Tara gum, also known as tara seed gum or simply tara gum, is a natural ingredient that is gaining popularity in various industries. Its versatility and sustainable origin make it a leading choice for food, cosmetics and industrial products. Below, we’ll explore its benefits and uses, and answer frequently asked questions about this amazing product.
Tara gum (Caesalpinia spinosa) is a completely natural hydrocolloid extracted from the tara seed by a thermal-mechanical process: it is ground and sieved to obtain powdered tara gum. Its properties are intermediate between those of locust bean gum and guar gum. It is a great gelling agent. It is a white powder that has no color or flavor.
Tara gum is classified in the Codex Alimentarius with INS (International Numbering System) No. 417, while in Europe it is coded as a food additive with code E417.
Being of vegetable origin, it is an ecological and renewable alternative to other additives.
It is compatible with a variety of products, from food to cosmetics.
Improves the texture, viscosity and stability of formulations without altering the flavor.
It is gluten-free, vegan and suitable for those looking for natural options in their diet.
Although it is soluble in water at various temperatures, for complete dissolution it is recommended that the solution be heated to 95°C. However, it is possible to achieve thickening effects in aqueous solutions at temperatures close to 30°C.
Tara gum provides high viscosity, improving the texture of various food products.
It shows good stability in acidic environments and during high temperature heat treatments, resisting up to 145°C in continuous processes and up to 121°C for 30 minutes in autoclave.
It acts as a thickener without altering the flavor or color of the preparations. The recommended dosage is about 0.5% of total weight, depending on temperature and desired viscosity.
It improves the elasticity and moisture of doughs, resulting in fluffier products. Even with doses as low as 1 g per kilo of flour, remarkable effects are achieved. It is especially useful in gluten-free products, providing cohesion and texture.
Increases creaminess in yogurts and stabilizes ice cream, reducing the formation of ice crystals and improving the final texture.
