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Application
Tara Gum (E 417) has a strong synergism
with other hydrocolloids and is often used in blends. It
can be used
in ice cream, cheese, dressings and sauces, sausage, bakery
products, desserts, yoghurt, ready soups and baby food.
Tara Gum is derived from the husk
of the seeds of the Tara tree.
| APPLICATION |
FUNCTION |
| Ice Cream |
Ice crystal and Viscosity control. "Warm eating". |
| Baked goods |
Improved yield and extension of shelf life. |
| Pastry fillings |
Viscosity and syneresis control. |
| Soups, sauces and marinades |
Viscosity control. |
Chemistry
Tara Gum (E 417) is derived from the
endosperm of the seeds of the Tara tree
(cesalpinia
spinosa lin). The plant is native to South
America where it grows as tree or bush.
Like guar gum and carob bean gum, Tara Gum is a galactomannan, comprising approximately
25% of galactose (for comparison, guar gum contains about 34%, carob bean gum
about 20% of galactose)
Properties
Tara is similar to guar in being readily soluble. It also hydrates very rapidly
to produce highly viscous solutions. Upon heating, tara shows a viscosity drop
similar to guar and most other hydrocolloids, which is completely reversible
provided heating temperatures are not excessively high.
With moderate heating,
tara drops in viscosity slightly more than guar while locust bean shows a rise
in viscosity due to increased hydration. At 80°C, tara shows slightly higher
viscosity and, with cooling, provides significantly higher viscosity than either
guar or locust bean gum.
Tara Gum, like locust bean and, to a lesser extent, guar, shows strong interaction
or synergism with certain other gums, notably xanthan, the carrageenans and agar.
This synergy takes the form of producing strong gels when individual components
are non-gelling or can result in more subtle effects such as shorter flow characteristics,
better mouth feel or enhanced suspending ability.
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