Tara Gum

Tara Gum is a galactomannan that offers economical and functional benefits with a wide range of applications in the food industry. Tara Gum is a galactomannan that is structurally similar to guar and locust bean gums. Tara Gum can replace Carrageenan and Xanthan Gum up to 50%, and exhibits synergistic effects with other gums such us agar agar, CMC, and modified starch. Tara Gum is a unique gum that bridges the gap between the cold soluble, highly galactose substituted guar and cold insoluble and lower galactose substituted locust bean gum.

The solution viscosities produced by Tara Gum are highly viscous and short textured compared to the solution viscosities of locust bean gum. Tara Gum provides food processors with many advantages in a wide range of nonfat and low-fat food applications including frozen desserts, cultured dairy products, condiments, baked goods and salad dressings. Like guar, Tara Gum is cold-soluble and attains maximum viscosity in water, milk and other low-solid systems within several minutes. Similar to locust bean gum, Tara Gum acts synergistically with kappa-Carrageenan and xanthan gum to increase gel strength and make such gels less prone to syneresis.

Exandal offers three different viscosity levels of Tara Gum: Tara Gum HV (high viscosity) with a minimum viscosity level of 5000 cps, Tara Gum MV (medium viscosity), and Tara Gum LV (low viscosity). Our production capacity for the manufacturing of Tara Gum is 100 metric tons per month. We are the only producer of Tara Gum who has obtained all three—ISO 9001: 2008, HACCP, and BRC—certifications. Additionally, we are holders of the Halal, Kosher, and FAIR TRADE certifications.

The quality of our product is superior to that of any other Tara Gum available on the market. It has become the preferred product of esteemed multinational companies.


Tara Gum, due to its consistency of hydrocolloid nature, is easily dissolved in water. This is mainly used to increase gel viscosity and food products consistency.

Because of the characteristics mentioned above, Tara Gum has the following uses and applications:


  • As a stabilizer: In sauces, dressing, and salad preparations.
  • As a thickener: In ice cream, confectionery, and dairy products.
  • As an emulsifier: In mayonnaise preparation and toothpaste production.
  • As a gelling agent: In jams, jellies, candies, dairy products, and canned meat manufacturing.
  • As a capsular: In the elaboration of dehydrated food.
  • As a retention agent: In the paper industry (increased retention in the fine fiber filled and improved printability).

Tara Gum is also used in the pharmaceutical, cosmetic, and animal feed industries.

Exandal can give you technical assistance for specific uses of Tara Gum such as, mayonnaises, ice creams, yogurts, sausages, ketchup, marmalades, nectars, etc.