TARE GUM OR XANTHANE for each process the correct temperature

The world of thickeners is vast and very particular!

Products that magically make our recipes more viscous and performing to give a twist to the consistency.

But there are several natural water-soluble thickeners and stabilizers and all of them, even in their similarity, have small differences that are more or less suitable for the processes you want to tackle.

In this article we will talk about Rubber Xanthan gum and of Tare , two solutions that on our e-commerce can satisfy your needs. Not to mention that the rubber of Tare it can also be used for vegan preparations. But let's now go into the specifics of these products.

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The rubber of Xanthan gum It comes from the fermentation of glucose with a bacterium and thanks to its molecular structure, you only need a small amount to immediately have a great stabilizing power. It is soluble in both water and alcohol and is used to thicken and stabilize liquids such as sauces, jams and ice cream. It is also used as a substitute for gluten for people with celiac disease. Gum xanthan gum It is stable over a wide range of temperatures, from -40 to 200 degrees Celsius.

There Tara gum comes from the root of a legume very similar to carob. With its molecular structure it is more suitable for making creams, liquids, pastes, dairy products etc. viscous and stable. It is soluble in water. It is used to thicken and stabilize products such as cheese, tofu and sauces. Unlike gum xanthan gum , tara gum is less stable at high temperatures and cannot be used for products cooked at high temperatures.

Essentially they are both natural emulsifiers used in the food industry to improve the consistency and stability of products.

In general, rubber Xanthan gum It is most commonly used in the food industry because it is more versatile in use and more stable at high temperatures. However, Tara gum is an excellent choice for food products that do not require cooking and for those looking for a plant-based alternative to Tara gum. Xanthan gum .

The rubber of Xanthan gum It has a three-dimensional structure and has emulsifying, gelling and viscosifying properties. It solidifies when cooled and melts when heated. It is soluble in water and forms stable solutions at high concentrations

Tara gum, unlike gum xanthan gum , has a two-dimensional structure and does not possess gelling properties. It is soluble in hot water and forms stable colloidal solutions. As already mentioned, Tara gum also has emulsifying and viscosifying properties.

In practice both gums are used to improve the consistency and stability of food products, but due to chemical differences, essentially gum Xanthan gum It is more stable at high temperatures and can be used in a wider range of food products than Tara gum.

Both gums can also be used in baked goods such as bread, pasta, and cakes to improve texture and stability. However, because tara gum is less stable at high temperatures, it is not suitable for baked goods cooked at high temperatures.

Well, now that you know the substantial differences, all you have to do is choose based on the temperature and the type of processing you want to tackle! SaporePuro products are at your side to create your best recipes and our blog is always at your disposal for questions and information that can improve your recipes!

The world of thickeners is still vast and in the other articles you will surely find new information useful for your recipes!

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