Description
Tara gum stabilizes oil‑in‑water emulsions by increasing continuous‑phase viscosity and forming a physical barrier around droplets.
Technical
Tara gum is a high‑molecular‑weight galactomannan polysaccharide with a galactose‑to‑mannose ratio of ~1:2.5, giving it a strong water‑binding capacity. When dispersed at 0.5–2.0 % (w/w) it raises the viscosity of the aqueous phase to 200–800 cP at 25 °C, which slows droplet coalescence and creaming. Its gelation is temperature‑dependent, with optimal stability between 20–60 °C; temperatures above 70 °C partially depolymerize the polymer, reducing viscosity by up to 30 %.
Science
Primary Reaction
Viscosity‑induced stabilization of oil droplets in an aqueous phase
Sensory Profile
Aroma ()
neutralsubtle earthycleanmildly nuttyfresh
Origin & History
Civilization
Andean and Brazilian peoples