Stabilizers & Fibers
Tara Gum in gelato
Tara gum (E417) is a plant-based galactomannan stabilizer milled from the seeds of the tara tree. In gelato it thickens the unfrozen water phase, controls ice-crystal growth, and adds body at very low dosages without contributing sugars, fat, or sweetness.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 85.5% |
| Water | 14.5% |
| Sugars | 0% |
| Fat | 1% |
| MSNF | 0% |
| Protein | 3.5% |
| POD (sweetening power) | 0 |
| PAC (anti-freezing power) | 0 |
Typical use: 0.15-0.45% of the total mix (about 1.5-4.5 g/kg), with ~0.2-0.35% typical; homemade batches should stay below ~0.3% to avoid a gummy body.
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Open the balancerHow to use it in gelato
Tara gum is a galactomannan hydrocolloid (structurally between guar and locust bean gum) that hydrates in the water phase to raise viscosity, bind free water, and slow ice-crystal and lactose recrystallization during storage. Because it is a high-molecular-weight polysaccharide used at fractions of a percent, its effect on PAC (freezing point) and POD (sweetness) is effectively nil, so it improves body, meltdown resistance, and scoopability without unbalancing the sugar or solids math. It is often blended with guar and/or locust bean gum in a 'neutral' mix; the cucina.li reference notes tara should be dosed about 30% lower than locust bean gum due to its stronger water-binding. Overdosing turns the texture gummy and chewy.
Origin & background
Tara gum is extracted from the seed endosperm of Caesalpinia spinosa (the tara tree), native to the Andean regions of Peru, its main producing country. It is authorized in the EU as food additive E417, and in its 2017 re-evaluation EFSA confirmed an acceptable daily intake of 'not specified', reflecting a strong safety record at food-use levels.