Tara gum is derived from the husk of the seeds of the Tara tree. It is a native of South America. It is a white or beige, nearly odorless powder produced by separating and grinding the endosperm of the seeds.
It has a strong synergism with other hydrocolloids and is often used in blends. It can be used in ice cream, cheese, dressings and sauces, sausage, bakery products, desserts, yoghurt, ready soups and baby food.
Tara gum is a galactomanan like Guar and Locust Bean gum. Tara is a high molecular weight polysaccharide with a ratio of galactose to mannose of 1:3, compared to 1:4 in Locust Bean gum and 1:2 on Guar gum. This difference provides Tara gum with properties similar to both
It has a strong synergism with other hydrocolloids and is often used in blends. It can be used in ice cream, cheese, dressings and sauces, sausage, bakery products, desserts, yoghurt, ready soups and baby food.
Tara gum is a galactomanan like Guar and Locust Bean gum. Tara is a high molecular weight polysaccharide with a ratio of galactose to mannose of 1:3, compared to 1:4 in Locust Bean gum and 1:2 on Guar gum. This difference provides Tara gum with properties similar to both