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