TamaGum™ Applications
Discover how TamaGum™ Tamarind Seed Polysaccharide enhances texture, thermal stability, and clean-label appeal across diverse food categories.
Sauces & Ketchups
High cling, acid stability (pH 2.5+), and phase separation prevention for ketchups, chili sauces, and gravies.
Mayonnaise & Dressings
Emulsion stability, oil droplet suspension, and smooth mouthfeel in full-fat and low-fat dressing systems.
Ice Cream & Frozen Desserts
Controls ice crystal growth, prevents recrystallization during thermal shock, and enhances melt-down creaminess.
Dairy & Plant-Based Drinks
Stabilizes cocoa particles and insoluble calcium in plant milks, oat drinks, RTD tea, and yogurt beverages without heavy bodying.
Gummies, Jellies & Spreads
Provides clean elastic set, syneresis control, and gel strength in fruit spreads, jellies, and sugar-free confectionery.
Bakery & Gluten-Free Foods
Improves dough viscosity, moisture retention, volume, and crumb structure as a natural binder in gluten-free breads.
Instant Noodles & Pasta
Enhances strand elasticity, cook yield, firmness, and oil barrier properties during deep frying.
Protein Bars & Confectionery
Prevents hardening over shelf life, controls water activity, and improves chewing texture in high-protein snacks.
Need Custom Formulation Guidance?
Our food technologists provide precise dosage guidelines and hydration protocols tailored to your processing equipment.
Discuss a Formulation Trial