tata gum powder – caesalpinia spinosa – tinctoria

Description The Gum of the Tara is a galactomaniac that offers economic and functional advantages in a wide range of uses in the food industry. Tara Gum is structurally similar to Guar gum and locust bean gums or Algarrobo gum (LBG). Higher galactose replaces Guar gum and lower galactose replaces locust bean gum. The viscosities of the solution produced by Tara Gum are high and of small textures compared to the viscosities of the LBG solution. Tara Gum provides food processing with many benefits in a wide variety of fat-free and low-fat applications, in food applications including: desserts, dairy products, condiments, baked goods, salad dressings. Like Guar gum, Tara Gum is cold soluble and reaches maximum viscosity in water, milk, and other low-solid systems within minutes. Similar to Locust Bean Gum, Tara Gum works synergistically with Carrageenan-Kappa and Xanthan Gum to increase gelling strength and make the gel help prevent syneresis. USES AND APPLICATIONS: Tara Gum due to its consistency of hydrocolloid nature dissolves easily in water, this is mainly used to increase gel viscosity and consistency in food products. Due to the characteristics mentioned above, Tara Gum has the following uses and applications Stabilizer: In sauces, meals and preparations in salads. Solid consistency: In ice cream and dairy products. Emulsifier: In the preparation of mayonnaise and toothpaste production. Gelling Agent: In jams, jellies, candy, dairy products, and canned meat manufacturing. Capsulant: In the production of dehydrated products. Withholding agent: In the paper industry. (Increased fine fiber retention with improved ability to print more fully / E-Mail: [email protected] / Whatssap+51968610577 come in contact