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Clean Label Stabilization with Tamarind Seed Gum
Prepared for the March 2020 Clean Label ConferenceConor O’Donovan
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Presentation Overview
What is Glyloid?• Tamarind Tree• Tamarind Seed Gum• Basic Chemistry and Rheology• Value Propositions
Application Highlights• PGA-Free French Dressing• Emulsifier Free Ice Cream• Starch Synergy• Gelation Synergies
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What is Tamarind?Tamarindus Indica L.
• Genus Tamarindus, Family Fabacae• Flowers between 8th and15th year
• Annually bears ~150 - 200kg of fruit thereafter• Life span up to 120+ years• 20 – 30m tall• Very robust tree suited for many climates
• Resistant to drought, extreme temperatures, and poor soil
Location• Central African Origin• Widely distributed in Asia
• India, Pakistan, Southeast Asia, West Indies• Also located in Mexico, Central & South America
Uses• Fruit is used in soft drinks, jams, desserts, curry,
chutneys and is a staple in many Asian cuisines• Medicinal anti-inflammatory purposes
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What is Glyloid?Tamarind Seed Gum
• Glyloid is DSP Gokyo’s trade name for their purified gum derived from the seeds of the sour tamarind fruit
Grades of Glyloid• 2A – Standard hot-water soluble• 3S – Premium cold-water soluble• 6C – Ultra premium transparent
• Mostly for cosmetics use• Glyate – Low molecular weight
• Approved for National Organic Exempt List –Awaiting official publishing
Tamarind seeds
Tamarind kernel powder
Separation & Purification
Hydrolysis
Drying
Milling
Cold-w
ater Solubilization
Additional Purification
QC & Packaging
Glyate
6C 3S 2A
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What is Tamarind Seed Gum?
Molecular Structure• Xyloglucan
• β 1-4 linked glucose backbone (G)• α 1-6 linked xylose side chains (X)• β 1-2 linked galactose side chains (L)
Specifications• Appearance – Cream colored, free flowing powder• Viscosity (@ 1%) – 400-600 mPa·s• Gel Strength – >2N • Dietary Fiber – 82g• Carbohydrate (non fiber) – 9g• Protein – 1g• Fat – 1g
OO
OO
O
O
OHHOO
HOOH
HOOH
OO
OOHHO
HOOH
HO
O
O
HOOH
OHO
OHOHOH O
y
O
OHOH
OOH
OHOHHOO
O x OH
n
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Tamarind Seed Gum Viscosity
1
10
100
1000
10000
0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1
Visc
osity
at 3
0 rp
m /
25˚C
(mPa
·s)
Concentration (%w / w)
Viscosity vs. Concentration
GlyloidXanthan GumGuar GumLocust Bean GumGum Arabic
Glyloid has comparatively lower viscosity than other stabilizersAble to stabilize at lower viscosities
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Tamarind Seed Gum Fluidity
0.0
100.0
200.0
300.0
400.0
500.0
600.0
0 10 20 30 40 50 60 70
Visc
osity
at
25˚C
(mPa
·s)
RPM
Viscosity vs RPM (“Shear Rate”)
Xanthan Gum 0.15%Guar Gum 0.4%Glyloid 1.0%
Tamarind Seed Gum displays Newtonian flow meaning its viscosity is independent of applied shear rateNearly all other stabilizers are shear thinning (some starches can be shear thickening)
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Tamarind Seed Gum Stringiness
0%
50%
100%
150%
200%
250%
Glyloid Xanthan Gum Guar Gum Locust Bean Gum
Relative Stringiness Value
Tamarind Seed Gum has a low stringiness value due to its Newtonian flow.This property is related to low gumminess and stickiness (avoids an overstabilized texture)
Also provides very clean and natural pouring characteristics
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Tamarind Seed Gum Value PropositionsMain Property Sub-Property Tamarind Seed Gum Functionality
Thickening
Viscosity Lower viscosity than Guar or Locust Bean Gum
Fluidity Smooth, Newtonian flow
Stability Acid, heat, pH, and salt tolerant
Sugar Synergy Viscosity increases with sugar (polyol) concentration
Adhesiveness Excellent adhesiveness per cP
Compatibility Thickening properties unaffected by the presence of other hydrocolloids
TexturizingCreaminess Provides a rich, full bodied, creamy texture
Gumminess Newtonian fluidity is not perceived as gummy
Pourability Newtonian flow provides a natural pouring characteristic
Starch Protection Prevents mechanical degradation, lowers overall starch dose rate, and slows retrogradation
Stabilization Emulsification True surfactant properties, smaller emulsion size formation, and better long term emulsion stability
SyneresisPrevention
Reduces syneresis in a wide variety of systems due to its stability and water binding properties
GelationSugar Gel Forms elastic gels at ~50% sugar concentration
Alcohol Gel Forms brittle gel with ~20% ethanol
Polyphenol Gel Forms melt-in-mouth gel with ~0.5% polyphenol
Ice Cream Stabilization
Ice Crystal Size Helps produce fine initial ice crystal size improving texture and shelf life
Shape Retention Synergistic effects with LBG provides vastly improved shape retention in all ice cream systems
Heat Shock Stability Excellent heat shock stability
Emulsion Stability Stabilizes foam and fat. Emulsifier removal possible
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French Dressing Emulsion StabilityApplication Highlight
0.0
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20.0
30.0
40.0
0 10 20 30 40 50
Peak
Wid
th (m
m)
Time (Days)
Turbiscan Backscattering Peak WidthAccelerated Storage at 45˚C
PGATSGXanthan
Xanthan alone shows inferior stability to TSG + Xanthan and PGA + XanthanTSG or PGA are required for adequate stabilization
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0
2
4
6
8
10
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14
PGATSG
Trained expert sensory panel found very minor differences in texture which likely are undetectable by consumers * Denotes statistically relevant differences (p < 0.05)
French Dressing SensoryApplication Highlight
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Starch SynergyApplication Highlight
0.0
2.0
4.0
6.0
8.0
10.0
12.0
0.0 0.5 1.0 1.5 2.0
Syne
resi
s %
Tamarind Seed Gum Concentration (% w / w)
Syneresis of a Gelatinized 8% Starch Gel vs. Tamarind Seed Gum Concentration
0
200
400
600
800
1000
1200
0 5 10 15 20 25 30 35
Visc
osity
(cP)
Time (min)
Viscosity vs. Time @ 10,000 RPM
1.3% Glyloid 5.25% Starch 4.75% Starch + 0.2% Glyloid
-70%-60%-50%-40%-30%-20%-10%
0%10%20%
0 1 2 3 4 5 6
% C
hang
e in
Vis
cosi
ty
Number of Freeze / Thaw Cycles
% Change in Viscosity vs # of Freeze / Thaw Cycles
Tapioca Starch Tapioca Starch + Tamarind Seed Gum
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Emulsifier Free Ice CreamApplication Highlight
Cryogelation Synergy• Locust Bean Gum is known to form a cryogel after
hard freezing (-15 to -30˚C)* in the presence of milk proteins*
• In part why LBG is so functional and the stabilizer of choice in ice cream
• Meltdown tests demonstrate that tamarind seed gum synergistically aids this gelation phenomenon
• This synergy is independent of what matrix the gums are used in, i.e. it works in both dairy and non-dairy systems
Emulsifier Removal• Substitute a partially coalesced fat network with a
strong cryogel. Both have very similar functionality:• Improved shape retention• Improved heat shock resistance• Improved air cell stability• Improved body (organoleptic qualities)
• TSG + LBG does not have the defect of greasiness• Clean Label
* Patmore, J. V., H. D. Goff, and S. Fernandes. "Cryo-gelation of galactomannans in ice cream model systems." Food Hydrocolloids 17.2 (2003): 161-169.
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Gelation SynergyApplication Highlight
0
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0 10 20 30 40 50 60 70 80
Gel
Str
engt
h (N
)
Polyol Concentration (% w / w)
Gel Strength vs. Polyol Concentration
SucroseErythritolDextrinEthyl AlcoholTea Polyphenol
1% Tamarind Seed Gum creates gels with various polyols.Alcohol gels are brittle. Sugar gels are elastic. Polyphenol gels are melt-in-mouth.
New research investigating Gellan gum synergy for use in Plant-Based milkOther polyols (e.g. cocoa) likely cause gelation as well.
Note that polyphenol concentrations are graphed at 20x for visual ease
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