Tamarind Polysaccharide Gum

Tamarind Polysaccharide Gum

Tamarind, with a Latin name Tamarindus indica Linn, originally from Africa, now it has spread to all over tropic zone of the world, in China, it was planted in Yun’nan province. It is one of legume; evergreen arbor tree which can be more than 20 meters high. It grows slowly and has a long life. It takes long time, around 10years, for first batch of fruits available yet fruit bearing period can last more than 200 years.

Seed	Gum

The kernels, after drying, peel removing and milling, become tamarind kernel powder, which is used to be called crude tamarind polysaccharide gum. With further refining, it will become the gum. Tamarind polysaccharide gum is getting more and more popular all over th world. Nowadays, in developed countries such as Japan, the gum is already extensively used on the industry of frozen drinks, food sauces, jelly puddings, beverages, jam and flour products etc.

Tamarind polysaccharide gum is a kind of water-soluble polysaccharide, molecular structure is composed of glucose as the main chain, xylose and galactose as side chains, a lot of branch chains as well.

Tamarind polysaccharide gum, also known as tamarind gum, is a neutral polysaccharide extracted from the seed endosperm of tamarind (tamarind) in Leguminosae. Tamarind polysaccharide gum has good heat resistance, salt resistance, acid resistance, freezing and thawing resistance, and has the functions of stability, emulsification, thickening, coagulation, water retention and film formation. Its aqueous solution has strong viscosity, and its viscosity is not affected by acids and salts. It is a widely used edible gum.

The molecular structure of tamarind polysaccharide gum is mainly composed of D-galactose, d-xylose and D-glucose in the ratio of 1:3:4. In addition to polysaccharides, there is a small amount of free L-arabinose

Tamarind gum is free flowing, odorless and tasteless, milky white or light beige powder. With the decrease of the purity of gum, the color of the product gradually deepens. It has grease smell and handle, and is easy to caking. It is insoluble in cold water, but it can disperse in cold water and dissolve in hot water. It is insoluble in most organic solvents, ammonium sulfate, sodium sulfate and other salt solutions.

Application:

Because of the properties such as stabilization, emulsification, thickening, gelling, water-keeping, film-forming etc, tamarind polysaccharide gum has been used widely in food industry. In developed countries such as Japan, tamarind polysaccharide gum is already widely used in foods of frozen drinks, food sauces, jelly puddings, beverages, jams and flour products etc. Besides, it is still as a kind of dietary fiber with a very good physiological function.

Specification:

Storage: Protected from light and humidity in a clean place at room temperature. Once open, handle with care to avoid secondary microbial contamination.
Packing：25kg in drum / or 25kg bag
Country of Origin: China
Shelf Life: 2 years

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