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.