TAMFOO

For Food Industry Use Only

100% Plant-Based

Tamarind Seed Gum

• Tamarind is a tropical fruit. Tamarind Seed Gum is obtained from the seed of tamarind fruit.

• It is a Clean Label Ingredient.

• Tamarind Seed Gum has better functions and properties than other hydrocolloids like Locust bean gum, Xanthan Gum, Propylene Glycol Alginate (PGA), ETC.

• Tamarind seed gum is also more cost-effective than most other gums.

• Highly purified and cold water soluble

Thickening and stabilizing function

1. Delivers excellent viscosity

2. Exhibits smooth Newtonian flow behavior

3. Lacks pasty texture, featuring minimal stringiness

4. Offers reduced stickiness

5. Resistant to acid, salt, and heat

6. Stable across a broad pH range

7. Provides strong adhesive properties

Enhances the richness

1. Prevent creaming and particle coalescence

2. Enhances viscosity

3. Reduces the size of oil droplets

Texture enhancing function

Emulsion stabilizing function

Functions of Tamarind Seed Gum

Water holding capacity

1. Retains water well due to high molecular weight.

2. Provides a glossy surface thanks to its water-holding ability.

Starch modification

1. Prevents starch aging.

2. Provides heat resistance to starch for protection.

3. Enhances the texture of wheat flour products.

4. Adds mechanical strength to starch for protection.

Gelling

1. Forms an elastic gel with 40% or more sugar.

2. Gels with alcohol.

3. Forms a soft, melt-in-the-mouth gel with polyphenol.