Tara Gum [E417] 100% USP Food Grade Powder 3 Oz in a Bottle

Tara Gum is a fantastic, unflavored, gluten-free, and keto-friendly product that I highly recommend. It's perfect for baking, thickening allulose syrup, smoothies, ice cream, and various keto dishes. Unlike other gums, Tara Gum is natural and doesn't alter the taste of your food. It's a safe and excellent replacement for unnatural thickeners like Xanthan gum. Upgrade your cooking with Tara Gum!

I was gifted a creami ice cream maker and most of the provided recipes use either egg or cream cheese as a binder to maintain the consistency of the ice cream. Those work ok but I was wanting to go in a different direction. Tara gum is a natural product used as a thickener and binder and is used in ice cream. It takes very little. Like a tsp or so for a half gallon. It does the trick and provides a good consistency but is hard to get to dissolve when mixing in with the milk and cream. I tried to blend with the sugar first but the powdery grains don't really blend well. I then decided to heat the milk on the stove as this helps dissolve the sugar anyway and then blend in the tara powder. This helped but occasionally I would discover a tiny was of tara in the ice cream that would give a very bitter taste. Adding just a tad at a time while using an immersion blender helps but still the occasional tiny clump. I am trying a new combination of combing less tara powder along with a blend of guar gum and locust bean gum. Both purchased here so will update with results as it improves.

Great stabilizer on its own or with xanthan gum. A little goes a long way.

I use this product when making ice cream with my Ninja Creami. I add 1/4 tsp of it when I mix up my ice cream before it goes into the freezer. This makes my ice cream come out extra creamy without ice crystals in it. If you like to make your own ice cream then add this ingredient to it. You will be glad that you did.

Tara gum is a game changer for ice cream. I make all my own ice cream and I try not to use very much cream because that makes it healthier and I’ve always liked lighter ice cream better. I spent several years perfecting recipes, so they tasted good and not too icy with the reduced cream and with the addition of milk powder and tapioca syrup I ended up with a pretty tasty ice cream, but most flavors needed the addition of eggs to not become too hard or icy after being in the freezer a while; then I discovered tara gum and it is amazing. I don’t like overly heavy ice cream, so with some trial and error I found that 0.5 grams was perfect for most flavors when making approximately a quart. I’ve been using it every week for several years and I’ve never had a problem with it not mixing completely. What I do is mix the sugar, salt and tara gum together in a small bowl and then add the milk powder and mix that in. I then add it to the other ingredients, except the cream, and heat the mix to 176 degrees. The temperature is important because to fully activate tara gum it must reach 176 degrees. I remove it from the heat and pour in the cream. I then pour it through a strainer. Straining the mix is left over from when I used eggs and probably isn’t necessary, but if you have a problem with powder being left in your mix, straining it should take care of it. The only time I don’t mix the tara gum with the sugar is when I’m making salted caramel ice cream because all the sugar is used to make the caramel. With that recipe I mix the tara gum with the milk powder and the salt and it works just as well and I’ve never had any problems with the tara gum not blending completely. It makes the best ice cream with a perfect consistency and not a lot of fat. I do use the Lello 4080 Musso Lussino ice cream maker, which also makes a much better ice cream.

This works well for almond milk based yogurt