Meron Tara Gum

TARA GUM is obtained from the endosperm of the seeds, that come from the Tara Tree. It’s obtained by a physic mechanic process, then passes through a colour sorter selection. After that, the splits 100% selected, pass through a mill  process, obtaining a safe and healthful product, with a big range of applications. Of its high viscosity, it is used in the food industry as a Thickener, Stabilizer in the preparation of instant soups, ketchup and mustard. In Bakery products, Tara gum is used as a dough conditioner, grants smoothness, improves the texture and retains the humidity of the products, prolonging its shelf life. In the ice cream industry, it acts as an cakes & pastries efficient stabilizer fixing the water, to avoid the formation of ice and as a thickener for bakery In the juice industry, it acts as an excellent stabilizer. Tara Gum acts synergistically with Kappa Carrageenan and Xanthan Gum, to increase gel strength and make such gels less prone to Syneresis

Dairy Products
 Ice Cream: By incorporating Tara Gum (0.1% to 0.3% of the total weight) in ice cream production, customers can enjoy improved texture, reduced ice crystal formation and  enhanced stability, resulting in a smoother and more enjoyable eating experience.

 Cheese:The addition of Tara Gum (0.05% to 0.2% based on the weight of the curd) in cheese formulation helps enhance texture, increase stability, and improve resistance to heat and cutting, ensuring a consistent and appealing product for consumers.

Yoghurt: Including Tara Gum (0.1% to 0.3% based on the weight of the mix) in yoghurt  production contributes to a creamier and smoother texture, improved stability and  enhanced mouthfeel, offering consumers a satisfying and indulgent yoghurt experience.

Meat & poultry Products
Sausages: The usage of Tara Gum (0.2% to 0.5% of the total weight of the meat) in sausages enhances water-binding capacity, leading to juicier and more succulent sausages with reduced cooking loss, ensuring a more flavourful and appealing product for customers.

Processed meats: Incorporating Tara Gum (0.1% to 0.3% of the total weight of the product) in  processed meats helps improve texture, moisture retention, and stability, resulting in products that retain their quality during storage and offer a pleasant eating 
experience. 
Bakery Products
Bread: Adding Tara Gum (0.1% to 0.3% of the total weight of the dough) to bread formulations contributes to increased dough volume, improved texture, extended shelf life and reduced staling, ensuring softer, more resilient bread that stays fresh for longer.

Cake& Pastries:The inclusion of Tara Gum (0.1% to 0.3% of the total weight of the batter or dough) in cake and pastry recipes results in improved texture, enhanced moisture retention, and prolonged shelf life, allowing customers to enjoy baked goods that remain deliciously moist and tender.

Sauces& Dressings
Sauces & gravies: Tara Gum (0.1% to 0.3% of the total weight of the sauce or gravy) acts as a natural thickener and stabilizer, ensuring desired viscosity, improved clinginess and reduced phase separation, providing customers with visually appealing, consist
ently textured sauces and gravies.

Salad Dressings: The addition of Tara Gum (0.05% to 0.2% of the total weight of the dressing) in salad dressings helps achieve the desired thickness, improved emulsion stability and enhanced mouthfeel, resulting in smooth and creamy dressings that coat 
salads evenly and deliver a pleasant taste experience
Pet foods
Wet pet foods: Incorporating Tara Gum (0.1% to 0.3% of the total weight of the product) in wet pet food formulations enhances texture, moisture retention and shape retention, providing pets with appetizing meals that are easier to consume and enjoy
Dry pet foods: The usage of Tara Gum (0.2% to 0.5% of the total weight of the product) in dry pet food production helps improve texture, reduce crumbling and assist in shaping and extrusion processes, ensuring consistent and durable kibble that maintains its form 
and appeal.