Tara gum
Tara gum is a galactomannan from the seed endosperm of the tara shrub (Caesalpinia spinosa), grown mainly in Peru. The seeds are dehulled, the germ is removed and the endosperm is milled into a powder. Its galactose-to-mannose ratio sits between guar and locust bean gum, so it thickens cold liquids and works with carrageenan or xanthan in gels.
Suppliers sell different products under the same name. Specify the one you need.
Milled endosperm powder sold by viscosity range.
Finer grind for faster hydration in cold liquids.
Tara gum sold pre-blended with other gums for ice cream or dairy-alternative stabilization.
Compare each result with your own specification when the lot arrives.
Store tara gum sealed in a cool, dry place away from humidity, which causes caking. Keep partly used bags closed tightly. Shelf life is set by the supplier's specification.
Supply comes mostly from one country, so record origin and viscosity per lot and keep an approved second source if possible. Check viscosity in your formula on each lot change.
Facts from regulators and standards bodies, each linked to its source.
Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes tara gum, with bread among the listed foods.
Source: canada.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · San Michele Mondovì, Italy
Italian plant-extract company producing pectin, tara gum and citrus fiber for the food and beverage industry, alongside tannins for leather, wine and animal feed.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include standard food grade, fine mesh and blends. Ask each supplier for the specification sheet of the exact grade they quote.
Expect viscosity, galactomannan content and protein, loss on drying and ash, heavy metals and microbiology, each with its method, specification and result for that lot.
Store tara gum sealed in a cool, dry place away from humidity, which causes caking. Keep partly used bags closed tightly. Shelf life is set by the supplier's specification.
Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes tara gum, with bread among the listed foods.
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