Tara Gum Powder / Caesalpinia Spinosa / Caesalpinia Tinctoria

Product Details

Tara gum has been approved as safe for human consumption as a food additive (E417). Tara gum is used as a thickening agent and stabilizer in a number of food applications such as ice cream, cheese based products, sauces, dressings and mayonnaise. Main Advantages Thickening effect; Hydrates in warm water; High viscosity; Cost effective in use; High quality of finished products; Lower dosage level and better flavour compared to other hydrocolloids; Partial solubility in cold water for instant products (soups, puddings...); Good synergy with other hydrocolloids to increase the viscosity, the gelling properties and syneresis reduction; Good stability towards acid hydrolysis which makes it suitable for sorbets, sour milk beverages, sauces and dressings. Tara Gum Applications Ice Cream Main Advantages Good overrun; High water absorption; Reduces crystal formation; Good resistance to heat shock; Excellent body, smooth fine properties and good mouthfeel; Increases the liquid base viscosity; Provides the air distribution and "warm eating" ice cream. Tara gum combined with: Pectin (E440i, ii), K-Carrageenan (E407), Carboxymethyl cellulose (E466), Guar gum (E412), Sodium alginate (E401), Xanthan gum (E415), Locust bean gum (E410), Methyl cellulose (E461). Meat Based Products Sausages, Hamburgers & Frankfurters Main Advantages Water retention; Meat replacement; Increases the gel structure. Tara gum combined with: Xanthan gum (E415), K-Carrageenan (E407), Guar gum (E412). Brine for cooked ham Main Advantages Improves the brine suspension; Good sliceability; Increases the yield. Tara gum combined with: Xanthan gum (E415), K-Carrageenan (E407). Bakery Products Main Advantages Provides a soft texture to products; Maintains fresh characteristics longer; Improves cut ability; Good shape retention. Tara gum combined with: Gellan gum (E418), Guar gum (E412), Locust bean gum (E410). Mayonnaise Main Advantages Increases viscosity; Reduces syneresis; Gives good oil stability; Improves the thyrotrophic structure. Tara gum combined with: Xanthan gum (E415), K-Carrageenan (E407), Guar gum (E412). Cheese Based Products Main Advantages Spoonable structure in cheese based desserts; Imparts a shiny surface to spreadable processed cheese; Good stability, with reduced whey syneresis. Tara gum combined with: K-Carrageenan (E407), Sodium alginate (E401), Beef gelatine, Modified and native starches. Product name Viscosity (sol. 1%, 25°C, 20 rpm, spindle 4) Applications & Dosage pH Packaging Shelf life Tara gum (E417) 4,000 - 6,800 cps Ice cream, sorbet and sherbet: 0.05-0.15%; Sauces and emulsified sauces: 0.1-0.5 %; Desserts, puddings and custards: 0.05-0.2%; Bakery products: 0.3-0.5%; Meat based products: 0.05-0.1%. Whatssap +51972341164 come in contact