Tamarind Oleoresin

Product Name: Tamarind Oleoresin

Botanical Name: Tamarindus indica

Extraction Method: Solvent extraction

Appearance: Dark brown to reddish-brown thick liquid

Odor: Sour, tangy, characteristic of tamarind

Taste: Sour, tangy

Chemical and Physical Properties

• Specific Gravity: 1.20 – 1.25 (at 25°C)
• Refractive Index: 1.450 – 1.470 (at 25°C)
• pH: 3.5 – 4.5
• Viscosity: Medium to high, depending on concentration and processing
• Moisture Content: ≤ 3%
• Flash Point: ≥ 100°C (approximate)

Active Compounds

• Acid Content: Tamarind Oleoresin contains tartaric acid, malic acid, and other organic acids contributing to its sourness and tangy flavor.
• Sugars: Presence of natural sugars such as glucose, sucrose, and fructose
• Tannins: Contribute to the astringency and antioxidant properties of the oleoresin
• Polysaccharides: Trace amounts contributing to the viscosity and gelling properties

Quality Parameters

• Purity: ≥ 90% (with respect to tamarind extract content)

Heavy Metals:

• Lead (Pb): ≤ 5 ppm
• Arsenic (As): ≤ 2 ppm
• Cadmium (Cd): ≤ 1 ppm
• Mercury (Hg): ≤ 0.1 ppm

Microbial Limits:

• Total Plate Count: ≤ 1,000 cfu/g
• Yeast & Mold: ≤ 100 cfu/g
• E. Coli: Negative
• Salmonella: Negative

Solubility: Soluble in ethanol, oils, and organic solvents; insoluble in water

Shelf Life: 1-2 years from the manufacturing date when stored in optimal conditions.

Applications

• Food Industry: Tamarind Oleoresin is primarily used as a flavoring agent in sauces, condiments, chutneys, beverages, and processed foods. It imparts a sour, tangy taste and color.
• Cosmetics: Used in skin care products for its natural antioxidant properties and to provide a refreshing, slightly astringent effect on the skin.
• Pharmaceuticals: Utilized for its digestive and detoxifying benefits, helping in formulations for gastrointestinal health.
• Textile and Dye: Tamarind Oleoresin’s colorant properties are also utilized in textile and dye industries.