Tamarind polysaccharide gum, as a stabilizer, is dispersed in the ice cream feed liquid and gradually combines with water, so that a large number of water molecules are connected by hydrogen bonds, forming a three-dimensional network structure in structure, controlling the fluidity of the residual water phase, and making the feed liquid have a certain viscosity. This characteristic is conducive to the effective filling of air into the ice cream when it is frozen. Its inflexible viscosity makes the ice cream melt well after it is imported, thus making the ice cream fine, dense and soft, with good shape retention. In addition, it can make ice cream form fine ice crystals.
Tamarind polysaccharide gum has good compatibility with other stabilizers, such as carrageenan, xanthan gum, konjac gum, locust bean gum, CMC and so on, which can make up for the defects of coarse ice crystals in other colloids. Flavor substances in ice cream will not be covered or adsorbed, which is beneficial to the full release of flavor, and the flavor release is obviously better than other colloids. Generally speaking, the synergy between tamarind polysaccharide gum and other colloids is not obvious, but the advantages of each colloid will not offset each other.
2. Application of tamarind polysaccharide gum in water ice.
In water ice products, adding tamarind polysaccharide gum is very obvious to improve the structure of the product, which can effectively inhibit the growth of ice crystals and obtain products with very fine structure and smooth surface. In this kind of products, tamarind polysaccharide glue has strong adhesion but not sticky mouth, good formability, acid resistance, salt resistance, melting resistance and freshness, which can increase the physical sense of the products. Tamarind polysaccharide gum can also make sliced products smooth in section and smooth in taste.
3. Application of tamarind polysaccharide gum in beverage.
Tamarind polysaccharide gum forms sol at low concentration (0.05 ~ 1.5%), its viscosity is not affected by acidity, and its viscosity and color are basically unchanged in the range of pH 3.2 ~ 10.5. As a thickener for fruit juice drinks, it can increase the smooth, thick and delicate taste when drinking. At the same time, the suspension of tamarind polysaccharide gum can also prevent small particles from settling due to long-term storage of juice, so that fine pulp particles are uniformly suspended in juice, which greatly reduces the settling speed.
4. Gels used for jellies and cakes.
Tamarind polysaccharide gum has a strong water retention function, which can effectively prevent the water in jelly and elastic cake from condensing and precipitating when the temperature drops, thus forming fine ice crystals. Compared with other seed gums, tamarind polysaccharide gum has excellent chemical and thermal stability, and maintains its stable properties during heating and cooling in the production process. The experiment shows that when making water chestnut cake, the delamination phenomenon is due to the insufficient swelling of some water chestnut starch particles and other starch particles when mixing starch slurry. In the process of cooking, the starch particles that are not fully expanded settle due to the density difference, which makes the steamed cake have a layered feeling. After adding tamarind polysaccharide gum, the viscosity of the powder-slurry mixed system was greatly improved because of its tackifying effect on horseshoe powder. Therefore, those starch particles that are not fully expanded will not settle and form a good suspension system, so that the steamed cake will not even be layered. The water chestnut cake has the advantages of no silk, no stickiness, good acid resistance, good shape retention, strong bite, elasticity, lubrication and refreshing taste.
5. Used as starch quality improver.
Starch is a kind of material widely used in food processing, which is sticky and can form the skeleton of food. But starch has many shortcomings in the process of processing various foods. The most important thing is that gelatinized (α-starch) will age (β-starch) during storage, resulting in increased viscosity and even gel formation. Transparent food will become translucent or opaque, water will precipitate, and insoluble starch will even precipitate. All these phenomena will lead to the taste and taste of food.
Tamarind polysaccharide gum is a kind of macromolecular polysaccharide with a relative molecular weight of more than 500 thousand and many side chains. When added to starch, the -OH in the side chain interacts with starch through hydrogen bonds to form a larger polymer, which is difficult to orient and can exist stably. On the other hand, starch particles are easily broken and damaged during processing. When tamarind polysaccharide gum is used together with starch, it can wrap starch, prevent starch from cracking and protect starch, so that the processed products will not be aggregated and aged during storage. In addition, tamarind polysaccharide gum has excellent water retention and can prevent moisture precipitation.
The tamarind polysaccharide gum and emulsifier exist at the same time, and the effect of inhibiting starch aging is much higher than that of using tamarind polysaccharide gum or emulsifier alone. Therefore, tamarind polysaccharide gum, as a quality improver of starch, can stabilize food quality, improve texture and taste and flavor.
6. Used in milk
Adding about 0.5% tamarind polysaccharide gum to milk can enhance the thick and sweet feeling of the product, and at the same time, it will not feel sticky. When used in low-fat milk or skim milk, it tastes like whole milk. Used for coffee milk or juice milk, it can enhance the strong feeling and sweetness at the same time.
Step 7 use it in sauces
The pH value of some western sauces is lowered by adding vinegar, which requires a high viscosity. If a small amount of tamarind polysaccharide gum is added, the taste and stability of the sauce can be improved because of its acid resistance and certain thickening effect. At the same time, tamarind polysaccharide gum has good adhesion. For sauces such as roasted meat, roast chicken and vegetables, it is required to adhere to the surface of the product and not fall off. Remarkable results can be obtained by using tamarind polysaccharide gum alone or in combination with other colloids
8, used for health food
The polysaccharide in tamarind polysaccharide gum is xyloglucan, which is an ideal source of dietary fiber. It can prevent and treat hyperlipidemia, increase the thickness of undisturbed layer of small intestine, weaken the absorption of carbohydrates, and prevent and treat the occurrence and development of diabetes. 1. Application of tamarind polysaccharide gum in toothpaste
Tamarind polysaccharide gum can be used as adhesive and thickener in toothpaste, and its dosage is 0.5% ~ 1.2%. Toothpaste using tamarind polysaccharide gum has good stability. The hardness and extrudability of toothpaste have no obvious change when it is stored for 24 hours at a low temperature of -2℃ and a high temperature of 55℃. Especially in ointment containing enzyme, its stability is more prominent. When sodium carboxymethyl cellulose (CMC) was used, the hardness of toothpaste paste decreased to 1/6 after 2 months storage, while when tamarind polysaccharide gum was used, the hardness of toothpaste paste remained basically unchanged after 4 months storage.
2. Application of tamarind polysaccharide gum in detergent
When tamarind polysaccharide gum is used as thickener and stabilizer in liquid detergent, it can ensure that the viscosity of liquid detergent is basically unchanged during storage. So as to ensure that the liquid detergent has good retention on the vertical hard surface and can give full play to the cleaning effect of the detergent. At the same time, tamarind polysaccharide gum has certain emulsifying ability and anti-redeposition ability, because tamarind polysaccharide gum has thickening and stabilizing effects of salt resistance, heat resistance and acid resistance, and its viscosity is not affected by acid and salt. Therefore, it is a good thickening stabilizer in liquid detergent.
3. Application of tamarind polysaccharide gum in tobacco industry
Tamarind polysaccharide gum is a good natural adhesive. In the tobacco industry, tamarind polysaccharide gum has been found to be a good adhesive for producing regenerated tobacco (recombinant tobacco, expanded tobacco); In pharmaceutical industry, tamarind polysaccharide gum is not only a good adhesive for tablets, but also a thickener and stabilizer for paste drugs.
4. Application of tamarind polysaccharide gum in pharmaceutical industry.
Tamarind polysaccharide gum can control the release of drugs, with high drug loading and high thermal stability. It is reported that nano-selenium prepared from tamarind polysaccharide may have dual biological effects of selenium and tamarind polysaccharide, which will have bright prospects in chemical prevention and treatment of cancer and may also have broad application prospects in animal production.