The applications of Tara Gum, like Locust Bean Gum, lie in thermally-processed foods —whether frozen, stored refrigerated or stored at room temperature. These applications fall into two major groups: thickeners and gelling systems, both which also include moisture management. Heated sauces, fillings, pasteurized dairy products and dairy alternatives all leverage the thickening and moisture management functionality of Tara Gum. These systems may also involve the gelling synergies with proteins, starch and other hydrocolloids (xanthan, Carrageenan, Agar). Like Locust Bean Gum, Tara Gum is also tolerant of high solids and thus is used in high sugar products such as gummy-type confections, gelled confectionary centers,fruit fillings, icings and glazes. The moisture management functionalty also contributes to increased freeze-thaw stability in frozen desserts and entres for extended shelf life and high product quality through freeze/thaw stress. Tara Gum can also be used as a cost-effective, clean label and 100% organic alternative for Locust Bean Gum in most applications. Usage levels must be evaluated since in most applications a reduction is usage level is required compared to Locust Bean Gum, however. Like Guar Gum and Locust Bean Gum, Tara Gum is available in standard, 100% Organic and TrueGum™ grades.