Tara gum (E417) is a natural thickener and stabilizer of plant origin. It is extracted from the seeds of the tara tree (Caesalpinia spinosa), which occurs mainly in South America. This rubber has many technological functions in the food industry and is used in various products.
Here are some functions and possible uses of Tara gum in food:
Technological features of tara rubber:
Thickening: Tara gum is used as a thickener in many products such as sauces, soups and drinks. Thanks to its ability to create a gel, it helps give appropriate consistency and density to food products.
Stabilization: Tara gum acts as a stabilizer, maintaining the homogeneous structure of the product, especially in the case of emulsions and suspensions. Helps prevent ingredients from separating in products such as salad dressings and herb sauces.
Improved Texture: The addition of Tara gum can improve the texture of food products, giving them a creamy and smooth consistency.
Emulsification: This gum can act as an emulsifier in some products, helping to bind together ingredients that would otherwise separate.
Creation of creams and mousses: Tara gum is used in the production of creams and mousses, especially in confectionery and baked goods.
Possible uses and suggested concentration of tara gum:
Sauces and dressings: In sauces, dressings and marinades, Tara gum can act as a thickener, stabilizer and emulsifier. The suggested concentration is usually 0.1-0.5%.
Beverages: Tara gum can be added to beverages to improve consistency and stability. It can also be used in fruit drinks to keep the fruit particles evenly distributed. The suggested concentration is usually 0.1-0.5%.
Herbal sauces and mousses: In products such as herbal sauces and mousses, Tara gum can help achieve the right consistency. The suggested concentration is usually 0.1-0.5%.
Desserts and confectionery: In the production of desserts, ice cream, cakes and confectionery, Tara gum can act as a thickener and stabilizer. The suggested concentration is usually 0.2-0.5%.
Meat products and deli meats: Tara gum can be used in meat products to improve consistency and stability, especially in deli meats. The suggested concentration is usually 0.2-0.5%.
