We offer finest quality Tamarind Kernel Powder for Gum, Textile, Paper, Plywood & other Industrial Applications
Kernel is inner portion of the seeds. Tamarind Kernel Powder is obtain from this kernel. It is composed of glucose, xylose and galactose in a ratio 3:2:1. and has a high molecular weight ranging from 2.5x105 to 6.5x105.
It is better gelling agent. The solution is very stable in wide range of temperature & pH. The viscosity of TKP is directly proportional to its concentration, it increases sharply even with small increase in the concentration. Viscosity is not impacted by pH of the solution, or by iron, sodium salts. It performs better in presence of sugars.
Technical details
01] Colour – Creamy white
02] Appearance – Fine powder
03] Odour – Characterastic, Almost odourless
04] Crude fibre – 1 – 2 %
05] Ph – 6 – 7 %
06] Tannins – Unknown
07] Lipids -- 6- 10 %
08] Proteins – 18 – 20 %
09] Insoluble – 1 – 2 %
10] Ash – 1 – 3 %
11] Moisture – 6 – 12 %
12] Viscosity – 2800 -- 3200 CPS 3 % solution
TKP vs Pectin:-
TKP in the aqueous media forms mucilaginous dispersion and exhibit characteristics of gelling in presence of sugar concentrates, analogous to the Pectin. Unlike Pectin, TKP can gel at various pH, (including pH levels 7 and above). Also aqueous solutions of TKP are more thermal stable as compared to those of Pectin.
TKP shows a strong affinity towards most of the natural gums (especially cellulose) and would show synergism to them.
TKP vs Guar Gum:-
TKP shows better thermal stability than guar gum. Also the pH tolerance is higher in TKP. Guar gum is far most superior than TKP in dispersion and suspension. Guar gum is readily soluble in cold water, whereas TKP takes more time for achieving full viscosity.
Processing...
