Refined Tamarind Polysaccharide Gum (Polygel-162^TM)

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.

4.Products Standard

* 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.