Tara Gum? The Best Is Yet To Gum. WTF - Ep. 160 

4:07 lists 4 testers as xanthan, locust, tara, and their brand of perfect ice cream stabilizer mix(which uses guar gum, dextrose, and carrageenan 8:24 indicates #4(right to left in the main camera and not pov shots ) is tara 8:34 indicates #2 is guar gum....aka the mix they sell with also includes dextrose and carageenan. 8:52 indicates #3 is xanthan gum No reveal for #1 but must be locust gum by process of elimination

Tara gum is the best of the stabilizers I've tried (our of guar gum, cream cheese, and CMC). What I like about tara gum is that it keeps the Ninja Creami ice cream softness over days better than the others by arresting the crystal growth better. One thing not mentioned here is that you have to add it to very hot liquid to hydrate it. CMC and guar gum, on the other hand, can hydrate in cool liquids.

Great video!!!

I am loving these videos today! Every time I think I'm ready to order something you come up with more great things. Serious Eats Stella reccomends using freeze dried strawberries in the best strawberry cake and ice cream,so I'm thinking your fruit powders would do great in the same way. She says fresh strawberries have too much liquid which turns to crystals in ice cream and mush in cakes....I'm thinking of this gum in ice cream that's what made me think back to the fruit powders

Please make a video on using Tara Gum in baking. I would like to see how it compares to guar gum or xanthan gum. Thank you for the video.

Just purchased your Tara gum. Do I mix in cold liquid or do I need to heat the liquid first? Do I need to use a blender or is a whisk ok??? TIA

Waooo! I wonder why I hadn't found your channel/company since? You guys just made my Boxing day a memorable one. I am a (street) ice cream vendor and I have been having #ISSUES with my ice cream (melting so fast); and this has been a issue to my business. It has always been my DREAM to start the BEST ice cream parlour in my state, I plan to open an ice cream parlour in my locality but I couldn't becoz of the melting problem. Do you have any advice on the #PERFECT combination of stabilisers and emulsifiers for ice cream n popsicles so I can place my order immediately? Thank God for directing me to this channel (I think santa 🎅 gave me this as a gift for 2019) Merry Christmas to ur family

can you please suggest which would be the best stabilizer for fruit puree watery popsicle and one for milky and creamy popsicle? watching your videos, I am assuming tara gum would work best. please advise

5:14 - "There's the same amount of stabilizer in each one [...] They're all equal amounts across the board, so there isn't variations or anything like that." I'm not sure which variations you're talking about here because earlier in the episode, you acknowledge the fact that different stabilizers have different ideal usage ratios. You might be able to use 1% of Tara Gum in a recipe, but the same amount of Xanthan would clearly be overkill.

why not locust bean gum, which is more creamy.

Sir I am trying for no cook professional ice cream making. For this I will go for already homoginised milk ready to use. For this I am planning for guar gum, xentum, Cmc, asstablizer And polysorbet 80 and soy lecithin as emulsifire Of course I will shear lab homoginiser What you think about..... Above

Someone needs to make a tarragon-flavored tara gum ice cream just to make the ingredients list hard to read.

If a recipe calls for 1 tsp of xanthan gum, how much tara gum powder would you recommend?

Does Guar gum stabilize also?

Do you deliver your products internationally?

I was expecting to see how to make the ice cream from scratch using the MCC additive.

How much do you use in a typical 1quart base? Is 1/4 of a teaspoon enough or to much to prevent ice crystal growth and add creaminess?

how does this compare with polysorbate 80?

Today I made 1.5 quarts of gelato using 1/2 teaspoon of tara gum. The results were slightly smooth, not dense & so slightly icy. Where did I go wrong? Please help.....

#2 guar, #3 xanthan, #4 tara, what was #1?

Great video. Im always hunting for the "secret ingredient" but is it better than locust bean which ive already tried? And what do you think of gelatine?

How about making oil free mayonnaise or ranch and any sauce in general , will it work?

So Guar gum is aiight for the creaminess. Tara gum is so expensive.

You didn't say what gum the first one was made with!