Tara gum

Tara gum (CAS 39300-88-4 ), also known as E417 , is a natural galactomannan polysaccharide derived from the seeds of Caesalpinia spinosa. It functions as a thickener, stabilizer, and water-binding agent across food and industrial applications.

This versatile additive offers performance comparable to locust bean gum at competitive cost points. In food manufacturing, it thickens and stabilizes dairy products, ice cream, sauces, and dressings, where it controls ice crystal formation.

It improves texture consistency and is widely used by bakeries to extend shelf life and improve dough water retention. This functionality is essential for reducing staling in various breads and commercial baked goods.

In textile processing, it acts as a sizing and finishing agent, improving fiber cohesion and surface smoothness during fabric production. Leather and paper manufacturers apply it as a binding and coating agent to enhance finish.

Tara gum is supplied as an off-white to cream-colored powder in food-grade and technical-grade specifications. Food-grade material is available in compliance with E417 regulatory standards applicable in the EU.

Grades vary by viscosity profile and particle size to suit specific formulation requirements across food and industrial end uses. Our supply chain ensures consistent quality and availability for large-scale manufacturing needs.

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