Why Does Tara Gum Stop Ice Crystals in Ice Cream?

Quick answer (TL;DR): Tara gum binds free water and thickens the unfrozen phase of an ice-cream mix. By slowing water diffusion, it keeps ice crystals tiny—even after temperature abuse—so every scoop stays creamy instead of gritty.

Left: batch made with 0.15 % Cape Crystal Barnds Tara Gum – smooth after 3 weeks. Right: control batch – coarse ice crystals you can taste.

The Science in Plain English

Ice-cream texture hinges on controlling water. Freshly churned mixes contain millions of microscopic ice nuclei. When the product warms slightly (e.g., supermarket transport) and refreezes, those nuclei grow. Large crystals feel sandy on the tongue.

Tara gum, a galactomannan from Caesalpinia spinosa seeds, forms a loose molecular “net” around water, boosting viscosity in the unfrozen phase. Higher viscosity = slower diffusion = little or no recrystallisation. Think of it as traffic congestion for water molecules.

Practical Usage & Ratios

  • Typical dose: 0.10 – 0.25 % of mix weight (≈ 1.0–2.5 g per liter)
  • Hydration: Disperse in the sugar phase, heat ≥ 75 °C while blending, then cool fast.
  • Synergy: Combine with 0.03 % locust-bean gum for elastic body and clean melt.
  • Regulatory: GRAS under 21 CFR §172.842; max 0.5 % in finished food.

 

                         Only 1–2 g of Cape Crystal Tara Gum per liter keeps pints scoop-able for weeks.

FAQs Within the FAQ

Can I substitute Tara gum for guar or xanthan?

Yes, but expect a slightly softer body. Start at 1.2 × the guar level or 0.8 × the xanthan level and fine-tune for your recipe.

Does Tara gum affect flavor?

At typical ice-cream levels (< 0.25 %) it is virtually tasteless and does not dull flavours the way heavy starches can.

 

References & Further Reading

  • Goff, H. D. & Hartel, R. W. Ice Cream, 8th Ed. Springer, 2024.
  • US FDA. Title 21 CFR §172.842 – Tara Gum.
  • Patel, S. et al. “Galactomannan stabilizers in dairy desserts.” J. Food Sci. 90 (2024): 112–123.

Written by Edmund “Ed” McCormick CEO and chief formulator at Cape Crystal Brands, supplying clean-label hydrocolloids—thickeners, gelling agents, emulsifiers, and stabilizers—to chefs and food innovators worldwide. He is the author of the 592-page Beginner’s Guide to Hydrocolloids, acclaimed for turning complex food chemistry into practical, kitchen-ready know-how, and he shares further insights through free online calculators, tutorials, and his popular blog.


Last reviewed: 18 June 2025

 

 

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