Tara-Gum - FAQ

Tara gum is a natural thickening and stabilizing agent derived from the seeds of the Tara tree (Caesalpinia spinosa).

It’s milled from the seed endosperm of the Caesalpinia spinosa tree, grown mainly in Peru’s Andean highlands.

Yes, it is widely used in food products to thicken, stabilize, and improve texture.

Primarily as a clean-label thickener/stabilizer in ice cream, plant-based dairy, sauces, gluten-free baking, and personal-care gels.

Yes. It’s listed in 21 CFR §172.842 and is GRAS for use in foods up to 0.5 % of the finished product.

For the general population, yes—toxicology reviews show no adverse effects at normal food levels (≤ 0.25 %). People with legume allergies rarely react, but it’s prudent to test in sensitive formulations.

Yes. It’s simply the ground, purified endosperm from the seeds of the Caesalpinia spinosa tree—no chemical modification.

It binds free water and thickens the unfrozen phase, holding ice crystals below ~40 µm even after temperature abuse. Result: smoother scoop, slower meltdown, cleaner mouthfeel than heavy stabilizer blends.

In many premium formulas yes—Tara gives similar freeze-thaw stability with half the viscosity, so the ice-cream feels creamy rather than gummy. Guar is cheaper and thickens more, but can taste pasty at >0.2 %.

No. Polysorbate 80 is an emulsifier that lowers fat globule surface tension; tara is a stabilizer that controls water. They’re complementary, not interchangeable—use Tara with or in place of guar/xanthan, not instead of P-80.

It’s not a “functional” fiber at the levels used in food; benefits are technological (texture, moisture retention) rather than nutritional.

None documented. Doses in food (< 0.5 %) are far below levels that could bind drugs the way high-dose soluble fibers can.

Yes. It disperses in cold liquid but hydrates best at 60-80 °C; once hydrated the gel is heat-stable and survives freeze–thaw.

Tara is a tree crop—rain-fed, low input, fixes nitrogen—so its carbon footprint is lower than xanthan’s corn-glucose fermentation.

Yes. It’s a high-molecular-weight galactomannan and isn’t rapidly fermented in the small intestine, so it’s allowed in certified low-FODMAP foods at typical use levels.

Yes, Tara gum is water-soluble and forms a viscous solution when hydrated.

Tara gum is generally recognized as safe (GRAS) and can contribute to dietary fiber intake when consumed in moderation.

Yes, it helps retain moisture, improve batter consistency, and enhance texture in baked goods like cakes.

It’s used to improve texture, prevent separation, and extend shelf life in a variety of food products.

Tara gum is plant-based and natural, but it is only considered organic if it is processed without synthetic chemicals and certified by an organic authority.

Yes, Kosher-certified versions of Tara gum are available and commonly used in food manufacturing.