Tamarind gum tamarind gum

Shanghai Qi Bang Industrial Co., quality suppliers, tamarind gum phone manufacturers, tamarind gum CAS number, tamarind gum viscosity, the Luo tamarind gum latest offer, tamarind gum prices, tamarind gum effect, tamarind gum distributor, tamarind gum latest offer. English: Tamarind gum. Viscosity: 300-500mpa.s 5% aqueous solution of 25 ° C. Gel strength: 20-26.0 jelly offline degrees; 26% plastic, 50%. Alias: tamarind gum CAS: 977027-77-8 Overview: 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% of the 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. Properties: white to pale yellow powder, slightly smelly, heating the viscous liquid form, easily dispersible in cold water, and to swelling, but only by heating (about 20-30 minutes) to reach its maximum viscosity, and has better salt, acid, heat resistance. Product properties similar to pectin, sugar can be formed after a certain strength and translucent gel, gel-forming ability 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. Purpose: thickeners, stabilizers, gelling agents; can be used for ice cream category, seasoning sauce, cooked, canned goods, instant curry spices, fruit drinks, loose cake, jelly and other general. Application: 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. Characteristics like tamarind gum starch. It will make sauce, salad sauce, fried pork sauce, custard, noodles and sugar when (s) coexist into a high viscosity but not sticky mouth, the taste is not sticky. 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.