August 30 2025

Tamarind Seed Gum (Tamarindus Indica Seed Gum): A Natural Polymer for Modern Cosmetics

As the global cosmetics industry continues to embrace sustainable and plant-based ingredients, the demand for reliable natural polymers has increased significantly. Tamarind Seed Gum (INCI: Tamarindus Indica Seed Gum) is emerging as a versatile alternative to synthetic thickeners and stabilizers, offering both functional benefits and market appeal for modern formulations.

About Tamarind

TAMARIND is a water-soluble, high-molecular-weight polysaccharide called xyloglucan （estimated molecular weight: approximately 470,000）, which has a glucose backbone with xylose and galactose side chains.

It is extracted from Tamarindus Indica seeds.

Tamarindus Indica tree is distributed in subtropical areas.

After removing black skins, the seeds are crushed and go through purification process.

Tamarind has been used as food additive for more than 50 years. Based on this track record of excellent safety, high quality and stable supply, Tamarind recently has been launched in Cosmetics industry

Tamarind for cosmetics is relatively new, however, it has already been recognized as a natural cosmetic polymer in Japan. The first cosmetic product containing tamarindus indica seed gum was launched in Japan.

Main component of Tamarind is xyloglucan.Glucan backbone has xylose side chains, which are partially substituted by galactose.There are no ionic functional groups in the molecular structure Tamarind hasthickening and gelling properties when it is mixed with sugars,dextrin, sugar alcohols, lower alcohols, and polyphenols such as catechin.When Tamarind is mixed with sucrose, the viscosity of the mixture willsynergistically increase with increasing the concentrations of sucrose.When the concentration of sucrose is higher than 40%, the mixture will become a hard, elastic gel without syneresis.

Origin and Manufacturing

Natural polysaccharide extracted from Tamarindus indica L. seed

Commercial manufacturing process of tamarindus indica seed gum was established for the first time in the world in 1964.

Tamarind series are used as food additives as well as cosmetic ingredients.

Features of Tamarind

TAMARIND shows moderate viscosity compared to other common natural polymers such as xanthan gum, guar gum, locust bean gum.

Provides rich texture without stickiness or stringiness.

Maintains viscosity stability under heat, pH variations, and salts.

Forms stable gels with sugars/polyols via hydrogen bonding.

Compatible with all surfactant types (anionic, cationic, amphoteric, non-ionic).

Viscosity and fluidity

Tamarind shows moderate viscosity and Newtonian fluid,Provides rich, but non-sticky texture

Tamarind keeps its viscosity in the presence of heat, acids and salts Contributes to improve stability of various formulations

TAMARIND solution exhibits Newtonian fluid

TAMARIND gel with ethanol is hard, brittle and opaque. TAMARIND gel with glycerin you can have different structure. Hard but elastic, and has clear appearance. Sugar gel is similar to glycerin gel, but it takes overnight to completely form the gel.

When Tamarind is used in combination with sugar the solution becomes thicker synergistically ad the sugar concentration increases and a gel is formed with a concentration between 40% and 65%. Tamarind also forms gels when used in combination with sucrose, erythriol, sorbitol, maltotriose, maltose and other sugars. These gel are highly elastic, exhibit very low level of syneresis and show high freeze-thaw resistance.

Tamarind an acid-resistant polysaccharide forms gels under a wide range of pH regardless of the timing of addition of an acid.

Synergy effect with sugars and polyols

In combination with sugars, Tamarind forms thick solutions, whereby the thickness increases with higher concentration of sugar

Gels are also formed when Tamarind is combined with sucrose, erythritol, sorbitol, maltotriose, maltose, and other sugars

Ingredients	Gelation		Properties of gel
Ingredients	Speed	Usage Level	Hardness	Elasticity	Syneresis	Transparency
Ethanol, etc. (Lower alcohol)	Quick	Gelation achieved with a small amount	Firm	Weak	Much	Opaque
BG, PEG, glycerin, etc. (Polyol)	↑	↓	↑	↓	↑	↓
Sorbitol, trehalose, etc. (Sugar, alcohol, sugar)	Slow	Gelation not achieved unless a large amount	Soft	Strong	Little	Transparent

Compatibility with Surfactants

Tamarind is highly compatible with various surfactants and can make them thick. The mixture of Tamarind and surfactants maintains a clear appearance and stable viscosity for a long period

Tamarind can add viscosity to amino acid –based surfactants which are ussally difficult to be thickened

Benefits of Tamarind in formulations

Tamarind Benefits Table

Category	Benefits of Tamarind	Use level (%)
Lotion	Rich and not stringy texture	0.05 – 0.5
Skin care gel	Rich and not stringy texture, to form gel in combination with polyols	0.1 – 2.0
Milk lotion, Cream	Better emulsion stability, rich and not stringy texture	0.1 – 2.0
Gel face mask	To form gel gradually in combination with polyols	1.0 – 4.0
Gel soap	To form gel in combination with polyols	1.0 – 4.0
Shampoo, Face wash	Excellent long-term stability, good compatibility with surfactants, to add suitable viscosity to shampoo, to improve foam firmness	0.1 – 2.0
Hair treatment	Rich and smooth texture, good clinginess to hairs	0.1 – 2.0

Market Relevance

Several global cosmetic brands already leverage Tamarind Seed Gum in their formulations:

Muji (Japan) – Hydrating Face Soap
Korres (Germany) – Black Pine 3D Firming Cream
Dermalogica (UK) – Age Smart Firming Serum
DHC (Japan) – Aqua Prime Gel Cream
Haruharu Wonder (Korea) – Hydrating Toner

This growing adoption highlights its commercial viability and consumer acceptance.