It spreads easily in water and turns to a gluey fluid when heated up, in acidic form and thermal resistant solution. The structure of tamarind gum is suggested to be a main chain of cellulose with many branching at the O-6 positions and short side chains with one or two D-xylopyranosyl capped with D-galactopyranosyl, L-arabinofuranosyl or D-xylopyranosyl units.
Tamarind Gum Powder is prepared from Tamarind kernel powder is obtained from tamarind seeds. Various grades of tamarind seeds are methodically ground to powder at the same time conserving their nutritious properties. These seeds are then roasted and decorticated. Seeds kernels are sorted by color to obtain tamarind kernel powder. The tamarinds seeds are made up of 35% Husk and 65% White Kernel. The white kernel obtained are used to produce tamarind kernel powder.