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TARA GUM

GOMAS Y TANINOS SAC
Tara Gum (E-417) is 100% natural hydrocolloid obtained from seeds of the Tara tree,
Caesalpinia Spinosa, the family of Caesalpinaceae leguminosaes. The plant is commercially 
cultivated in Peru for human and animal consumption.

 








DESCRIPTION AND PROPERTIES

Tara Gum is  a cream powder  and has the  advantage of being odorless, insipid, very stable and
highly resistant to decomposition. Tara Gum  has a special polysaccharide   that converts the 
Gum into a highly viscous gel at low concentrations. Due to its high content of galactose Tara
Gum in comparison with similar products is easily soluble at low temperatures (25º C.).

Tara Gum has a great ability to absorb water. In cold water Tara Gum disperses slowly. When the 
solution heat up it converts in a homogeneous gel that maintains its properties of stability when 
it cools or freezes.
 
Tara Gum is considered as additive for food by Union Europea. The code of Tara Gum is  E-417 (
Food Aditives approved by the  EU). Union Europea has made many studies about Tara Gum;
the results find in the documents “WHO Food Additives” series 21:

Also   Tara   Gum   was    approved   as   food   additive  by   “FOOD  STANDARD AUSTRALIA - NEW
ZEALAND”:  .http://www.foodstandards.gov.au/_srcfiles/A546%20Tara%20gum%20IAR.pdf  and
Japan by CODEX ALIMENTARIUS COMMISSION,  the  aplication  contains  many  copies in
the   final draft, volume XIV pages 15-16

Tara Gum  is  a  hydrocolloid   like other  edible  gums  such as  Arabic gum,  Xantan gum,
Guar    gum,    Carob    gum    and     Carrageenan,    due    Tara  Gum     prevents      the indesirable 
reactions of syneresis and other disorders.

Tara Gum is structurally similar to Guar gum and Locust Bean Gum or Algarrobo Gum (LBG). Higher 
Galactose replaces to the Guar gum and lower Galactose replaces to the Locust Bean Gum.
The viscosity of the solution produced by Tara Gum is high and has small texture compared with the viscosity of the solution of LBG. 

Tara Gum is a galactomannan. Tara Gum offers economic and functional advantages with a wide range of uses in the food industry, pharmaceutical and cosmetic.
Tara Gum provides to the food processing many advantages in a wide variety of aplications nonfat and low fat such as desserts, dairy products, condiments, baked, foods, seasoning, salads. Like Guar gum, Tara Gum provides cold-water solubility and attains maximum viscosity in water, milk and other low-solids systems within several minutes. Similar to Locust Bean Gum, Tara Gum acts synergically with kappa-carrageenan and xanthan gum to increase the strength of gelification and makes that gel helps to the solution to  not produce  syneresis.

USES AND APLICATIONS

Tara Gum  due  to its consistency  of   hydrocolloid   nature   dissolves   easily  in water. This  advantage  allows   increasing    the   viscosity  of   the gel  and the  consistency of foodstuffs. Tara Gum  is   mainly  used  to  thicken watery  solutions  and to control the movement of  material dispersed or dissolved. Tara  Gum   has   the  characteristics   own   of   plant   gum.  So,  Tara  Gum   acts   as  a thickener,  crowder,   stabilizer,   colloid   and  protective  layer.  Also, Tara Gum  has  the    advantage  of   being   colorless  when   it   is  dissolved,  insipid,  oddorless,   very stable and highly resistant to the decomposition                                    
Due to its characteristis above mentioned Tara Gum has the following uses and aplications:
        
1.- FOOD INDUSTRY
It uses in ice creams, yogur, cheeses and rest dairy products. Also Tara Gum uses in the  preparation of sauces, mayonnaise, mustard, bakery, pastas (noodle),  marmalades, candies, néctares, sausages and meat canned.

2.- PHARMACEUTICAL AND COSMETIC INDUSTRY
It uses like  excipientes of capsules, pills, syrups, geles capillaries, creams and producction of toothpaste.

3.- PAPER INDUSTRY
It uses in papers, cardboards.

 





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DAIRY PRODUCTS
- Stabilizer agent.
- It is compatible with emulsifiers and  provides a stable environment.
- It is a  rapid hydration agent in the formation of viscous colloidal solutions.
- It provides a smooth look.
- It Provides a solid  compact consistency and excellent texture.
  



               


BEVERAGES
- Thickener agent.
- It stabilizes fruit pulp suspension in beverages. It provides a stable viscosity.
- It stabilizes the beer froth or whipped cream.
- It is flavors concentrator.




 




SAUCES
- Stabilizer agent.
- Thickener agent.
- It is compatible with emulsifiers and  provides a stable environment.






MEAT PRODUCTS

- Agglutinative agent.
- Lubricant agent.
- Gelling agent.
- It decreases highly the weight loss during storage.







BREAD AND CAKE INDUSTRIES

- It is essential to provide consistency, shape, stability and gelling.
- It decreases highly the crumble and improves the handling properties.
- It increases the useful life in the refrigerator.
- It is a retainer agent of water. 
- In cakes, biscuits, panetone and pastries it produces smooth products free of gluten and they
can be removed easily from the mold without crumble.


 
PASTAS (NOODLES) INDUSTRY

- It provides elasticity, soothness, texture to the pasta(noodles).
- It decreases highly the crumble of them.
- It provides better handling properties.












PHARMACEUTICAL INDUSTRY

- Agglutinative agent. 
- Stabilizer agent.
- Capsulate agent.



COSMETICS INDUSTRY

- It is a thickener agent of creams and lotions.





PAPER INDUSTRY
- It is a retainer agent of humidity in manufacturing processes of papers giving special features.
- It is a agent of correction of irregularities in presses and grilles.