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| Product | Description | |
|---|---|---|
| Tamarind Extract | The tamarind tree is native to Asia and Africa, but it also grows in tropical climates around the world. It produces pods of fruit that taste sweet and sour when ripe and even more sour when unripe or dried. Tamarind paste is made from a sour, dark, sticky fruit that grows in a pod on a tamarind tree. While some cuisines use tamarind paste to make desserts and even candy, in Thai cooking it is used mostly in savory dishes. Uses: Pharmaceutical, Flavour. Group: Plant Extracts. INCI Names: Tamarindus Indica Seed Extract. Grades: INDUSTRIAL GRADE. CAS No. 84961-62-6 ; 72968-49-1. Pack Sizes: 25 kgs Jerrycan, 200 kg Drums. Product ID: TI-0201. Olfactive Profile: Fresh, sweet, sour. EC No: 284-651-8. Origin: Africa. |  New Jersey |
| Tamarind gum | Tamarind gum is derived from the seeds of the tamarind tree Tamarindus indica and is used as a stabilizer and emulsifier in the food industry. The structure is the main chain of cellulose, with frequent branching at the O-6 positions with short side chains of one or two D-xylopyranosyl capped with D-xylopyranosyl, D-galactopyranosyl or L-arabinofuranosyl units.In application, tamarind can be used for sizing jute, and in the food industry as a stabilizer and thickener. Synonyms: Tamarind seed gum; CMT 80; EX 100S; EX 200; Food Made TA 100; Glyloid. Grades: 95%. CAS No. 39386-78-2. Molecular formula: C8H24. Mole weight: 120.28. |  |
| Tamarind Gum from Tamarind seed, Polysaccharide | Tamarind Gum from Tamarind seed, Polysaccharide. Group: Polymers. CAS No. 39386-78-2. |  |
| Tamarind seed powder | | |
| Xyloglucan oligosaccharides - from tamarind seed | | |
| Enocyanin | Enocyanin. Synonyms: GRAPE SKIN EXTRACT 30% POLYPHENOLS;Anthocyanins, grape; BLUEBERRYANTHOCYANINS; GRAPEJUICECOLOUR; HIBISCUSSABDARIFFAL.ANTHOCYANINS; GRAPESKINCOLOUR; PURPLECORNCOLOUR; TAMARINDCOLOUR. CAS No. 11029-12-2. Pack Sizes: 1 kg. Product ID: CDF4-0026. Molecular formula: C15H11O+. Category: Color Fixative. Product Keywords: Food Ingredients; Color Fixative; Enocyanin; CDF4-0026; 11029-12-2; C15H11O+; 11029-12-2. Purity: 0.99. Color: Very Dark Purple to Black. Physical State: Solid. Solubility: DMF (Slightly), DMSO (Slightly), Methanol (Slightly). Storage: -20°C. |  |
| xyloglucan-specific exo-β-1,4-glucanase | The enzyme removes XXXG heptasaccharides, XXLG/XLXG octasaccharides and XLLG nonasaccharides from the end of tamarind seed xyloglucan polymers in a processive manner. Hydrolysis occurs at the unsubstituted D-glucopyranose residue in the main backbone. It is not known whether the cleavage takes place at the reducing or non-reducing end of the polymer. Very low activity with β-D-glucans. The enzyme from Chrysosporium lucknowense shifts to an endoglucanase mode when acting on linear substrates without bulky substituents on the polymeric backbone such as barley β-glucan. Group: Enzymes. Synonyms: Cel74A. Enzyme Commission Number: EC 3.2.1.155. CAS No. 1000598-79-7. Storage: Store it at +4 ?C for short term. For long term storage, store it at -20 ?C?-80 ?C. Form: Liquid or lyophilized powder. EXWM-3838; xyloglucan-specific exo-β-1,4-glucanase; EC 3.2.1.155; 1000598-79-7; Cel74A. Cat No: EXWM-3838. |  |
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