AGLUMIX® Tara Gum
Universal thickener obtained from the endosperm of Caesalpinia spinosa seeds.
Tara gum is a natural hydrocolloid obtained by grinding the seeds of Caesalpinia spinosa also known as Peruvian carob. Taragum consists mostly of galactomannan polymers. It functions as a thickener and stabilizer. Depending on the application, it can replace other gums like guar gum and locust bean gum. Synergistic effects with other hydrocolloids allow for further fields of application.
AGLUMIX® Tara gum is available both in a standard and in an organic version.
A low viscous standard grade is available as well.
Key Benefits of AGLUMIX® Tara Gum
Texture
Provides high viscosity with a smooth and natural mouthfeel.
Synergy with Other Hydrocolloids
Increase in viscosity and gel strength, while reducing syneresis.
Stability
High stability in acidic conditions and during high temperature heat treatment.
Cost-Effectiveness
Cost-saving alternative to locust bean gum with similar functional properties and significantly more neutral sensory properties.
Halal
Kosher
Vegan
High Quality
Applications of
AGLUMIX® Tara Gum
AGLUMIX® Tara gum is soluble in hot water and partially soluble in cold water. Its texturizing and stabilizing properties are beneficial in a broad range of applications.
Freeze-Thaw Stability
- Ice cream*
- Meat products
Syneresis Reduction
- Desserts*
- Spreads
- Cheese products
- Fruit preparations
Full-Bodied Mouthfeel
- Culinary products
- Soft drinks
- Fruit preparations
* Dairy and non-dairy
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