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Tamarind gum

Tamarind gum structure

CAS No:
39386-78-2
Chemical Name:
Tamarind gum
Synonyms:
Tamarind seed gum;Tamrilose;Glyloid;Tamarind gum;Jelose;Glyloid 2A;Gums,tamarind-seed;Glyloid 3S;Glyloid 6C;VIS TOP D 2038;Jellose;Polyrose;Tikemose;VIS TOP D 2033;VIS TOP D 2032;EX 100S;Glyloid 4S;TG 120;TG 120 (polysaccharide);TG 500;CMT 80;Inagel V 250;Inagel V 250L;Food Made TA 100;Glyloid 5S;EX 200;Glyloid 3C;68445-52-3
Categories:
Cosmetic Ingredient > Skin Conditioning

Description

Tamarind gels in the presence of alcohol and sugar and exhibits sol to gel transition at body temperatures. Removal of the galactose residues affords materials with unique thermal behaviorpresence of alcohol and sugar and exhibits sol to gel transition at

Tamarind gum Basic Attributes

EC Number：

254-442-6

Tamarind gum Use and Manufacturing

Methods of Manufacturing

The endosperm part of the seed of Tamarindus indical (evergreen tree up to 20-25m) is dried and crushed, extracted with hot water or alkaline aqueous solution, and filtered to remove hemicellulose. Pectin and other non-crystalline components are refined, reduced pressure, concentrated, dried and crushed.

Uses

Thickener, stabilizer, gelling agent. It can be used for ice cream, sorbet, sauces, canned cooking products, instant curry seasonings, fruit drinks, whipped cream, jam, orange peel jelly, pine cake, general jelly, yokan, etc.

Material

Pectin

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Guide of Tamarind gum

Description
Basic Attributes
Use and Manufacturing
Material
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Tamarind gum

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