Gums And Chemicals

Tamarind seed powder is obtained by grinding the dried seeds of the Tamarindus indica fruit It is widely used in the food pharmaceutical textile and adhesive industries due to its high content of polysaccharides mainly tamarind seed polysaccharide TSP which acts as a natural thickener and stabilizer Physical Properties Appearance Fine freeflowing powder Color Light brown to dark brown Odor Characteristic mild Taste Slightly bitter Mesh Size 80200 mesh as per requirement Solubility Partially soluble in hot water pH 1 Solution 55 75 Chemical Composition Purity Moisture Content Max 10 Polysaccharide Content TSP 5070 Protein 1020 Dietary Fiber 1030 Fat Content 37 Ash Content Max 5 Tannin Content 38 Starch Content 2040 Microbiological Standards For Food Pharmaceutical Grade Total Plate Count Max 10000 CFUg Yeast Mold Max 100 CFUg Coliforms 10 CFUg E Coli Salmonella Absent Aflatoxins B1 B2 G1 G2 10 ppb Contaminants Adulterants Heavy Metals o Lead Pb 02 ppm o Cadmium Cd 01 ppm o Arsenic As 01 ppm o Mercury Hg 005 ppm Pesticide Residues As per international standards FSSAI EU FDA Artificial Additives Preservatives Must be absent Applications of Tamarind Seed Powder Food Industry Used as a thickener stabilizer and emulsifier in sauces jams and confectionery Pharmaceuticals Ayurveda Used in tablets wound healing and digestive health formulations Textile Industry Used as a sizing agent in fabric processing Adhesive Industry Used in the production of natural adhesives and binding agents Cosmetics Personal Care Used in antiaging and moisturizing products

Tamarind seeds, derived from the tamarind fruit (Tamarindus indica), are known for their various uses in food, medicine, and industry. Below are the general specifications for tamarind seeds: 1. Physical Characteristics: Shape: Oval, slightly flat with a smooth surface. Color: Light brown to reddish-brown (may vary depending on maturity). Size: 1.5 to 2 cm in length, with a diameter of approximately 0.8 to 1.2 cm. Weight: Approximately 0.4 to 0.5 grams per seed. Texture: Hard and woody outer shell; inside contains a soft, sticky pulp. 2. Chemical Composition: Moisture Content: Typically 10-12%, which can vary depending on drying and storage conditions. Protein Content: 12-14% on a dry matter basis. Fat Content: 0.5 to 1.5%. Carbohydrates: 60-70%. Fiber Content: High in dietary fiber. Ash Content: 2-3%. Tannin Content: Tamarind seeds contain tannins, which contribute to their astringent taste. 3. Nutritional Value (per 100g of seed): Energy: ~350-370 kcal Protein: 10-12g Fat: 1-2g Carbohydrate: 80-85g Fiber: 10-12g 4. Uses: Food Industry: Tamarind seeds can be ground into powder and used in sauces, soups, and spice blends. Medicinal Uses: Seeds have anti-inflammatory and antioxidant properties. They are used in traditional medicine for treating digestive problems, fevers, and wounds. Industrial Uses: Polymers and Bioplastics: Tamarind seed gum (polysaccharides) is used in biodegradable plastics. Cosmetics: The gum extracted from tamarind seeds is used as an emulsifier in skin-care products. Oil Extraction: Tamarind seed oil is rich in fatty acids and is used in soaps, cosmetics, and lubricants. Animal Feed: Ground tamarind seed meal is used as an animal feed ingredient.

Product Details Protein 10 to 20 % pH of 5% slurry 6.0 to 7.0 Ash content 01 to 03 % Tamarind Kernel Powder is derived from the plant Tamarindus Indica. Tamarind is an evergreen tree. Various grades are delegated to Tamarind Seeds following which these seeds are methodically ground to powder conserving their nutritious properties, than these seeds are roasted and decorticated. The kernels of these seeds are separated by color sorter to obtain, rich tamarind kernel powder. Tamarind pulp is one of the souring agent in Indian curries. For the reason that of sugar and acid contents the tamarind pulp is used in kitchens for curries, sauces, syrups and other food beverages. Tamarind kernel powder-deoil and tamarind kernel powder-oil supply by Altrafine Gums. Tamarind Seeds consist of 35% Husk 65 % White Kernel The white kernel obtained of tamarind seeds are utilized for producing Tamarind Kernel Powder. Tamarind kernel is rich in Protein, Carbohydrates, Fibers and Oils. Tamarind Kernel Powder is the combination of Galactoxyloglucan polysaccharide (55-65%) Lipids (6-10%) Proteins (18-20%) And a little amount of Fibers, Sugar etc. The white kernel obtained of tamarind seeds are utilized for producing tamarind kernel powder. Tamarind kernel is rich in protein, carbohydrates, fibers and oils. Tamarind Kernel Powder is also used in various food processing industries and applied largely in Ketchups, Ice creams, sauces, sherbet, baked food, pet food, meat product and instant noodles. Tamarind kernel powder for textile industry is used for different types of dyes, fabrics and textile printing applications. Business Type Manufacturer, Exporter, Supplier Color Light Creamy Moisture Content 06 to 12 % Crude Fibre 01 to 02 % Preferred Buyer From Location Worldwide

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It is used in sauces, marinades, chutneys, drinks, and desserts. It's also one of the ingredients of Worcestershire sauce.

Fresh Crop Seed Less 1 Kg Packing Self Life 6 months