Tamarind Seed Gum

A xyloglucan polysaccharide extracted from the kernels of Tamarindus indica seeds, a by-product of the global tamarind pulp food trade. Approved as a food additive in Japan and several Asian markets; provides exceptional pH stability, freeze-thaw resistance, and starch-retrogradation control.

Cream-colored to pale brown free-flowing powder. Hydrates in cold water with mild heating to produce viscous pseudoplastic solutions. Distinguished from galactomannans by the xylose-glucose backbone, which delivers different rheology and unusual stability under acid and salt conditions.

We supply food-grade Tamarind Seed Gum from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Non-GMO is inherent to the source.

Common market grades include Standard Food Grade (the workhorse for Asian noodle and confectionery applications), High-Viscosity Grade for premium texture applications, and Specialty Grade for pharmaceutical and cosmetic use.

Bulk and reduced-MOQ shipments. Batch-level COA covering viscosity, polysaccharide content, protein, heavy metals, and microbiology.

Tamarind Seed Gum production developed in Japan from the 1960s onward as researchers sought to valorize the seed-kernel by-product of the large global tamarind-pulp food trade. The compound has been a Japanese food-additive staple since 1964.

Industrial production proceeds by mechanical removal of the seed coat from tamarind seeds, milling of the kernel, aqueous extraction of the xyloglucan polysaccharide, decolorization, and spray drying. The yield of xyloglucan is 45 to 55 percent of the kernel mass.

Approved as a food additive in Japan (since 1964), South Korea, China, and several Southeast Asian markets. Granted GRAS Notice acceptance by the U.S. FDA for specific applications. Not currently assigned an E number in the EU but permitted under specific evaluation routes.

The molecule is a xyloglucan with a beta-1,4-glucose backbone substituted with alpha-1,6-xylose side chains, some of which carry additional beta-1,2-galactose. Galactose-substituted xylose units bind helical-forming polysaccharides (notably retrograded amylose), producing the distinctive starch-stabilization function.

Strategic positioning targets the Asian-market noodle and frozen-noodle segment where tamarind gum's specific control of starch retrogradation gives finished products extended frozen shelf life without quality loss. Use outside Asia is growing in premium freeze-thaw-stable applications where the property advantages justify the cost relative to xanthan.

• Asian noodles and udon: starch retrogradation control, freeze-thaw stability, and cooking-loss reduction
• Frozen desserts and ice cream: ice-crystal control and texture stabilization across freeze-thaw cycles
• Bakery applications: dough conditioning, moisture retention, and shelf-life extension
• Confectionery: gummies and jellies requiring acid-stable thickening
• Salad dressings and sauces in Japanese and broader Asian formulations
• Pharmaceutical applications: ophthalmic drops and oral suspensions
• Cosmetic and personal-care: hair conditioning and moisturizer formulations
• Cured meat applications: water binding and texture in Asian-market processed meats