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.
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@sxytbio.com
Certificate of Analysis
Main Functions of Tara Gum
Stability
Tara gum is soluble in water, forming a neutral aqueous solution, but is insoluble in ethanol. It is insensitive to pH fluctuations; its properties remain quite stable at pH levels above 4.5, and it exhibits good thermal stability.
Water Solubility
Tara gum possesses excellent water solubility and exhibits high viscosity even at low concentrations. A 1% solution dissolves well in cold water, showing significant viscosity at 25°C and achieving complete dissolution at 45°C to form a translucent solution. Its viscosity is comparable to that of guar gum and nearly three times higher than that of locust bean gum.
Synergistic Effects
Tara gum demonstrates excellent synergy with carrageenan, xanthan gum, agar, modified starch, CMC, and other hydrocolloids.
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 can you provide?
A: We hold GMP, ISO, HACCP, HALAL, KOSHER, FDA certificates, support OEM private label customization.
Q: What specifications do you supply?
A: Food grade Tara Gum meeting E417 & FCC standards with controllable viscosity. Each batch attached COA and third-party inspection reports.
Q: Product highlights?
A: Carefully selected tara seeds, advanced purification process, low crude fiber and impurity, stable viscosity, ideal alternative and matching raw material for locust bean gum.
Q: Storage & shelf life?
Shelf life: 24 months. Seal tightly, store in cool, dry, ventilated warehouse, prevent moisture absorption and agglomeration.
Q: MOQ & delivery cycle?
A: Standard bulk MOQ 25kg. Production cycle 7–15 working days.
Email: sales@sxytbio.com
WhatsApp/phone: +86 17782577059
Office Add: No.801, Building 3, Dahua Shuzhi Industrial Park, Tiangu 6th Road, Yanta District, Xi 'an, Shaanxi, China