Factory Supply Tara Gum/Peruvian Carob
What is Tara gum?
Tara gum, also known as Peruvian carob, originates from a Peruvian shrub. It is made from the endosperm of the seeds of the peaberry (Caesalpin iaspinosa) and is processed into a food additive similar to other bean gums. China approved tara gum as a food additive thickener in April 2006, and it can be used in frozen foods, meat products, baked goods, and other foods.
Structure
The chemical structure of tara gum is primarily a high-molecular-weight polysaccharide composed of galactomannan, the main component of which is a linear chain of (1→4)-B-D-pyranose mannose units and A-D-pyranose galactose units linked by (1→6) bonds. The ratio of mannose to galactose in tara gum is 3:1 (compared to 4:1 for carob gum, 2:1 for guar gum, and 1:1 for fenugreek gum).
Stability
Vesica gum is soluble in water, with the aqueous solution being neutral; it is insoluble in ethanol. It is insensitive to pH changes and is quite stable above pH 4.5. It is also relatively heat-stable.
Water Solubility
Vesica gum has good water solubility and exhibits high viscosity at low concentrations. A 1% concentration of vesica gum dissolves well in cold water, exhibiting very good viscosity at 25°C. It is 100% soluble at 45°C, forming a translucent solution.
YTBIO: Providing High-Quality Tara gum and Services
High-quality nutritional supplements are crucial to your health journey. YTBIO specializes in providing high-quality Tara gum
Why choose YTBIO? We hold the following certifications:
- cGMP, ISO9001, and ISO22000 certifications ensure rigorous quality control throughout the entire process;
- BRC and HACCP system certifications ensure product safety and reliability;
- EU and NOP organic, kosher, and halal certifications meet various global standards and dietary requirements.
We specialize in the research, development, and production of natural plant extracts, cosmetic active ingredients, and health foods. We primarily produce plant extracts, health food ingredients, and a variety of end-use products, including capsules, softgels, granular capsules, gummies, tablets, and solid beverages. Our production facilities and equipment meet national standards, and our production processes strictly adhere to GMP requirements. If you have any questions, please feel free to contact us at sales@sxytorganic.com
Main Functions of Tara Gum
Thickener: Increases the viscosity of foods such as beverages and sauces.
Stability: Prevents ice cream from melting too quickly and maintains the consistency of dairy products.
Gelling Agent: Combined with carrageenan and other agents, it is used in jellies and meat gels.
Water-Binding Agent: Reduces water loss in meat products, reducing costs.
Comparison of Tara Gum with Other Colloids
Comparison with Guar Gum
Tara gum and guar gum belong to the same chemical family and share a similar molecular structure called galactomannan. Tara gum has similar cold-water solubility and thickening properties to guar gum, but also offers unique advantages:
1. Tara gum gels flow smoothly and naturally, while guar gum has a pseudoplastic flow. Guar gum tends to cause sticky dripping and poor flow.
2. Tara gum has a smooth and soft structure. Guar gum can have a sticky texture in some applications.
3. Tara gum can be combined with xanthan gum or carrageenan to form a very soft gel structure.
4. Tara gum is tasteless and odorless, while guar gum has an unpleasant odor and taste.
5. Tara gum releases aroma better than guar gum.
6. Adding tara gum to gels can increase gel elasticity and retain water, providing shelf stability for gel products.
7. Tara gum can prevent ice crystals from forming, providing freeze-thaw stability in ice cream.
Comparison with Locust Bean Gum
Tara gum has excellent thermal and chemical stability, as well as colloid compatibility. It is a highly effective natural hydrocolloid. In the food industry, locust bean gum is primarily used as a thickener, emulsifier, and stabilizer. Both tara gum and locust bean gum are primarily composed of galactose and mannose. Their physicochemical properties differ as follows:
1. Chemical Structure: The effectiveness of tara gum in a product depends primarily on the quality and content of galactose and mannose. The ratio of mannose to galactose in tara gum is 3:1. The ratio of mannose to galactose in locust bean gum is 4:1. Tara gum cannot form a gel on its own, but it exhibits synergistic effects with xanthan gum, agar, and other agents.
2. Properties: Tara gum is a white or slightly yellowish powder with high hygroscopicity; it is tasteless and odorless, making it suitable for product flavoring. Locust bean gum is a white or slightly yellowish powder with no taste or odor.
3. Water Solubility: Tara gum dissolves well in cold water, dispersing well at 25°C and exhibiting excellent viscosity. It dissolves and dissolves at 45°C. However, locust bean gum is only partially soluble in cold water and requires heating the solution to 80°C for complete dissolution.
4. Rheological Properties: Tara gum exhibits little viscosity change with prolonged heating. For example, when using UHT to treat the slurry, the galactose mannose in tara gum is quite stable. The viscosity of fully hydrated locust bean gum at a concentration of 1% can reach 3 Pa·s, with a plastic deformation value of 0. The apparent viscosity of the solution decreases sharply with increasing shear rate, then stabilizes and approaches the minimum limit.
5. Acid Resistance: Taraxacum gum's quality (viscosity, etc.) is quite stable when its pH is ≥4.5. Protected by other food components, it is not significantly affected by acids or electrolyte salts. Locust bean gum has little effect when its pH varies within the range of 3-11.
Applications of Tara Gum
Tara gum has excellent thermal and chemical stability and colloid compatibility, making it a highly effective natural edible colloid. Therefore, in the food industry, tara gum is primarily used as a thickener, gelling agent, and stabilizer. As a thickener, it is suitable for creams, juices, clear beverages, and dairy products; as a gelling agent, it is suitable for jams, jellies, candies, cheeses, and canned meat products; and as a stabilizer, it is suitable for sauces, dressings, and salads.
In food applications, tara gum is rarely used alone. Instead, it is often combined with other colloids to achieve synergistic or complementary effects, achieving better results and higher product quality.
In Frozen Desserts
It can be used in ice cream, popsicles, frozen mousse, and custard. It reduces ice crystal formation, improves texture, and enhances mouthfeel. It also offers strong thermal shock resistance and excellent shape retention.
In Meat Products
It can be used in ham, sausage, meatballs, hamburgers, and other products. It enhances colloidal strength, reduces syneresis, improves slicing properties, and offers excellent water retention.
In Baked Goods
It can be used in bread, cakes, and gluten-free baked goods, providing a softer texture, longer shelf life, and excellent shape retention.
In Jams and Jellies
It can be used in jams, sauces, jellies, and fruit preparations containing fruit pulp. It provides a stable thickening effect, excellent aroma release, and is suitable for ready-to-eat meals. It also offers a good gel texture, rich mouthfeel, and easy cutability.
In Dairy Products
It can be used in cheese products and desserts. It improves texture, enhances mouthfeel, improves slicing properties, and reduces syneresis.
In Beverages
It can be used in beverages to provide a suspending effect and increase viscosity.
FAQ
Q: What certifications do you hold?
A: We prioritize product quality and safety, and our production facilities hold several top international certifications, including:
· cGMP
· ISO9001 and ISO22000
· BRC
· HACCP
· EU and NOP organic certifications
· Kosher certification
· Halal certification
Q: Do you provide third-party test reports (COAs) for your products?
A: Of course. We provide a COA with every batch.
Q: Do you offer custom products and technical support?
A: Yes, we have a strong R&D team. In addition to standard products, we can also provide customized dosage forms and customized packaging to meet your specific needs.
Our technical team is always ready to provide comprehensive technical support, including product application and formulation advice.
Q: What other related products do you offer?
A: In addition, we also offer High Ester Pectin, Locust Bean Gum, Bee Propolis Powder, Konjac Gum Powder, Sericin Powder, Guar Gum, Carrageenan, Xanthan Gum, Guar Gum, and more.
