Tara gum for frozen desserts

Tara gum, Aglumix®01, is used in the production of ice creams, sorbets and ice lollies because of its capability to absorb water even at low temperatures and to promote the nucleation and growth of ice crystals during the freezing and thawing process. Tara gum minimises the hardening of the finished product that normally occurs during aging.

Main applications and key benefits of Tara gum are listed in the table below.

Applications Key benefits Aglumix®01 combined with
Ice creams, frozen mousse, fruit ice creams (sherbets) and sorbets
  • Good overrun
  • High water absorption
  • Reduces crystal formation
  • Good resistance to heat shock
  • Excellent body, smooth texture and good mouthfeel
  • Increases the liquid base viscosity
  • Improves the air distribution
Pectin, k-carrageenan, carboxymethyl cellulose, sodium alginate, xanthan gum and methyl cellulose
Ice lollies
  • Reduces ice crystal formation
  • Good resistance to heat shock
  • Increases the liquid base viscosity
  • Improves the creamy mouthfeel
K-carrageenan, carboxymethyl cellulose and xanthan gum