изысканный камедь семян тамаринда

Refined Tamarind Seed Gum(162) Properties Tamarind Seed Gum (162 ) is a purified and refined natural plant polysaccharide gum extracted from the endorsperm of tamarind kernel. It is a polymer which consisits mainly of D-glucose,D-xylose and D-galactose. 162 is a white or creamy white odourless powder which can disperse and dissolve in cold water. 162 is a water-soluble polysaccharide and one colloid with the character of Newtonian fluid which is very rare in the polysaccharide-thickners. 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, 162 can form gel even in high sugar content (40-65%). It is widely used in avorings,yoghurt,frozen drinks,fruits jellies and jams,modifying agent for cakes and flour products in Japan. Series of product 162C: general type ,mainly for sauces,ice creams 162S: dissolving at room temperature,for ice creams,sauces etc. 162Y: high transparency, mainly for pharmaceuticals,cosmetics. Principal use 1)Refined tamrind seed gum 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) Refined tamrind seed gumis also used in coffee-milk and juice-milk to increase the thickness and sweetness. 3) Refined tamrind seed gumis 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)Refined tamrind seed gum 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)Refined tamrind seed gum 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)Refined tamrind seed gum can be used in flour products as water-retention and modifying agent with good effect on emulsion stabilizing and anti-aging in starch. 4.Products Standard Items Japanese Standard of Food Additives-VIII 162 (Q/QLBD007-2009) Apperance White or Ecru Powder White or Creamy White Odourless Powder Viscosity mpa.s (4%W/Wsolution) _ ≥5000 Loss on Drying (%) ≤14 ≤12 Ash (%) ≤5 ≤5 Protein (%) ≤3 ≤3 Asenic (As)mg/kg ≤4 ≤4 Lead (Pb) mg/kg ≤10 ≤10 Total Amount Bacterium Colony ( cfu/g) ≤10000 ≤10000 Coliform Group MPN/100g Negative ≤30 Pathogenic Bacteria Salmonella Shigella Staphylococcus Aureus Hemolytic Streptococcus Can not be detected * Packing: 25kg/compound kraft paper bag * 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.