Tamarind Seed Gum

This chapter refers the crude material as tamarind kernel powder (TKP), tamarind seed gum, flour, or powder, while the purified material will be called tamarind seed extract or tamarind seed polysaccharide. Tamarind seed flour and gum manufacture is similar to that for guar, locust bean gum, and other seed gums, entailing primarily the separation and grinding to a powder of the endosperm portion of the seed. Tamarind seed flour or gum is not permitted in food in the US at the present time, but purified tamarind seed extract has been used in Japan since 1964 as a thickener, gelling agent and stabilizer in various kinds of processed foods. Tamarind seed extract or polysaccharide is more soluble but requires heating to obtain maximum solution viscosity. Tamarind seed gum shows excellent stability in high concentrations of salt. Other electrolytes have some effect on viscosity of TKP solutions. Tamarind seed polysaccharide has ability to form gels in the presence of sugar or alcohol.