparts a rich, buttery mouthfeel.

Requires usage levels of 21 to 25 percent less than locust bean gum!

Resists breakdown during high shear