Tamarind Gum (Neutral Polysaccharide Gum)
Thickeners
Emulsifiers
39386-78-2
galactomannan polysaccharide
$2.48 ~ $3.72
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Tamarind Gum (Neutral Polysaccharide Gum)?
Tamarind Gum is a neutral polysaccharide hydrocolloid extracted from tamarind seeds, widely employed in the food industry as an effective thickener, stabilizer, and texture modifier for improving viscosity and consistency.
How is Tamarind Gum (Neutral Polysaccharide Gum) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Selection | Source and inspect tamarind seeds from the Tamarindus indica L. tree. | Kernels must be free from mold, damage, and foreign materials. The quality and maturity of the seed kernel directly dictate the final gum's purity and yield. |
| 2 | Seed Dehulling | Roast the seeds to loosen the outer brown shell (testa), then mechanically crack and separate the shell from the inner kernel (endosperm). | Control roasting temperature and duration to prevent charring. Incomplete separation of the testa results in a darker, less pure final product. |
| 3 | Kernel Grinding | Grind the separated amber-colored kernels into a coarse powder or 'grits'. | This initial grinding prepares the material for purification. Grinding should minimize heat generation to avoid thermal degradation of the polysaccharide. |
| 4 | Purification & Extraction | Treat the kernel powder with a food-grade solvent (e.g., isopropanol or ethanol) to remove oils, fats, and unwanted color pigments. | This is a critical step for creating a 'neutral' gum. Solvent concentration and extraction time are controlled to maximize removal of impurities without degrading the gum. |
| 5 | Drying | Dry the purified, solvent-wet gum powder in a controlled environment (e.g., vacuum tray dryer or fluidized bed dryer) to remove the solvent and moisture. | The final moisture content must be controlled to typically below 10% to ensure microbial stability and long shelf life. Drying temperature is kept low to protect the polymer structure. |
| 6 | Pulverizing & Sieving | Mill the dried gum into a fine powder and then sieve it to achieve a specific, uniform particle size distribution. | Particle size (mesh) is a critical specification as it directly influences hydration rate, dispersibility, and viscosity development in the final application. |
| 7 | Quality Control Testing | Test the final powder for key parameters including viscosity, pH, moisture content, ash content, color, and microbiological limits. | Viscosity measurement under standardized conditions is the most critical quality parameter. Each batch must meet pre-defined product specifications before release. |
| 8 | Packaging | Package the finished Tamarind Gum powder in sealed, moisture-proof, food-grade containers (e.g., multi-layer paper bags with a poly-liner). | Packaging must protect the hygroscopic powder from moisture absorption and contamination. Proper labeling with batch number and expiry date ensures traceability. |
Technical Specifications
| CAS Number | 39386-78-2 |
| Chemical Formula | galactomannan polysaccharide |
| Solubility | soluble in hot water, dispersible in cold water |
| Storage Conditions | store in cool, dry place |
| Shelf Life | 12 Months |
Applications & Usage
Common Applications:
food
pharmaceutical
cosmetic
textile
dye industries
Mechanism of action:
| Parameter | Tamarind Gum (Neutral Polysaccharide Gum) |
|---|---|
| Functional Category | Thickener; Gelling Agent; Stabilizer; Fat Replacer. |
| Key Ingredients | Tamarind Seed Polysaccharide (TSP); High-molecular-weight Galactoxyloglucan. |
| Mechanism of Action | Forms a highly branched polysaccharide network through hydrogen bonding, entrapping water molecules to significantly increase viscosity; interacts with high concentrations of sugar to form thermo-reversible, acid-stable gels; adsorbs at oil-water interfaces to stabilize emulsions; exhibits high stability across a wide pH range (pH 3-9) and tolerance to heat and shear stress. |
| Application Effect in Product | Improves mouthfeel, body, and consistency in beverages, sauces, and soups; provides excellent freeze–thaw stability in frozen desserts by inhibiting ice crystal growth; acts as a fat replacer by mimicking the creamy texture of fats; enhances product stability and prevents phase separation in dressings and dairy products. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Tamarind Gum | Neutral Polysaccharide (Seed Gum) | High sugar/acid gelation; excellent pH and heat stability; smooth, fat-like mouthfeel. | Superior stability in acidic conditions; provides a rich texture without sliminess; clean label. | Requires high sugar concentration to form a gel; lower viscosity than guar at similar dosages. | Ice cream, fruit preparations, acidic sauces (ketchup), bakery fillings, jellies. | For creating a stable, rich mouthfeel in high-acid, high-sugar, or heat-treated food systems. |
| Guar Gum | Neutral Polysaccharide (Seed Gum) | Builds high viscosity quickly in cold water; very effective thickener. | Very high viscosity at low concentrations; widely available and cost-effective. | Can impart a "slimy" or gummy texture; viscosity can degrade under high heat or extreme pH. | Dressings, sauces, gluten-free baking, dairy products, soups. | For efficient, cost-effective thickening, especially in cold-prepared systems. |
| Locust Bean Gum (LBG) | Neutral Polysaccharide (Seed Gum) | Requires heat for full hydration; forms strong gels with xanthan or carrageenan. | Creates a very creamy, rich mouthfeel; excellent at controlling ice crystal growth; strong gelling synergy. | Insoluble in cold water; generally more expensive than guar or tamarind gum. | Cream cheese, premium ice cream, dairy desserts, fruit preparations. | For premium texture and ice crystal control, especially in synergy with other gums in heated products. |
| Tara Gum | Neutral Polysaccharide (Seed Gum) | Properties intermediate between Guar and LBG; good heat stability; dissolves partially in cold water. | Provides a smooth texture without the sliminess of guar; more cost-effective than LBG. | Less viscosity than guar; less pronounced gelling synergy compared to LBG. | Frozen desserts, sauces, dairy products, bakery goods, vegan meat alternatives. | As a balanced, cost-effective alternative to LBG, offering good mouthfeel and stability. |
| Xanthan Gum | Anionic Polysaccharide (Microbial) | High viscosity at low shear; exceptional suspension properties; stable across wide pH/temperature ranges. | Unmatched particle suspension and emulsion stabilization; instant hydration; high clarity. | Texture can be perceived as slightly slimy; not a neutral polysaccharide. | Salad dressings, beverages, sauces, gluten-free baking, syrups. | When suspension of solids (spices, pulp) and long-term stability are the primary requirements. |
Technical Documents
Available Documentation
technical data sheet, COA
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications