Our product's quality, superior in the market, has given us preference among renowned multi-national companies and leaders in the food industry. Tara Gum is structurally similar to guar gum and locust bean gum or carob (LBG) gum. The galactose units of Tara Gum are higher than that of guar gum, but lower than that of locust bean gum. The solution viscosities produced by Tara Gum are high and of small texture compared to the viscosity of the LBG solution.
Tara Gum provides food processing with many advantages in a wide variety of fat-free and low-fatty applications in food applications including: desserts, dairy products, condiments, baked goods, dressings of salad. Like guar gum, Tara Gum is cold-soluble and achieves maximum viscosity in water, milk and other solid low systems in a few minutes.