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Tara Gum provides food processing with many advantages in a wide variety of fat-free and low-fatty applications in food applications including: desserts, dairy products, condiments, baked goods, dressings of salad. Like guar gum, Tara Gum is cold-soluble and achieves maximum viscosity in water, milk and other solid low systems in a few minutes.
Due to its hydrocolloid nature, Tara Gum dissolves easily in water, and is mainly used to increase the viscosity of gels and consistency in food products.
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