We can't pass up Tara gum while talking about ice cream, guar gum, and carob gum. These gums are used in the same applications by increasing the effect of each other, and they are very close species, but of course there are some differences in the applications. Let's get to know Tara Gum a little bit better.

Tara gum grows in South America, especially in Bolivia and Peru. It starts to grow at this time, in April, and reaches 3 meters. After harvest, tara gum is obtained from the seeds of fruits like locust beans and guar gum.

The most important advantage of using tara gum in ice cream is that it slows down the melting. This also means that the shape of the ice cream remains stable for a longer time and that the portioning process is easier. In products like noodles, it provides flexibility and perfect cutting with minimal crumbs by preventing the fracture of the dough.

You can get more application information, samples, and price information by contacting us for different types of tara gum according to their viscosity.