Tamarind gum

Tamarind gum tamarind gum is Colorado tamarind bean species (Tamarindus indica L.) endosperm portion of stone fruit in. After tamarind pit shell, and then processed into a powder that is part of the endosperm tamarind gum crude products, tamarind powder Unrefined was gray, with a strong smell of tamarind fruit usually contains about 15- 22% protein, 0.7-8% crude fiber, 4-7% fat, 2-3% ash, and about 65-72% of the polysaccharide .. Polysaccharide mainly composed of D- xylose, D- galactose, D - glucose, L- arabinose constituted. ABC-20 tamarind powder is off the oil consumed in powder mainly used for thickening and gelling agents. This product tamarind gum easily dispersible in cold water, and can swelling, but only by adding (about 20-30 minutes) to reach its maximum viscosity, formation, and has good salt, acid and heat resistance. Product properties similar to pectin, sugar can be formed after a certain strength and translucent gel forming ability of the gel is about twice as high ester pectin, and does not depend on its acidity so as pectin, the suitable pH The range of values ??is more extensive than pectin, the gel in neutral and acidic solution to form a more solid. And has a certain resistance to ethanol capacity. Highly viscous solution having a viscosity not affected by the acids and salts. In the food industry, tamarind gum is mainly used for the production of jams, candy, and other natural water with the use of sol-gel production of different requirements, their prices are far more pectin, carrageenan and other more economical. Also used in ice cream as a stabilizer. Tamarind gum general traits: Appearance: white powder Loss on drying: <10% pH value (1% water 25 degrees): 6.5 ± 1.0 Viscosity (5% solution, boil for 10 minutes, cooled to 25 degrees measured):> 5000 :( cps heavy metal as Pb) <1 ppm of total ash content: <5% polysaccharides:> 70% Shelf life: preserved in a cool, dry seal condition. Packing: 25 KG, characteristic tamarind gum like starch. It will make sauce (source) · salad juice (dressing) · · custard sauce fried pork chop (flour paste) · noodles when with sugar (like) coexist but become highly viscous sticky mouth, the taste is not sticky gooey. Although starch is widely used in processed foods of material, but lacks the starch and heat resistance, acid resistance, viscosity decreases after prolonged cause separation and precipitation. Tamarind gum have acid heat resistance and non-aging. The starch portion replaced with tamarind gum to stabilize food quality. Tamarind gum can form fine ice crystals. There polysaccharides stabilize ice crystals. But according to the crystalline state produce different taste. Take the molecular structure of tamarind gum for holding large amounts of water molecules, preventing the water together, the results made of thin ice crystal icing. And locust bean gum (LBG) · carrageenan (carageenan) together with each other, ice cream and ice cream will become sticky mouth, delicate taste. Dissolution Method: In order to prevent caking please after dissolving tamarind gum. With as much water. Little by little, add tamarind gum, although rapidly stirred solution was heated 70-75 ℃, if slow stirring to dissolve after the first tamarind gum and other powders such as sugar (tamarind gum 5-10 times quantity) mix . It can also be in liquid sugar, sorbitol, where the use of alcohol after tamarind gum, equal dispersion. Application Examples (1) fried deep fried pork source Flushing Secretary vegetables (onions, carrots, celery) 259kg tomato puree applesauce 100kg 147kg 260kg sugar seasoning salt 60kg 10kg 170kg vinegar tamarind gum corn starch 10kg 20kg 1000kgs put sauce Vinegar pH to drop. If you only do high viscosity starch sauce, then you need a lot of starch. Put a lot of starch, then after a long aging of starch will cause increased viscosity or gel. And the acid will break down starch cause a substantial decline in the viscosity, causing component separation. Replacement starch Specific examples of; (a) fried Flushing Division corn starch 5% → tamarind gum 1.1% corn starch 2.0% (b) hamburger steak sauce and flour 1.5% → flour 1.5% modified starch 3.0% tamarind gum 1.2 % (c) powdered instant soup α starch 2.0% → 0.2% guar gum tamarind gum 3S 0.1% α-starch 0.5% use cases (2) ice cream ice milk full cream sweetened condensed milk skimmed milk powder 4.00kg Sugar 15.0kg 5.00 kg unsalted butter taffy 7.50kg 2.60kg 0.30kg tamarind gum emulsifier CY 0.30kg water residue 100.0kg transparent type tamarind tamarind powder adhesive degree: 400-600cps (1.5% solution · 25 ℃ · 30rmp) * dissolved tamarind gum temperature 75 ℃ gel degree:> 150g / cm2 (1.0% solution, sugar 50 percent) Arsenic: <1ppm heavy metal: <10ppm Protein: <3% Fat: <1% Loss on drying: <7% glow residue : <5% of the general number of microorganisms: <2000cfu / g Coliform: Negative thermal plate count: <1000cfu / g