It is a natural rubber that is used as a thickening agent. It is a HYDROCOLLOID that offers economic and functional advantages in a wide range of uses in the food industry.
Tara gum is a natural additive obtained from the ground endosperm of Tara seeds with the technical name Caesalpinia spinosa, a leguminous tree native to Peru of the legume family. It is a white-cream powder, soluble in hot and cold water.
Tara gum is a powerful thickener widely used in the food industry where it is known as the natural additive E417. Soluble in water at all temperatures, but to achieve complete dissolution it is necessary to heat the solution to 95ºC. But it is possible to achieve good thickening effects in aqueous solutions at relatively low temperatures around 30 degrees.
The viscous effects produced by the tara polysaccharides have many uses in different sectors of the food industry and in gastronomy.
Tara is tasteless and colorless so it will only provide texture. In larger quantities, gel textures are achieved. It has excellent tolerance to acid and alkaline media, operating normally in pH ranges from 4 to 11.
Tara gum is also a very practical ingredient in bakery and pastry. It will give rise to doughs that retain moisture better and that rise more and are more elastic and smooth. With doses as low as 1 g per kilo of flour, remarkable effects are achieved. Its effect is so effective that it is one of the determining ingredients of gluten-free flours, tara gum is used to replace the binding effect of wheat gluten. FOOD INDUSTRY
TARE GUM TO IMPROVE GLUTEN-FREE FLOUR
Gluten gives conventionally made pasta properties of elasticity and firmness, currently other raw materials have been used to replace wheat flour, seeking that these provide the product with a higher quality, emphasizing nutritional quality. Tara gum added to gluten-free flours to make pasta-type products from unconventional flours (a, quinoa and lentil) as an alternative for consumption in the diet of people intolerant to gluten.
Research and development of formulations and evaluation of the properties of the masses obtained with the addition of tara gum, preparation of the paste and quality tests including sensory analysis. The texture profile analysis performed for the doughs showed similar values of cohesiveness and adhesiveness in those composed of quinoa flour, 21%, and lentil flour, 30%, respectively. Regarding the nutritional quality of the elaborated pasta, the incorporation of quinoa and lentil flours increased the content of crude fiber and ashes, decreasing the fat content, compared to the standard sample, being an excellent alternative to improve the nutritional quality. of gluten-free products. Therefore, when preparing gluten-free pasta, it is advisable to add a thickener that acts as a binder, such as Tara Gum in this case.
A mixture of xanthan gum and Tara gum added to a gluten-free flour provides a replacement for the protein chains created in the development of gluten. This allows the bread to trap gases from the expanding yeast, while the cellular structure of the original bread is recreated.
The mixture of Gum tara with flour and other dry ingredients works as a thickener, the dough is more elastic and thickens more, the effect that you will observe in your cookies, arepas, cakes or breads is that they do not crumble so easily, which is very common in gluten-free cookies or cakes. So Tara gum replaces the "gluing" and thickening effect of gluten in gluten-free bakery and pastry.
APPLICATIONS AND USE OF TARE GUM
IN SAUSAGES
It presents synergism with carrageenans, which is why it is used in combination with them in the production of meat products, thus giving more elastic gels without syneresis.
The synergism is given by the formation of hydrogen bonds formed between the double helix of kappa carrageenan and mannose of tara gum.
IN BEVERAGES
Tara gum is widely used as thickeners, gelling agents, and stabilizers in beverages such as juices, nectars, and soft drinks, etc.
IN YOGURT
Tara gum is perfectly compatible with dairy products and can be added to the milk used to make yogurt to achieve greater creaminess without adding too much fat.
IN ICE CREAM
In the world of ice cream, it will provide volume and unctuousness and serve as a stabilizer, reducing the appearance of ice crystals, due to its ability to absorb water, even at negative temperatures and nuclear ice crystals during freezing and thawing, thus minimizing the phenomenon of hardening of the finished product that is normally
TARA is a native tree from Peru, distributed throughout Latin America and introduced to countries far away such as Morocco, India and China, who have begun to take advantage of the economic benefits of this valuable species. Tara Powder is a natural source of tannins extracted from the Tara Pods (Caesalpinia Tinctoria). The tannin of the Caesalpinia Tinctoria has a pyrogallic character, but small quantities of catechol derivatives are also present in it. Tara Powder is a natural source of tannins extracted from the Tara Pods (Caesalpinia Tinctoria). The tannin of the Caesalpinia Tinctoria has a pyrogallic character, but small quantities of catechol derivatives are also present in it. Tara Gum Tara Gum provides food processing with many advantages in a wide variety of fat-free and low-fatty applications in food applications including: desserts, dairy products, condiments, baked goods, dressings of salad. Like guar gum, Tara Gum is cold-soluble and achieves maximum viscosity in water, milk and other solid low systems in a few minutes. Tara Powder is a natural source of tannins extracted from the Tara Pods (Caesalpinia Tinctoria). The tannin of the Caesalpinia Tinctoria has a pyrogallic character, but small quantities of catechol derivatives are also present in it. Tara Germ Tara Germ is derived from Tara pods. It is rich in proteins and is mainly used in the pet food industry. Tara Germ contains a high percentage of proteins and amino acids, as well as both metiotina and tryptophan—oils and fats which aid in digestion. Tara Germ is derived from Tara pods. It is rich in proteins and is mainly used in the pet food industry for animal feed. Tara Powder is free of extraneous substances, making it possible to process very bright and lightfast leathers with maximum softness and fullness, along with a very fine tight grain. The grain of leathers tanned with Tara Powder also has a higher resistance to breaking load in comparison with other vegetable tannins.Tara gum is a natural ingredient produced by separating and grinding the endosperm of Caesalpinia spinosa seeds. Tara gum has been approved as safe for human consumption as a food additive (E417). Tara gum is used as a thickening agent and stabilizer in a number of food applications such as ice cream, cheese based products, sauces, dressings and mayonnaise. Main Advantages Thickening effect; Hydrates in warm water; High viscosity; Cost effective in use; High quality of finished products; Lower dosage level and better flavour compared to other hydrocolloids; Partial solubility in cold water for instant products (soups, puddings...); Good synergy with other hydrocolloids to increase the viscosity, the gelling properties and syneresis reduction; Good stability towards acid hydrolysis which makes it suitable for sorbets, sour milk beverages, sauces and dressings. Tara Gum Applications Ice Cream Main Advantages Good overrun; High water absorption; Reduces crystal formation; Good resistance to heat shock; Excellent body, smooth fine properties and good mouthfeel; Increases the liquid base viscosity; Provides the air distribution and "warm eating" ice cream. Tara gum combined with: Pectin (E440i, ii), K-Carrageenan (E407), Carboxymethyl cellulose (E466), Guar gum (E412), Sodium alginate (E401), Xanthan gum (E415), Locust bean gum (E410), Methyl cellulose (E461). Meat Based Products Sausages, Hamburgers & Frankfurters Main Advantages Water retention; Meat replacement; Increases the gel structure. Tara gum combined with: Xanthan gum (E415), K-Carrageenan (E407), Guar gum (E412). Brine for cooked ham Main Advantages Improves the brine suspension; Good sliceability; Increases the yield. Tara gum combined with: Xanthan gum (E415), K-Carrageenan (E407). Bakery Products Main Advantages Provides a soft texture to products; Maintains fresh characteristics longer; Improves cut ability; Good shape retention. Tara gum combined with: Gellan gum (E418), Guar gum (E412), Locust bean gum (E410). Mayonnaise Main Advantages Increases viscosity; Reduces syneresis; Gives good oil stability; Improves the thyrotrophic structure. Tara gum combined with: Xanthan gum (E415), K-Carrageenan (E407), Guar gum (E412). Cheese Based Products Main Advantages Spoonable structure in cheese based desserts; Imparts a shiny surface to spreadable processed cheese; Good stability, with reduced whey syneresis. Tara gum combined with: K-Carrageenan (E407), Sodium alginate (E401), Beef gelatine, Modified and native starches. SCIENTIFIC NAME: CAESALPINA SPINOSA COMMON NAME: Tara HARMONIZED CODE: 1404.9020.00
Physical And Chemical PropertiesAppearance :In the form of curved pods measuring approx. 10 cm
long by 3 cm wide (the seeds are ovoid, slightly flattened).Color:Reddish orange when ripe (seeds are dark brown or
blackish)Odor :Characteristic of the ProductTaste :Characteristic of the ProductChemical AnalysisHumidity 11.7%Proteins 7.17%Ashes 6.24%Gross Fiber 5.30%Ethereal Extract2.01%Carbohydrates 67.58%Tannin (pods)62%
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