Application of Tamarind Gum in Food

Tamarind gum, also known as tamarind polysaccharide or tamarind polysaccharide gum, is a neutral polysaccharide extracted and isolated from the seeds of tamarind (acid angle)

Application of tamarind gum in beverages Tamarind gum forms a sol at low concentration (0.

If used as a thickener for fruit juice beverages, it can increase the smooth, thick and delicate taste

The application of tamarind gum in milk A small amount of tamarind gum can improve the thickness and sweetness of milk without stickiness.

The application of tamarind gum in sauces Most western food sauces have high requirements on viscosity, but the addition of vinegar will cause the pH value of the sauce to decrease.

At the same time, tamarind glue has good adhesion performance.

Application of tamarind gum in health food The polysaccharide in tamarind gum is xyloglucan, which is an ideal source of dietary fiber, which can increase the thickness of the non-disturbed layer of the small intestine and weaken the absorption of sugars

Application of tamarind gum in ice cream Tamarind gum is used as a stabilizer, dispersed in ice cream liquid, can combine with water, connect a large number of water molecules with hydrogen bonds, form a three-dimensional network structure in structure, and control the residual water phase The fluidity makes the feed liquid have a certain viscosity

This property is beneficial for the ice cream to be effectively filled with air during freezing, and its inflexible viscosity makes the ice cream melt well after the entrance, so that the ice cream structure is fine, dense and soft, and it has good shape retention, resistance to Meltability and thermal shock resistance, while also allowing ice cream to form fine-grained ice crystals

The mechanism of gelation of tamarind gum to form gel is the same as that of pectin.

Viscosity-enhancing and stabilizing effect Tamarind gum is a water-soluble polysaccharide with strong hydrophilicity.

　　Stabilizing ice crystals Tamarind gum is an excellent ice crystal stabilizer.

　　Compatibility with other colloids There is no crossover effect between tamarind gum and other colloids like xanthan gum and locust bean gum, carrageenan and locust bean gum

　　(Source: Guar Gum)

　　"China Food News" (version 06, June 21, 2021)

(Editor-in-charge: Yang Xiaojing)