Tara Gum (E417) — Natural Food Stabiliser Supplier, Hyderabad
Product Overview
Tara Gum (E417) is a natural galactomannan gum extracted from the seeds of the tara tree (Caesalpinia spinosa), used as a food thickener, stabiliser, and gelling agent in dairy products, frozen foods, bakery, and beverages. It offers similar functionality to locust bean gum and guar gum with a very neutral, clean flavour profile.
Specifications
| CAS Number | 39300-88-4 |
| Appearance | White to cream powder |
| Viscosity (1% solution) | 3500–7000 cP |
| Moisture | NMT 15% |
| Grade | Food (E417) |
| Packaging | 25 kg HDPE bags |
Applications
- Dairy product stabiliser (yoghurt, cheese, cream)
- Ice cream and frozen dessert gelling agent
- Bakery moisture retention and texture agent
- Beverage thickener and stabiliser
- Pet food and animal feed binder
- Sauce and dressing rheology modifier
Why Source from Surravi Phharma?
- Ready stock maintained in our centralised AC warehouse, Hyderabad
- IP / BP / EP / USP grades available
- Complete documentation: COA, MSDS, Regulatory certifications
- Flexible quantities — lab scale to bulk commercial
- Prompt delivery with pan India logistics support
Frequently Asked Questions
Where can I buy Tara Gum (E417) food grade in Hyderabad?
Surravi Phharma supplies Tara Gum (E417) food grade in Hyderabad. Ready stock. Natural galactomannan gum for dairy stabilisation, frozen foods, and beverages. Call +91 8008002576.
What is Tara Gum and where does it come from?
Tara Gum is extracted from the endosperm of seeds of Caesalpinia spinosa, a leguminous tree native to Peru and other Andean countries. It is a natural galactomannan polysaccharide with a mannose:galactose ratio of approximately 3:1, placing it between Locust Bean Gum (4:1) and Guar Gum (2:1) in functional properties.
What is the difference between Tara Gum, Locust Bean Gum, and Guar Gum?
All three are natural galactomannan hydrocolloids but differ in mannose:galactose ratio and resulting functional properties. Guar Gum (2:1) has the highest cold-water viscosity. Locust Bean Gum (4:1) gels strongly when combined with xanthan or carrageenan. Tara Gum (3:1) has intermediate properties — higher viscosity than LBG at equivalent concentration, and better cold-water solubility than LBG. Tara Gum is a cleaner-label alternative to modified starches.
How is Tara Gum used in ice cream and frozen desserts?
Tara Gum is used at 0.05–0.2% in ice cream as a stabiliser to improve body, texture, and overrun. It reduces ice crystal growth during freeze-thaw cycles (improving freeze-thaw stability), controls meltdown rate, and provides a smooth creamy texture. It synergises well with carrageenan and locust bean gum in ice cream stabiliser blends.
Is Tara Gum approved for food use in India?
Tara Gum (INS 417) is approved as a food additive under FSSAI regulations in India for use as a thickener, stabiliser, and gelling agent in food products. It is also approved as E417 in the EU and is on the GRAS list in the USA. It is a clean-label ingredient as it is derived from a natural plant source without chemical modification.