Tara Gum Production

Tara gum is widely used in food and daily chemical industries due to its excellent properties. CD BioGlyco has accumulated a lot of experience in the production and process development of Tara gum and our high-quality Tara gum service has won us a lot of praise. We are confident to be your indispensable research assistant in the field of glycobiology.

Background

Tara Gum Production

Tara gum is a galactomannan isolated from the endosperm of the Tara tree seeds (Caesalpinia spinosa L). Tara gum is mainly composed of the linear chain of (1-4)-β-D-mannan units with α-D-galactopyranose units connected by (1-6) linkages, usually defined as a kind high-viscosity polysaccharide, and the ratio of mannose to galactose in Tara gum is 3:1. The structure of Tara Gum is similar to locust bean gum (LBG) and guar gum, but the galactose unit of Tara gum is lower than that of locust bean gum and higher than guar gum, and the solution produced by Tara gum has a high viscosity and small texture compared with LBG solution.

Tara gum structure Figure 1. Tara gum structure (Simon, S.G.M.; et al. 2014)

Tara gum is colorless, has light taste, good thermal stability, chemical stability and colloidal compatibility, and it has become a natural edible colloid with excellent performance. Therefore, it is widely used as a functional material, mainly used in the food industry and as a thickener, gelling agent and stabilizer to improve the stability and humidity of food. As a thickener, it is suitable for cream, fruit juice, and dairy products; as a gelling agent, it is suitable for jam, jelly, candy, cheese and canned meat products; as a stabilizer, it is suitable for sauce, condiments and salads, etc.

Services

CD BioGlyco has accumulated a lot of experience in food ingredient production and research, and has the ability to provide high (HV), medium (MV) and low (LV) viscosity Tara gums according to the different needs of customers and we guarantee that the minimum viscosity of HV Tara Gum is 5000 cps. We can provide a large amount of Tara gum for customers who have a large demand, and can also provide ultra-high quality Tara gum for research-oriented customers. After obtaining the Tara gum products, technologies such as infrared spectroscopy and scanning electron microscopy will be applied to inspect the quality and safety of the products.

Applications  

  • Tara gum mass production
  • Development and optimization of Tara gum production process
  • Food ingredient development
  • Tara gum analysis

Advantages of Us

  • Guaranteed quality
  • Experienced researchers
  • Multiple quality monitoring technologies
  • Develop different experimental schemes for different projects
  • High experiment repeatability
  • Cost-effective

CD BioGlyco provides a variety of food ingredient production and process optimization services. We have a high-quality production platform, as well as experienced technicians, who can provide customers with the optimal and efficient service for their projects.

Customers can contact our employees directly and we will respond promptly. If you are interested in our services, please contact us for more detailed information.

References:

  1. Chen, Y.; et al. Characterization and functional properties of a pectin/tara gum based edible film with ellagitannins from the unripe fruits of Rubus chingii Hu. Food Chemistry. 2020.
  2. Simon, S.G.M.; et al. Synthèse bibliographique de l'influence du procédé d'extraction et de purification sur les caractéristiques et les propriétés d'une gomme de caroube. Biotechnologie, Agronomie, Société et Environnement. 2014.
This service is for Research Use Only, not intended for any clinical use.

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CD BioGlyco is a world-class biotechnology company with offices in many countries. Our products and services provide a viable option to what is otherwise available.

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