Tara Gum
Thickeners
39300-88-4
E417
CₓH_yO_z (galactomannan polysaccharide)
$7.40 ~ $11.10
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Tara Gum?
Tara Gum, also known as Peruvian carob, is a galactomannan hydrocolloid extracted from the seeds of the tara plant, primarily used as a thickening, stabilizing, and gelling agent in food products.
How is Tara Gum made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Harvest and receive Tara seed pods (from Caesalpinia spinosa). | Control Point: Inspect incoming pods for maturity, moisture content, and absence of mold or foreign contaminants. Note: High-quality raw material is essential for a high yield and pure final product. |
| 2 | Seed Separation & Cleaning | Mechanically thresh the pods to separate the seeds. Clean the seeds to remove pod debris. | Control Point: Ensure threshing process is efficient to maximize seed recovery without damaging them. |
| 3 | De-hulling & Splitting | Condition the seeds (e.g., mild roasting) to loosen the hull. Mechanically crack the seeds and separate the components. | Control Point: Precise separation of the endosperm splits from the outer hull and inner germ. Purity of the splits is critical for final gum quality. Note: This is the most crucial purification step. The endosperm is the source of the gum. |
| 4 | Milling & Grinding | Grind the purified Tara endosperm splits into a fine, off-white powder using industrial mills. | Control Point: Monitor mill temperature to prevent thermal degradation of the galactomannan. Control the grinding process to achieve the target particle size. |
| 5 | Sieving & Classification | Pass the milled powder through a series of vibrating screens or sieves. | Control Point: Verify screen mesh sizes (e.g., 150-200 mesh) to ensure the final product has a uniform and specified particle size distribution. Note: This step ensures consistent hydration properties and texture. |
| 6 | Blending | Combine powder from different production runs into a large blender. | Control Point: Blend for a specified time to ensure lot-to-lot consistency in key parameters like viscosity and hydration rate. |
| 7 | Final Quality Control | Take representative samples from the blended batch for laboratory analysis. | Control Point: Test against specifications for viscosity, pH, moisture, ash content, microbial load (e.g., TPC, yeast, mold), and heavy metals. Product is held until all results are confirmed to be within spec. |
| 8 | Packaging & Storage | Package the approved Tara gum powder into food-grade, moisture-proof bags. | Control Point: Use a metal detector post-packaging. Ensure bags are properly sealed and labeled with batch number, manufacturing date, and expiry date. Note: Store in a cool, dry, and clean warehouse to maintain product integrity. |
Technical Specifications
| CAS Number | 39300-88-4 |
| Chemical Formula | CₓH_yO_z (galactomannan polysaccharide) |
| Solubility | soluble in hot water, partially soluble in cold water; insoluble in ethanol |
| Storage Conditions | store at room temperature, keep dry |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
foods (baked goods
dairy
sauces
ice cream)
cosmetics
pharmaceuticals
textiles
Mechanism of action:
| Parameter | Tara Gum |
|---|---|
| Functional Category | Thickener; Stabilizer; Gelling Agent; Texture Modifier |
| Key Ingredients | Galactomannan polysaccharide from Caesalpinia spinosa endosperm |
| Mechanism of Action | Long-chain galactomannan polymer hydrates rapidly in aqueous systems, forming extensive hydrogen bonds with water molecules. This molecular entanglement and water immobilization significantly increases viscosity. Exhibits synergistic gelation with other hydrocolloids (e.g., Xanthan Gum) by forming intermolecular junction zones. |
| Application Effect in Product | Improves viscosity and provides a smooth, creamy mouthfeel in dairy products, sauces, and dressings. Prevents syneresis (weeping) in gels and dairy desserts. Controls ice crystal size in frozen desserts for improved texture and heat-shock stability. Enhances stability in fruit preparations and baked goods. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Tara Gum | Galactomannan Polysaccharide (Seed Gum) | Natural thickener and stabilizer; soluble in cold/hot water; creates a soft, smooth texture; synergistic with other gums. | Cleaner flavor profile and smoother texture than Guar Gum; more cost-effective and cold-soluble than Locust Bean Gum. | Less viscosity than Guar Gum at same concentration; weaker gelling properties than Locust Bean Gum. | Ice cream, dairy desserts, sauces, dressings, baked goods, vegan products requiring a creamy mouthfeel. | When a creamy, smooth texture and clean flavor are needed, serving as a middle-ground between Guar and Locust Bean Gum. |
| Guar Gum | Galactomannan Polysaccharide (Seed Gum) | High viscosity builder in cold water; effective stabilizer; widely available. | Excellent thickening power for its cost; hydrates very quickly in cold water; very low price point. | Can impart a noticeable "beany" off-flavor; texture can become slimy at higher concentrations. | Soups, gravies, gluten-free baking, dressings where high viscosity at a low cost is the primary goal. | For maximum thickening power at the lowest cost, especially in applications where a slight off-flavor is acceptable or masked. |
| Locust Bean Gum (LBG) | Galactomannan Polysaccharide (Seed Gum) | Requires heat for full hydration; provides a rich, creamy mouthfeel; strong gelling synergy with xanthan gum. | Superior creamy texture; excellent at inhibiting ice crystal growth; very clean flavor. | Requires heating to function properly; significantly more expensive and subject to price volatility. | Premium ice cream, cream cheese, fruit preparations, dairy products that undergo a heating step. | For the highest quality texture and stability in heated products where cost is a secondary concern. |
| Xanthan Gum | Microbial Polysaccharide | Excellent stabilizer and suspending agent; stable across a wide pH and temperature range; high shear-thinning properties. | Extremely stable in acidic, salty, and enzymatic conditions; highly effective at very low concentrations. | Does not form strong gels on its own; can create a slimy texture if overused. | Salad dressings, sauces, beverages, gluten-free foods for preventing ingredient separation and providing stability. | For superior emulsion and suspension stability, especially in harsh (e.g., acidic) formulations. |
Technical Documents
Available Documentation
spec sheets, technical data, COA
Safety Data Sheet (SDS)
MSDS/SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications