Tara gum is part of the same chemical family as guar gum. Both of them have a similar molecular structure known as galactomannans. Tara has similar cold water solubility to guar gum. Tara gum has very similar thickening characteristics to guar gum but has some advantages:
- The flow of tara gum is smooth and more natural whereas guar’s flow characteristic is more pseudo-plastic. Guar gum tends to lead to stringy drips and doesn’t flow smoothly.
- The structure of tara gum is smooth and soft. Guar gum can have a slimy texture in some applications.
- Tara gum in combination with Xanthan gum or carrageenan can form a very soft gel structure.
- Tara gum is odourless and tasteless while guar gum has an unpleasant odour and taste.
- The flavour release of tara gum is better than guar gum.
- Tara gum when added to a gel can increase the gel elasticity and retain water within the structure. This improves the shelf stability of the gel.
- Tara gum provides freeze-thaw stability by preventing the formation of ice crystals in ice creams.