Natural Tamarind Gum Raw materials Powder

CAS:39386-78-2

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EINECS:254-442-6

Specification: 99% min Tamarind Gum Powder

Sample:Tamarind Gum Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance:White

Storage: Store at -20°C

Shelf Life: 2 Years

Test Method: HPLC

Tamarind Gum Powder Usage and Synthesis.

Tamarind gum, also known as tamarind polysaccharide, is a neutral polysaccharide obtained mainly from the seeds of tamarind, a leguminous plant. It has good resistance to heat, salt, acid, freezing and thawing, as well as stabilizing, emulsifying, thickening, coagulating, water-retaining and film-forming effects.

The aqueous solution of tamarind gum is highly viscous and the viscosity is not affected by acids and salts, etc., making it a versatile edible gum. Similar edible gums to tamarind gum include pectin and gelatin, which are hydrocolloids.

Uses of Tamarind Gum.

Tamarind gum is a polysaccharide extracted from the tamarind seed and has a variety of functions.

Firstly, it is a good thickener, which can increase the viscosity of food and improve the taste.

Secondly, tamarind gum is widely used in the food industry as it has a variety of functions such as stabilization, emulsification, coagulation, water retention and film formation. For example, adding about 0.5% of tamarind gum to milk can enhance the consistency and sweetness of the product.

In addition, tamarind gum has good application in frozen food, which can inhibit the growth of ice crystal and get food with fine texture and smooth surface.

In conclusion, tamarind gum is a versatile edible gum with a variety of roles.

Characteristic of Tamarind Gum.

Slightly reddish brown, off-white to white powder, odorless, a small amount of grease can make it lump and have a grease flavor.

It is a kind of hydrophilic plant glue, easily soluble in hot water. Easily dispersed and dissolved in cold water. Insoluble in alcohol, aldehyde, acid and other organic solvents. Mutually soluble with glycerol, sucrose, sorbitol and other hydrophilic gums.

At 25℃, the viscosity of 15% aqueous solution is 300~500mPas; more than 2% aqueous solution is difficult to flow; 5% aqueous solution becomes clumps. Under neutral conditions, the aqueous solution is boiled for 4h, and the viscosity has no obvious change. It has salt- and acid-resistant properties, and vibration, stirring or adding salt do not affect its viscosity.

It has pectin-like properties, and can form pectin when sugar is present, and its suitable pH range is wider than that of pectin, and its gel strength is about twice that of pectin.

Product Method of Bulk Tamarind Gum Powder.

The seeds of tamarind, a leguminous plant, were used as raw materials, and the tamarind seeds were baked at 150℃ for 20min and then dehulled, and crushed to 0.38-0.246mm to obtain tamarind kernel powder.

Then the seeds were boiled with 25 times 0.7% oxalic acid solution (Ph=2.4) for 20min, pressed and filtered; the residue was boiled with 15 times 0.7% oxalic acid solution for 15min, filtered out the residue, and then boiled with 10 times 0.7% oxalic acid solution for: 10min, filtered, and discarded the residue. Combine the filtrates, add seed kernel powder 0.7% neutral protease, enzyme digestion for 60min.

Centrifugation separated to remove the precipitate and then added 95% ethanol, controlling the ethanol concentration at 50% to 60% for precipitation. Finally filtered, and then washed with 95% ethanol, and dried at 100 ℃ for 2h to get the finished product, containing about 7.5% water.