Tara Gum 100g - Patricia

- Tara gum 100g
- Also available in a 600g jar

Uses: Primarily in ice creams and frozen desserts, soups, sauces, baked cereal products, dairy products, and deli meats.

Role: Pseudo-plastic thickener, natural hydrocolloid, stabilizer, effective at low doses. A 20g/l solution replaces 20 whole eggs or 32 egg whites. It swells by absorbing water. Binder and perfect stabilizer for emulsions. In ice cream, it acts as a stabilizer, limiting crystallization and delaying melting.

Instructions for use: Pour the tara gum into cold water while stirring vigorously to ensure the powder is well dispersed. It swells slowly in cold water, but hydration is only achieved by heating the solution to boiling point for approximately one minute; maximum viscosity is reached after cooling.

Important :
The Topcake brand is becoming PATICREA. During this transition period, some products may randomly feature one or the other brand without affecting the product or its use.

In the case where other ingredients are to be incorporated as well (sugar, starch, flour...); it is advisable to dry mix these products with the tara gum and then proceed to dissolve them.

Areas of application
Soups, bisques, various sauces: 1 to 3 g/litre
Processed meats, fish, beverages, biscuits, pastries: 5 to 10 g/kg or litre
Creams or light creams under pressure: 0.5 to 1 g/kg
Broths, soups, sauces, low-fat dairy products, gelled desserts: 5 to 10 g/litre
Pastes and spreadable dairy products, flavored gelled milks: 10 to 20 g/kg
Cereal products: 0.5 to 1%
Ice cream: 4g/liter

Important :
The Topcake brand is becoming PATICREA. During this transition period, some products may randomly feature one brand or the other without affecting the product or its use.