Tara Gum - 50gr

It has great thickening, stabilizing and gelling properties and such other hydrocolloids such as guar gum and seed meal carob, with which it shares similar chemical characteristics and gods which may be a worthy substitute, tara seed flour, is increasingly used in the food industry and in the kitchen for thicken the products in a natural way, thus responding to demands of increasingly demanding chefs and consumers. DOSAGE: 0.1% - 0.5% FORMAT: 50gr FIELDS OF USE: Thickens sauces and soups - reduces the formation of ice crystals in ice cream and sorbets. -- TECHNICAL CHARACTERISTICS: Tara gum is also called carob peruvian. It is obtained by processing the endosperm of the seeds shelled and ground Caesalpinia spinosa. His pods oblong and reddish – from April to December and comes from the family of the Leguminosae ICE CREAM: Ideal for ice cream and sorbets in place of Flour carob seeds and guar. Reduces the formation of ice crystals in ice creams and sorbets. Works very well in acidic sorbets and dark chocolate. COOKING: Tara gum is used to thicken sauces and soups.