Chemical Properties
Tamarind gels in the presence of alcohol and sugar and exhibits sol to gel transition at body temperatures. Removal of the galactose residues affords materials with unique thermal behaviorpresence of alcohol and sugar and exhibits sol to gel transition at
Uses
Tamarind Gum from Tamarind seed, 98% (Tamarind seed polysaccharide, 98%) can be obtained from Tamarindus Indica L. Tamarind Gum from Tamarind seed is a polysaccharide thickener[1].
References
[1] Kumar CS, et al. Tamarind seed: properties, processing and utilization. Crit Rev Food Sci Nutr. 2008 Jan;48(1):1-20. DOI:
10.1080/10408390600948600
