NEWS / INFORMATION
Depolimerised Peruvian Locust Bean Gum (Tara)
Source
Tara, Tara Gum or Peruvian Locust Bean Gum is the endosperm gum of the Tara tree seed (Cesalpinia spinosa lin.). The plant, which is native to South America, grows as either a tree or bush. Today, Tara Gum is also grown in Morocco and eastern Africa.
Structure
Tara Gum belongs to the galactomannan family, as do Guar Gum and Locust Bean Gum.
Application and Properties
Tara Gum is party soluble in cold water. The solution is more viscose than a solution with the same concentration of Guar Gum or Locust Bean Gum. As does Locust Bean Gum, it forms a gel with Xanthan and strengthens the gels made with Agar and Carrageen.
Application Example:
Fruit Preparations / Syrup
Tara Gum is extremely successful when applied for the production of fruit preparations. Its cost effectiveness and the excellent mouthfeel are its most important attributes. The sliminess disappears during the dissolving phase.
Unfortunately its use in media with high sugar content is restricted, since the solubility and dissolving properties depend on the brix content. This is also the case for Locust Bean Gum and Guar Gum.
Limits:
Our native Guar Gum up to 30° Brix
Our LBG and Tara up to 50° Brix
Our thermally dissolved Tara Gum up to 65° Brix
Low fat mayonnaise and sauces are in trend
Who hasn’t tasted the successfully made mayonnaise and sauces, for example with herring or salad etc.? Unfortunately it doesn’t take long before you’ve had enough because the product is too sticky and is not easy to swallow.
We have been very successful with our above mentioned specialities. Also thick mayonnaise and sauces have a much lighter mouth-feel than contemporary products. In addition the dosage is lower compared to other starch based systems, thus reducing the cost calculation. The pump properties are also improved thanks to the pseudo-plastic behaviour of the product.
An additional advantage is that, as required, a high dosage of a low viscose water soluble polymer can be used with the positive effect that more gum content comes into the product giving significantly improved long-term stability. For example avoiding phase separation, increased capacity to soak up excess water which is added to the product, for example, with the lettuce.
Alcohol washed, odourless binding agents
Alcohol washing is a possibility for extremely demanding applications where a binding agent is required with very low microbiological counts. This is usually the case for food stuffs which, for example, cannot be heated. Most of our binding agents are specified as having a total microbial count of less than 5000/gr. Alcohol washed products usually have a microbial count of far less than 1000/gr.
If desired, the customer can receive the microbiological analysis for each batch delivered.
Transparent Guar Gum, odourless with low microbiological count
Through alcohol treatment the protein fractions are precipitated and the guar becomes transparent. These specialities are particularly advantageous, for example, in water based jellies.
Locust Bean Gum / Guar Gum Specialities
The native gums are modified, since the quality of the raw material is often not high enough to fulfil the requirements with regard to the specific rheological properties.
We offer a whole range of speciality products for the food industry, for example with defined and very low viscosity. Through specific hydrolised and physically de-polymerised products with a defined molecular mass and molecular distribution individual requirements can be met.
Products for the pharmaceutical industry are applied as disintegrators or retarders.
Products with special dispersion and hydration properties are also part of our product range.
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