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Tar Gum (Tara gum, E417)
Tare gum is a natural organic substance that is used as a stabilizer, thickener and emulsifier. In the international classification, it is registered as a food additive with the index E417.
General characteristics of tare Gum
Tara gumis the crushed seeds (beans) of the Tara tree, a prickly shrub native to Peru. In appearance, Tare gum is a fine powder of white or light beige color, tasteless and odorless. The substance is highly soluble in water, withstands high temperatures without loss of properties. E417 is considered one of the strongest thickeners, it gives the products the necessary viscosity without changing their consistency. Tare gum is a polymer substance similar in properties to guar gum and carob gum.
Benefits and harms of E417
Tare gum does not cause allergic reactions, due to its ability to absorb liquid, increasing in volume, creates a feeling of satiety, thereby reducing the amount of food consumed. E417 is considered a safe food supplement for human health. However, the safe daily intake of E417 is defined as 2.1 mg / kg of body weight.
Application of Tare Gum
The main application of E417 is in the food industry, as a stabilizer and thickener additive, ice cream, dairy desserts, jams, jellies, sauces, mayonnaise, canned meat and many other products are included in their composition.
In addition to food production, Tara gum is used in the production of leather for cars and furniture, cosmetology and pharmacology.
The use of Gum containers
On the territory of our country, it is allowed to use E417 as a food additive-stabilizer, emulsifier and thickener.