Food & Flavour
TIC Gums extends hydrocolloid portfolio 14th June 2018
TIC Gums, an Ingredion company, now offers an organic tara gum. TICorganic Tara Gum HV adds to the company’s broad portfolio of hydrocolloids, expanding its capabilities of providing unique solutions to formulation challenges. The ingredient is ideal for both hot and cold processes, and is said to have synergistic qualities with xanthan gum and carrageenan.
Tara is a plant-based hydrocolloid derived from the Peruvian carob tara tree and is used in a broad range of applications for a variety of purposes:
• Creates mouthfeel
• Heightens freeze-thaw stability
• Enhances texture
• Controls moisture
• Provides viscosity.
Due to its galactomannan structure, TICorganic Tara Gum HV can be used as an alternative to other galactomannans, such as locust bean gum and guar gum, in specific applications. Similar to LBG and guar, Tara provides thickness and creaminess, as well as an enhanced eating experience.
The new organic inredient responds to consumer demands, and will help food developers meet their organic label claim goals. In addition, as the current locust bean gum market is experiencing a shortage due to lower than average seed harvest, TIC Gum’s ingredients offer an alternative, cost-effective solution to delivering similar results.
According to TIC Gum, Tara can be used in a variety of applications, but it performs exceptionally well in fruit preps, beverages, ice creams and frozen desserts, providing functionalities such as moisture control viscosity and freeze-thaw stability.