Tara gum 99.99% A white to white-yellow odorless powder Thickener

Product Description

Tara gum, also known as thorn bean gum, originates from Peruvian shrubs. It is made from the endosperm (generally only contains
25-28% endosperm) of thorn seeds of the leguminous family. The processing method is the same as other Soybean gum is similar. Like locust bean gum, tara gum can also synergize well with agar, carrageenan, xanthan gum, etc., but the gel formed is not as good as
locust bean gum. Due to the slow growth of acacia trees, tara gum with similar properties has been widely developed and applied
abroad in recent years, that is, when the amount of locust bean gum is insufficient, tara gum can be used as a substitute.
Features: water retention, fat emulsification, ice crystal formation control, freeze-thaw stability, improved taste, good acid
resistance, synergistic effect with xanthan gum, CMC, carrageenan, etc., can replace locust bean gum to reduce the cost of
Application: Widely used in food as a thickener. Such as beverages, jelly, pudding, jam, candy, ice cream, pasta, dairy products,
pastries, meat products, baked goods, etc.