Tara Gum, also called Peruvian carob, obtained by grinding the endosperm of the seeds of Caesalpinia spinosa). Is an ideal stabilizer, thickener, emulsifier and gelling agent.
Creates a uniform texture across ice creams and sorbets. Imparts thickness and smooth creamy mouthfeel to dairy products, baked goods, noodles & pasta, desserts, soups, low sugar jams & jellies and sauces.
Compared to locust bean, konjac powder and xanthan gum, Tara gum provides higher viscosity for an ideal consistency and form of baked goods.