Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Ingredients
- Tara Gum
- Food Additive Number
- E 417, INS 417
- Technologies
- Product Families
Features & Benefits
- Product Highlights
- Tara gum develops approximately 50% of its viscosity when dispersed in water at ambient temperature.
- After heating to 85oC for 10 minutes and re-cooling to ambient temperature the remaining solution viscosity is completely achieved.
- Tara gum is nonionic and is compatible with salt and sugar.
- It is pH stable in systems ranging from 3.5 to 8.0.
- Blends of tara gum with xanthan gum or carrageenan will form soft to moderate gels after heating and cooling.
Applications & Uses
- Markets
- Applications
- Recommended Uses & Known Applications
- Bakery Products
- Dairy Products
- Desserts
- Fruit Preparations
- Low Sugar Jam and Jelly
- Noodles
- Sauces
Properties
- Typical Properties
Value | Units | Test Method / Conditions | |
pH | 3.5 - 8.0 |