What is the application of tamarind gum in food?

Tamarind gum, also known as tamarind polysaccharide or tamarind polysaccharide gum, is a neutral polysaccharide substance extracted and separated from tamarind (tamarind) seeds. Tamarind gum has good heat resistance, acid resistance, salt resistance, freezing and thawing resistance, with stability, emulsification, thickening, condensation, water retention, film forming function, its aqueous solution has strong viscosity, viscosity is not affected by acids and salts, etc., is a widely used edible gum.
The application of tamarind gum in beverage
Tamarind gum forms sol at low concentration (0.05%-1.5%), and the viscosity is little affected by acidity. In the range of pH value 3.2-10.5, the viscosity and color of the product are basically unchanged.
If used as a thickening agent for fruit juice drinks, it can increase the smooth, thick and delicate taste when drinking. At the same time, the suspension of tamarind gum can also prevent the precipitation of small particles caused by long-term placement of juice, so that fine pulp particles are uniformly suspended in the juice, greatly reducing the sinking speed of pulp particles.
Application of tamarind gum in milk
A small amount of tamarind gum can make the milk thick and sweet to improve, will not have the feeling of sticky mouth, used in low-fat milk or skim milk, taste 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 sauce

Most western food sauces have high viscosity requirements, but the addition of vinegar will lead to a decrease in the PH value of the sauce, if a small amount of tamarind gum is added at this time, it will have a certain thickening effect, which can improve the taste and stability of the sauce.
At the same time, the adhesive property of tamarind gum is good, and the sauce of roast meat, roast chicken and vegetables requires adhesion on the surface of the product without falling off, and the use of tamarind gum alone or tamarind gum with other colloids can achieve remarkable results.
Application of tamarind gum in health food
The polysaccharide in tamarind gum is glucosaccharide, which is an ideal source of dietary fiber. In addition, it can increase the thickness of the undisturbed layer of the small intestine, weaken the absorption of sugar substances, and prevent the occurrence and development of diabetes.
The application of tamarind gum in ice cream
As a stabilizer, tamarind gum is dispersed in the ice cream liquid, which can be combined with water, so that a large number of water molecules are connected with hydrogen bonds, forming a three-dimensional network structure in the structure, controlling the fluidity of the residual water phase and making the liquid have a certain viscosity.
This performance is conducive to the effective filling of air into the ice cream when freezing, and its non-ductile viscosity makes the ice cream melt well after the mouth, so that the ice cream tissue is delicate, dense, soft, and has good conformal, melting resistance and thermal shock resistance. In addition, it can also make ice cream form fine-grained ice crystals.
Tamarind gum in other fields of application
1, the application of tamarind glue in toothpaste Tamarind glue can be used as a binder and thickening agent in toothpaste, the amount of 0.5% to 1.2%. The toothpaste with tamarind gum has good stability, and the hardness and extrudability of the paste have not changed significantly when the toothpaste is stored at -2℃ and 55℃ for 24h.
Especially in the enzyme ointment, its stability is more prominent. When sodium carboxymethyl cellulose (CMC) is used, the hardness of the toothpaste paste will be reduced to 1/6 of the original value after two months of storage, and the hardness of the paste will be basically unchanged after four months of tamarind gum storage.
2, the application of tamarind glue in detergent when tamarind glue is used as a thickening agent and stabilizer in liquid detergent, it can ensure that the viscosity of liquid detergent is basically unchanged during the storage period.
Thus, it can ensure that the liquid detergent has good retention on the vertical hard surface, and can give full play to the cleaning effect of the detergent. At the same time, tamarind gum also has a certain emulsification capacity and redeposition resistance, because Tamarind gum has a salt-resistant, heat-resistant, acid-resistant thickening and stabilizing effect, and its viscosity is not affected by acids and salts. Therefore, it is a good thickening stabilizer in liquid detergents.
3, the application of tamarind gum in the tobacco industry Tamarind gum is a good natural adhesive. In the tobacco industry, tamarind gum was found to be a good adhesive for the production of recycled tobacco (reconstituted tobacco, expanded tobacco); In the pharmaceutical industry, tamarind gum is not only a good adhesive for tablets, but also a thickening agent and stabilizer for creams.
4, the application of tamarind gum in the pharmaceutical industry Tamarind gum is used in the pharmaceutical industry it can control the release of drugs, and has high drug capacity and high thermal stability, it has been reported that the preparation of nano-selenium with tamarind gum may have the dual biological effects of selenium and tamarind polysaccharide, and will have bright prospects in the chemical prevention and treatment of cancer. At the same time, it may have broad application prospects in animal production.
The specific role of tamarind gum
1, the gel of tamarind gel formation mechanism is the same as pectin, compared with pectin, the acid requirements are much lower, can form a gel in a wide range of pH values, low sugar content, with good freezing and thawing resistance, excellent taste, elasticity, water retention, can be used as a gelling agent and water retention agent. For example, instead of pectin to produce high-quality fruit jelly, low-sugar jam, using the characteristics of gel formation with ethanol, tamarind gum can be processed into a variety of unique flavor of wine jelly.
2, Tamarind viscosity stability Tamarind gum is a water-soluble polysaccharide, strong hydrophilicity, when dissolved in water can be hydrated with many water molecules, showing viscosity. Although the viscosity of tamarind gum is not very high compared with some galactomannan, such as locacia bean gum and guar gum, adding sugar to the glue can improve its viscosity, with the sugar concentration increases, the glue viscosity increases rapidly, when the sugar concentration reaches 40%-50%, it will form a gel.
3, the stability of tamarind ice crystal action Tamarind gum is an excellent ice crystal stabilizer, used as a frozen pastry stabilizer has: no silk, no viscosity, good solubility in the mouth; Good acid resistance, stable effect; Forming fine ice crystals; Good conformal property; The compatibility with other stabilizers is good, which is reflected in the tamarind gum used for ice cream making, smooth filling, non-sticky mouth, good taste, making low-fat ice cream and ice cream requiring light and good oral solubility, as well as refreshing popsicles and shaved ice is most suitable, and the usage amount is 0.2%-1.0%.
4, Tamarind quality improvement effect (1) inhibit starch aging (2) improve mechanical resistance (3) improve product texture (4) improve thermal stability
5, the compatibility of tamarind and 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 mutual elimination of the intersection effect between each other. Tamarind gum and other colloids can reflect their colloid characteristics, in other words, a compatible colloid. Therefore, when using tamarind glue, there is almost no need to worry about whether it will affect other colloids.