TAMARIND GUM,China TOP price supplier

Name:TAMARIND GUM 
Synonyms:TAMARIND SEED POLYSACCHARIDE
CAS:39386-78-2
Appearance: off-white powder
Loss on drying: <10%                                                                                                   pH value (1% water, 25 degrees): 6.5 ± 1.0
Viscosity (5% aqueous solution, boiling 10 minutes, cooled to 25 degrees measured): 5000 - 6000 cps Heavy metals: (as Pb) <1 ppm                                                                                                   total ash: <5%                                                                                                                       polysaccharide: >70%
Purity:98%                                                                                              
1.Properties
Polygel-162 is a purified and refined natural tamarind seed gum extracted from
the endorsperm of tamarind kernel. It is a polymer which consisits mainly of
D-glucose,D-xylose and D-galactose. Polygel-162 is a white or creamy white
odourless powder which can disperse and dissolve in cold water. Polygel-162 is a
water-soluble polysaccharide and one colloid with the character of Newtonian
fluid which is very rare in the polysaccharide-thickners. Polygel-162 has good
resistance to
acid,salt,heat and freezing because three is no group with electric charge on
the terminal of the molecular structure. Similar to pectin, Polygel-162 can form
gel even in high sugar content (40-65%). It is widely used in
flavorings,yoghurt,frozen drinks,fruits jellies and jams,modifying agent for
cakes and flour products in Japan.
2. Series of product
   General-type:                                     Polygel-162
   Instant-type (at room temperature):              Polygel-162S
   For ice cream:                                   Polygel-162I
   For cosmetics:                                  Polygel-162C
3.Principal use
1)      Polygel-162 is widely used in various kinds of flavoring (ketchup,bean
paste,soysauce,mayonnaise,other sauces) for the purpose of thickening and
stabilizing,anti-water-separating and better tastes.
2)      Polygel-162 is also used in coffee-milk and juice-milk to increase the
thickness and sweetness.
3)      Polygel-162 is used in fruit juice drinks to increase the smoothness and
thickness.
Meanwhile,it prevents the juice from deposit of small grains after long time
laying-aside and makes the small pulp grains suspending evenly in the
fruit,therefore,to decrease the sinking speed substancially.
4)      Polygel-162 has an excellent stabilizing effect on ice crystals in
frozen products
and can form fine ice crystals to improve tastes. With its unsticky and
well-melting properties, Polygel-162 can be used in frozen products like ice
creams as emulsion stabilizer.
5)      Polygel-162 can replace pectin as a gelling agent in high-quality fruits
jellies and low-sugar jams with its advantage on acid-resistance and forming a  
   gel within a broad PH tolerance.
6)      Polygel-162 can be used in flour products as water-retention and
modifying agent with good effect on emulsion stabilizing and anti-aging in
starch.

Supply Ability:50 Ton per Month
Package:25kg/bag or drum. Availbable for different kinds of packing per customer's request.
Delivery Time:5 days after the receipt of confirmed order
* Shelf Life:  two years in sealed condition
* Executive Standard:  Japanese Standard of Food Additives-VIII
                    &Q/QLBD007-2009
* Recommended Applicable Amount:  0.1%-1%
* Caution: Stored in cool and dry place ,keep away from moisture.