Sorbets
Controls ice crystal formation and provides body in the absence of dairy fat — distinguishing premium sorbet from icy product.
Frozen Yogurt
Maintains creamy texture while preserving characteristic tanginess. Prevents watery separation common in poorly stabilized frozen yogurt.
Frozen Dough
0.05–0.25% controls ice crystal growth, extends frozen shelf life of bread, pastry, and pizza doughs while maintaining baking performance after thawing.
Why Tara Excels
Superior freeze-thaw stability compared to both guar gum and LBG. Maintains viscosity and water-binding through multiple freeze-thaw cycles.