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CAS number: 39300-88-4
Product Name:Tara gum
EINECS: 254-409-6
What is tara gum?
Tara gum is a hydrocolloid used as a thickener, stabilizer, and gelling agent in food products.
Also called the Peruvian carob or Caesalpinia spinosa, tara gum is a white or yellow powder which is soluble in hot water and partially soluble in cold water.
Tara gum is a seed gum similar to guar and locust bean gums , it is obtained from the ground endosperm of seeds from the Caesalpina spinosa plant that grows in Peru region.
Tara gum is cheaper than locust bean gum.
E code is E417.
Tara gum is an alternative usage to Sodium Alginate.Good soluble in cold and hot water, but insoluble in ethanol.
The viscosity of the Tara gum is higher compared to the carob gum and is lower than guar gum.
Tara gum is used in various food applications by chemically changing or mixing with other gums.
When used in combination with xanthan gum , it forms long-life suspensions.
Tara gum prevents crystallization and water loss due to shrinkage in meat products.
Tara gum is a water retainer and acts as heat resistant, freeze and thaw resistant agent and protects the flavour of the products.
Natural ingredient from Peru
A wide range of hydrocolloids and stabilisers are used in the food and beverage industry to perform a range of technological functions and offer innovative products answering to consumer’s needs.
Tara gum is a natural additive, obtained by grinding the endosperm of the seeds of Caesalpinia spinosa, of the Leguminosae family.
Tara gum, also called Peruvian carob, is a white to yellowish powder which is soluble in hot water and partially soluble in cold water.
Chemically, tara gum is comprised of polysaccharides, mainly galactomannans, of high molecular weight.
Tara gum is approved as a food additive by the Food Chemicals Codex and functions mainly as a thickener and stabiliser.
Nature from South America
Caesalpinia spinosa is a shrub or tree that can reach a height of 8 meters with spreading, grey-barked leafy branches.
The leaves are compound, bipinnate, alternate and spirally organised and reach a length of 35 cm. The fruit is a flat oblong indehiscent reddish pod which contains 4 ~ 7 large round black seeds composed of endosperm (22% by weight), germ (40%) and hull (38%).
The tara tree is native to the Cordillera region of Peru and Bolivia in South America, where the fruit grows from April to December.
Tara trees grow at up to 3,000 meters above sea level and tolerate dry climates and poor soils including those high in sand and rocks.
The tree is also resistant to most pathogens and pests. Mature pods are usually harvested by hand and typically sun dried before processing.
Tara gum is a natural ingredient produced by grinding seeds from the Caesalinia spinosa tree. Tara gum offers a soft, smooth texture that is similar in composition to both locust bean and guar gum.
Tara gum's ability to stabilize in both hot and cold water and its odorless, tasteless characteristics make it more convenient for use in a variety of foods and beverages.
Tara gum is derived from the husk of the seeds of the Tara tree.
Tara gum is a native of South America.
Tara gum has a strong synergism with other hydrocolloids and is often used in blends.
Tara gum can be used in ice cream, cheese, dressings and sauces, sausage, bakery products, desserts, yoghurt, ready soups and baby food.
Tara gum is a galactomanan like Guar and Locust Bean gum.
Tara is a high molecular weight polysaccharide with a ratio of galactose to mannose of 1:3, compared to 1:4 in Locust Bean gum and 1:2 on Guar gum.
This difference provides Tara gum with properties similar to both
Uses and applications
Due to its hydrocolloid nature, Tara Gum dissolves easily in water, and is mainly used to increase the viscosity of gels and consistency in food products.
Stabilizer:
In sauces, meals and salad preparations.
Solid Consistency:
In ice cream and dairy products.
Emuslifier:
In mayonnaise and toothpaste productions.
Gelling Agent:
In jams, jellies, candies, dairy products and the manufacture of canned meat.
Encapsulate:
In the production of supplements.
Retention Agent:
In the paper industry. (Fine fiber retention agent)
Applications
The applications of Tara Gum, like Locust Bean Gum, lie in thermally-processed foods —whether frozen, stored refrigerated or stored at room temperature.
These applications fall into two major groups: thickeners and gelling systems, both which also include moisture management.
Heated sauces, fillings, pasteurized dairy products and dairy alternatives all leverage the thickening and moisture management functionality of Tara Gum.
These systems may also involve the gelling synergies with proteins, starch and other hydrocolloids.
Like Locust Bean Gum, Tara Gum is also tolerant of high solids and thus is used in high sugar products such as gummy-type confections, gelled confectionary centers,fruit fillings, icings and glazes.
The moisture management functionalty also contributes to increased freeze-thaw stability in frozen desserts and entres for extended shelf life and high product quality through freeze/thaw stress.
Tara Gum can also be used as a cost-effective, clean label and 100% organic alternative for Locust Bean Gum in most applications.
Usage levels must be evaluated since in most applications a reduction is usage level is required compared to Locust Bean Gum
BOTANICAL SOURCES
Tara Gum is produced from the legume seeds of Caesalpiniaspinosa or Tara spinosa which are native to and cultivated in the Cordillera region in South America (Peru, Bolivia, Chile and Argentina).
Tara plants are known to tolerate the poor soil and dry climates of elevations of up to 3000 meters above sea level.
The red seed pods are harvested annually from this perennial tree/bush after plants reach maturity at 4-5 yrs of age.
The seeds are removed from the pods for production of the powder we know as Tara Gum. The pods are used as an excellent source of tannins and natural acids used in the leather and textile industries.
The protein content in the powder results from the embryo portion of the seeds.
POLYMER CHEMISTRY
Tara Gum is a galactomanan, like Guar and Locust Bean Gums. The linear polymer chain of mannose units joined by β (1-4)-D linkages contains galactose substitutions attached with an α (1-6) linkage.
The overall proportion of mannose to galactose is approximately 3:1. Only partial functionality is achieved in cold applications.
Full functionality and synergies require the addition of heat in product processing.
The Tara Gum synergies include increased viscosity (Guar Gum and Cellulose Gum) and elastic gel formation (Xanthan Gum or Carrageenan).
Tara Gum is also synergistic with starch. The pH in solution is near neutral.
How is tara gum made?
Tara gum is obtained by grinding the endosperm of the seeds of Caesalpinia spinose plant, of the Leguminosae family, to create a powder.
Why is tara gum necessary in foods and beverages?
Tara gum is necessary in foods and beverages because it acts as a stabilizing, thickening, and gelling agent in food, which affects the viscosity and texture of products.
These key factors help to improve the quality attributes and shelf life of foods that contain this common hydrocolloid.
Tara Gum vs Locust Bean Gum
Similar to guar gum and locust bean gum, tara gum is classified as a galactomannan and has a similar chemical composition to both.
Tara gum's mannose-to-galactose ratio of 3:1 makes it less viscous than guar gum and more viscous than locust bean gum.
As the happy medium, Tara gum offers a smooth flow compared to guar gum’s tendency to produce more cohesive textures.
Tara gum also exhibits a clean flavor profile, while guar gum can sometimes have a slight odor and off-flavor.
As a result, Tara gum is often the preferred option depending upon the end application.
Tara Gum Application
Tara Gum’s characteristics make it an excellent natural option in several food products, including:
Baked goods – cakes, pies, fillings, and toppings
Dairy products – sauces, dips, and beverages
Desserts
Fruit preparations
Low sugar jams and jellies
Noodles and pasta
Sauces
What is Tara Gum (E417) in ice cream:
Tara gum, a natural ingredient derived from the endosperm of seeds from the tara tree – caesalpinia spinosa plant, which mainly grows in Peru.
Tara gum is commonly used as a thickener and stabilizer in food and with the European food additive number E417.
What is Tara gum?
Like guar gum and locust bean gum, tara gum is also a galactomannan, which is a high molecular weight polysaccharide made of mannose and galactose approximately in a ratio of 3:1.
This ratio is 4:1 in locust bean gum and 2:1 in guar gum.
The difference and similarity of the ratio of mannose and galactose provide tara gum likeness properties to both.
What is Tara gum made of?
This edible gum is generally composed as follows :
Galactomannan 77–78%
Moisture 14–15%
Fibers 2.5%
Nitrogen compounds 3–4%
Minerals (ash) 1.5%
Fatty compounds 1%
Structure
The structure of galactomannan (the assay about 75%-80% in common specifications) in tara gum composed mainly of a linear chain of (1-4)-beta-D-mannopyranose units with alpha-D-galactopyranose units attached by (1-6) linkages.
How is Tara gum made?
Tara gum is a seed gum similar to guar gum and locust bean gum (LBG).
The manufacturing process is similar to that of produce LBG, using acid process or roasting process.
Acid process: the seeds are treated with sulfuric acid at elevated temperature, and the hull can be removed after washing and brushing operations.
Germs and endosperm can be separated in a drying process afterwards.
Roasting process: the seeds are roasted in a rotating furnace to remove the seed coat and separate germ and endosperm.
Specification
Appearance
White to yellowish-white odourless powder.
CAS number:39300-88-4
Chemical formula:NA
Molecular weight: Between 1,000,000 and 2,330,000
Properties
Solubility
In water: Soluble in hot water and partially soluble in cold water.
In organic solvent: Insoluble in most organic solvents such as ethanol.
Viscosity
Temperature
Tara gum 1% aqueous dispersion has a viscosity of 2000–3600 cps while the 1% solution has the viscosity around 5,500 cps as tara gum will only produce about 50% viscosity when dispersed in water at room temperature.
Tara gum viscosity can be completely achieved after heating to 85°C for 10 minutes and then cool down.
The viscosity value similar to guar gum and almost three times higher than LBG.
PH
Tara gum has a stable viscosity over a wide pH range (pH 3-11).
Synergy
Synergistic effects when combined with carrageenan, xanthan gum or agar to increase viscosity & gel strength and to reduce syneresis.
Gelling agent
A gel can be formed if small amounts of sodium borate are added to its aqueous solution.
What are the applications of Tara gum?
Tara gum food grade provides food manufacturers with many advantages in many different applications.
Tara gum functions as a stabilizer, thickening agent, and emulsifier in processed foods as well as a wide range of nonfat and low-fat food applications.
Food
Tara gum is a unique hydrocolloid that bridges the gap between the cold soluble, highly galactose guar gum and hot soluble, lower galactose locust bean gum.
Commonly we can find the following food with it: ice cream, frozen products, bakery, jellies, meat and sauce & dressing.
Ice Cream
Control ice crystal growth and meltdown, provide good mouthfeel.
Dairy Products
Provide cream texture, increase free/thaw stability in frozen desserts, liquid dairy products, puddings, custards, etc.
Bakery Food
Make it soft, moisture retention and prolong shelf life.
Beverage
Add viscosity and clarify the solution.
Jams, jellies, fillings
Reduce syneresis, suspend fruits, improve mouthfeel
Meat
Improved structure, moisture retention and texture.
Also, Tara gum can be used as an alternative to locust bean gum and guar gum in some applications for its similarly to guar and LBG.
Cosmetics
Per “European Commission database for information on cosmetic substances and ingredients”, tara gum can function as a film forming, skin conditioning and viscosity controlling agent in cosmetic and personal care products.
What is tara gum made from?
The intriguing thing about these substances is that they are derived from seeds, tubers, or plant sources and prepared via fermentation.
In the case of tara gum, the agent is derived from the seed endosperm of the tara tree (Caesalpinia spinosa), which is found in the Peruvian Andes.
The substance can be extracted via purely mechanical means without the use of any solvents. After heating, the substance hydrates, resulting in at least a 30% increase in viscosity.
This composition makes tara gum vegan and part of the halal movement, and thus an excellent alternative to be used across many areas such as the food and beverage industry and the cosmetics industry, a market which is projected to grow 6.3 percent a year to reach to 20.8 billion U.S. dollars by 2025 according to stats published in Statista.
What are the benefits of tara gum?
The resulting substance is rich in vitamins C, B, and complex sugars.
Subsequently, tara gum is reputed for its hydrating and protective qualities, which makes it more than just a thickening agent – it can, in fact, enhance a product’s efficacy.
Like synthetic petroleum films, tara gum creates a protective barrier. This film reduces transepidermal water loss and desquamation, enhancing the skin’s appearance to deliver an anti-aging effect.
However, unlike petroleum-based agents, tara gum is all-natural and fully biodegradable.
Another benefit is its remarkable biocompatibility.
For instance, the synergy of tara gum with xanthan gum is useful to create particular products, such as jellies, without the need to use large concentrations of the two thickeners.
This versatility makes it a useful agent in many cosmetic applications – not to mention the comparatively low cost that makes it a compelling natural alternative to petroleum-based ingredients.
How does tara gum compare to other natural gums?
There has been increasing interest in natural gums due to their versatility and sustainability.
But how does it compare with other natural gums on the market? According to recently published research, compared with guar gum, tara gum has a higher elastic modulus and greater tensile strength that creates a strong, flexible film.
Equally, tara gum was shown to have a higher density of polymer chains, as well as a smoother and more compact morphology that enhances its mechanical properties.
Although the study showed that tara gum stood out from the crowd, the most important finding was this: all the natural gums studied demonstrated clear potential as effective alternatives to synthetic petroleum films
Properties
Solubility
In water: Soluble in hot water and partially soluble in cold water.
In organic solvent: Insoluble in most organic solvents such as ethanol.
Viscosity
Temperature
Tara gum's 1% aqueous dispersion has a viscosity of 2000–3600 cps while the 1% solution has the viscosity around 5,500 cps as tara gum will only produce about 50% viscosity when dispersed in water at room temperature.
Tara gum's viscosity can be completely achieved after heating to 85°C for 10 minutes and then cool down.
The viscosity value similar to guar gum and almost three times higher than LBG.
PH
It has a stable viscosity over a wide pH range (pH 3-11).
Synergy
Synergistic effects when combined with carrageenan, xanthan gum or agar to increase viscosity & gel strength and to reduce syneresis.
Gelling agent
A gel can be formed if small amounts of sodium borate are added to its aqueous solution.
FUNCTIONS
Tara gum regulates bread texture and starch crystallization and retrogradation
Tara gum prevents staling
Tara gum prevents syneresis (stratification) and sedimentation
Tara gum increases resistance to freeze/thaw cycles
Tara gum maintains a stable consistency of cloudy soft drinks and juices
AREAS OF APPLICATION:
jams
jellies
marmalades
other spreads, including low-calorie ones
What does Tara Gum do?
Tara gum can be used as a replacement for both LBG and Guar Gum. The viscosity of a 1% solution of Tara Gum is approximately 5,500 cps.
Tara Gum powder is soluble in hot water, high viscosity, stable in high acid conditions and heat.
Tara Gum also works well with other hydrocolloids to increase viscosity, gel strength and reduce syneresis.
Tara Gum can also be blended with modified starches or unmodified starches to enhance stabilization and emulsification properties.
E Number: 417
Uses
Bakery - Fruit filling, Post oven filling, coatings and glazes
Beverages - Fruit juices, particle suspension
Confectionery - Jellies and Candies
Dairy - Desserts, gelatin free products, cheese
Main Advantages:
Thickening effect;
Hydrates in warm water;
High viscosity;
Cost effective in use;
High quality of finished products;
Lower dosage level and better flavour compared to other hydrocolloids;
Partial solubility in cold water for instant products (soups, puddings…);
Good synergy with other hydrocolloids to increase the viscosity, the gelling properties and syneresis reduction;
Good stability towards acid hydrolysis which makes it suitable for sorbets, sour milk beverages, sauces and dressings.
Definition:
Tara gum is obtained by grinding the endosperm of the seeds of strains of Caesalpinia spinosa (family Leguminosae).
Tara gum consists chiefly of polysaccharides of high molecular weight composed mainly of galactomannans.
The principal component consists of a linear chain of (1-4)-β-D-mannopyranose units with α-D-galactopyranose units attached by (1-6) linkages.
The ratio of mannose to galactose in tara gum is 3:1. (In locust bean gum this ratio is 4:1 and in guar gum 2:1)
Einecs: 254-409-6
Description
A white to white-yellow odourless powder
Identification
Solubility: Soluble in water, insoluble in ethanol
Gel formation: To an aqueous solution of the sample add small amounts of sodium borate. A gel is formed
Purity
Loss on drying: Not more than 15 %
Ash: Not more than 1,5 %
Acid insoluble matter: Not more than 2 %
Protein: Not more than 3,5 % (factor N x 5,7)
Starch: Not detectable
Arsenic: Not more than 3 mg/kg
Lead: Not more than 2 mg/kg
Mercury: Not more than 1 mg/kg
Cadmium: Not more than 1 mg/kg
IDENTIFICATION
Soluble in water; insoluble in ethanol
Gel test
To an aqueous solution of the sample add small amounts of sodium borate; a gel is formed
Viscosity
Transfer 2 g of the sample into a 400-ml beaker and moisten it throughly with about 4 ml of isopropanol.
Add, with vigorous stirring, 200 ml of water and continue stirring until the gum is completely and uniformly dispersed.
An opalescent, moderately viscous solution is formed. (This solution is less viscous than a guar gum solution, but more viscous than a carob bean gum solution when prepared and tested as indicated in the above described test).
Transfer 100 ml of this solution into another 400-ml beaker, heat the mixture in a boiling water-bath for about 10 min and cool to room temperature.
The solution shows a marked increase in viscosity.
Gum constituents (Vol.4)
Proceed as directed under Gum Constituents Identification, using galactose and mannose as standards.
Galactose and mannose should be present
Microscopic examination
Place some ground sample in an aqueous solution containing 0.5% iodine and 1% potassium iodide on a glass slide and examine under a microscope.
Tara gum contains groups of round to pear-shaped cells; their contents are yellow to brown.
PURITY
Loss on drying (Vol.4)
Not more than 15%
Ash (Vol.4)
Not more than 1.5%
Acid insoluble matter (Vol.4)
Not more than 2%
Protein
Not more than 3.5%
Proceed as directed under Nitrogen Determination (Kjeldahl method).
The percentage of nitrogen determined multiplied by 5.7 gives the percentage of protein in the sample.
Benefits of Tara Gum for Hair
Tara gum is a white to yellowish powder obtained by grinding the seeds of the Caesalpinia spinosa, otherwise known as the Peruvian carob tara tree.
Originally found in South America and the northern regions of Africa, tara gum is a naturally odorless and tasteless gelling agent.
While active ingredients are what make products effective, they would be nothing without the support of stabilizing ingredients like tara gum.
Bird explains that tara gum helps to regulate the final product's (e.g., shampoo, conditioner, mask, etc.) viscosity, stability, and softness.
Imagine reaching for your favorite conditioner only to find it grainy or completely liquified—tara gum makes sure that doesn't happen.
For this same reason, tara gum can also be found in high-sugar food products, such as gummy candy and ice cream.
Production of Tara Gum:
Like the manufacturing of guar and locust bean gum, tara gum is produced by mechanical crushing the seed of the Caesalpinia Spinosum pod and physically separating the gum from the endosperm portion.
The endosperm portion is then milled into flour. Unlike the production of guar and locust bean gum, tara gum is a by-product from the production of tannin (for tanning purposes) from the whole tara pods.
Benefits of using Taragum in Ice Cream:
Replacement of LBG / guar blends in ice cream due to high LBG prices.
Technical investigations have proved that it is possible to replace the LBG / guar content.
Replacement of a 50:50 LBG / guar gum blend with 100% tara gum in ice cream showed:
No significant difference with regard to the sensory properties of the ice cream (creaminess, body, iciness, warm-eating properties)
No difference with regard to the melting resistance
No difference with regard to the heat shock protection (ice crystal growth, shrinkage)
No difference with regard to processability (form stability, dryness on extrusion)
TECHNICAL DATA
CAS No: 39300-88-4
Product Code: YT58656
MDL No: MFCD00804296
General SpecificationDescription:
White to white-yellow, nearly odourles powder
Solubility: Soluble in water; insoluble in ethanol
Loss on Drying: Not more than 15%
Ash: Not more than 1.5%
Acid insoluble matter: Not more than 2%
Protein: Not more than 3.5%
TARA GUM
obtained from the seeds of Caesalpinia spinosa. It is resistant to electrolytes and compatible with synthetic polymers.
Tara Gum is resistant to high temperatures. Depending on the temperature of the production process, tara rubber will have different viscosities.
Tara gum is soluble in hot water and partially soluble in cold water.
Application:
meat industry
spice blenders
ice cream, sorbets
bakery and confectionery industry
dairy industry, shakes, cheeses
sauces, toppings, creams
Tare gum is a food product with the European designation E417.
Tara gum is a powdered food product obtained by grinding the seeds of the Caesalpinia spinosa plant (Leguminosae family).
It can be used to improve palatability in fruit drinks, to improve the preservation of baked goods and to reduce the formation of ice crystals in ice cream.
What is tara gum?
Tara gum, also known as Peruvian carob, is a fully natural ingredient widely used as a food additive.
It is produced from the seeds of Caesalpinia spinosa – a plant from the Leguminosae family.
The tree grows in South America in the regions of Peru and Bolivia and bears fruits between April and December.
These fruits are handpicked and sun-dried before further processing. Tara gum is obtained by grinding the endosperm from the seeds found in fruits into a white or yellowish powder.
Tara gum is sourced and processed naturally without the use of chemical solvents.
Tara gum is highly soluble in warm water and less soluble in cold liquids.
Tara gum is odorless and tasteless and provides a good flavor release in food products.
The product is also easily mixed with other hydrocolloids for increased viscosity and gel elasticity.
Application
Tara gum has a variety of applications, mainly in the production of foodstuffs and cosmetics.
In the food industry, it is an approved food additive listed under the code E417.
Tara gum is suitable for halal, kosher, and vegan diets.
The product has an extensive range of properties used in the manufacture of foods, including an extensive portfolio of low-fat goods.
Tara gum is characterized by excellent thickening and viscosity improvement properties widely used in products such as condiments, sauces, dressings, jellies, jams, fruit fillings, dairy-based desserts, puddings, and yogurts.
Tara gum's water-retention abilities provide soft texture, moisture, and prolonged freshness in baked goods such as bread, buns, cakes, and gluten-free baked items.
The use of tara gum prevents ice crystals formation in frozen products such as ice-creams, sorbets, and desserts.
In meat-based products, it is responsible for water retention, gel structure improvement, and meat replacement in goods such as sausages, frankfurters, cooked hams, hot dogs, and hamburgers.
In spreads and cheese-based items, the product improves the viscosity, provides a shiny surface, and reduces whey syneresis.
The texture-improving and moisture-retaining properties of tara gum are also used in animal feed manufacture for livestock and pets.
In poultry and cattle diets, the product has been proved to promote growth and prevent diseases.
In the cosmetic industry, tara gum is used as an emulsifier and stabilizer in toothpaste, creams, and skins gels.
Tara gum also has excellent hydrating properties applied in body creams, face masks, and lotions. The product acts as a thickener and texture enhancer in exfoliating scrubs and face gels.
Tara gum also finds use in the pharmaceutical and paper industries.
Description:
Tara gum is part of the same chemical family as guar gum.
Tara gum is obtained from the ground endosperm of seeds from the Caesalpina Spinosa plant, typically found in the mountains of Peru.
Both of them have a similar molecular structure known as galactomannans.
Tara has similar cold water solubility to guar gum. Tara Gum is often used as a natural thickener in the manufacturing of cosmetics and skincare products.
Tara gum has very similar thickening characteristics to guar gum but has some advantages:
The flow of tara gum is smooth and natural.
The structure of tara gum is smooth and soft.
Tara gum is odorless and tasteless while guar gum has an unpleasant odor and taste.
Tara gum when added to a gel can increase the gel elasticity and retain water within the structure. This improves the shelf stability of the gel.
Tara gum develops approximately 50% of its viscosity when dispersed in water at ambient temperature. After heating to 85oC for 10 minutes and re-cooling to ambient temperature the remaining solution viscosity is completely achieved. Tara gum is nonionic and is compatible with salt and sugar. It is pH stable in systems ranging from 3.5 to 8.0. Blends of tara gum with xanthan gum or carrageenan will form soft to moderate gels after heating and cooling.
Benefits:
20% more performance in comparison to carrageenan;
15% less cost in comparison to carrageenan;
33% less cost to achieve the same performance of 100% carrageenan (cost in use)
Function
Texturising
Water Binding
Emulsifying
Thickening
Stabilising
Applications
Dairy Products (soft cheese, ice cream, yoghurt…)
Bakery
Beverage
Sauces, mayonnaise & dressings
Meat
Vegetarian & Vegan products
Suitable For
All Food Products
Halal
Kosher
Vegetarian & Vegan
Natural
Synonyms
Peruvian carob
Caesalpinia spinosa gum
CAESALPINIA SPINOSA GUM;
TRAGUM;
CAESALPINIAGUM
