The rheological properties of tara gum (Caesalpinia spinosa)

•Tara gum exhibited non-Newtonian behaviour without thixotropy.•Salts (CaCl2, NaCl) led to the reduction of tara gum viscosity.•Sucrose showed a concentration-dependent effect on tara gum viscosity.•Increasing temperature decreased tara gum viscosity.•The structure of tara gum was studied by using atomic force microscope. The rheological properties of tara gum, as affected by concentration, temperature, pH and the presence of salts and sucrose, were investigated by using steady and dynamic shear measurements and atomic force microscope observation. Tara gum exhibited non-Newtonian, pseudoplastic behaviour without thixotropy at tested concentrations (0.2–1.0%, w/v). Salts (CaCl2 and NaCl) led to a viscosity reduction, which was more sensitive to Ca2+ than to Na+. The gum had stable viscosity over a wide pH range (pH 3–11), and the influence of sucrose was concentration dependent. Increasing temperature from 20°C to 80°C decreased the gum viscosity. Frequency sweeps indicated that tara gum (1.0% w/v) behaved as a liquid at low frequency, and acted more like a gel at high frequency. With the decrease of concentration, tara gum may show a viscous property rather than an elastic one. These results are potentially useful for the application of tara gum in food processing.