Understanding Heat Shock
Temperature fluctuations during distribution cause partial melting and refreezing, promoting ice crystal growth — textural degradation and quality loss.
Tara Gum Superiority
Outstanding heat shock protection, superior to LBG. Stronger water-binding limits free water for recrystallization.
Mechanism
Binds water tightly, increases unfrozen phase viscosity, maintains structural integrity through cycles, preserves fine ice crystal structure.
Proof
Freeze-thaw testing: tara gum maintains viscosity through multiple cycles; LBG drops noticeably after the first. Products arrive at consumer with quality much closer to original.
Applications
All frozen categories: ice cream, sorbet, frozen yogurt, frozen desserts, frozen entrees, frozen dough. Usage: 0.05–0.30%.