Core Functions
Suspends fruit pieces, improves mouthfeel, adds texture, reduces syneresis, and improves freeze-thaw stability — all at 0.10–0.50%.
High-Sugar Tolerance
Like LBG, tara gum tolerates high solids — suitable for high-sugar products like fruit fillings, icings, and glazes.
Processing
Maintains properties through thermal processing. Viscosity stability across wide pH range means consistent performance in both high-acid and lower-acid fruit preparations.
Frozen Fruit Products
Superior freeze-thaw stability protects quality through frozen storage and distribution cycles.