Name: Tara Gum
Product Description:
Tara gum is a galactomannan from the endosperm the seed of the fruit of Tara (tree native of Peru). Acts as a natural thickener high viscosity at low concentrations, has good synergy to combine with other natural and synthetic agents, also has a good solubility in hot and cold. The most important uses are given in the field of ice cream, yogurts, cheeses spreads, juices, jams, custards, puddings, dried soups, meat products, bread and pastries.
Specifications:
Collection: Tara gum is a 100% natural hydrocolloid obtained from seeds of Tara (Caes Alpine spinosa) using only physical methods of roasting and grinding. Description: This gum has a special molecular structure, based on polysaccharides, which makes it a high viscosity gel at low concentrations. Its high content of galactose, makes tara gum present a very good solubility at low temperatures (25 ° C) compared to products similar. Tara gum is compatible with other food gums such as gum Arabic, Xanthan, Guar, Carob and carrageenan. Tara gum has a high ability to retain aguay is stable at temperatures of refrigeration and freezing. Tara gum prevents syneresis.
Other features:
USES: Its main use is as a driver of the viscosity and phase separation; optimize palatability, improve the texture, wettability, inhibiting the formation of crystals, forming gel. Used in the dairy industry (ice cream), bread (cream cakes, bread), sweets, meat industry, and processing sauces, liquid emulsions and beverages. Well encapsulated aromas, essential oils, fats vitamins.
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