Tara gum is a natural substance taken from the seeds of the tara tree (Caesalpinia spinosa), which is found in South America. It is made up of units of galactose and mannose and has a large molecular weight. Tara gum can be used in a variety of ways in the food industry, pharmaceutical industry, and industrial sector due to its versatility.
Tara gum is derived by harvesting tara tree seeds and extracting the gum through various methods. The most common technique involves soaking the seeds in water for several hours and grinding them into a paste. This paste is then filtered to eliminate the seed coat and impurities. The filtrate is then concentrated and dried, resulting in tara gum powder.
Another way to produce tara gum is through fermentation. To do this, the seeds undergo fermentation with lactic acid bacteria, which breaks down the impurities and seed coat, facilitating the gum extraction process. Afterward, the fermented seeds are turned into a paste and the gum is extracted using the same technique as previously described.
After the extraction of tara gum, it can be processed to create various gum grades. For instance, the gum can undergo bleaching to enhance its color or micronization to decrease its particle size.
Properties of Tara Gum
Tara gum is a white or light yellow powder that is not soluble in water but can be dissolved in alkaline solutions. It has a neutral taste and aroma. Tara gum is a thick hydrocolloid with a strong ability to hold water. Moreover, it is an effective emulsifier and stabilizer.
Applications of Tara Gum
Tara gum is used in a wide range of food applications, including:
· Sauces and dressings: thicken sauces and dressings, and to improve their stability. It is also used to prevent oil separation in dressings.
· Dairy products: thicken and stabilize dairy products, such as yogurt, ice cream, and cheese. It is also used to improve the texture of dairy products and to prevent syneresis.
· Meat products: bind and thicken meat products, such as sausages and ground beef. It can also be used to improve the texture and appearance of meat products.
· Confectionery: thicken and stabilize confectionery products, such as candy, chewing gum, and chocolate. It is also used to improve the texture and mouthfeel of confectionery products.
In addition to its use in food products, tara gum also has diverse applications in the pharmaceutical and industrial sectors. For example, it is used in making medicines like laxatives and anti-diarrheal drugs. It is also a regular component in industrial goods, such as adhesives, paints, and coatings for paper.
Benefits of Tara Gum
· It is a natural and healthy product: Safe for human consumption. It is also a good source of dietary fiber.
· It is versatile: Can be used in a wide range of food and industrial applications.
· It is functional: Has a number of functional properties, such as thickening, stabilizing, emulsifying, and gelling.
· It is cost-effective: Relatively inexpensive.
Conclusion
Tara gum is a versatile hydrocolloid with a broad range of uses in the food, pharmaceutical, and industrial industries. It is a natural and healthful substance that provides many functional benefits. Tara gum is also a cost-effective hydrocolloid, which makes it a desirable option for various applications.
About the author
CD BioGlyco has accumulated a lot of experience in food ingredient production and research, and has the ability to provide high (HV), medium (MV) and low (LV) viscosity Tara gums according to the different needs of customers and we guarantee that the minimum viscosity of HV Tara Gum is 5000 cps.
