Tara gum
CAS No.:39300-88-4
Alias: tara gum, spiny bean gum
Physical and chemical properties
Tara gum is a white to yellowish-white powder with an odorless smell. Acanthopanax gum contains 80% ~ 84% polysaccharide, 3% ~ 4% protein, 1% ash, and some crude fiber, fat, and water. The density of Acanthopanax senticosus gum is 0.5 ~ 0.8g/cm3, and its aqueous solution is nonvolatile. Acanthopanax senticosus gum is soluble in water. The aqueous solution is neutral and insoluble in ethanol. It is not sensitive to pH changes. When pH value >4.5, the properties of Acanthopanax gum are quite stable, and it is relatively stable to heat. 1% Acanthopanax gum has good solubility in cold water. At 25 ℃, it has very good viscosity. At 45 ℃, it is 100% dissolved to form a translucent solution.
Toxicological basis
① ADI: not required (JECFA, 1986).
② Mutagenicity test: no mutagenicity was found in the Ames test.
③ Acute toxicity test: no obvious acute toxicity of Acanthopanax glue was found in mice of both sexes by gavage with a dose of 0.8g/kg (BW).
Application
Thickening agent
GB 2760-2014: cheese, processed cheese, and similar products, with a maximum dosage of 8.0g/kg; Frozen drinks (except 03.04 edible ice), jam, jelly (if used for jelly powder, increase the use amount according to the mixing multiple), and the maximum use amount is 5.0g/kg; Prefabricated meat products and cooked meat products, with a maximum dosage of 10.0g/kg; Baked food, the maximum dosage is 1.5g/kg; For beverages (except 14.01 packaged drinking water), the maximum consumption is 2.5g/kg.
Acanthopanax senticosus gum has good thermal stability, chemical stability, and colloidal compatibility. It is a natural edible colloid with excellent performance. Therefore, acanthopanax senticosus gum is mainly used as a thickener, gelling agent, and stabilizer in the food industry. As a thickener, acanthopanax gum is suitable for cream, fruit juice, transparent drinks, and dairy products; As a gelling agent, it is suitable for jam, jelly, candy, cheese, and canned meat products; As a stabilizer, it is suitable for sauces, condiments, and salads. In cold drinks, ciyunshi gum is a new thickening stabilizer with good viscoelasticity. At the same time, the product has a short structure, no silk, and no paste.
Compared with guar gum as a thickener, it is basically the same as sophora bean gum as a thickener. The study on the compounding of Acanthopanax gum, carrageenan, and CMC as thickening and gel stabilizers for jelly, jam, and other products found that the compounded colloid containing acanthopanax gum can make the product obtain a better gel effect, and can effectively play its thickening, water holding, and gelling functions, making the product taste good, with dense tissue structure, strong water retention, and anti melting properties. This is basically the same as the function of sophora bean gum.
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