Tara gum is a galactomannan. Its properties are intermediate between those of locust bean gum and guar gum. The tara gum is extracted from the tara seed by a thermal-mechanical process: it is milled and sieved to obtain tara gum powder. The tara gum is classified within the Codex Alimentarius with No. 417 of the INS (International Numbering System), while in Europe it is encoded as a food additive with the code E417.

  • It is highly hydrophilic: retains a large amount of water. ·
  • In the food industry it gives a better texture and consistency to food.·
  • Exponential increase in viscosity with increasing concentration.·
  • Neutral polysaccharide, which is practically unchanged by electrolytes.
  • Stability at pH> 3, unstable in strong acid media.
  • Stability in frozen and defrost process.
  • Interactivity with other hydrocolloids (carrageenan, xanthan gum and agar). This creates a synergy and depending on the type of mix can create positive effects on the consistency and flexibility of the product, high stability to frost and defrost.
  • Easy to dissolve in cold.
  • No flavor, no color and no aroma.
  • Low dose


  • Ice creams
  • Meat emulsions
  •  Dairy products
  • Bakery
  • Soft drinks
  • Jams     
  • Gluten Free Products
  • Frozen Desserts  
  • Instant soup  
  • Sauces