| Powder: | Yes |
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| Customized: | Customized |
| Certification: | GMP, HSE, ISO 9001, USP, BP, SGS |
| Suitable for: | Adult |
| State: | Solid |
| Purity: | >99% |
| Samples: |
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| Customization: |
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| Product Name | Tamarind Polysaccharide Gum |
| CAS | 39386-78-2 |
| Taste; | Odorless and tasteless |
| Appearance: | White powder |
| Shelf Life: | 2 Years |
1. Application in ice cream
As a stabilizer, the tamarind polysaccharide gum is dispersed in the ice cream liquid and gradually combines with water, so that a large number of water molecules are connected with hydrogen bonds, forming a three-dimensional network structure in the structure, controlling the fluidity of the residual water phase and making the liquid have a certain viscosity. This property is conducive to the effective filling of air into the ice cream during freezing, and its non-toughness viscosity makes the ice cream melt well after inlet. So that the ice cream tissue is delicate, dense, soft, and make it have good conformal property, anti-melting and anti-heat shock ability.
2. Application of Tamarind polysaccharide gum in water ice
In water ice products, the addition of tamarind polysaccharide gum is very obvious to improve the structure of the product, and can effectively inhibit the growth of ice crystals, so as to obtain the products with very delicate structure and smooth surface.
3. The application of tamarind polysaccharide gum in beverage
The viscosity of tamarind polysaccharide gum formed sol at low concentration (0.05 ~ 1.5%). The viscosity and color of Tamarind polysaccharide gum did not change in pH 3.2 ~ 10.5. Used as a thickening agent for fruit drinks, it adds a smooth, thick and delicate taste when drunk. At the same time, the suspension property of tamarind polysaccharide gum can also prevent the precipitation of small particles caused by long-term placement of juice, so that the fine pulp particles are uniformly suspended in the juice, greatly reducing the sinking speed.
4, used as jelly and pastry gel
Tamarind polysaccharide gum has a strong water retention effect, which can effectively prevent the condensation of water in jelly and elastic pastry when the temperature drops, resulting in the formation of fine ice crystals.
5, used as starch quality improver
Tamarind polysaccharide gum is a polymer polysaccharide with a relative molecular weight of more than 500,000 and a large number of side chains. When added to starch, the -OH on the side chain interacts with the starch through hydrogen bonds to form a larger polymer, which is difficult to be oriented and can be stable. On the other hand, starch granules are easy to break and damage in the process of processing. When tamarind polysaccharide gum is used with starch, the starch can be wrapped to prevent breakage and play the role of protecting starch, so that the processed products will not appear the accumulation and aging of starch granules in the process of placing. In addition, tamarind polysaccharide gum has excellent water retention, which can prevent water out.
6. Used in milk
Adding about 0.5% of tamarind polysaccharide gum to milk can enhance the thickness and sweetness of the product, while not having sticky mouth feeling, used in low fat milk or skim milk, taste like whole milk; Used in coffee milk or juice milk to enhance both richness and sweetness.
7. Use in sauces
Some western food sauce due to the addition of vinegar to reduce the pH value, these sauces require a higher viscosity, if the addition of a small amount of tamarind polysaccharide gum, because of its acid resistance and a certain thickening effect, so it can improve the taste and stability of the sauce.
| Glycerol Tristearate | Gelatin | Glycerol Monolaurate GML | Sa-son seed gum |
| Sodium Hexametaphosphate | Apple pectin | Potassium Metaphosphate | Psyllium seed gum |
| Sodium Tripolyphosphate | Tamarind polysaccharide gum | Sodium Trimetaphosphate | Locust Bean Gum |
1. Customs clearance
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