Tamarind Concentrate

Tamarind Concentrate

ABC International is a pioneer in the manufacturing of various Tamarind Concentrates in India and have been in the business since 1970s. Product development efforts have been a continuous process for ABCI.

Tamarind Concentrates - is offered in Bulk, as well as in Retail packs. We supply the regular Tamarind Extract of  65 degree brix and also, a customised variant called  Depectinised Tamarind Concentrate of 78 to 80 degrees brix.

Product Characteristics
Tamarind Concentrate in our brand "KiKi",  as well as private labels that we pack is produced from fresh, ripe seedless Tamarind through a water extract process.  Tamarind  is a forest produce  and grown  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% natural, pure, safe and relying entirely on tamarind's own preservative characteristics (natural Tartaric Acid –10-12%).

ABCI's stringent quality control system 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 hygienic and conforming to FPO (Food Processing Order) of the Government of India standards. The process retains the natural tangy flavour, tartaric acid, sweetness, taste and  inherent nutrients. Ripe, seedless  Tamarind Fruit is boiled  in double-jacketed  kettles.

The juice is  strained and concentrated to reach the desired threshold brix  of 65^o at which the product is safe and could be preserved for 2-3 years. Depectinised Tamarind concentrate (80^o brix) is made by removing the inherent pectin content through biopectinaze enzyme process.

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 ^oBrix
• 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^o 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" brand Tamarind products are an effective substitute for vinegar, tomatoes and lemon juice. Extensively used in Indian, Thai, Chinese, Malaysian and Mexican cuisine, they are also used in the manufacturing of western sauces and ketchups. It is a base for soft drinks. Its applications are found in:
• As a souring ingredient for manufacturing Soups, Instant Noodles, Stews, Gravies, Sauces and Ethnic food preparations
• Used in Seasoning, in Dry Instant Pre-mixes
• As a base for manufacturing Beverages -Soft Drink, Ready-to-drink Tamarind Syrup, Tamarind Cola, Tamarind Cordial, etc
• In Ethnic dishes such as 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 -  Soft and Hard-boiled Tamarind candies and Fruit Bars
• In new age  natural Ice Creams
• Pharmaceutical - oral hygiene products and cough syrup
• As a marinade in food processing
• Fish, meat and seafood preservation
• As a substitute for vinegar, tomatoes and tartaric acid
• In curing chewing, pipe and cigarette tobaccos Pharmaceutical -
• As a Carminative and mild Laxative
• Treatment of several Digestive problems and Bile disorders
• As a drink  in desert countries as  a Cooling Agent.
• Remedy for Ulcers because of its antiseptic  properties
• As a Gargle for Sore Throats
• Mixed with salt and used as a Liniment for  Rheumatism
• Used for alleviating Sunstroke
• As a prevention  for Fluorosis
• As a cure for several bone diseases, etc