About This Product

Louis Francois Tara Gum (E417) is a high-performance, plant-based thickener extracted from the endosperm of the Tara seed (Caesalpinia spinosa), a legume native to South America. This fine, cream-coloured powder is odourless and tasteless, offering excellent cold solubility and versatility in food processing and pastry work.

Unlike many thickeners, Tara Gum develops viscosity at low temperatures (25°C) and remains stable when heated and cooled—ideal for both hot and cold applications. With strong synergy when combined with carrageenan or xanthan gum, it creates creamy, gelled, or stabilised textures in dairy alternatives, jellies, frozen desserts, and more.

Compared to generic alternatives, Louis Francois Tara Gum offers faster hydration, cleaner texture, and more stable performance, especially in demanding applications like freeze-thaw or heat-processed preparations.

Use:

Dispersion:

To avoid clumping:

• Premix with sugar or other dry ingredients before hydrating

• Add under agitation to cold or warm liquid

Dissolution:

• Partially soluble in cold water (25°C)

• Fully soluble and performs best at around 45°C

• Viscosity slightly decreases with heat but recovers on cooling

Recommended Dosage:

Application:

• Bakery: Helps prevent staling and keeps cakes and breads soft for longer

• Frozen Desserts: Improves creaminess, texture, and freeze-thaw stability by minimizing ice crystal formation

• Meat or Dairy Alternatives: Retains water and adds richness in plant-based cheeses or analogues

• Gelled Waters (Dysphagia Applications): Helps create safe swallowing textures when combined with carrageenan

• Pastry Fillings and Sauces: Adds smoothness and thickens without altering taste

Observations:

• Creamy white, fine powder

• Tasteless and odourless

• Stable across a wide pH range

• Thermoreversible when used in combination with other gums

Elaborations:

• Vegan panna cotta made with tara and kappa carrageenan

• Dairy-free creamy gel inserts

• Gluten-free bakery items with improved moisture retention

• Spoonable dessert textures and stabilized frozen foams

Differences from Other Gums:

• Versus Locust Bean Gum: Tara gum hydrates faster and has better cold solubility; LBG gives more viscosity at high heat and slower hydration.

• Versus Guar Gum: Tara has less slimy mouthfeel and more neutral flavour; it also performs better in acidic systems.

• Versus Xanthan Gum: Xanthan thickens more quickly but lacks gelation; Tara gum can gel when combined with carrageenan or xanthan.

Origin:

Derived from the Tara seed, native to Peru and Bolivia
Processed via mechanical and spray-drying techniques for high purity

Maison Louis Francois: A Legacy of Culinary Innovation

Founded in 1914, Maison Louis Francois is known worldwide for its innovation in stabilizers, emulsifiers, and functional ingredients. Their Tara Gum continues this legacy—offering professionals a clean-label, highly functional texturant with exceptional performance across modern pastry, gelato, and culinary applications.