Tara gum causing separation in a cream based liquid.

Hello, I know this isn't necessarily for an ice cream, but you all seem incredibly knowledgeable about gums. Specifically the ones we use for our toppings. So I thought id post here.

I am making two distinct cream based liquids. (For use as a coffee topper). I mix them in a bowl with an electric mixer, then put it in a food processor with a whipping blade to finish it.

Cream 1 – powdered sugar (130g), 2% milk (600g), cream (500 g) + .5% (5g) by weight xanthan gum.

Cream 2 – 300g raw unfiltered honey (nates brand), 675g 2% milk, 675g cream, 5g xanthan gum.

I decided to switch from Xanthan gum to tara gum because the X gum can be slimy and unpleasant at times. Too thick and viscous. I want something more soft and airy, not slimy and viscous. But stable.

The tara gum works splendid in Cream 1. It is soft, airy, fluffy, with a nice body and not slimy.

But in cream 2 it is very runny, does not have a soft airy body like cream 1. And more importantly, creates this very strange separation after roughly 12-20 hours. See picture.

Anyone know what is causing this? This separation does NOT happen with X gum, only with Tara gum in cream 2.