Pure Tara Gum Powder ⊘ Non-GMO Gluten-Free Vegan OU Kosher Certified - 50g/2oz

I noticed the small package size for what seemed like a high price when I ordered it, but decided to give it a try. I have struggled with making a creamy homemade keto ice cream, because when I make it, it tends to get ice crystals and gets too hard in the freezer, but this tara gum has solved both situations. It only requires a very small amount of tara gum (1/4t or less depending on how much you make), and the ice cream comes out perfectly creamy and doesn't get too hard to scoop. Although the package is small and a bit pricey, I will be able to make a lot of ice cream. It is better than store bought and has many fewer ingredients.

The product itself was great but I still have to learn how to use it. My goal is to make my ice cream as silky smooth as commercial brands. I am using Truvia as my sweetener because of diabetes in the family. The ice cream tastes great (without the tara gum) but I can't seem to avoid the feel of ice crystal. I read about tara gum when I visited the Modernist Pantry website, which is wonderful site. Unfortunately, I added the tara gum after I mixed the sugar and cream and it turned lumpy. I should have treated it more like flour - my bad. It didn't ruin the taste and I did experience less crystals so I'm on the right path. I'm trying another batch this weekend with more thought behind it.

Only takes about an 8th of a teaspoon and it makes any homemade ice cream so creamy and prevents any ice crystals from forming with no nasty aftertaste at all. I read a lot about these products and believe this one was perfect. I’m so happy with it.

Worked well for making ninja creami protein ice cream, gives them a smooth non-icy texture when i use 2g of it. if water/milk is heated up to 160 you don’t need but 1g of it to do the same thing but, i use keto chow for my creamis and to keep the vitamins/minerals intact, i only heat the water/milkadamia milk up to 120 max so i use 2g.. Do like this one but, you do get very little for the $20 price so when i needed more, i ended up deciding to get another brand that offered 8 ounces of tara gum for double the cost and is just as good.

I've been developing my own ice cream recipe and after playing around with xanthan and guar gum, I came across this. I've completely stopped using both xanthan and guar as this has been a superior stabilizer all around. It's a bit pricey, but you shouldn't need a lot. There's also not a lot of other options for tara gum so you just have to suck it up and buy it. 50g gets me about 25-30 quarts of ice cream with my current recipe.

I have tried different stabilizers over the last year and a half when making Creami ice cream concoctions--pudding mixes, guar gum, xanthan gum, and now tara gum. While tara gum is by far the most expensive, it has also become my most favorite. I've pitched the pudding mixes altogether and put the guar and xanthan gums at the back of my pantry--1/4 t. of tara gum and 1/4 t. tapioca starch make for a perfect texture with very little effort. No need to experiment any farther.

I add this in small quantities to my homemade icecream - it definitely helps with crystallization and smoothness.

I got this because I am using my Ninja Creami ice cream maker daily and this was highly suggested for a better result. I couldn't believe how small the package was for the price. It does require a small amount and does mix easily into the ice cream mix but doesn't give enough of a result to warrant me spending this much for it. I didn't notice that much of a difference while others say it makes it so creamy and thick. I guess I am simple and easy to please because I am fine with my ice cream with the least amount of extra ingredients that I can get away with