Patchai thi mi to khwam nut khong gum chak malet makham.

Thanong Pukrushpan; Paungpetch Nittayanon

Patchai thi mi to khwam nut khong gum chak malet makham.

1985

Thanong Pukrushpan | Paungpetch Nittayanon

Factors affecting gum viscosity, foam stability and emulsion capacity produced from tamarind seed were studied. The jelose properties were also compared with CMC, pectin, and other gum substances. The viscosity produced by jelose solution was remarkably higher than those from pectin, and other gum substances except CMC, particularly at pH 3-3.2. This viscosity was reduced with increased temperature. Sugar solutions up to 50% concentration did not affect jelose viscosity. Nacl and (NH4)2SO4 caused jelose to reduce its viscosity while CaCl2 and sodium hexametaphosphate was syneristic with jelose viscosity. Jelose itself did not produced foam but the foam with added jelose became smaller and showed more uniformity and stability. Jelose played a great deal in the stabilization of emulsion, 0.5% in mayonase system could produce a good consistency as those using equal amounts of CMC.

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