Tara Gum - Beijing Doit Biotechnology Co., Ltd.

Tara Gum - natural ingredients from Peru

Tara Gum is a natural additive obtained from the endosperm of the seeds of the Caesalpinia spinosa. Tara gum, also known as Peruvian carob, is a white to pale yellow powder that is soluble in hot water and partially soluble in cold water.

Chemically, the tara gum is composed of a high molecular weight polysaccharide (mainly galactomannan).

Tara Gum is approved as a food additive by the Food Chemical Code and is mainly used as a thickener and stabilizer.

Nature from South America

The Caesalpinia spinosa is a shrub or tree that can reach a height of 8 meters with spreading gray bark foliage. The leaves are composite, two long, alternating and spiral tissues up to 35 cm in length. The fruit is a flat, oblong, non-cracking red pod containing 4 to 7 large round black seeds consisting of endosperm (22% by weight), germ (40%) and shell (38%).

Tara is native to the Cordillera region of Peru and Bolivia in South America, and its fruit grows from April to December. Tara trees grow above 3,000 meters above sea level and can withstand dry climates and barren soils, including sand and rocks. This tree is also resistant to most pathogens and pests. Mature pods are usually harvested by hand and are usually dried before processing.

The main advantages of tara gum

High viscosity

小星星.png Good acid stability

小星星.png Good thermal stability

小星星.png Simple to use

小星星.png Good water retention

小星星.png Compared with other water-soluble colloids, the amount added is low and the fragrance is fully released.