Frequently Asked Questions

Tara Gum is obtained from the ground endosperm of the Tara plant, Caesalpinia Spinosa belonging to the family Leguminosae. Tara is mainly grown in Perú from April to December. Availibility and pricing are depending very much on the quality of the monsoon during this period.

Gum tara is a new galactomannan endosperm (seed) gum in the U.S.A. Other galactomannans already in use for many years include guar gum and locust bean gum (carob gum). Tara is unique in that it bridges the gap between the cold soluble, highly galactose substituted guar and cold insoluble, lower galactose substituted locust bean gum. Tara gum shows associative or synergistic effects seen with locust bean gum, i.e. enhanced viscosity and gelation with certain other hydrocolloids including kappa and iota carrageenans and xanthan gum. The solution viscosities produced by tara gum are highly viscous and short textured as observed for the solution viscosities for locust bean gum. Tara gum in frozen dessert provides fat like texture, warm eating properties and excellent heat shock protection. The mixture of tara and xanthan gums provides excellent long term suspensions, suggesting its potential in salad dressings and sauces and similar products. This paper will discuss the overall properties of this new hydrocolloid and describe how the gum can be used in a variety of applications.

Tara Gum is a white to yellowish white powder. It is nearly odorless. Fine finished Tara Gum Powder is available in different viscosities and different granulometries depending on the desired viscosity development and application.

Tara Gum is a natural high molecular weight hydrocolloidal polysaccharide composed of galactan and mannan units combined through glycosidic linkages, which may be described chemically as galactomannan.

Dissolved in cold or hot water, Tara gum forms a slime of high viscosity. Gum viscosity is a function of temperature, time, and concentration.

Prepared at the 30th JECFA (1986), published in FNP 37 (1986) and in FNP 52 (1992)

Synonims

Peruvian carob; INS No. 417

Description

White to white-yellow, nearly odourless powder.

Functional Uses

Thickening agent, stabilizer.

Definition

Obtained by grinding the endosperm of the seeds of Caesalpinia spinosa (Fam. Leguminosae); consists chiefly of polysaccharides of high molecular weight composed mainly of galactomannans. The principal component consists of a linear chain of (1,4)-beta-D-mannopyranose units with alpha-D-galacto- pyranose units attached by (1 6) linkages; the ratio of mannose to galactose in tara gum is 3:1. (In carob bean gum this ratio is 4:1 and in guar gum 2:1.) The article of commerce may be further specified as to viscosity and loss on drying.

Soluble in water; insoluble in ethanol

Gel test To an aqueous solution of the sample add small amounts of sodium borate; a gel is formed

Transfer 2 g of the sample into a 400-ml beaker and moisten it throughly with about 4 ml of isopropanol. Add, with vigorous stirring, 200 ml of water and continue stirring until the gum is completely and uniformly dispersed. An opalescent, moderately viscous solution is formed. (This solution is less viscous than a guar gum solution, but more viscous than a carob bean gum solution when prepared and tested as indicated in the above described test). Transfer 100 ml of this solution into another 400-ml beaker, heat the mixture in a boiling water-bath for about 10 min and cool to room temperature. The solution shows a marked increase in viscosity.

Proceed as directed under Gum Constituents Identification, using galactose and mannose as standards. Galactose and mannose should be present

Microscopic examination Place some ground sample in an aqueous solution containing 0.5% iodine and 1% potassium iodide on a glass slide and examine under a microscope. Tara gum contains groups of round to pear-shaped cells; their contents are yellow to brown. (Guar gum cells are similar in form but markedly larger in size. Carob bean gum shows long, stretched tubiform cells, separate or slightly interspaced and can be easily distinguished from tara gum.)

The seed of the Tara tree.

We use several methods in the manufacturing of Tara Gum, in order to separate eficiently the endosperm from the shell and germ.

• Moisture: max 12%
• Proteins: max 3%
• Ashes: max 1.5%
• Brut Fiber: 0,86 - 4%
• Ethereal Extract: O,48%
• Fats: max 0.75%
• PH: 5 - 7.5
• Carbohydrates: 81,87%
• Total Sugars: 83,2%

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Place some ground sample in an aqueous solution containing 0.5% iodine and 1% potassium iodide on a glass slide and examine under a microscope. Tara gum contains groups of round to pear-shaped cells; their contents are yellow to brown. (Guar gum cells are similar in form but markedly larger in size. Carob bean gum shows long, stretched tubiform cells, separate or slightly interspaced and can be easily distinguished from tara gum).

• Viscosity 1% solution, Brookfield RVDVE, a 20 RPM , Spindle 4.
• Hot Dissolution 86 °C 10 min.
• Measured at 25 °C 5000-6000 cPs
• Cold Dissolution 25 °C
• After 30 min. 3500-4000 cPs
• After 24 hours 4500-5500 cPs

Minimum standards for good quality Tara Gum Powder have been defined by European Union Specification, E-417 as under:

• Moisture: max 12%
• Ashes: max 1.5%
• Insolubles in Acid: max 2.00%
• Galactomannan: min 85%
• Protein(N Kjeldahl): max 3%
• Arsenic: max. 3 ppm o 3 mg/kg
• Total Heavy Metals ( Cu + Zn ): max 20ppm
• Lead: max 5 ppm
• Zinc: max 25 ppm o 25 mg/kg
• Copper and Zinc: max. 50 ppm o 25 mg/kg

ás rápida ocurre entre el pH 7,5 y 9.

Bakery, Dairy, Meat, Sauces, Beverages, Pharmaceuticals, Textile printing, Mining, Water treatment , Oil-drilling, Tobacco, Explosives, Agriculture,etc.

It is also a substitute for Sodium Alginate.

For further information, Samples or MSDS, please contact us.

• Polvo Tipo AA Pura al 100%
• Polvo Tipo A al 95%
• Grueso (Split,ojuelas)

25 Kg. Paper bags multi-ply covered with plastic.

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