Tara gum is a seed gum similar to guar and locust bean gums. It is obtained from the ground endosperm of seeds from the Caesalpina spinosa plant, typically found in the mountains of Peru. Like guar and locust bean gums, tara gum is classified as a galactomannon and is composed of mannose and galactose sugars. The ratio of mannose to galactose is 3:1, where guar and locust bean gums are 2:1 and 4:1 respectively.
Tara gum develops approximately 50% of its viscosity when dispersed in water at ambient temperature. After heating to 85oC for 10 minutes and re-cooling to ambient temperature the remaining solution viscosity is completely achieved. Tara gum is nonionic and is compatible with salt and sugar. It is pH stable in systems ranging from 3.5 to 8.0. Blends of tara gum with xanthan gum or carrageenan will form soft to moderate gels after heating and cooling.
Ingredients Solutions offers tara gum for use in a variety of food products.
- Bakery Products
- Dairy Products
- Fruit Preparations
- Low Sugar Jam and Jelly