Tara gum

Tara gum is a natural additive derived from the seeds of the Caesalpinia spinosa, a legume native to South America. It is used as a thickening agent and stabilizer in a variety of industrial applications, including food products, cosmetics, and pharmaceuticals.

History

The use of tara gum dates back to pre-Columbian times, when indigenous peoples in South America used it for various purposes. The commercial production of tara gum began in the mid-20th century, primarily in Peru and other South American countries.

Production

Tara gum is produced by grinding the endosperm of tara seeds into a fine powder. The seeds are first dehulled and then heated to remove any residual hull material. The endosperm is then ground and sieved to produce a fine, white to yellowish powder.

Properties

Tara gum is a galactomannan, a type of polysaccharide composed of galactose and mannose units. It is highly soluble in water and forms a viscous solution when mixed with it. Tara gum has a high molecular weight, which contributes to its thickening and stabilizing properties.

Applications

In the food industry, tara gum is used as a thickener and stabilizer in a variety of products, including ice cream, salad dressings, and sauces. It is also used in the production of low-fat and fat-free dairy products, as it provides a creamy texture without the need for fat.

In the cosmetics industry, tara gum is used as a thickener and emulsifier in products such as lotions, creams, and shampoos. It is also used in the pharmaceutical industry as a binder and disintegrant in tablet formulations.

Safety and regulations

Tara gum is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). It is also approved for use in food products by the European Food Safety Authority (EFSA).

See also

• Guar gum
• Locust bean gum
• Xanthan gum