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Tara gum
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Aglumix 01
Tara GumMay 2009
Aglumix 01
Tara Gum is a white or beige nearly odourless powder that is produced by separating and grinding the endosperm of C. spinosa seeds.
Tara grows mainly in Peru but nowadays it is possible to find it grown in Bolivia and Morocco.
Tara Gum has been deemed safe for human consumption as a food additive (E417, CAS 39300-88-4, EINECS 254-409-6).
Tara Gum is used as a thickening agent and stabilizer in a number of food applications (ice creams, sauces and dressings …).
Caesalpinia spinosa
The tree is small (2-3 meters high) but an old tree can reach twelve meters.
The fruit is a flat, elongated, orange-coloured pod: Approximately 8 - 10 cm long and 2 cm wide; It contains 4 - 7 round seeds with a diameter of 0.6 - 0.7 cm
each.
Main industrial applications: From the orange pods Tara Powder for the leather industry; From the endosperm of seeds Tara Gum for food and
cosmetic industry.
Key Benefits
Thickening effect;
Easy to use;
Hydrates in warm water;
High viscosity;
Cost effective in use;
High quality finished products;
Lower dosage and better flavour release when compared to other hydrocolloids;
Partial solubility in cold water for instant products (soups, puddings...);
Good synergy with other hydrocolloids to increase the viscosity, the gelling properties and syneresis reduction;
Good stability towards acid hydrolysis which makes it suitable for sorbets, sour milk beverages, sauces and dressings.
Silvateam Plantations
Ica
Huánuco
Plantations area: 450haBased in Huánuco and Ica regions.
Tara Gum capacity: 900 tons.
Production Process
Tara PodsTara Pods ThreshingThreshing Tara BeansTara Beans GradingGrading RoastingRoasting
SplittingSplitting SwellingSwelling
DryingDrying MillingMilling
SiftingSifting
Tara Gum Powder
Tara Gum Powder
Tara Gum SplitTara Gum Split
Feed Industry
Feed Industry
GermGerm
HusksHusks
Chemical Structure
Tara gum consists chiefly of polysaccharides of high molecular weight composed mainly of galactomannans.
The principal component consists of a linear chain of (1,4)-beta-D-mannopyranose units with -D-galacto-pyranose units attached by (1-6) linkages.
Tara gum shows an intermediate position between locust bean gum and guar gum The ratio of mannose to galactose in tara gum is 3:1 (in locust bean gum
this ratio is 4:1 and in guar gum 2:1).
Guar Gum, Aglumix 01 and Locust Bean Gum
Guar Gum Aglumix 01 Locust Bean Gum
Origin
Galactomannans (from Cyamopsis tetragonolobus) containing mannose and galactose monomers (ratio 2:1)
Galactomannans (from Caesalpinia spinosa) containing mannose and galactose monomers (ratio 3:1)
Galactomannan s (from Ceratonia Syliqua) containing mannose and galactose monomers (ratio 4:1)
SolubilityTotally soluble in cold and hot water, it gives a slimy solution
Partially soluble in cold water, totally soluble in hot water. The solution is more viscous than a Guar Gum and LBG at the same concentration
Partially soluble in cold water but only under strong agitation. Totally soluble in hot water
Synergies
Good synergism with Xanthan Gum for extra high viscosity solution
Good synergism with Carrageenan for dry no syneresis gels
Good synergism with Xanthan Gum for very elastic chewy gels
Sensory Aspects
Guar Gum Aglumix 01 Locust Bean Gum
Off Flavour Quite high No off flavour No off flavour
Flavour release It is depressed
by guar gum Good flavour
release Good flavour
release
Mouth feeling
Not creamy: in case of high dosage quite slimy
Pleasant: between Guar Gum and Locust Bean Gum but definitely closer to Locust Bean Gum
Creamy mouth feeling
Flow behaviour
Solutions are slimy and flow with interruption down from a spoon
Solutions with Aglumix are flowing continuously (without interruption down from a spoon)
Solutions with Locust Bean Gum are flowing continuously and pleasantly down from a spoon
Enhancement of the Gel Strength
Native Guar Aglumix 01 Locust Bean Gum
K- carrageenan No enhancement Medium interaction Strong interaction
Xanthan Gum No enhancement
Builds up a smooth gel which can be useful in sauces and dressings
Builds up a quite strong gel. Useful in mayonnaise which requires a strong gel
Agar Agar No enhancement Medium interaction Medium interaction
New Product Developments with Tara Gum
NPD with Tara Gum
0
10
20
30
40
50
60
70
2005 2006 2007 2008 March 2009
Source: GNPD, Mintel
Worldwide NPD with tara gum (Jan ’05 - Mar ’09): 194Growth (’05 - ’08): +370%
NPD with Tara Gum by Category
Desserts 15%
Dairy8%
Chocolate Confectionery
4%
Ready meals & snacks
5%
Others20%
Ice Cream 39%
Bakery foodstuffs9%
Ice creams & Desserts account for greater than 50% of NPD
Source: GNPD, Mintel
Wall's soft scoop Neapolitan ice cream
combines sections of vanilla, chocolate and strawberry ice
cream (Unilever, UK).
NPD with Tara Gum by Country
64
38
23
13 13
6 5 5 4 3 3 3
USA France Turkey Argentina UK Italy Spain Thailand Brazil Finland Japan Mexico
USA and France account for greater than 50% of NPD
Powder mix for ice cream, available in the following
flavours: pistachio, strawberry, chocolate and
vanilla (Dr. Oetker, Turkey).
Source: GNPD, Mintel
Coffee Panna Cotta is a rich Italian cream dessert topped with a coffee sauce (Waitrose, UK).
Viver Zero pudding mix is a sugar-free chocolate mix with 0% trans fat and 45% less calories but more taste (Carrefour, Brazil).
Some Examples
Great value all natural chocolate fudge brownie ice
cream is premium and kosher certified. The product is made with fresh milk and
cream (Wal-Mart, USA).
Vanilla red fruit soy based frozen sticks (Rolland, France).
Some Examples
Aloe vera flavoured yoghurt with real aloe vera pieces
(Nestlé, Chile).
Swiss and Sharp Cheddar Cheese Fondue is American-
inspired, made with a hint of beer flavour and comes in a heat-and-
serve microwavable bowl with ciabatta cubes for dipping
(Archer Farms, USA).
Spring Style Risotto ready in 15 minutes. Also available is
Jasmine Aromatic Rice (Grupo Estrella, Argentina).
Main Applications
Dairy Products
On The Go Bistro Crème Brûlée Cheesecake
(Hannaford, USA).
Application Key Benefits Aglumix 01 combined with
Dairy dessert
Reduces whey syneresis; Improves sliceability of gelled
products; Improves texture; Improves mouth-feel.
K-Carrageenan (E407); Agar agar (E406); Pectin (E440ii); Mono & diglycerides of fatty acid
(E471); Beef gelatine; Modified and native starches.
Dairy whipped creams
Improves mouth-feel; Improve stability after whipping; Improves freeze/thaw stability; Improves the air distribution.
K-Carrageenan (E407); Sodium alginate (E401).
Cheese products
Spoonable structure in cheese based desserts;
Imparts a shiny surface to spreadable processed cheese;
Good stability, with reduced whey syneresis.
K-Carrageenan (E407); Sodium alginate (E401); Beef gelatine; Modified and native starches.
Neutral dairy beverages
Good cocoa suspension in chocolate milk drinks.
K-Carrageenan (E407); Pectin (E440ii); Xanthan gum (E415).
Frozen Products
Application 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 fine
properties and good mouthfeel; Increases the liquid base viscosity; Improves the air distribution with
warmer eating mouth-feel.
Pectin (E440i, ii); K-Carrageenan (E407); Carboxymethyl cellulose (E466); Guar gum (E412); Sodium alginate (E401); Xanthan gum (E415); Locust bean gum (E410); Methyl cellulose (E461).
Ice lollies
Reduces crystal formation; Good resistance to heat shock; Increases the liquid base viscosity.
K-Carrageenan (E407); Guar gum (E412); Xanthan gum (E415); Locust bean gum (E410).
Double Lickers is an assortment of apple &
blackcurrant and pineapple & raspberry flavoured ice
lollies (Tesco, UK).
Jams and Fruit Preparations
Danonino Maxi vanilla flavoured milk drink contains
iron, zinc, calcium, vitamins D, A, B9 and proteins
(Danone, Argentina).
Application Key Benefits Aglumix 01 combined with
Fruit based jams and marmalade
Reduces syneresis; Shiny surface in low sugar
products; Well accepted in organic products.
Pectin (E440i, ii); Xanthan gum (E415).
Water Jellies
Reduces syneresis; Improve texture; Improves sliceability.
K-Carrageenan (E407); Agar agar (E406); Pectin (E440ii).
Yogurt fruit preparation
Gives good body and a rich mouthfeel;
Low syneresis; Good fruit suspension.
Pectin (E440ii); Modified and native starches; Xanthan gum (E415).
Bakery fruit fillings
Low syneresis; Improves the stability during
baking; Improves the structure during filling.
Pectin (E440i, ii); Modified and native starches; Micro crystalline cellulose (E460).
Baked Goods
Taillefine Equilibre cakes with fruits contains only 8% fat and is rich in cereals, fibre, vitamins and omega 3 (LU, France).
Application Key Benefits Aglumix 01 combined with
Pastries and cakes; Gluten free bakery
products.
Produces soft textured products; Maintains freshness longer; Improves cut ability; Good shape retention.
Gellan gum (E418); Guar gum (E412); Locust bean gum (E410).
Meat based Products
Application Key Benefits Aglumix 01 combined with
Sausages; Hamburgers; Frankfurters.
Water retention; Meat replacement; Increases the gel structure.
Xanthan gum (E415); K-Carrageenan (E407); Guar gum (E412).
Brine for cooked ham
Improves the brine suspension; Good sliceability; Increases the yield.
Xanthan gum (E415); K-Carrageenan (E407).
Sauces and dressings
Application Key Benefits Aglumix 01 combined with
Sauces and dressing
Increases viscosity; Reduces syneresis; Gives good oil stability; Improve the thixotropic structure.
Xanthan gum (E415); K-Carrageenan (E407); Guar gum (E412).
Browned ham, mozzarella, crudités sandwich and
mayonnaise contains 4.5% fat and 308kcal per serving (Weight Watchers, France).
Confectionery
Application Key Benefits Aglumix 01 combined with
Fruit jellies Increases the chewiness; Improves the flavour release.
Pectin (E440i); K-Carrageenan (E407); Agar agar (E406).
Cappuccino crunchy coffee filled milk chocolate pralines comprise
crisp wafer shells with a soft creamy filling and a liquid coffee
centre, coated with milk chocolate (Ferrero, Italy).
Beverages
Instant chocolate powder drink, microwavable in one minute (Nutrexpa, Spain).
Application Key Benefits Aglumix 01 combined with
Fruit based drinks
Increases the viscosity; Improves stability; Improves mouth-feel.
Pectin (E440i); Carboxymethyl cellulose (E466); Xanthan gum (E415).
Powder mix for instant fruit drink
Instant solubility; Increases the viscosity; Improve stability; Improves mouth-feel.
Carboxymethyl cellulose (E466); Xanthan gum (E415).