TIC Gums now offers organic tara gum, TICorganic® Tara Gum HV, as another tool in its broad portfolio of hydrocolloids, expanding its capabilities of providing unique solutions to formulation challenges.

Ease Texture Challenges

Tara is ideal for both hot and cold processes and has synergistic qualities with xanthan gum and carrageenan. Tara is a plant-based hydrocolloid derived from the Peruvian carob tara tree and is used in a broad range of applications for a variety of purposes:

•    Creates mouthfeel

•    Heightens freeze-thaw stability

•    Enhances texture

•    Controls moisture

•    Provides viscosity

Due to its galactomannan structure, TICorganic Tara Gum HV can be used as an alternative to other galactomannans, such as locust bean gum (LBG) and guar gum, in certain applications. Similarly to LBG and guar, tara provides thickness and creaminess, as well as an enhanced eating experience.

Meet Label Goals

Consumers now more than ever are watching for specific label declarations on their finished goods. According to Innova Market Insights, there was a 13.5% compounded annual growth rate (CAGR) in launches of food and beverages with front-or-back of package organic claims from 2013-2017. 

Leveraging the texture and stability functionalities of TICorganic Tara Gum HV in a food or beverage formulation will help food developers meet their organic label claim goals.

Formulators are encouraged to engage with our Gum Gurus® to assist in formulating with tara gum. To speak with a Gum Guru about your specific texture and stability needs, call our technical service hotline at (800) 899-3953 or visit to speak with a specialist. We will work with you to find the right solutions for your desired applications.

Browse FOOD MASTER to learn more about Starches, Fibers & Gums.