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Information sheet

Tara Gum - High Viscosity

Description

Tara Gum Powder is obtained by milling the endosperm of the Tara Seed by mechanical methods. It is a premium grade where high purity, high viscosity and superior whiteness is desired.


Info

Uses
Gelling, thickening and stabilising agent used in Sauces, Dressings, Ice Cream, Confectionery and Dairy products.

Typical Analysis

Moisture
Max 12%
Protein
Max 3%
Galactomannans
Min 85%
Starch
Not detected
Viscosity (cps)
5500-6800 cps (Solution at 1%, 25°C, 20 RPM, spindle #4)
Ash
Max 1.5%
pH
5-7.5
Colour
White Powder
Odour
Odourless
Fats
Max 0.75%
Insolubles in Acid
Max 3%
Lead
Max 2 mg/kg
Arsenic
Max 3 mg/kg
Mercury
Max 0.1 mg/kg
Cadmium
Max 1 mg/kg
Total Heavy Metals
Max 20 mg/kg (Cu +Zn)
Passing through mesh 100
>95%

Microbiological Analysis

E. Coli
<100 ufc/g
Salmonella
Negative in 25 g
Coliforms
< 1ufc/g
Total plate count
< 200 ufc/g
Mould and yeast
< 100 ufc/g

More Info

Packaging
In 25 kilo 3 ply paper bags with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Other Health Hazards
It is advisable to wear face masks or handle the product in an airy room.