Description

Tamarind Gum CAS NO 39386-78-2 is a high-quality, natural polysaccharide derived from the seeds of the Tamarindus indica tree, functioning as a versatile hydrocolloid and stabilizer. Its unique rheological properties, including high viscosity, thermal stability, and excellent water retention, make it a critical functional ingredient for modifying texture and stability in complex formulations. This product is essential for manufacturers in the food, pharmaceutical, and personal care industries seeking reliable, plant-based solutions for gelling, thickening, and emulsification.

Application

• Food Industry: Used as a thickener, stabilizer, and gelling agent in jams, jellies, sauces, ice cream, and bakery fillings. It is particularly valued in fruit-based products for its acid stability and clean flavor release.
• Pharmaceuticals: Serves as a binder and sustained-release matrix in tablet formulations, and as a stabilizer in suspensions and emulsions.
• Personal Care & Cosmetics: Employed as a natural thickener and film-forming agent in creams, lotions, gels, and hair care products to enhance texture and stability.
• Technical Applications: Functions as a sizing agent in textile manufacturing and as a binder in water-based paints and adhesives.
• Pet Food: Acts as a gelling agent and binder in wet and semi-moist pet food products to improve palatability and moisture retention.

Basic Information

Product Name	Tamarind Gum
CAS No.	39386-78-2
Molecular Formula	(C6H10O5)n
Molecular Weight	High molecular weight polysaccharide
Synonyms	Tamarind Seed Polysaccharide (TSP); Tamarind Kernel Powder (TKP); Tamarind Xyloglucan; Jellose; Glyloid; Tamarindus indica Gum; Tamarindus indica Seed Polysaccharide; Tamarind Flour
EINECS	Contact for details

Quality Control

Our Tamarind Gum is produced and tested under a stringent quality management system to ensure batch-to-batch consistency and compliance with relevant industry standards. We offer grades suitable for food (FCC), pharmaceutical, and technical applications. A comprehensive Certificate of Analysis (COA) detailing purity, microbiological limits, and physical parameters is provided with every shipment to guarantee product integrity and traceability.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry, and well-ventilated area at a controlled room temperature (15-25°C). Due to its hygroscopic nature, the container must be kept tightly sealed after each use to prevent moisture absorption and caking.

Specification

Item	Specification
Appearance	Off-white to cream-colored fine powder
Identification (IR)	Conforms
Assay (as Polysaccharide)	Min. 85%
Viscosity (1% solution)	Contact for details
pH (1% solution)	5.5 - 7.5
Loss on Drying	Max. 12.0%
Ash Content	Max. 3.0%
Protein Content	Max. 5.0%
Total Microbial Count	Max. 10,000 CFU/g
Yeast & Mold	Max. 100 CFU/g
E. coli	Absent in 1g
Salmonella spp.	Absent in 25g

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.