Tara gum powder - E417 gluten-free food product

Tare gum  is a food product with the European designation E417.

Tara gum is a powdered food product obtained by grinding the seeds of the Caesalpinia spinosa plant (Leguminosae family). It can be used to improve palatability in fruit drinks, to improve the preservation of baked goods and to reduce the formation of ice crystals in ice cream.

 

250 g jar with measuring cup
9,50

40 in stock

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Tare gum is a food product in powder form obtained by grinding the seeds of the Caesalpinia spinosa plant (Leguminosae family). The powder is made up for 83% of galactomannans, very soluble polysaccharides in water with which they form a gelatinous mass useful for stabilizing emulsions, thickening sauces and soups. It can be used to improve palatability in fruit drinks, to improve the preservation of baked goods and to reduce the formation of ice crystals in ice cream.

The product is gluten-free.

Ingredients: Tara Gum Flour (Caesalpinia spinosa) E417 

Nutritional information: 

Average analysis

For 100 g

Value

energetic

Kj

Kcal

726

181

Fat

of which saturated

g

g

0,75

0,75

Carbohydrates

of which sugars

g

g

0

0

Fibers g

83

Proteins g

2

salt g

0

The attached measuring cup contains 2.5 grams of product.

The doses of Tara gum used in the culinary field vary according to the dish considering that in most cases they do not exceed 0.5% - 1 % of the total quantities.

It is useful to remember that although the polysaccharides contained guarantee excellent solubility in aqueous environment at normal temperatures, the maximum solubility is observed in hot water.

The high emulsifying and gelling power of Tara gum, therefore, allows to significantly reduce the quantities used in the preparation of the various dishes, thus managing to safeguard the organoleptic characteristics of the food and its chemical-physical properties.

 

Recommended Dosage:

Sauces and soups: 0.3% (3.0 g / kg of finished product)

Fruit based drinks: 0.1% (1.0 g / kg of finished product)

Bakery products: 0.3% (3.0 g / kg of finished product)

Ice creams: 0.2% (2.0 g / kg of finished product)

Sauces and emulsified sauces: 0.1-0.5%

Creams and puddings: 0.05-0.2%

Bakery products: 0.3-0.5%

Keep the package closed and in an environment free of humidity and protected from light.

NB: by virtue of the chemical and physical properties of tara gum it is necessary to consider that the ingestion of large quantities of this product could be accompanied by gastrointestinal symptoms such as abdominal cramps and diarrhea.

To download the certificate of analysis relating to the LOT. 1618 click here.

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To download the certificate of analysis relating to the LOT. 26919 click here.

To download the certificate of analysis relating to the LOT. 57219 click here.

To download the certificate of analysis relating to the LOT. 27620 click here.

To download the certificate of analysis relating to the LOT. 42620 click here.

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