Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Tara Gum
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Highlights
- Tara Gum is a galactomannan that offers economical and functional benefits with a wide range applications in the food industry.
- Tara Gum provides food processors with many advantages in a wide range of nonfat and low-solid systems within several minutes. Similar to locust bean gum, Tara Gum acts synergistically with kappa-carrageenan and xanthan gum to increase gel strength and make such less prone to syneresis.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Use Level
- 0.05 - 1
- Applications and Uses
Tara Gum provides food processing with many advantages in a wide variety of fat-free and low-fatty applications in food applications including: desserts, dairy products, condiments, baked goods, dressings of salad. Like guar gum, Tara Gum is cold-soluble and achieves maximum viscosity in water, milk and other solid low systems in a few minutes.
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)
Tara Gum is also used by the pharmaceutical, cosmetic, and animal feed industries.
- Dosage Level
Tara Gum Powder Dosage in different food products.
Food Name Concentration Level (%)
Liquid milks reduced and low fat 0.05 - 1.0 Flavored liquid milk 0.1 - 0.3 Fermented milk products and rennetted milk products 0.1 - 0.6 Condensed milk and evaporated milk 0.05 - 1.0 Cream products 0.05 - 1.0 Dried milk, milk powder, cream powder 0.05 - 1.0 Processed cheese 0.1 - 0.5 Ice cream and edible ices 0.1 - 0.5 Processed fruits and vegetables 0.05 - 1.0 Fruits and vegetables in vinegar, oil, brine or alcohol 0.05 - 1.0 Commercially sterile fruits and vegetables in hermetically sealed containers 0.05 - 1.0 Fruit and vegetable spreads including jams, chutneys and related products 0.05 - 1.0 Lactic acid fermented fruits and vegetables 0.05 - 1.0 Other fruit and vegetable based products 0.05 - 1.0 Fruit desserts and fruit sauces 0.1 - 0.5 Fruit preparations for dairy applications 0.1 - 0.6 Soft confectionary products (sugar content >80%) 0.3 - 0.6 Icings and frostings 0.05 - 1.0 Processed cereal and meal products 0.05 - 1.0 Flour products (including noodles and pasta) 0.1 - 0.5 Breads and bakery products 0.1 - 0.5 Breads and related products 0.1 - 0.5 Biscuits, cakes and pastries 0.1 - 0.5 Processed meat, poultry and game products in whole cuts or pieces 0.1 - 0.4 Processed comminuted meat, poultry and game products 0.1 - 0.4 Sausages and sausage meat containing raw, unprocessed meat 0.1 - 0.4 Edible casings 0.05 - 1.0 Animal protein products 0.05 - 1.0 Semi preserved fish and fish products 0.1 - 0.4 Fully preserved fish including canned fish products 0.1 - 0.4 Formula meal replacements and formulated supplementary foods 0.05 - 1.0 Formulated supplementary sports foods 0.05 - 1.0 Solid formulated supplementary sports foods 0.05 - 1.0 Liquid formulated supplementary sports foods 0.05 - 1.0 Carbonated, mineralised and soda waters 0.05 - 1.0 Fruit and vegetable juice products 0.05 - 1.0 Water based flavored drinks 0.1 - 0.4 Brewed soft drinks 0.1 - 0.4 Mixed alcoholic drinks not elsewhere classified 0.05 - 1.0 Mixed foods 0.05 - 1.0 Ready meals (catering, deep frozen, dried or dried) 0.1 - 0.3 Custard mix, custard powder, blancmange powder and jelly 0.05 - 1.0 Sauces and toppings (including mayonnaises and salad dressings) 0.1 - 0.5 - Applications
Application Features Combined With Ice cream
- Imparts good overrun characteristics
- Reduces ice crystal formation
- High water absorption
- Gives excellent body, smooth fine texture and chewiness
- High heat shock resistance
- Tasteless, no flavor masking properties
- Good shape retention properties
Kappa carrageenan Or CMC-Na, Guar gum, Sodium Alginate
Handicraft ice cream (cold prepared)
- Imparts good overrun characteristics
- Recuces ice crystal formation
- High water absorption
- Gives excellent body, smooth fine texture and chewiness
- High heat shock resistance
- Tasteless, no flavor masking properties
- Good shape retention properties
HPMC
Sherbets
- Reduces ice crystal formation
- High degree stabilization
- High heat shock resistance
Kappa carrageenan, Pectin
Cheese products
- No reactivity with milk proteins
- Facilitates phase separation
Alone or with xanthan gum
Meat products
- Binding and stabilizer agent
- Lubricating effects on the meat mix, facilitating extrusion and stuffing
- High water retention
- Reduces loss of weight during storage
- Improves sliceability of the meat blend with k carrageenan
- Enhances the suspension capacity of xanthan gum in brines
Kappa carrageenan, Xanthan gum
Bakery
- Imparts softness
- Good shape retention
- Long lasting freshness
- Easier slicing characteristics
Alone
Water jellies
- Improves the elasticity of carrageenan
- Avoids the loss of moisture
- Improves sliceability
Kappa carrageenan
Sauces and dressings
- Increases Viscosity
- Eliminate syneresis
- Can replace partially xanthan gum
- Thickener
- High acid resistant and salt resistance
Xanthan gum, Guar gum
Restructured foods
- Binding agent
- High water retention
- Improves sliceability
Kappa carrageenan, Xanthan gum
Noodles
- Makes more slippery the pasta
- Binding agent
Guar
Fish filet blocks
- Binding agent
- Phosphate replacer
Alone
Milkshakes
- Improves the mouthfeel
- Improves cocoa particles suspension
Xanthan gum
Properties
- Solubility
- Appearance
- Fine white powder
- Odor
- None
- Taste
- None
- Soluble in
- Cold water
- Insoluble in
- Ethanol
- Typical Properties
- Microbiological Values
- Composition
- Heavy Metals
- Properties
- Viscosity development at 25°C.
- Forming a translucent solution at 45°C.
- The viscosity development increases exponentially with increasing concentration.
| Value | Units | Test Method / Conditions | |
| Viscosity (1% solution, spindle 4, 20rpm, at 25°C) | 3500 - 4500 | cPs | Brookfield RV-DVII |
| pH Value | min. 4 | — | — |
| Moisture Content | max. 12 | % | — |
| Ash | max. 1.5 | % | — |
| Acid Insoluble Matter | max. 1.5 | % | — |
| Fat Content | max. 1 | — | — |
| Protein (N x 6.25) | max. 4 | % | — |
| Starch Value | Not detectable | — | — |
| Stability (pH>4.5) | Predonomintally stable | — | — |
| Density | 0.5 - 0.8 | g/ml | — |
| Dispersion Grade (at 25°C) | 80.0 | % | — |
| Dispersion Grade (at 45°C) | 100.0 | % | — |
| Evaporation Rate | Not volatile | — | — |
| Particle Size (through 250 micron) | 100.0 | % | — |
| Particle Size (through 150 micron) | 100.0 | % | — |
| Particle Size (through 100 micron) | min. 90 | % | — |
| Particle Size (through 77 micron) | min. 90 | % | — |
| Value | Units | Test Method / Conditions | |
| Aerobics Plate Count | max. 800 | cfu/g | — |
| Molds Count | max. 400 | cfu/g | — |
| Yeast Count | max. 200 | cfu/g | — |
| Eschericchia coli | max. 3 | NMP/g | — |
| Enterobacteriaceae enumeration | Negative | Per g | — |
| Salmonella | Negative | Per 25g | — |
| Value | Units | Test Method / Conditions | |
| Galactomannan (by difference) | min. 75 | % | Food Chemical Codex |
| Value | Units | Test Method / Conditions | |
| Heavy Metal (as Pb) | max. 20 | ppm | — |
| Cadmium Content | max. 1 | ppm | — |
| Mercury Content | max. 1 | ppm | — |
| Lead Content | max. 5 | ppm | ACS II |
| Arsenic Content | max. 3 | ppm | — |
Regulatory & Compliance
- Certifications & Compliance
- Quality Standards
Packaging & Availability
- Packaging Type