Description
A modified tara gum produced by carboxymethylation of native tara galactomannan, increasing cold-water solubility, electrolyte tolerance, and viscosity development. Bridges the property gap between native tara gum and CMC.
Cream to off-white free-flowing powder. Soluble in cold water without prior heating, in contrast to native tara gum which requires heating for full hydration.
We supply Modified Tara Gum from manufacturers in China with cross-border sourcing of native tara from Peru, holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades are specified by viscosity and degree of carboxymethyl substitution. Custom modification ratios are available for specific application requirements.
Bulk and reduced-MOQ shipments. Batch-level COA covering viscosity, mannose-to-galactose ratio, degree of substitution, heavy metals, and microbiology.
Introduction
Tara gum is a galactomannan extracted from the endosperm of seeds of Caesalpinia spinosa, a small tree native to the Andean highlands of Peru. Its mannose-to-galactose ratio of approximately 3:1 places it functionally between locust bean gum (4:1) and guar gum (2:1).
The native gum requires heating above 80 degrees Celsius for full hydration, which limits cold-process applications. Carboxymethylation introduces anionic carboxylate groups that disrupt the hydrogen-bond network restricting native hydration, yielding cold-water-soluble material with enhanced viscosity.
The modified gum is regulated under tara gum (E417 in the EU, GRAS in the U.S.) provided that modification chemistry remains within food-additive constraints. Customers should verify regulatory status in their target markets.
Peruvian tara cultivation supports rural livelihoods and is increasingly certified for sustainability and traceability. Supply is more concentrated than guar or locust bean gum, which contributes to price volatility.
Where it is used
- Dairy applications including yogurts, flavored milks, and dairy desserts
- Frozen desserts and ice cream
- Sauces, dressings, and condiments
- Bakery applications as a moisture-retention agent
- Synergistic blends with xanthan and carrageenan-iota-high-purity" class="underline" style="color: var(--sage-deep); text-decoration-color: var(--sage-deep);">carrageenan
- Plant-based dairy alternatives
- Gluten-free baking
- Pet food and animal nutrition
Technical data
| Item | Specification |
|---|---|
| Appearance | Cream to off-white powder |
| Galactomannan content | ≥ 80.0% |
| Mannose-to-galactose ratio | 3:1 |
| Degree of substitution (CM) | 0.1 to 0.3 |
| Viscosity (1% solution) | Per grade specification |
| Loss on drying | ≤ 12.0% |
| Heavy metals (as Pb) | ≤ 2 mg/kg |
| Arsenic | ≤ 1 mg/kg |
| Total plate count | ≤ 5000 cfu/g |
Ready to discuss business?
Send us your spec and requirement. We will respond with availability and pricing within 24 hours.