- Tara Gum is a natural ingredient of plant origin extracted from the seeds of the Caesalpinia spinosa plant.
- It is highly soluble in warm water and is used as a thickener and stabilizer in the food and cosmetic industries.
- The Tara Gum market is growing at a CAGR of 5.6% and is expected to expand further.
Tara Gum is a natural ingredient that has a number of applications. Learn how Tara Gum is sourced and the properties that make this product particularly valuable. Find out about key developments in the market and forecasts for its development.
What is Tara Gum?
Tara Gum, also known as Peruvian carob, is a natural ingredient commonly used as a food additive. It is derived from the seeds of Caesalpinia spinosa, a plant in the legume family. This tree grows in South America in the regions of Peru and Bolivia and bears fruit between April and December. The fruits are picked by hand and dried in the sun before being processed. Tara Gum is obtained by grinding the endosperm of the seeds in the fruit into a white or yellowish powder. Tara Gum is extracted and processed naturally without chemical solvents.
Tara Gum – properties
Tara Gum is highly soluble in warm water and poorly soluble in cold liquids. It is odorless and tasteless and provides good flavor release in food. The product is also easily mixed with other hydrocolloids to increase the viscosity and flexibility of the gel. The great advantage of Tara Gum is that it can withstand high temperatures and is stable in acidic environments.
Tara Gum has a wide range of functional properties. It has excellent thickening and viscosity increasing properties. It prolongs freshness and maintains moisture in baked goods.
Tara Gum vs. Xanthan gum
Tara Gum and Xanthan Gum are often compared because of their similar names and uses. They have many things in common, most importantly that they are of natural origin and are used as thickeners and stabilizers in the food and cosmetic industries. In addition, Xanthan Gum is used in the manufacture of paints, fabric pigments, antifungals, fertilizers and adhesives. Both ingredients are considered safe for health.
Use of Tara Gum
Tara Gum has many uses, especially in food and cosmetic production. In the food industry, it is an approved food additive with code E417. Tara Gum is suitable for halal, kosher and vegan diets. It has a wide range of properties used in food production, including low-fat products. Tara Gum has excellent thickening and viscosity-increasing properties and is widely used in products such as condiments, sauces, dressings, jellies, jams, fruit fillings, dairy desserts, puddings and yogurts. Its ability to bind water adds soft texture, moisture and long-lasting freshness to baked goods such as bread, rolls, cakes and gluten-free baked goods. The use of Tara Gum prevents the formation of ice crystals in frozen products such as ice cream, sorbets and desserts.
In meat-based products, Tara Gum is responsible for binding water, improving gel structure and replacing meat in products such as sausages, frankfurters, cooked ham, hot dogs and hamburgers. In spreads and cheese-based products, the product improves viscosity, provides a glossy surface and reduces whey syneresis.
Tara Gum’s texture-improving and moisture-retaining properties are also used in livestock feed and pet foods. By improving the texture, the feed becomes more attractive to the animals and they prefer to eat it.
In the cosmetics industry, Tara Gum is used as an emulsifier and stabilizer in toothpaste, creams and gels. It also has excellent moisturizing properties used in body creams, face masks and lotions. The product serves as a thickener and texture improver in scrubs and facial gels. Tara Gum is also used in the pharmaceutical and paper industries.
Tara Gum market
The global Tara Gum market was valued at US$35.1 million in 2022 and is expected to grow at a CAGR of 5.6% over the next 10 years. The Latin American market holds a large share of the market due to the availability of raw materials – this is where the tree whose seeds are used to produce Tara Gum originates from. Asia Pacific is also expected to grow rapidly due to rising disposable income and customer interest in low-fat foods and cosmetics made from natural ingredients.
A major influence on the Tara Gum market is the fluctuating price of locust bean gum. As manufacturers look for cheaper alternatives with similar properties, the demand for Tara Gum increases. This, of course, causes the price to rise.
The market for Tara Gum has also been affected by corporate mergers and acquisitions. In November 2021, French natural ingredients supplier Nexira announced the acquisition of Swiss company UNIPEKTIN, one of the world’s major producers of Tara Gum. Another major purchase was made in October 2021 by U.S.-based Tilley Co. which specializes in hydrocolloid ingredients for food, beverages, pet food, cosmetics and pharmaceuticals. Tilley acquired the Irish company Ingredient Solutions, a major supplier of non-GMO and organic ingredients to the North American market.
Market outlook
The global market for Tara Gum is expected to grow due to increasing demand for low-fat, low-calorie meals. The use of Tara Gum in the cosmetics industry is expected to fuel market growth as consumers opt for natural ingredients and sustainably sourced materials. Tara Gum is a cost-effective alternative to guar gum and locust bean gum, so their rising prices are also expected to drive the market growth for this product.
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