Tamarind flour

Tamarind flour Tamarind tree (India) Thickener marmalade jelly ice cream mayonnaise stabilizer... 

Tamarind kernel powder has around 15 % dietary fibre and 14% crude protein. Crude lipid is around 8%, 4.5% ash and has a calorific value of 1511kj/100g dry matter. Total protein fractionation revealed that lOOg of seed flour yields around 7g protein, of which... 

Schiavio, A. and Maderno, C. (1958) Soluble derivatives of the glucogalactoxylans of tamarind flour. Italian Patent 574, 928. 

Xyloglucans are generally not isolated but are used as the ground flour of tamarind (Tamarindus indicd) seeds or the seed of Detarium senegalense, an African leguminous plant [88]. 

Tamarind flour is used as food thickeners, stabilizers, and gelling agents. Polysaccharides from tamarind seeds can be used to replace pectin in the manufacture of jellies and jams, can be used in fruit preserving with or without acids, and can be used as a stabilizer in ice cream, mayonnaise, and cheese. 

Textile workers are exposed to a number of irritants and allergens. Plant materials are commonly used, but irritant dermatitis is perhaps more common with wool, which is of animal origin, than with most plant materials. However, irritant dermatitis has been reported from persons working with linseed oil and flax [417, 418, 419, 420, 421, 422]. Exposure to textile fibers can cause irritant reactions, usually on the hands [423]. Reactions to other additives are published occasionally, e.g., a textile worker who reacted to tamarind flour... 

Cirla AM, Nava C, Limonta A (1970) A case of occupational allergy to tamarind flour (in Italian). Med Lav 61 447-451 Rycroft RJ, Smith NP, Stok ET, Middleton K (1981) Investigation of suspected contact sensitivity to tobacco in cigarette and cigar factory employees. Contact Dermatitis 7 32-38... 

Fig. 4.24. Gel strength of a) tamarind flour and b) pectin from lemons versus saccharose concentration (according to Whistler, 1973)...

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