Tamarind seeds pectin

Tamarind seed polysaccharide, the gum fraction obtained from tamarind kernel polysaccharide, forms gels over a wide pH range in the presence of high sugar concentrations (>65 wt%), and it can therefore substitute for fmit pectins (65). 

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. 

The tamarind seed polysaccharide is a suitable substitute for pectin in the production of marmalades and jellies. It can be used as a thickening agent and stabilizer in ice cream and mayonnaise production. 

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. 

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