Tara is a legume native to the Andes. It has been used since the Incas as a medicine for irritated skin, tannin for leather and other uses and characteristics.
Tara and its derivatives have various functional properties for different industries, such as food, cosmetics, agriculture, pharmaceuticals, etc..
Tara gum is a natural stabilizer, thickener and emulsifier, obtained from the seeds of the tara pod (Caesalpinia spinosa), by separation and grinding of the endosperm of the Tara seed, ensuring a 100% natural and environmentally friendly product, consists mainly of polysaccharides of high molecular weight composed principally of galactomannans, giving texture and volume to ice cream, frozen desserts, sauces, etc. The tara gum is a white to yellowish powder that is soluble in hot water and partially in cold water, and a high-quality stabilizer available in a comprehensive range of viscosities. This product is used as a thickener in a wide variety of applications, including salad dressings, sauces, dairy products, ice cream, bakery mixes, and gluten free baked goods.
Tara gum is a natural hydrocolloid that offers a smooth, soft texture that is similar in composition to locust bean gum and imparts softening and non-sticky or stringy properties to creams in cosmetics. Its ability to stabilize in both hot and cold water and its odorless, tasteless characteristics make it more convenient for use in a variety of foods and beverages.
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