Tara Gum

Tara Gum (E417)

Tara Gum powder

Tara Gum Powder

What is Tara Gum?

  • Tara gum is a food hydrocolloid, obtained by grinding the endosperm of the seeds of Caesalpinia spinosa (Fam.Leguminosae); consists chiefly of polysaccharides of high molecular weight composed mainly of galactomannans.
  • It is a natural additive
  • Predominantly used as a replacement for locust bean gum and guar gum.

Where does it come from?

  • Peru
  • The Tara tree is native to the Cordillera region of Peru and Bolivia in South America, where the fruit grows from April to December.
  • Caesalpinia spinosa is a shrub or tree that can reach a height of 8 meters with spreading, grey-barked leafy branches.

What is Tara Gum used for?

  • Thickening agent
  • Stabilizer
  • Easy to use.
  • Soluble in hot water and partially soluble in cold water.
  • High viscosity.
  • Lower dosage and better flavour release compared to some other hydrocolloids.
  • Good synergy with other hydrocolloids in order to increase viscosity, gel strength and to reduce syneresis.
  • Good stability towards acidic conditions.
  • Good stability during high temperature heat treatment.
  • Cost effective in use.
  • Benefits can be achieved alone or in combination with other selected hydrocolloids:
  • Odourless and tasteless
  • Provides freeze-thaw stability by preventing the formation of ice crystals in ice creams

How much should you use?

  •  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%.