Caesalpinia Spinosa Gum


INCI code: Caesalpinia spinosa gum


It is obtained by grinding the endosperm of the seeds of Caesalpinia spinosa (Fam. Leguminosae); It consists mainly of high molecular weight polysaccharides composed primarily of galactomannans. The main component consists of a linear chain of (1, 4) -beta-D-mannopyranose units with alpha-D-galactopyranose units linked by (16) linkages; The ratio of mannose to galactose in the tara gum is 3: 1.


Caesalpinia spinosa gum is obtained by dry grinding of the premium endosperm (rigorously selected) from the Peruvian Tara seed, a galactomannan 100% natural origin without any added substance in the process.


It is a fine powder of white color free of impurities, it does not bring smell or flavor in the formulations to be elaborated.



  • 100% vegetable origin
  • Stabilizer, thickener
  • Texturizing agent: Non-sticky, non-fibrous, soft feeling. Enhances and softens the texture of cream gels.
  • Resistance to electrolysis
  • Easy to use, instant hydration
  • It is more easily dispersible
  • Nonionic structure. Compatible with anionic or cationic ingredients (preservatives, surfactants, etc.)
  • Preservative-free




This is a 100% soluble fiber, and its main use is to change the nature of the contents of the gastrointestinal tract. This achieves the nutrients and chemicals are absorbed better.

The bile molifiber reacts with the body, and after that decreased levels of blood cholesterol.

It also lessens the absorption of sugar, reduce the body’s response after eating and normalize lipid levels in the blood.

Also, using fiber supplements can be beneficial in relieving symptoms of irritable colon and other diseases that affect the intestinal tract syndrome.


-Reduces the risk of colon cancer

-Improves gastrointestinal health

-Improves glucose tolerance and insulin control

-Reduces pressure and other factors that may cause coronary heart disease

-Reduces the possibility of developing certain cancers





Tara powder is a 100% natural product, obtained only from the grinding of the tara sheaths.

The tannins obtained from the tare are used in the leather industry (they have the property of precipitating proteins), because of their great tanning power, allowing to obtain a wide variety of leathers, which differ in flexibility and resistance.

There are many applications in the tanning sector that can already avoid the use of chromium and instead use tannins (plant extracts) demonstrating that there are non-toxic alternatives.


-Great Resistance to sunlight
-Practically colorless, so you can use it to clear tone leather
-Give a bright finished
-Very high resistance to tearing stitches on leather



Tara gum is a biopolymer formed by monomers of Galactosa and Manosa, it is a galactomannan. By the ratio of galactose-mannose (1: 3) its properties are intermediate between those of garrofin gum (LBG) and guar gum.

Tara Gum is extracted from the tara seed by a thermal-mechanical process, in this process the seeds are heated and ground (these processes separate the shell, the endosperm and the germ), later the endosperm is milled and sieved to obtain Tara Gum Powder.

This material does not contribute with flavor, aroma or color in foods, however it can affect its acceptability by improving its consistency.

It is a neutral colored powder, is odorless, tasteless, and very stable at room temperature. Its composition and structure make it highly viscous at low concentrations compared to other gums.

Tara gum is classified within the Codex Alimentarius with No. 417 of the INS (International Numbering System), while in Europe it is coded as a food additive with the code E417.



  • It is highly hydrophilic, retains large amounts of water
  • In the food industry gives a better texture and consistency to food
  • Exponential increase in viscosity as concentration increases
  • Neutral polysaccharide, which is practically unchanged by electrolytes
  • Stability at pH> 3, unstable in strong acids
  • Stability in freezing and thawing
  • Interactivity with other hydrocolloids (carrageenan, xanthan gum and agar). This creates a synergy and depending on what type of binding can be observed effects on consistency and flexibility, high stability to freezing and thawing, reduced gel syneresis with improved mechanical properties.
  • Easy to dissolve in cold
  • Most common uses are instant soups, ice creams, juices, syrups, cheese, frozen desserts, dressings, condiments (ketchup, mustard, mayonnaise), bakery, meat products, etc.
  • Maintains CRA in sausages