Integrated physicochemical and chemometric analysis for the detection of Tara gum adulteration

This study investigates the composition and quality of natural food gums, with a focus on Tara gum, a commonly used thickener in the food industry. Although often labeled as “pure,” commercial Tara gum may be adulterated with cheaper alternatives like Guar, Konjac, or Xanthan gum, leading to variations in its properties. To assess this, here we analyzed pure samples and mixtures of Tara gum (containing 5–25 % of the other gums) using thermal (TGA, DSC), spectroscopic (FTIR), and viscosity measurements. Advanced statistical tools, including multivariate analysis (MDVA) and classification models (SIMCA and PLSDA), were used to identify the composition of these samples. The analysis revealed that most unknown samples matched the profile of pure Tara gum, though a few showed evidence of Guar or Konjac content. Xanthan gum was excluded from some comparisons because its strong influence significantly altered the properties of the mixtures, making them stand out in the statistical models. The SIMCA model identified borderline cases in the Cooman's plot, indicating potential low-level adulteration. Overall, the study provides useful tools for detecting gum adulteration and supports better quality control in the food industry.