TARA GUM is obtained from the endosperm of the seeds, that come from the Tara Tree. Its obtained by a physic mechanic process, then passes through a colour 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. Of its high viscosity, it is used in the food industry as a Thickener, Stabilizer in the preparation of instant soups, ketchup and 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 cakes & pastries efficient stabilizer fixing the water, to avoid the formation of ice and as a thickener for bakery 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

• Improve thickness and body
• Prevent water separation (syneresis)
• Reduce ice crystal formation
• Improve texture, softness & mouthfeel
• Increase moisture retention
• Extend shelf life
• Stabilize emulsions and gels

Dairy Products

Ice Cream: By incorporating Tara Gum (0.1% to 0.3% of the total weight) in ice cream production, customers can enjoy improved texture, reduced ice crystal formation and enhanced stability, resulting in a smoother and more enjoyable eating experience.

Cheese:The addition of Tara Gum (0.05% to 0.2% based on the weight of the curd) in cheese formulation helps enhance texture, increase stability, and improve resistance to heat and cutting, ensuring a consistent and appealing product for consumers.

Yoghurt: Including Tara Gum (0.1% to 0.3% based on the weight of the mix) in yoghurt production contributes to a creamier and smoother texture, improved stability and enhanced mouthfeel, offering consumers a satisfying and indulgent yoghurt experience.

Meat & poultry Products

Sausages: The usage of Tara Gum (0.2% to 0.5% of the total weight of the meat) in sausages enhances water-binding capacity, leading to juicier and more succulent sausages with reduced cooking loss, ensuring a more flavourful and appealing product for customers.

Processed meats: Incorporating Tara Gum (0.1% to 0.3% of the total weight of the product) in processed meats helps improve texture, moisture retention, and stability, resulting in products that retain their quality during storage and offer a pleasant eating
experience.

Bakery Products

Bread: