TARA PROTEIN

Purified Tara Germ is a protein flour of vegetable origin with approximately 50% of proteins of high biological value. Obtained only by the selection and milling of the germ of the Tara seed, obtaining the only purified Tara germ for human consumption in the market.

Our Tara Protein contains all the essential amino acids, vitamins, minerals and antioxidants (1.8% and 2378 mg GSD / 100g sample). In addition, its protein digestibility is 94.3%.

Organic | Gluten-Free | Vegan NON GMO | KOSHER | HALAL

Applications

  • Baking
  • Carne Vegetal
  • Dietary supplements
  • Protein and energy bars

TARA GUM

Tara gum is obtained by dry grinding of the endosperm of the Tara seed, being a galactomannan 100% of natural origin without any substance added in the process.

It is a fine white powder free of impurities, it does not contribute odor or flavor in the formulations to be elaborated.

  • It is highly hydrophilic, retains a large amount of water.
  • In the food industry it confers a better texture and consistency to the food
  • Exponential increase in viscosity with increasing concentration
  • Neutral polysaccharide, which is practically unaltered by electrolytes.
  • Stability at pH> 3, unstable in strong acidic media
  • Freeze-thaw stability
  • Interactivity with other hydrocolloids (carrageenan, xanthan gum and agar). This creates a synergy and depending on what type of bonding can be formed observed effects on consistency and flexibility, high freeze-thaw stability, reduced gel syneresis with improved mechanical properties.
  • Easy to dissolve when cold
  • Most common uses are: instant soups, ice cream, juices, syrups, cheese, frozen desserts, dressings, condiments (ketchup, mustard, mayonnaise), bakery, meat products (canned meats), baby food, etc.
  • Ice cream
  • Meat sausages
  • Dairy products
  • Baking
  • Vegetable Drinks
  • Sauces
  • Jams
  • Gluten-free products
  • Frozen desserts


TARA POWDER

Tara powder is a 100% natural product, obtained only from the grinding of tara pods (Caesalpinia spinosa).

The tannins obtained from the tara, are used in the leather industry (have the property of precipitating proteins), for its great tanning power, allowing to obtain a wide variety of leathers, which differ in flexibility and strength.

There are many applications in the tanning sector that can already avoid the use of chromium and use tannins (plant extracts) instead, proving that non-toxic alternatives exist.

Benefits

  • High resistance to sunlight
  • Colorless, useful for light leather tones
  • Provides a glossy finish
  • High resistance to tearing of leather stitches

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