Tamarind

Gelforming in the presence of approx. 50% sugar or alcohol [7]. The gel forming properties are from stiffness in the strucure [7].

Marked stiffness of the chain (C_&inf; = 110) was deduced from static light-scattering studies. Sscribed partially to the restriction of the motion of the (1→4)-β-D-glucan backbone [7].