Tamarind seed polysaccharide is obtained from the seed of Tamarindus indica that belongs to the family leguminoseae. It is generally called “Tamarind Seed Polysaccharide (another name is Tamarind Gum)”.

It is a constitution of Glucose, Xylose and Mannose, this unique combination gives it the ability to bind water and impart a thick creamy viscous texture. Such aqueous solution is highly stable against acid, salt & heat and highly synergistic with Sugars. Our Group subsidiary produces world’s finest range of Xyloglucan derived from Tamarind Polysaccharide. The range TEMCOL has multi-speciality products to choose from to fit various applications. It imparts multiple rheological characteristics that can’t be obtained alone by any other type of Gums, only in combination with others,. Hence, TEMCOL can be also considered as a pack of properties and features that can be utilized as thickening and stabilizing agents in the food industry.

Some of the major properties promoted by the TEMCOL range are:

• Gives a rich mouth feel with a thick creamy texture.
• Provides a stable viscosity in Acidic, high salt or heat shock
• Binds Sugar and provides an elastic Gel texture
• promotes and stabilises emulation and acts as a fat replacement as well