The Document That Protects Your Products
The Certificate of Analysis (CoA) is the single most important quality document in the tara gum supply chain. It provides batch-specific analytical data that confirms the product meets your specifications and is safe for use in food manufacturing. Understanding how to read and evaluate a CoA is essential for any quality assurance or procurement professional working with tara gum.
Galactomannan Content (Min. 85%)
This is the active ingredient measurement — the polysaccharide that provides all of tara gum's functional properties. Values below 85% suggest either inferior raw material quality, incomplete endosperm separation during processing, or excessive dilution with non-functional components. Higher values indicate purer product and more predictable performance in your applications.
Viscosity (4,500–6,000 cps typical)
Measured on a 1% solution at 25°C using a Brookfield viscometer. This is the primary performance predictor. Batch-to-batch consistency is as important as the absolute value — look for a coefficient of variation (CV) below 10% across recent shipments from the same supplier.
Moisture, Ash, Protein, Acid Insolubles
Moisture (max 12%) indicates drying efficiency and storage risk — lower is better. Ash (max 1.5%) reflects mineral contamination. Protein (max 3%) represents residual germ material. Acid insolubles (max 2.0%) indicate hull or fiber contamination. All should be within specification and ideally trending toward the lower end of acceptable ranges.
Heavy Metals and Microbiology
Total heavy metals (Cu + Zn max 20 ppm) confirms food-grade purity. Microbiological results — total plate count, yeast and mold, Salmonella, E. coli — must meet food safety standards. Any deviation in microbiological parameters is a non-negotiable rejection criterion.