Tamarind Kernel Powder (TKP) is a complex mixture containing a galactoxyloglucan polysaccharide (55-65%), Proteins (18-20%), Lipids(6-10%) and certain minor constituents e.g. Fibers, Sugar etc.
Tamarind Kernel Powder forms uniform solution on heating with water while stirring. maximum viscosity is usually obtained after boiling the dispersion for 20-30 min.
Thick viscous dispersion are formed that yield strong, transparent, elastic films on evaporation. Tamarind polysaccharide, because of its unique properties i.e. low viscosity and low molecular weight compared to many other polysaccharide & its property of forming gel at high sugar concentrations have found numerous new applications. |