TARA OR XANTHAN RUBBER for each processing the correct temperature

The world of thickeners is vast and very unique!

Products that as if by magic make our recipes more viscous and perform to give texture a twist.

But of natural water-soluble thickeners and stabilizers there are several, and all of them, even in their similarity have small differences more or less suited to the processing you want to tackle.

In this article we will discuss Xanthan Gum and Tara Gum, two solutions that on our e-commerce can meet your needs. Not to mention that Tara gum can also be used for vegan preparations. But let us now go into the specifics of these products.

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Xanthan gum comes from the halting of glucose with a bacterium, and because of its molecular structure, very little is needed to have great stabilizing power immediately. It is soluble in both water and alcohol and is used to thicken and stabilize liquids such as sauces, jams and ice cream. It is also used as a gluten substitute for people with celiac disease. Xanthan gum is stable at a wide range of temperatures, from -40 to 200 degrees Celsius.

Tara gum comes from the root of a leguminous plant very similar to carob. With its molecular structure, it is more suitable for making viscous and stable creams, liquids, pastes, dairy products, etc. It is soluble in water It is used to thicken and stabilize products such as cheeses, tofu and sauces. Unlike xanthan gum, tara gum is less stable at high temperatures and cannot be used for products cooked at high temperatures.

Basically, they are both natural emulsifiers used in the food industry to improve the texture and stability of products.

In general, Xanthan gum is more commonly used in the food industry because it is more versatile in use and more stable at high temperatures. However, Tara gum is an excellent choice for food products that do not require cooking and for those who are precisely looking for a plant-based alternative to Xanthan gum.

Xanthan gum has a three-dimensional structure and possesses emulsifying, gelling and viscosifying properties. it solidifies when cooled and melts when heated. It is soluble in water and forms stable solutions at high concentrations

Tara gum, unlike xanthan gum, has a two-dimensional structure and does not possess gelling properties. It is soluble in hot water and forms stable colloidal solutions. As mentioned above, Tara gum also has emulsifying and viscosifying properties.

In practice, both gums are used to improve the texture and stability of food products, but because of chemical differences, basically Xanthan gum is more stable at high temperatures and can be used in a wider range of food products than Tara gum.

Both gums can also be used in baked goods such as bread, dough and cakes to improve texture and stability. However, because tare gum is less stable at high temperatures, it is not suitable for baked goods baked at high temperatures.

Well, now that you know the substantial differences all you have to do is choose according to the temperature and the type of processing you want to tackle! SaporePuro products are by your side to make your best recipes and our blog always available for questions and information that can improve your recipes!

The world of thickeners is still vast, and in the other articles you are sure to find new information useful for your recipes!

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