Specification
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Parameters
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Specs
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Appearance
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Fine white powder
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Viscosity
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High (HV), medium (MV), low (LV)
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PH
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＞4
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Moisture
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< 12 %
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Fat
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< 1
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Protein
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< 4 (Factor N x 6.25) %
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Starch Value
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Not Detectable
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Loss on Drying (%)
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≤15
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Ash
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< 1.5%
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Acid Insoluble middle
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< 1.5%
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Stability
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Tara Gum is predominantly stable in media with pH>4.5
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Density
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0.5-0.8 g/ml
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Dispersion grade
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80% at 25 C, and 100% at 45C
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Evaporation rate
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Not volatile
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Solubility
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Relatively good cold water solubility, insoluble in Ethanol.
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Application
In products such as yogurt and pudding, the use of Tara gum can increase the viscosity and taste of the product, making it more delicate and smooth. In addition, Tara gum can also inhibit whey precipitation in yogurt, maintain product texture uniformity, and extend shelf life. Tara gum has excellent anti melting properties in ice cream and other frozen desserts. It can work synergistically with other colloids such as guar gum and locust bean gum to improve the taste and stability of ice cream. By preventing the formation of ice crystals, the texture of ice cream can be made finer, while improving the product's freeze-thaw stability, which is particularly important for ensuring cold chain transportation and long-term storage.
Packing & Delivery
package：25kg/bag
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