Tara Gum - Alternate Gum for Food Application

Tara Gum is a galactomannan that offers economical and functional benefits with a wide range applications in the food industry.

Tara Gum is a galactomannan that is structurally similar to guar and locust bean gums. Tara Gum is a unique gum that bridges the gap between the cold soluble, highly galactose substituted guar and cold insoluble and lower galactose substituted locust bean gum. The solution viscosities produced by Tara Gum are highly viscous and short textured compared to the solution viscosities of locust bean gum

Tara Gum provides food processors with many advantages in a wide range of nonfat and low-fat food applications including: frozen desserts, cultured dairy products, condiments, baked goods and salad dressings. Like guar, Tara Gum is cold-soluble and attains maximum viscosity in water, milk and other low-solid systems within several minutes. Similar to locust bean gum, Tara Gum acts synergistically with kappa-Carrageenan and xanthan gum to increase gel strength and make such gels less prone to syneresis.

USES AND APPLICATIONS

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.

Because of the characteristics mentioned above, Tara Gum has the following uses and applications:

• As a stabilizer: In sauces, dressing, and salad preparations.
• As a thickener: In ice cream, confectionery, and dairy products.
• As an emulsifier: In mayonnaise preparation and toothpaste production.
• As a gelling agent: In jams, jellies, candies, dairy products, and canned meat manufacturing.
• As a capsular: In the elaboration of dehydrated food.
• As a retention agent: In the paper industry (increased retention in the fine fiber filled and improved printability).