Tamarind gum powder Raw Materials CAS 39386-78-2

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Product details

Uses and synthesis of Tamarind gum powder

Tamarind gum powder is a neutral polysaccharide extracted and separated from the seed endosperm (also known as tamarind or sour plum seeds) of the Tamarind family. It is a reddish brown, grayish-white to white powder with no odor. A small amount of oil can make it caked and have an oily taste. Tamarind gum is a hydrophilic plant gum that is easily soluble in hot water. It is easy to disperse and swell in cold water. Insoluble in alcohol, aldehyde, acid and other organic solvents. It is miscible with glycerin, sucrose, sorbitol and other hydrophilic adhesives. Tamarind gum has good heat resistance, salt resistance, acid resistance, freezing and thawing resistance, and has the functions of stabilizing, emulsifying, thickening, coagulating, water retention and film formation. Its aqueous solution has strong viscosity and its viscosity is not affected by acids and salts, etc. Tamarind gum powder is a widely used edible gum.

Applications/Functions of Tamarind gum powder

1. Thickening agent, stabilizer, gelling agent. Tamarind gum powder can be used in ice cream, sorbet, sauces, canned cooking products, instant curry condiments, fruit drinks, whipped cream, jam, orange peel jelly, pine cake, jelly, soup, etc.
2. Tamarind gum was used as thickener. China stipulates that it can be used for jelly, candy and ice cream, the maximum usage is 2.0g/kg, and the general dosage is 0.2 ~ 1.0g/kg.

Physicochemical Property of Tamarind gum powder

Tamarind gum A brown grayish white powder. It's mildly smelly. It is easy to disperse in cold water, and forms a viscous liquid when heated. It has the thickening effect of salt resistance, heat resistance and acid resistance. Adding sugar forms a gel. The formation capacity of the gel is about twice that of pectin, and it does not require acid as pectin does.

Production methodprocess of Tamarind gum powder

Tamarind gum powder was prepared by roasting and crushing the endosperm of the seed of Tamarindus indica, also known as sour bean.

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