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Tara Gum
760 INR/Kilograms
Product Details:
- Moisture (%) 12% Max
- Loss on drying % Less than 12%
- Viscosity 3500 4800 cps (1% solution at 25C)
- Particle Size 100% thru 80 mesh
- EINECS No 232-532-1
- Density 650 Gram per cubic centimeter(g/cm3)
- Molecular Formula (C6H10O5)n
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Tara Gum Price And Quantity
- 5 Kilograms
- 760 INR/Kilograms
- < 20 ppm
- 5.5 7.0
- 3.5%
- Free from pathogens
- Soluble in hot water
- < 5000 cfu/g
- Thickener, stabilizer in food products
- Cool, dry area in a tightly closed container
Tara Gum Product Specifications
- 232-532-1
- 650 Gram per cubic centimeter(g/cm3)
- Food Grade
- (C6H10O5)n
- 12% Max
- Less than 12%
- 3500 4800 cps (1% solution at 25C)
- 100% thru 80 mesh
- Peru Gum, Caesalpinia spinosa gum
- Less than 1.0%
- Hydrocolloid
- Off white to beige powder
- 24 Months
- 80 mesh (customizable)
- 39300-88-4
- 90%
- < 20 ppm
- 5.5 7.0
- 3.5%
- Free from pathogens
- Soluble in hot water
- < 5000 cfu/g
- Thickener, stabilizer in food products
- Cool, dry area in a tightly closed container
Tara Gum Trade Information
- Yes
Product Description
TARA GUM is obtained from the endosperm of the seeds, that comes from the Tara Tree. Its obtained by a physic mechanic process, then pass through a color sorter selection. After that, the splits 100% selected, pass through a mill process, obtaining a safe and healthful product, with a big range of applications.
By its high viscosity, it is used in the food industry as a thickener, stabilizer in the preparation of instant soups, Ketchup, Mustard. In Bakery products Tara gum is used as a dough conditioner, grants smoothness improves the texture and retains the humidity of the products, prolonging its shelf life. In the ice-cream industry, it acts as an efficient stabilizer fixing the water, to avoid the formation of ice and as a thickener for bakery and jellies. In the juice industry, it acts as an excellent stabilizer. Tara Gum acts synergistically with Kappa Carrageenan and Xanthan Gum, to increase gel strength and make such gels less prone to Syneresis.
Superior Thickening and Stabilization
Tara Gum excels in imparting viscosity and stability to food systems, making it a preferred choice for sauces, dairy products, and baked goods. Its functionality is further enhanced by its solubility in hot water, ensuring smooth integration into formulations without forming lumps. With a stable pH range and consistent particle size (100% through 80 mesh), it effectively supports product texture and shelf life.
Reliable Quality and Safety Standards
Manufactured under strict controls, Tara Gum conforms to all major food safety parameters, including low heavy metal and microbial loads, and is entirely free from harmful pathogens. Its protein and moisture content are carefully regulated, while total plate count remains low (<5000 cfu/g). These features contribute to its clean-label status, making it a trusted additive for food processors worldwide.
Versatile Usage in the Food Industry
Tara Gum is widely employed in various applications, such as dairy stabilization, bakery thickening, and beverage viscosity enhancement. Thanks to its customizable mesh size and molecular structure, it adapts well to different recipes and processing needs. Its off-white to beige appearance blends seamlessly in food items, while its long shelf life and flexible packaging options suit both large-scale and specialty uses.
FAQ's of Tara Gum:
Q: How is Tara Gum typically used in food processing?
A: Tara Gum is primarily used as a thickener and stabilizer in a range of food products, such as dairy, baked goods, sauces, and beverages. Its high viscosity and solubility in hot water allow it to improve texture and shelf stability efficiently.Q: What benefits does Tara Gum offer over other hydrocolloids?
A: Tara Gum provides excellent thickening at low concentrations, is stable across diverse pH levels (5.5-7.0), and remains free from common allergens. Its purity, safety, and reliable solubility make it a superior choice for clean-label food formulations.Q: When should Tara Gum be incorporated during food manufacturing?
A: For optimal results, Tara Gum should be added when the mixture is heated, allowing it to dissolve completely and distribute evenly. Most recipes recommend adding it during the blending or heating stage to maximize viscosity and stabilization.Q: Where should Tara Gum be stored to maintain quality?
A: Tara Gum should be kept in a cool, dry area, tightly sealed in its container. Proper storage conditions ensure the product retains its functional properties over its 24-month shelf life.Q: What is the process for ensuring Tara Gum's microbial purity?
A: Tara Gum is manufactured using strict hygiene controls with regular testing for pathogens and plate counts. The process guarantees the gum is free from harmful microorganisms and meets heavy metal specifications (<20 ppm).Q: Can Tara Gum be customized for specific particle sizes?
A: Yes, Tara Gum is available in various mesh sizes, commonly 80 mesh, but can be customized to suit particular processing needs and desired texture in end products.Q: Is Tara Gum compatible with other food ingredients?
A: Tara Gum is compatible with a wide array of ingredients including proteins, carbohydrates, and fats, making it adaptable for numerous food applications without negatively impacting taste or appearance.Tell us about your requirement
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