Tamarind Seed Gum Powder

Price 944.0 INR/ Kilograms

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MOQ : 25 Kilograms

Tamarind Seed Gum Powder Specification

Processing Type
Mechanical separation of endosperm from seeds, roasting/decortication, grinding/milling; often purified with food-grade solvents (e.g., methanol) or de-oiled for higher purity

Size
Free-flowing powder

Capsule Type
Not typically used alone for capsules; suitable as binder/excipient in pharmaceutical capsules/tablets

Ph Level
Neutral, typically 6.5 7.5 (1% solution ~6.8 7.0)

Additives
Pure grades have no additives; some blended with food-grade bulking agents (e.g., sugars) for specific viscosities

Extract Type
Dry Fruit Extract

Moisture (%)
Typically 8 12% (max 10 12% in many commercial grades)

Particle Size
Commonly 200 300 mesh (fine powder); particles range 30 90 m (irregular/spherical shape with smooth surface).

Application
Natural thickener, stabilizer, gelling agent, emulsifier in ice creams, sauces, dressings, bakery, beverages, dairy, jams, gluten-free/low-calorie products

Density
~0.5 0.8 Gram per cubic centimeter(g/cm3)

Advantage
100% natural, clean-label alternative to synthetic stabilizers. Stable across wide pH, temperature, salt, and freeze-thaw cycles. Prevents ice crystals, improves texture/mouthfeel, high viscosity retention. Biodegradable, non-toxic, GRAS status; eco-friendly and cost-effective

Purity(%)
99

Formulations Type
Primarily used in liquid/semi-solid food formulations (e.g., emulsions, gels); also in dry mixes.

Solubility
Disperses in cold water

Tablet/Capsule Size
N/A for the powder itself; acts as binder/disintegrant in tablet formulations

Product Type
Organic Product

Category
Dry Fruit Extract

Usage
Food Thickener and stabilizer

Ingredients
Fruits Extract

Form
Powder

Grade
Food Grade

Shelf Life
5 Years

Storage Instructions
Room Temperature

Tamarind Seed Gum Powder Trade Information

Minimum Order Quantity
25 Kilograms

Delivery Time
1 Week

Tamarind Seed Gum Powder About

Tamarind Seed Gum Powder, also known as Tamarind Kernel Powder (TKP), Tamarind Seed Polysaccharide (TSP), or Tamarind Xyloglucan, is a natural hydrocolloid derived from the endosperm of seeds from the tamarind tree (Tamarindus indica). It is a white to light beige, free-flowing, tasteless powder widely used as a thickening, stabilizing, gelling, and emulsifying agent in food applications. Being plant-based and non-toxic, it's an eco-friendly alternative to synthetic additives.

Key Properties

High viscosity and water absorption capacity
Stable across a wide pH range, high heat, salt, acid, sugar, and freeze-thaw cycles
Forms gels and provides creamy mouthfeel
Newtonian flow behavior with good emulsification and moisture retention
Composed mainly of xyloglucan (glucose:xylose:galactose ratio 3:2:1)

Common Food Applications

Ice creams and frozen desserts Prevents ice crystal formation, improves texture, and stabilizes against thermal shock
Sauces, dressings, mayonnaise, ketchups, and soups Thickens and stabilizes emulsions
Bakery and confectionery Enhances moisture retention in cakes/pastries; provides smooth texture in gummies, jellies, and candies
Beverages (fruit juices, syrups, smoothies) Thickens and suspends particles
Dairy products, jams, pickles, and pet foods Acts as a gelling agent and stabilizer
Often used in gluten-free or low-calorie formulations