Coincidentally, following International Trading (Shanghai) Co., the nation's largest importers and exporters, import tamarind gum phone manufacturers, tamarind gum CAS number, tamarind gum viscosity, tamarind gum latest offer, tamarind gum prices, tamarind gum The role of distributor tamarind gum, tamarind gum molecular weight, tamarind gum formula, the addition of tamarind gum, tamarind gum thickener of choice, welcome new and old customers call to discuss. 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 tamarind beans Colorado genus (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% 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 powder off oil is mainly used as a thickening agent and edible gelling agent. Properties: white to pale yellow powder, slightly smelly, then heated to form a viscous liquid, easily dispersed in cold water, and to swelling, but only by heating (about 20-30 minutes) to reach its maximum viscosity, and has good salt, acid and 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 do not rely on it as acidity as pectin, its optimum pH a wider range of values ??than pectin, the gel in a neutral and an acidic solution to form a relatively solid. Use: thickener, stabilizer, gelling agent; can be used for ice cream category, seasoning sauce, canned cooking products, instant curry spices, fruit drinks, loosen 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, and its price is also far more pectin, carrageenan and other more economical. Is also used as a stabilizer in ice cream. Characteristics of tamarind gum like starch. It will make the sauce, salad sauce, fried pork chop sauce, custard, noodles and sugar at the time (class) coexist but become highly viscous sticky mouth, taste not too sticky. Although starch is widely used in processed foods of materials, but the lack of acid resistance of starch and heat resistance, viscosity decreases after prolonged cause separation and precipitation. Tamarind gum have acid heat resistance and aging. The starch is partially replaced with tamarind gum to stabilize food quality. Tamarind gum can form fine ice crystals. Polysaccharides to stabilize the ice crystals. But according to the crystalline state produce different taste. Take the molecular structure of tamarind gum for holding large amounts of water molecules, preventing the water together, the results of post-icing made of thin ice crystals. And locust bean gum, carrageenan used together, ice cream and ice cream will become sticky mouth, delicate taste. Limit: ice cream jelly sugar <2g / kg. Dosage: Candy 0.004%, 0.1% loosen cake, ice cream, 0.05%, 0.2% jelly. Dissolution method: To prevent caking after dissolving please tamarind gum. With as much water. Little by little, add tamarind gum, as a rapidly stirred solution was heated 70-75 ℃, if slow agitation, the first tamarind gum and other powders such as sugar (tamarind gum 5-10 times the amount) mix after dissolved. You can also be in liquid sugar, sorbitol, where the use of alcohol after a tamarind gum, Equal dispersed. Product Standard: Viscosity (5% aqueous solution, 25 degrees) 300-500mPa.s gel strength 2.0-26.0 heavy metals arsenic ≤0.0001% ≤0.001% protein ≤3% fat ≤1% Loss on drying ≤5% ≤7% Residue on ignition ≤2000 a total bacteria / g coliform ≤3 months / 100g clever bacteria can not be detected following the International Trade (Shanghai) Co., integrity management, welcomed the new and old customers call to discuss!