Tamarind Products

Tamarind is the brown, tart flesh from the pods.  The flesh surrounds the brown shiny seeds within the sausage-shaped pod. Pods are harvested at different stages of maturity according to their intended use.

 

Different Names of Tamarind
Scientific / Botanical name	Tamarindus indica
Hindi (India)	Imli
English	Tamarind
Arabic	Tamar Hindi (Dates from Hindustan)
Dutch	Tamarinde
Spanish/Italian/Colombia/Mexican	Tamarindo
French	Tamarinier , Tamarin
German	Tamarindenbaum
Italian	Tamarindo
Indonesia	Asam (or asem)
Malaysia	Aasam Jawa
Thai:	Makahm

 

 

India is the largest producer of Tamarind in the world. Tamarind is a forest produce largely found in Southern and Eastern India.

 

 

Nutritional value per 100 g.
(Source: USDA National Nutrient data base)

Content	Nutrient Value	Percentage of RDA
Energy	239 Kcal	12%
Carbohydrates	62.50 g	40%
Protein	2.80 g	5%
Total Fat	0.60 g	3%
Cholesterol	0 mg	0%
Dietary Fiber	5.1 g	13%
Calories	239
Vitamins
Folates	14 µg	3.5%
Niacin	1.938 mg	12%
Pantothenic acid	0.143 mg	3%
Pyridoxine	0.066 mg	5%
Vitamin B Thiamin	0.428 mg	36%
Vitamin A	30 IU	1%
Vitamin C	3.5 mg	6%
Vitamin E	0.10 mg	<1%
Vitamin K	2.8 µg	2%
Riboflavin	0.14 mg
Electrolytes
Sodium	28 mg	2%
Potassium	628 mg	13%
Minerals
Calcium	74 mg	7%
Copper	0.86 mg	9.5%
Iron	2.80 mg	35%
Magnesium	92 mg	23%
Phosphorus	113 mg	16%
Selenium	1.3 µg	2%
Zinc	0.10 mg	1%
Phyto-Nutrients
Carotene-ß	18 µg	--
Crypto-Xanthin-ß	0 µg	--
Lutein-Zeaxanthin	0 µg	--

The Tamarind Fruit,  flower, leaves, bark and seed are known to have therapeutic values and are known in treating various ailments worldwide. Tamarind is rich  in  vitamins, minerals and electrolytes.  Therefore,  this fruit  has  a  wide spectrum of  health benefits.   Since  Tamarind acts as a “coolant” it is largely consumed in Middle-East desert countries.  This is particularly so during the fasting period of Ramzan. Tamarind used as a mind cathartic substance (medication).

Other known remedial  uses of Tamarind are : 

 

 

 

• Tamarind drink can lower body temperature.  Helps fight heat stroke / sunstroke.

• Tamarind helps in reducing the cholesterol levels in the body, thereby promoting a healthy heart.
• Tamarind juice acts as a mild laxative.
• The juice extracted from Tamarind is effective in curing and treating bile disorder.
• The pulp of the ripe Tamarind is very useful in treating the digestive problems and constipation problems.
• Tamarind pulp is softened in water and consumed to improve the loss of appetite.
• Tamarind is rich in vitamin C and therefore its pulp proves out to be valuable in preventing and curing scurvy conditions.
• Tamarind pulp, leaves and flowers when applied on swollen and painful joints, in many combinations, promises instant relief.
• The juice of the Tamarind pulp helps in curing conjunctivitis. Eye drops, made out of tamarind seeds, are recommended to treat dry eye syndrome.
• Tamarind leaves are extremely useful in treating burns. The soft Tamarind leaves are kept in a pot, covered and then warmed over fire. The burnt leaves are then finely powdered and sieved to remove any gritty particles. This paste is then mixed to gingili oil and applied all over the burnt area. The mixture is very effective over the burnt areas and provides relief from the wound within a few days
• Tamarind has been used to cure sore throats since ages. Gargle of tamarind water is highly beneficial in treating a sore throat.
• Tamarind is used as a water pill to cure jaundice and catarrh.
• The juice extracted out of the Tamarind flowers is consumed for reducing bleeding piles.
• Tamarind fights against cancer. It is an excellent source of antioxidants thereby preventing cancer.
• Tamarind is one of the most effective and easy ways of curing common cold. You can prepare a soup or rasam by boiling diluted tamarind water in a tsp of ghee. Sprinkle a little pepper to it and allow the concoction to boil for few minutes. Tamarind soup, thus prepared, would flush out all the toxins from the body, clearing any nasal and throat blockage.
• Tamarind pulp is also a great healer of fever. You can consume 15g tamarind to reduce the temperature. You can even prepare a sherbet by boiling the tamarind pulp in ½ litre milk with some dates, cloves, sugar, cardamoms and little camphor. This infusion is very effective in fighting the virus that causes fever.
• Tamarind milk that is prepared by boiling the pulp in milk is also quite effective in curing dysentery problem. You can also consume finely-grained tamarind seeds with equal proportions of cumin and sugar 2-3 times a day for positive results. 

 

Fresh and best quality Tamarind is  pressed & shaped into thin brick-like Slabs. These are offered with or without seeds. It is extremely economical  to buy our special Seedless Tamarind of 99% quality and less than 1% seed content. This Tamarind Slab keeps extremely well in storage with very little chance of getting weevil attacks. There is less wastage and the unopened seeded fruits (BUTAKS  or BOTS) is ideal for storage and usage.

For making the tamarind slabs the tamarind fruit is first weighed on electrical scales according to the desired weight of the slab and the same put in specially prepared dies and are pressed to form a compressed tamarind slab. These slabs are wrapped in plastic wrappers with printed labels as per buyer’s requirement placed on one side of the slab. These slabs are further packed in Export worthy Cartons of 10 KG or 20 KG as per client requirement

We supply Seedless Tamarind in rectangular compressed slabs of various sizes on basis of its weight of the slab.The standard consumer slabs are of 125 Gms,200 Gms,500 Gms & 1000 Gms.

These Tamarind Slabs are packed in polyethylene covers with label inserted and into export-worthy master cartons of 20 Kgs net weight.

Normal shelf life of this Tamarind is three years from the date of crop harvested.

Commercially the qualities are differentiated on the basis of % of seed content in it. Accordingly the different qualities of Tamarind which can be supplied are Tamarind with max 5 % Seeds (i.e. 95% Seedless), Tamarind with max 10% Seeds (90% Seedless) and Tamarind with max 35-40% Seeds (60-65% Seedless).


Standard Packing

The various packings which can be offered in consumer slabs are as follows:-

• 1 Kg Slab x 20 Packets = 20 Kg in A Master Carton.
• 500 Gms. Slab x 40 Packets = 20 Kg in A Master Carton.
• 500 Gms. Slab x 20 Packets = 10 Kg in A Master Carton.
• 200 Gms. Slab x 50 Packets = 10 Kg in A Master Carton.
• 200 Gms. Slab x 40 Packets = 8 Kg in A Master Carton.

Loadability in  a 20’ FCL

• 20 FCL 22.500 M.Tons for Tamarind Slabs packed in 1 Kg & 500 Gm
• 20 FCL 21.500 M.Tons for Tamarind Slabs packed in 200 Gm

ABC International is a pioneer in the manufacturing of various Tamarind Products in India have been started processing and marketing since 1970s. Product Development efforts have been a continuous process for ABCI. As such, several tamarind products have been developed over the years. ABCI offers the following never-before wide range of tamarind products;

Tamarind Concentrates - in bulk and consumer packs, ranging from 65 degree in regular Tamarind Concentrate and 80?? brix in Depectinised Tamarind Concentrate.

Product Characteristics

"KiKi" brand Tamarind Concentrate in paste form is extracted from fresh tamarind which grows abundantly in Southern and Eastern parts of India. New crop is used to ensure freshness, flavour, natural colour and long shelf life of the product. No filler, artificial preservative or additive are used, there by making the product 100% pure, safe and natural, relying entirely on tamarind's own preservative characteristics (natural Tartaric Acid).

 

ABCI's stringent quality control systsem ensures the total production process according to international standards at every stage of production and each batch is checked for its quality.
 

The Process

The entire process of manufacturing Tamarind Concentrate is automated, hygienic and conforming to FPO (Food Processing Order of the Government of India) Standards. The special process retains the natural tangy flavour, purity, sweetness, taste and the precious vitamin C. The juice is concentrated to reach the desired brix level of 65 degrees. Depectinised Tamarind concentrate (80 degree brix) is made by removing the inherent pectin content through biopectinaze enzyme process.

Packing


This tamarind concentrate is packed in hermetically sealed food grade HDPE -plastic containers to retain the quality and characteristics of tamarind fruit.

The final product becomes quite viscous and sets to a jam-like
consistency on cooling. It is readily soluble in water.

Storage Recommendations

Tamarind Concentrate can be stored at ambient temperature.

Shelf Life

More than two years at normal room temperature. The only change that happens is in colour; when the Tamarind
Concentrate turns into a darker colour after prolonged storage, due to breakdown of natural sucrose inherent in the Tamarind Fruit.


Process Flow Chart For Tamarind Concentrate 65 °BRIX

Collect Ripe and De-seeded Tamarind Fruit from the Forest auctions ->  Clean the Tamarind Fruit -> Boil the Tamarind Fruit with clean water in steel-jacketed kettles -> Strain the Tamarind juice through hi-quality cloth filters -> Charge the Tamarind juice into vacuum evaporator -> Evaporate excess water until the liquid reaches a minimum of 65° Brix -> Collect Tamarind Concentrate into consumer pack or HDPE barrels -> Weigh the required quantity as per the pack-Test for brix and packing quality and weight -> Keep the container with cloth cover for cooling the product -> Seal the container inserts after the product has cooled down -> Close the container lid tightly -> Despatch for storage or shipment

Applications

Tamarind Concentrates and other Tamarind Products are used as a souring agent. "KiKi" Tamarind products are an effective substitute for vinegar, tomatoes and lemon juice. Extensively used in Indian, Thai, Chinese, Malaysian and Mexican cuisine.

• Soups, noodles, stews, gravies, sauces and ethnic food items
• Seasonings, dry instant premixes, instant soup premixes, tamarind juice
• Instant soft drink syrup / powder
• Indian dishes like vindaloo, sambar, rasam, curry, puliogare, panipuri, many snacks, chutneys and sauces
• As a flavouring ingredient in alcoholic and non alcoholic (hot and cold) beverages - iced tea
• Confectioneries - candies and pastries
• Pharmaceutical - oral hygiene products and cough syrup
• As a marinade in food processing
• Fish, meat and seafood preservation
• As a substitute for vinegar and tartaric acid
• As a taste enhancer for any food or beverage
• In curing chewing, pipe and cigarette tobaccos Pharmaceutical - oral hygiene products and cough syrup
• As a marinade in food processing
• Fish, meat and seafood preservation
• As a substitute for vinegar and tartaric acid
• As a taste enhancer for any food or beverage
• In curing chewing, pipe and cigarette tobaccos

Average specification of Tamarind Concentrate - 65 ° brix
SL NO.	PARAMETERS	TEST RESULTS
1	Appearance & color	Dark Brown Viscous Liquid
2	Brix (TSS)	Min 65° Brix
3	Acidity (As Tartaric Acid) : %w/w	12.0
4	Pectin (on the basis of calcium Pectate) %w/w	1.5
5	Water Insoluble Matter % w/w	1.00
6	PH (of 1% w/w solution)	2.85
7	Solubility in Water	Almost Soluble
8	Total Viable Count/gm	90

Average Specification of Depectinized Tamarind Concentrate -78-80° brix
Test Parameters	Depectinised Tamarind Concentrate
Appearance & Color	Dark brown Viscous liquid
Brix	78 Degrees
Acidity (as Tartaric Acid):% w/w	13.0
Pectin (on the basis of Calcium Pectate):% w/w	0.55
Water Insoluble Matter: % w/w	0.2
PH (of 1% w/w solution	<100
Viable count/gm Solubility in water	Almost Soluble

The Tamarind Paste  is  a Tamarind Puree preserved with salt with a lower brix of 30-55 degrees brix. 

Tamarind Paste is made by segregating the impurities, shell, fibre and seeds found in ripe Tamarind. Fruit which is  boiled  and pulverised  along with  salt and packed.  

It is packed in HDPE barrels.

Shelf life is limited to six months to one year under ambient temperature. 
 
1.Tamarind Paste 45 degree brix   with 14-15% Salt 



Specification Of Tamarind Paste (ABCI/UEL)–45°  BRIX

1) CHEMICAL :

a)    % of Total soluble solids (T.S.S) (Min.)  : 45
b)    % of Salt   :  14.9 to 15.4
c)    % of Acidity (as C.A.)  :  4.8 to 5.8
d)    pH (Max)  : 2.7


2) MICROBIOLOGICAL :

e)    Total Plate Count (efu/g) Max. : 10
f)    Yeast & Mold (efu / g) : Nil
g)    Coliforms (efu) : Nil


TAMARIND PASTE – FLOW SHEET

TAMARIND ( from Supplier ) -> Cleaning for removal of Fibre particles, Seeds and Extraneous matter -> Washing for removal of Soil, Sand, Stones and other foreign matter, if present -> Soaking in Boiled and Cooled water ( 1 : 1 ) ->  Pass it through Pulverizer with (8mm mesh) -> Pass it through Pulper with 1.5 mm Sieve - Mixing with Salt -> Packing

• Packing in  25 kgs Tins or  HDPE barrel
• Dimensions of barrel 28.5 cms Dia x  41 cms  height
• Loadability  510 Nos. per  20’ FCL i.e., 12.50 MTs Net per FCL

2.Tamarind Paste 45 degree brix with 10% Salt 

AVERAGE SPECIFICATIONS OF TAMARIND PASTE ( ABCI/HFP)

SL NO.	PARAMETERS	TEST RESULTS
1	Appearance & Colour	Light Brown to Dark Brown Viscous Liquid
2	Brix	45 degree Brix
3	Acidity (As Tartaric Acid): %w/w	7.1 (Approx.)
4	Water Insoluble Matter % w/w	3% (Approx.)
5	PH (of 1% w/w solution)	5.0 (Approx.)
6	Solubility in Water	Almost soluble
7	Salt %	10% ( approx. )

PROCESS FLOW CHART FOR  TAMARIND PASTE

Collect  Ripe and  De-seeded  Tamarind Fruit -> Clean  the Tamarind  Frui -> Soak  the  Tamarind Fruit with clean water in  steel-jacketed kettles -> Extract the Tamarind paste from pulper -> Add salt-Mix it in Blender -Weigh and pack in 100 kg HDPE  drums

3.Tamarind Paste 55 degree brix with 10% Salt 


Specification Of Tamarind Paste (ABCI/ PS )–55° BRIX

Chemical

1.Acidity → 9.0% ± 0.5%
2.Salt → 8.0% ± 0.5%
3.Brix → 55º ± 2º
4.PH → 1.8 ± 0.1
5.Moisture → 42% ± 2%


Microbiological

1.Total Viable Count (CFU/gm) :- 100
2.Yeast & Mould (CFU/gm) :- ≤ 10
3.E. coli :- Absent
4.Coliform :- Nil
Bulk Packing in  40 kgs or  125  kgs HDPE  barrels
Food Service pack :  1 kg (2.2 LBS ), 2 kgs (4.4 LBS), 4.25Kg (9.35 LBS)  in PET JAR
5.00Kg (11 LBS) in TUB
Shelf  life:  1 year

We offer three different types of Tamarind Powder :

• Tray Dried Tamarind Powder
• Spray Dried Tamarind Powder
• Dehydrated Tamarind Powder
  

DEHYDRATED TAMARIND POWDER : (ABCI/OD)

After removing the shell, seed and fibre, the flesh of the ripe Tamarind Fruit  is mechanically dried to a powder.  A Carrier  is used to prevent caking of the powder. The shelf life is six months.

 

FLOW CHART OF DEHYDRATED TAMARIND POWDER

Procurement of raw tamarind -> Washing of raw tamarind ->  Drying in continuous dryer -> Drying in bin dryer -> Metal Detection -> Powdering -> Packing and dispatch

Average Specifications Of  De-Hydrated Tamarind Powder

Chemical

Sr. No:	PARAMETERS	SPECIFICATION
1	Appearance / Texture	Light brown, free flowing powder / granules
1	Moisture Content	6.00 % Max.
2	Total Ash	5.00 %, Max.
3	Acid Insoluble Ash	0.50 %, Max.
	Acidity ( as tartaric acid )	10-11%

Microbiological

Sr. No:	PARAMETERS	SPECIFICATION
1	Total Plate Count	<300,000 cfu/gm
2	Coliform	< 1000 cfu/gm
3	E-coli	Absent
4	Salmonella	Absent in 25 gm
5	Yeast & mold	<500 cfu /gm

Tamarind Fruit is boiled and filtered  through ultra filters and then homogenised before it is spray dried with the help of food-grade carriers.  This Tamarind Powder retains all the natural flavours of Tamarind, is free-flowing, and most suitable for human consumption. It is food-grade and largely used in the manufacture of beverages, seasonings, juices, etc.


Flow Chart for Spray Dried  Tamarind Powder ( ABCI/VA)


TAMARIND (from Supplier ) -> Cleaning for removal of Fibre particles, Seeds and Extraneous matter->  Boiling in SS Kettles ->  Washing for removal of Soil, Sand, Stones and other foreign matter, if  anypresent. ->  Pass it through Ultra Filters  -> Homogenization ->  Packing

Specification Of  Spray Dried Tamarind Powder:


1. Product Code    : ABCI/VA

2. Description    : Tamarind Powder is produced from selected fresh healthy,ripe Tamarind by spray drying with a suitable carrier like maltodextrin. 
                                             
3. Preservatives: No external stabilizers, preservatives or flavouring agents are added.

4. Appearance : Brown / Light Brown Colour.

5. Bulk Density    : 0.55 - 0.75 g/cc

6. Particle Size: 98% passes # 30 mesh.

7.  pH of 1% Aq. Soln.: 2 – 3.5

8.  Acidity (as Tartaric Acid): 7 - 9%

9. Moisture : Max 5%

10. Ash    : Max. 4%

11. Dietary Fibre: Max 3%

12. Fat    : Max 1%

13. Protein : Max 1%

14. Carbohydrates: 85 - 95%

15. Bacteriological Data: Bacteria less than 30,000 per g.
                          E. coli absent.
                                                
16. Recommended    : Store in a cool place, with temp. not exceeding 14° C.
Storage Conditions : Air-conditioned room advisable. Store in a dark place away from sunlight or other strong sources of light. Avoid humidity, store in a dry place. Use entire pack quantity  in a single use. If not possible, tie bag tightly after  every use.  
 
17. Shelf Life    : When recommended storage conditions are strictly
  followed, shelf life is 6 months for powders.

18. Packaging : 25 kg. Heavy gauge double LDPE Bags in 7 ply corrugated carton.
                                                         
19. Application    : Soups, dry mixes, confectionery, juices, seasonings, pickles, sauces, bakery products, snacks foods, extruded  products, savouries, candies, etc.

Tamarind in powder form is easily soluble, is in compact form and very convenient to transport. With increasing health awareness and improved standards of living, tamarind powder has good market potential.  There is a distinct possibility of exports to countries where Indians are settled like Gulf and African countries, the USA & UK, Australia, etc.

Specifications of  Tray Dried  Tamarind Powder

Sl No.	Characteristics	Requirements
1	Moisture by mass max.	9
2	Titratable acidity, as tartaric acid, % by mass, min	9.5
3	Total ash (on dry basis), % by mass, max	4
4	Acid insoluble ash (on dry basis), % by mass, max	1
5	Added starch (on dry basis), % by mass, max	40
	Bark or skin, % by mass, max	2
	Extent of browning - optical density of alcoholic extract, max (at 440 nm)	0.46
6	Particle size:
	Above 1500 micron max 210 micron to 1500 micron below 210 micron, max,	5% 90-100% 5%

PROCESS FLOW CHART FOR  TRAY DRIED TAMARIND POWDER


Clean Tamarind pulp  and  Edible maize starch -> Roasting in Roaster -> Mixing roasted Tamarind and Maize starch in a planetary mixer -> Drying in Tray Drier -> Cooling -> Pulverising ( sieving  and aspiration of coarse fraction ) -> Granulation ( conditioning the ground powder with water mixing in planetary mixer and followed  by Tray Drying -> Cooling (in dehumidified condition ) -> Sieving ( To break and remove larger lumps ) -> Packing in moisture proof poly bags


Storage

25 kgs or 50 kgs with LDP laminated HDPE woven bags

 

The Tamarind Seed Husk or the brown outer shell of seed obtained after decortications of roasted seeds is also very useful product. After decortications of Roasted seed, about 35% of Tamarind Seed Husk is obtained, which is a bye product. At present it is used as fuel & as cattle feed.

The Tamarind Seed Husk is a very high calorific value material and it is effectively used as a biomass fuel in replacement to wood and any other alternate biomass fuels. Considering its availability and cost it is a far advantageous product to any other commercially available burning material.

It is also used as a supplement in cattle feed.

Tamarind Seed husk contains  approx. 20-22% fibre and  23% Tannins, which can yield good tanning properties in leather industry. When suitably blended is used for tanning leather and imparting colour-fast shades to wool. Tamarind seed husk tannin gives a harsh and highly coloured leather which is used for heavy soles, suitcases, etc.



Our tamarind seed husk material is guaranteed with almost zero moisture and in full flakes form thereby assuring good economical and burning characteristics specially for power plant burning fuels.

Packing      :  In  50 kgs LDPE bags

Loadability : 10 MTs in a 20’ container
                     20 MTs in a 40’ container

Our Tamarind Seeds are selected and packed to maintain their quality. We offer

• Natural Tamarind Seeds

• Seed Kernel (with outer seed coat removed)

We pack the product is 50 kgs new Gunny bags

TKP is mainly used in the Textile industry for sizing the fabrics. Another application for the product is in the manufacture of Mosquito Repellent Coils.

The starch in TKP is also used as a “carrier”  or “filler” in the manufacture of seasoning and instant food products.

Tamarind Kernel Powder, when heated with water, forms thick viscous, colloidal dispersions, which yield strong transparent, elastic films on evaporation.  And therefore, used as  a “Gum”. Used as a binder in slurry explosive as a substitute for guar gum.
 
TKP is largely used in Printing industry, Cosmetics, Paints and Tobacco industry, as a Soil Stabilizer and also as an extender in plywood industries in UF glue.

 

Tamarind Kernel Powder (TKP) is creamy white mixture of substances. In addition to Galactoxyloglucan polysaccharide (55-65%), Proteins (18-20%), Lipids (6-10%), Fiber, Fat, carbohydrates and inorganic salts, it contains free sugars. Besides D-Xylose, D-Galactose and D-Glucose2 which constitute the main
polysaccharide, the free sugar portion contains the L-Arabinese.


Tamarind Kernel Powder removes sticky appearances and lump formation. Removal of fat, facilitates finer granulation and improves color.

 

Specifications of Tamarind Kernel Powder 

 

• This Powder is odorless and is creamish white in color
• It consists of D-mannose and D-galactose
• Moisture Content : 06 to 12 %
• Crude Fibre :  01 to 02 %
• Protein  :  10 to 20 %
• Fat content: 6.12%
• Ash content :  01 to 03 %
• Starch content: % by Mass on dry basis 48.3%
• Viscosity : 2800 CPS in 3% solution
• Color : light creamy
• pH of 5% slurry : 6.0 to 7.0
• Tamarind Kernel Powder has a high water absorption capacity.
• And high viscosity over a broad range of pH

 

Process Flow Of Tamarind Kernel Powder :

Procure Raw Tamarind Seeds - De-husk the Tamarind Seeds to get  Tamarind Seed Kernel - Break the Tamarind Seed Kernels - Powder the broken seeds to a fine Tamarind Kernel Powder