Kreglinger Promotes Tara Gum as An Alternative to Guar
Tara Gum, a white, odourless, taste free, homogenous powder is derived from the Tara tree (Caesalpinia spinosa) native to Peru. The endosperm of the Tara seeds are grinded to produce the Tara Gum.
3 April 2012 --- As the cost of Guar Gum continues to rise, Tara Gum is a good alternative. Tara Gum is 100% natural and has high viscosity and stability, lower and stable prices, lower dosages used in application and has high synergy quality.
Tara Gum, a white, odourless, taste free, homogenous powder is derived from the Tara tree (Caesalpinia spinosa) native to Peru. The endosperm of the Tara seeds are grinded to produce the Tara Gum.
Tara Gum is a galactomannan that is structurally similar to the guar and locust bean gums. It is a unique gum that is high in stability, is soluble at 25°C for 80% and fully activated at 45°C. Tara Gum produces high viscosity which is reversible between 0 -100°C, and similar to guar gum, it is also a Newtonian and pseudoplastic fluid. Tara Gum has high synergy qualities and forms gel in combination with kappa-carrageenan. Tara gum also synergises with all hydrocolloids, increasing and improving rheological characteristics. This, combined with the rising price of guar gum, makes Tara Gum a competitive alternative.
Tara gum can be used in the same application as guar gum. There are also many advantages in a wide range of non-fat and low-fat food applications including: frozen desserts, cultured dairy products, condiments, baked goods, sauces and salad dressings.
Kreglinger offers an exclusive range of acid and temperature stable Tara Gums with viscosities ranging from 1800 to 7000 cps from one of the main Tara Gum Producers in Peru, Tecnacorp SAC.
