High-Sugar Tolerance
Tara gum maintains functionality in sugar content exceeding 60% — ideal for confectionery.
Gelling Systems
Synergy with kappa-carrageenan and agar produces thermoreversible gels with controlled firmness and clean bite for premium gummy products. Sodium borate can also cross-link tara gum into gels.
Functions
Gelling agent in candied fruits and jellies, moisture retention for softer products, prevents crystallization and syneresis, smooth clean-release texture. Usage: 0.25–0.75%.