Ketchup Formulation
Proven recipe: vinegar water pH 3.5 (55.8%), tomato paste 3x concentrated (31.5%), sugar (10.6%), modified starch E1422 (1.16%), salt (0.63%), tara gum 175 mesh (0.21%), calcium sorbate (0.10%). At pH 3.5, tara gum maintains consistent thickening.
Salad Dressings
Combined with xanthan gum, tara gum produces excellent long-term suspensions keeping spices and herbs distributed while maintaining pour viscosity.
Mayonnaise
Functions as an effective emulsifier, compatible with acidic emulsions, maintaining stable oil-in-water structure.
Usage Levels
Gravies, sauces, dressings: 0.15–0.35%. Stable viscosity across pH 3–11 suits everything from vinegar-based dressings to barbecue sauces.