Introducing the Tara plant, also known as Caesalpinia spinosa, a cheerful resident of the sunny fields of South America. Some even call it the “Peruvian Carob.”

When you grind the seeds of Tara, you get Tara Gum, which behaves similarly to locust bean gum and guar gum.

Its ability to dissolve in both cold and hot conditions, along with its lack of unwanted odors and tastes, makes it a favorite choice.

Tara Gum creates a synergistic effect when combined with xanthan gum and carrageenan, forming a gel three times stronger than that of locust bean gum.

While guar gum has a pseudoplastic flow, Tara Gum offers a much more natural and consistent flow. Unlike guar gum’s gritty texture and sometimes off-putting taste and smell, Tara Gum stays smooth and neutral.

It also helps prevent ice crystal formation, providing freeze-thaw stability. This makes it perfect for ice cream production. It enhances the elasticity of gels and keeps moisture locked within the system.

It’s hard to imagine anything better.