Tara gum for dairy products

Tara gum, Aglumix®01, is used for the production of dairy products giving them a good physical stability during thermal processing like pasteurisation and sterilisation and maintaining shelf life. It is also used in cheese based products to confer a smooth and compact structure with low syneresis.

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

Applications Key benefits Aglumix®01 combined with
Dairy dessert
  • Reduces whey syneresis
  • Improves cutability in gelled products
  • Improves texture
  • Improves mouthfeel
K-carrageenan, agar agar, pectin, mono and diglycerides of fatty acids, beef gelatine and modified and native starches
Cheese based products
  • Spoonable structure
  • Imparts a shiny surface to spreadable products
  • Good stability, with reduced whey syneresis
K-carrageenan, sodium alginate, beef gelatine, modified and native starches