Tara gum
It is a polysaccharide obtained from the endosperm of the legume Caesalpinia spinosa.
It is a polysaccharide obtained from the endosperm of the legume Caesalpinia spinosa.
The grains of this leguminous plant are ground to obtain a flour. This flour undergoes a process of solubilization and subsequent precipitation to eliminate the insoluble material and remain in a gum, which undergoes a washing process and is finally dried and ground to obtain a powdered product.
It is used to thicken and stabilize food products. It can form a thermo-reversible gel that acts as a freeze stabilizer, preventing syneresis. It is valued for its thermal resistance. It helps a good “overrun” (increase of volume due to the incorporation of air during churning) in ice cream production.
Widely used as a thickener in sauces and dressings. In bakery products it is used to retain water, alone or in combination with other hydrocolloids. It is also used in frozen products to control water crystallization and improve textures.
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