13 Jun 2018 --- TIC Gums now offers organic tara gum, TICorganic Tara Gum HV, as another tool in its broad portfolio of hydrocolloids, expanding its capabilities of providing unique solutions to formulation challenges.
Ease texture challenges
Tara is ideal for both hot and cold processes, according to TIC Gums, an Ingredion company. The ingredient has synergistic qualities with xanthan gum and carrageenan.
Tara is a plant-based hydrocolloid derived from the Peruvian carob tara tree and is used in a broad range of applications for a variety of purposes:
• Creates mouthfeel.
• Heightens freeze-thaw stability.
• Enhances texture.
• Controls moisture.
• Provides viscosity.
Due to its galactomannan structure, TICorganic Tara Gum HV can be used as an alternative to other galactomannans, such as locust bean gum (LBG) and guar gum, in specific applications. Similarly to LBG and guar, Tara provides thickness and creaminess, as well as an enhanced eating experience.
Meet label goals
Consumers now more than ever are watching for specific label declarations on their finished goods. According to Innova Market Insights, there was a 13.5 percent compounded annual growth rate (CAGR) in launches of food and beverages with front-or-back of organic package claims from 2013-2017. Leveraging the texture and stability functionalities of TICorganic Tara Gum HV in a food or beverage formulation will help food developers meet their organic label claim goals.
Corie Beyers, Marketing and Communications Manager at TIC Gums, tells FoodIngredientsFirst: “The phrase ‘clean label’ has seen many different definitions, as companies and consumers hone in on what is important to them about their food. Although there is no concrete definition of clean label, we see companies use specific designations, such as organic, as parameters.”
“Our goal is to offer products that align with those designations and offer support as food developers and consumers to continue to cultivate their own version of clean label. Our biggest drive for supplying organic ingredients is to offer all solutions to food developers so they can develop products that align with their label claim goals,” she states.
“In addition, the current locust bean gum (LBG) market is experiencing a shortage and is seeing price increases as much as 100 percent due to lower than average seed harvest. Our gum gurus have optimized tara and tara blends as alternative solutions to LBG in many applications. These blends are often a cost-effective way to deliver the same, if not better, results,” Beyers explains.
“Tara can be used in a variety of applications, but it performs exceptionally well in fruit preps, beverages, ice creams and frozen desserts, providing such functionalities as moisture control viscosity, and freeze-thaw stability,” she adds.
By Elizabeth Green
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