Tara gum is a natural, gluten-free ingredient that is widely used in the food industry as a thickener, gelling agent and stabilizer. Our range offers two references with different degrees of viscosity, allowing you to choose the desired intensity for each application and obtain various consistencies, from fluid to more gelatinous. Tara gum performs even at very low dosages, making it an ideal solution for reducing recipe cost. It is also resistant to temperature changes and retains its functional properties even during cooking.
Because of its high viscosity, tara gum imparts a thicker, more palatable texture to products such as puddings, jellies, candies, soups, sauces, and creams. Medium-viscosity tara gum is perfect for applications that require less pronounced thickening power, such as vegetable drinks, yogurt or less dense creams. Tara gum stabilizes emulsions, creating and maintaining stable interactions between insoluble substances, such as oil and water, in products such as sauces and dressings. In the ice cream industry, it can be used to improve the texture of ice creams by reducing the formation of ice crystals. Finally, because of its ability to retain water, tara gum can be used in baked goods to extend their freshness and shelf-life.