Tara Gam E417 1 kg
1.310,99 TL
Category
Brand
Stock Code
044.700.02
Price
1.092,50 TL + VAT
Money Transfer
1.284,77 TL
(%2,00 bank transfer discount)
* Installments starting from 1.310,99 TL!
Name of Food Additive:
Tara Gam
Component List:
Tara Gam
E Code:
E417
The net amount:
1 kg
Physical Structure:
Dust
Lot Number:
Lot numbers of all raw materials and packaging materials are recorded for retrospective traceability.
The lot number of the product is located on the product packaging.
Functional Class of Food Additive:
Thickeners
Gelifiers
Name of the Source from which the Food Additive is Obtained:
Tara spinosa
Foods to which Food Additive can be added:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the regulatory authorities of the relevant country can be consulted.
Special Storage/Use Conditions:
Keep closed in a dry and cool place.
Commercial Title and Address of the Food Operator:
Smart Chemistry Trade. and Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatcik Mah. 8901/3 Sok. No: 3/3AO It is produced in Çiğli/İzmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey (The origin of the main component of the food is different from the origin of the final product.)
Usage Instruction:
In accordance with the Turkish Food Codex Regulation on Food Additives, in the vertical communiqués regarding the finished product produced or planned to be produced; It should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If it is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into consideration.
Product performance may differ depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
Usage Area/Sales Purpose:
It is for use in food.
Technical information:
Tara gum is used as a thickening additive in foods and is numbered E 417.
Tara gum is obtained from the tara plant (Caesalpinia spinosa ) that grows in South America (especially Peru and Bolivia).
Taragam extraction is done by grinding the seed endosperms of this plant, which is from the legume family.
It contains high molecular weight polysaccharides consisting of galactomannans. The main component consists of a linear chain of (14)beta Dmannopyranose units with alpha-Dgalactopyranose units linked by (16) bonds. In tara gum, the ratio of mannose to galactose is 3:1.
Tara gum is odorless and has a white to yellowish-white color. It is well soluble in cold and hot water, but insoluble in ethanol. The highest viscosity value is seen when dissolved in hot water at 40°C. It is also well soluble (37 g/L) in milk-derived solutions. The viscosity of tara gum is high compared to carob gum and low compared to guar gum. Tara gum is used in various food applications by changing it chemically or mixing it with other gums.
Tara gum (TG) is also known as Peruvian LBG because it resembles locust bean gum (LBG) in terms of its molecular structure and botanical position characteristics.
It is a natural thickener, it gives very little aroma. Tara gum gives an oily and creamy mouthfeel. It affects the gelation rate and degree of gelation in foods. When combined with other thickeners (such as agar and carrageenan), it provides a more elastic gel formation. Gel formed at low pH (pH=4.6) is harder than gel formed at natural pH (pH=7.0). The presence of tara gum in foods reduces or eliminates clot formation.
Its application in foods is between 0.05 – 1%.
Tara gum is used as an alternative material in textile printing technology, as it increases the consistency of the dye.
It is used in the cosmetics and pharmaceutical industry to provide the thick consistency of creams and lotions.
It is used in all recipes where elastic or weak gel formation is desired, such as fruit jellies and jams.
It is used to a lesser extent in sauces, soups and fruit-containing products to provide low calorie consistency and mouthfeel.
They are used to increase the gelling activities of agar agar and carrageenan.
In bread and bakery products, tara gum prevents the product from becoming too dry, improves the softness and provides the spongy structure of the bread crumb. Thus, it extends the shelf life of products.
It is used instead of carob gum. In some product groups, it is more economical to use tara gum, since 20-25% less use is sufficient to give consistency to the products.
It has an alternative use instead of sodium alginate (E401).
It is used as a thickener in Tara gum ice creams together with other types of thickeners and gives the soft consistency of ice cream.
Tara gum provides an oily texture (it gives a buttery taste in the mouth) in frozen desserts and gives consistency to the products. It also provides resistance to temperature change. It also prevents the formation of sugar and ice crystals in products and the loss of aroma.
Forms long-lasting suspensions when used with xanthan gum. When this mixture is used in salad dressings, products such as mustard, ketchup and mayonnaise, it increases the permanence and consistency of the products.
It prevents crystallization and water loss due to shrinkage in meat products. It acts as a water-retaining, heat-resistant, freezing and thawing-resistant factor in the products and protects the flavor of the products without changing them.
It is also used in various dairy products and beverages.
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