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.
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.
In China, it was late to start the research and production for tamarind polysaccharide gum. Libangda Company started production of tamarind polysaccharide gum since 2010, which is the first company to make tamarind polysaccharide gum in China.
Tamarind polysaccharide gum is a kind of high purity neutral polysaccharide, which is made from the seeds of Tamarind through a special treatment and refining process, such as heat drying, crushing the endosperm 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. Refined tamarind polysaccharide gum is the powder with a color from white to light yellow, it is a hydro plant colloid, which can be sorted as hot water soluble type and cold water soluble type, the former doesn’t soluble but swell and spread in cold water, it is easy soluble in hot water above 80℃ and form viscous solution; the latter can be swelling and soluble in cold water about 20℃.
Properties and Applications
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.
Jellies, puddings, jams etc
Forming fine ice crystal, delicate taste
Good ability to keep body, well flavor release
No threadlike, no viscousness, well chewable and easy soluble in month
Acid-resistance, heat- resistance, freeze-resistance and good stabilization
Good thickener for creamy taste
High synergy with other stabilizers
Ice Cream, Frozen Suckers etc frozen drinks
Frozen dumplings etc. frozen flour products
Improve the performance of starch
Accelerate pasting and impeding hardening
Improve heat-resistance and machine-resistance
Improve the taste of wheat products
Improve the texture of wheat products
Paste condiments, instant noodles, noodles, cakes etc.
Well thickening function
Provide good fluidity and strong natural taste for liquid products
Good stability under acid, salty and hot conditions
Provides natural, strong creamy taste for low fat products
Good Particle suspending and water keeping ability
Sauces, low fat milk, milk drinks, fruit drinks etc