Tara gum may require 10-25% less dosage than LBG for a same result, like LBG Tara gum
acts synergically with Iota and Kappa Carrageenan with stronger gel and less syneresis (lose of
• The viscosity of a 1% solution of Tara gum is around 5,500 cps, similar to guar gum and almost
three times higher than LBG.
• Freeze-Thaw Stability: Compared to LBG , Tara gum show an outstanding Freeze -Thaw
Stability.
• Tara gum produces Butter-like mouth feel and does not affect the taste of product.
• Tara gum shows an intermediate acid stability between LBG and guar gum. Tara gum resists the
depolymerization effect of organic acids to a pH of 3.5. LBG is stable to a pH of 3.0 and guar gum
to a pH of 4.0.
FLAVOR RELEASE: Tara gum provides a Superior Flavor release than Guar gum.
• ODOR: Guar gum has a very characteristic odor, Tara gum’s odor in practically neutral for this
reason, Tara gum does not alter or mask flavors.
• Tara gum provides a silkier, smoother mouth-feel than guar
• Tara Gum shows a full bodied mouth-feel while Guar Gum shows a slimy mouth-feel.
• Tara gum is stable to high temperature heat treatment. It can resist up to 145°C in a continuous
process plant or 121°C for 30 minutes in batch sterilization. These characteristics are similar to
the ones shown by LBG and far superior to guar gum.
• FREEZ AND THAW STABILITY : Tara Gum shows a very high stability while Guar Gum shows a
very low stability.
• TEXTURE: When applied, guar gum many times gives a “gummy” texture to the finished
product, whereas, Tara Gum allows for increased viscosity without the gummy texture.
• COLOR: Tara Gum is white to cream while Guar Gum is white to brown.
• Tara Gum is nearly odorless powder. Guar Gum shows a very characteristic odor.
• SOLUTION COLOR: Tara Gum is translucent while Guar Gum is White to yellow.
TARA GUM INTERACTION WITH AGAR-AGAR
Tara Gum exhibits reactions together with agar-agar in a synergistic interaction
which can result in the increase of gel strength.
Tara galactomannan Tara Gum is capable of entering into intermolecular interactions with
agar-agar analogous to its behaviour with k-carrageenan, due to its molecular structure.
By forming hydrogen bonds between the galactose-free zones in the Tara gum molecules and the
double-helix association of agar-agar, micro-crystalline areas result this way in the gel network
stronger.
By mixing agar agar with Tara Gum a little increase of the gel-strength can be obtained as with
pure agar agar. In contrast with the behavior with k-carrageenan, the increase of the gel strength
is not so strongly market. The stability of the gels in relation to syneresis is improved by increasing
the level of Tara gum powder. It is important to mention that a cost effective reduction is obtained
using blends of Tara gum as with pure agar agar with the following difference that the mixed gels
are more elastic and less sensitive to syneresis.
Blend ratio:
The optimum Blend ratio Agar Agar/Tara gum is: 80:20
Gum Types/Concentration:
0-0.8% Blends of Agar/Tara Gum
Food Applications:
Generally blends consisting of Agar Agar and Tara gum are used in many foods applications as flan,
puddings, beverage, fruit juice, soft candy, cakes, jellies, etc.