History: Coyote Brand Tara Gum, CaesalpiniaSpinosa,is part of the Leguminosaefamily.

Tara is mainly produced in Peru from April through December. Regulatory: Tara Gum is a naturally high molecular weight hydrocolloid polysaccharide. is composedof galactanarrd manIt nan units combinedthrough glycosidiclinkages.It may be describedchemically as a galactomannarylike guar and locust bean gum. ln the US,it is given GRAS statusby the FDA. Tara Gum fully meets all specifications outlined as in the Food ChemicalsCodex and may be used safely in food as described in the Federal Register,in additon to pharmaceutical purposes as described in the US Pharmacopeia. Functional Properties: Tara Gum is unique in that it bridges the gap between the cold soluble, highly galactosesubstituted guar and cold insoluble, lower galactosesubstituted Locust Bean Gum. Tara Gum shows associativeor synergisticeffectssimilar to Locust Bean Gum, i.e. enhancedviscosity and gelation with certainother hydrocolloids including Kappa and Iota Carrageenans and Xanthan Gum. Similar to Locust Bean Gum, Tara Gum solutions are highly viscouswith a short texture.Tara Gum in frozen dessertprovides fat-like texture,smooth eating propertiesand excellentheat shock protection. The mixture of Tara arrd Xar-rthan Gums provides excellent long term suspensions, suggesting its potential in salad dressings, saucesand similar products. Food Applications: Tara Gum provides food processors with many advantages in a wide range of non-fat and low-fat food applications including: frozen deserts, cultured dairy products, condiments,baked goods and salad dressings. Like guar,Tara Gum is cold-solubleand attains maximum viscosity in water, milk and other low-solid systemswithin several minutes. Similar to Locust Bean Gum, Tara Gum acts synergisticallywith Kappa Carrageenan and Xanthan Gum to increase gel strength arrd make such gels less Droneto svneresls.

Tara Gum provides cold-water solubility and viscosity at 25'C. Unlike Locust Bean Gum, Tara Gum provides outstanding heat shock protection,impats a rich buttery mouthfeel, requires usage levels of 20 to 25 percent less than Locust BeanGum and resistsbreakdown during high shear.ln comparisonto Locust BeanGum, TaraGum gives a better texture in frozen desserts without gumminessand is functional at lower usagelevels. Tara Gum Applications
Baked Goods

/ Usage Levels: 0.15% 0.35% 0.25"/" 0.80% 0.75% 0.75"/"

MoistureRetention Suspension Suspension SyneresisControl Gelling Agent Thickener Gelling Agent

Saucesand Dressings Beverages Cheeses Gelatins Puddings & Fillings Jams & Jellies Pharmaceuticals All other categories

Call us toll free ar 1-877-GL tCH or email us at M-] info@gumtech.com, more specific information on how for your products can be enhanced with Coyote Brand Stabilizers. GumTechnology Corporation PO. Box35206 Tucson, 85740-5206 Az (877-486-8324) tollfree 877-GUM-TECH www.gumtech.com

Coyote Brand Thra Gum is a polysaccharide cornposed of mannose and galactose derived from the tara seed (Caesalpiniea Spinoza). Coyote Brand TaraGum is used as a thickening and stabilizing agent in food and pharmaceutical applications. Coyote Brand Tara Gum fully meets all specifications as outlined in the Food Chemicals Codex (FCC -III Monograph/347-1981)and may be used safely in food as describedin the Federal Register(21CFR),in addiiion io pharmaceutical purposes as described in the US Pharmacopeia Q{X-July, 1980). Tara Gum is listed in the EC-Directive for additives with E-N 417 w'tth the note "GMP" and is FDA accepted as GRAS (GRASP3G0403, FederalRegister, Vol. 58, No. 229,December1, 1993.)

Label Declaration: Characteristics: Viscosity:

ThraGum 3,500 5,000 in a 1% cps soiutiory BrooKield RVI Spindle#4,20 RPM'sat 25'C. 4,000 6,000 in a 1% cps solution at 25"C,after heating to 85'C, Brookfield RVT, Spindle#4,20 RPM's.

Color: Particlesize: pH 1% sol.: Moisture: Ash (total): Heavy metals (asPb): Lead(Pb): Arsenic (As): Microbiological: Total Plate Count: Molds and Yeast: E. Coli; Salmonella: Packing: 25 KG poly lined cartons

Fine \4rhite powder 98%through a U.S.Std 80 mesh sieve 4-5 Lessthan 14% l,essthan 10% Not more than 20 ppm Lessthan 5 ppm Lessthan 3 ppm

lessthan 10,000/gm lessthan 200/gm Negative Negativeby test

Cum
SpecialtyStabilizing System6:.

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Gum Technology Corporahon, Tucsorr AZ