Tara Gum

Tara Gum (CAS 39300-88-4, INS 417 / E417) is a natural galactomannan hydrocolloid obtained by milling the endosperm of the seeds of the Caesalpinia spinosa tree. Supplied as a fine, pale yellow to creamy white, odourless powder, it has a mannose-to-galactose ratio of roughly 3:1, placing it between guar gum and locust bean gum in both solubility and performance.

Functionally it is a highly efficient thickener, stabiliser and water-binder. It disperses in cold water and hydrates fully on heating to give clear, high-viscosity, pseudoplastic solutions at low dose rates. It shows good tolerance to heat, acid and salt, and works synergistically with xanthan gum and carrageenan to build gel strength and improve freeze-thaw stability.

Available in three viscosity grades: Tara Gum LV (low viscosity, ≥1000 cPs; ≥3000 cPs after 15 minutes at 85 °C) for dairy products, ice cream and toppings; Tara Gum HV (high viscosity, 4500–6000 cPs after 15 minutes at 85 °C) for dairy and ice cream, baked goods and desserts, beverages, sauces, soups, dressings, meat and low-fat products; and Tara Gum UHV (ultra-high viscosity, ≥4500 cPs; 5500–6000 cPs after 15 minutes at 85 °C) for maximum thickening at the lowest inclusion levels across the same applications. All grades contain ≥85% galactomannans, ≤12% moisture and pH 5–8, and are GMO free, allergen free and heavy-metal compliant, with a 24-month shelf life from the date of manufacture.

Typical applications include dairy and ice cream (texture, overrun control, ice-crystal suppression), sauces, dressings, soups and ready meals (viscosity and suspension), bakery and confectionery (moisture retention and shelf life), beverages (mouthfeel and stabilisation), and pet food. It is widely used as a clean-label, plant-derived alternative to modified starches and synthetic thickening agents.

Supplied FOB Shanghai in 25KG drums, 450KG per pallet, minimum order quantity 25KG. Free samples, COA, TDS and SDS available on request.