General tamarind

The tamarind fruit (pod) has mainly pulp and seeds. The seeds are covered by a thin parchment, membrane-like structure. The pulp constitutes 30-50% of ripe fruit (Purseglove, 1987 Shankaracharya, 1998). The shell and fibre account for 11-30% and the seed constitutes around 25 10% (Chapman, 1984). The fruit pulp (both ripe and dried) contains mainly tartaric acid, reducing sugars, pectin, tannin, fibre and cellulose. The general composition of tamarind fruits is given in Table 20.1. 

A general patents search revealed as many as 161 web pages for green tamarind, 77 for tamarind powder, 53 for tamarind pulp, 51 for tamarind paste, 35 for tamarind juice... 

Sugar confectionery (strawberry on top in all regions) and regions with very specific flavours and generally a high geographic diversity (chocolate within the top ten of Asia, liquorice (Europe), tamarind (Latin America), sour (North America)). 

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]. 

---