Tara Gum

Abstract

Although guar and locust bean gums are the two major galactomannans used widely in the food industry, a third member of the family, tara gum, with properties intermediate between guar and locust bean gums, has frequently been considered for potential use in the field. Tara gum is derived from the endosperm of the tara seed of leguminous plant Cesalpinia spinosum which is found in Peru and neighboring areas. Tara gum is fairly soluble in cold water, but for complete solution, heat must be applied, much like locust bean gum. In general, tara gum has high viscosity, high water-holding ability, effective protective colloidal characteristics and shows interfacial tension activity. In addition, it has fairly high acid resistance and salt resistance. A thermally-reversible, acid-stable, room-temperature setting water-dessert gel, that did not exhibit syneresis, was prepared by using tara gum in combination with xanthan gum. In sponge-cake, baked cake, or bread, tara gum imparts softness, form retention, long-lasting freshness and easier slicing characteristics.