Tamarind gum, also known as tamarind polysaccharide or tamarind polysaccharide gum, is a neutral polysaccharide substance extracted from the seeds of tamarind (acid horn). Tamarind gum has good heat resistance, acid resistance, salt resistance, freeze resistance and thawing, has the role of stability, emulsification, thickening, coagulation, water retention, film formation, its aqueous solution is more viscous, viscosity is not affected by acids and salts, etc., is a wide range of uses of edible glue.
Application of tamarind gum in beverages Tamarind gum forms a sol at a low concentration (0.05%-1.5%), the viscosity is not greatly affected by acidity, and in the range of pH 3.2-10.5, there is basically no change in the viscosity and color of the product.
If used as a thickener for juice drinks, it can increase the smooth, thick, and delicate taste. At the same time, the suspension of tamarind gum can also prevent the precipitation of small particles caused by long-term placement of fruit juice, so that the fine pulp particles are evenly suspended in the juice, which greatly reduces the sinking rate of the pulp particles.
The application of tamarind gum in milk A small amount of tamarind gum can improve the thickness and sweetness of milk, there will be no sticky feeling, used for low-fat milk or skim milk, the taste is like whole milk; Used in coffee milk or juice milk, it can enhance the richness and sweetness at the same time.
The application of tamarind gum in the sauce Most western food sauces have higher viscosity requirements, but the addition of vinegar will lead to a decrease in the pH of the sauce, if a small amount of tamarind gum is added at this time, there will be a certain thickening effect, which can improve the taste and stability of the sauce.
At the same time, the adhesion performance of tamarind gum is good, and the sauce of roast meat, roast chicken and vegetables requires the surface of the product to not fall off, and the use of tamarind gum or tamarind gum alone and other colloids can achieve significant results.
Application of Tamarind Gum in Health Food The polysaccharide in Tamarind gum is dextran, which is an ideal source of dietary fiber that can increase the thickness of the non-perturbative layer of the small intestine and weaken the absorption of carbohydrates.
Application of Tamarind gum in ice cream As a stabilizer, tamarind gum is dispersed in the ice cream liquid, can be combined with water, so that a large number of water molecules are connected with hydrogen bonds, forming a three-dimensional mesh structure on the structure, controlling the fluidity of the residual aqueous phase, so that the liquid has a certain viscosity.
This performance is conducive to the ice cream in the freezing effective filling of air, and its non-tough viscosity makes the ice cream melt after entering the mouth, so that the ice cream tissue is delicate, dense, soft, and makes it have good conformability, melt resistance and heat shock resistance, while also making the ice cream form fine texture ice crystals.
Gel action Tamarind gum has the same mechanism for forming gels as pectin, compared with pectin, the requirements for acid are much lower, gels can be formed in a wide pH range, the sugar content is low, and it has good freezing and thaw resistance. Excellent taste, elasticity, water retention, can be used as gelling agent and water retention agent. For example, instead of pectin to make high-quality fruit jelly, low-glycemic jam, using the characteristics of gelling with ethanol, tamarind gum can be processed into a variety of unique flavors of wine jelly.
Tackifying and stabilizing effect Tamarind gum belongs to water-soluble polysaccharides, which are very hydrophilic, and can be hydrated with many water molecules when dissolved in water, showing viscosity. Although the viscosity of tamarind gum is not very high compared with some galactomannans, such as locust bean gum and guar gum, but the sugar added to the glue can improve its viscosity, as the concentration of sugar increases, the viscosity of the glue increases rapidly, when the concentration of sugar reaches 40%-50%, a gel will be formed.
Stabilizing ice crystals Tamarind gum is an excellent ice crystal stabilizer, used as a stabilizer for frozen pastries: silkless, non-sticky, good solubility in the mouth; good acid resistance, stable effect; the formation of delicate ice crystals; excellent conformability; good compatibility with other stabilizers. Tamarind gum is used for ice cream production, smooth filling, non-sticky, good taste, the production of low-fat ice cream and require light, good mouth-soluble ice cream and requirements for refreshing popsicles, shaved ice is the most suitable, the amount of use is 0.2%-1.0%.
Compatibility with other colloids Between tamarind gum and other colloids, there is no intersection effect like xanthan gum and locust bean gum, carrageenan and locust bean gum. In addition, there is no intersection effect of mutual elimination between each other. When combined with other colloids, tamarind gum can reflect their respective colloidal characteristics, that is, colloids with compatibility. Therefore, when using tamarind gum, there is little need to worry about whether it will affect other colloids.
Source: Guar Gum