Tag: Tara gum

As natural galactomannan polysaccharides, guar gum and tara gum are often used as thickeners and stabilizers in the food industry. Yet, they originate from different plants in distinct regions and possess unique properties that affect their function in various applications. Understanding the specific distinctions is crucial for food scientists and manufacturers to achieve the desired texture and stability in their products.

Studies by major food safety bodies, including the Joint FAO/WHO Expert Committee on Food Additives (JECFA), have found no safety concerns with tara gum, allocating an 'acceptable daily intake not specified'. This reflects extensive toxicological data showing no adverse effects at typical tested levels in animal studies.

In 2022, nearly 400 people reported severe gastrointestinal and liver injuries after consuming a plant-based food product containing tara flour. This public health crisis sparked widespread confusion about whether you can eat tara powder, underscoring the vital difference between tara flour and tara gum. The answer lies in identifying the specific derivative of the tara plant you are consuming.

First used in food in the mid-1700s, tara gum is a natural, versatile hydrocolloid powder extracted from the seeds of the tara tree. So, what does tara gum do? It primarily functions as a thickening and stabilizing agent to improve texture, consistency, and shelf-life in a wide range of products.