Description
A natural polysaccharide that forms a viscous gel and stabilizes oil‑in‑water emulsions.
Technical
Tara gum hydrates between 60 °C and 80 °C, producing a 200–500 cP gel at 1–2 % w/w. The hydrated polymer creates a continuous‑phase viscosity increase and a three‑dimensional network that impedes droplet coalescence and creaming. Gel integrity is sensitive to concentration, temperature, shear, and pH.
Science
Primary Reaction
Hydration‑induced gelation of tara gum polysaccharide chains forming a physical network.
Sensory Profile
Aroma ()
neutralslightly earthymildcleansubtle
Wine Analogy
Like the subtle oak notes in a neutral Chardonnay
Coffee Analogy
Similar to the clean mouthfeel of a lightly processed Ethiopian Yirgacheffe
Perfume Analogy