ABC International

Tamarind Paste

3.Tamarind Paste 55 degree brix with 10% Salt
Specification Of Tamarind Paste (ABCI/ PS )–55° BRIX
Chemical
1.Acidity → 9.0% ± 0.5%
2.Salt → 8.0% ± 0.5%
3.Brix → 55º ± 2º
4.PH → 1.8 ± 0.1
5.Moisture → 42% ± 2%
Microbiological
1.Total Viable Count (CFU/gm) :- 100
2.Yeast & Mould (CFU/gm) :- ≤ 10
3.E. coli :- Absent
4.Coliform :- Nil
Bulk Packing in 40 kgs or 125 kgs HDPE barrels
Food Service pack : 1 kg (2.2 LBS ), 2 kgs (4.4 LBS), 4.25Kg (9.35 LBS) in PET JAR
5.00Kg (11 LBS) in TUB
Shelf life: 1 year

Tamarind Paste

The Tamarind Paste is a Tamarind Puree preserved with salt with a lower brix of 30-55 degrees brix.
Tamarind Paste is made by segregating the impurities, shell, fibre and seeds found in ripe Tamarind. Fruit which is boiled and pulverised along with salt and packed.
It is packed in HDPE barrels.
Shelf life is limited to six months to one year under ambient temperature.

1.Tamarind Paste 45 degree brix with 14-15% Salt

Specification Of Tamarind Paste (ABCI/UEL)–45° BRIX
1) Chemical :
a) % of Total soluble solids (T.S.S) (Min.) : 45
b) % of Salt : 14.9 to 15.4
c) % of Acidity (as C.A.) : 4.8 to 5.8
d) pH (Max) : 2.7

2) Microbiological :
e) Total Plate Count (efu/g) Max. : 10
f) Yeast & Mold (efu / g) : Nil
g) Coliforms (efu) : Nil
Tamarind paste – flow sheet
Tamarind ( from Supplier ) -> Cleaning for removal of Fibre particles, Seeds and Extraneous matter -> Washing for removal of Soil, Sand, Stones and other foreign matter, if present -> Soaking in Boiled and Cooled water ( 1 : 1 ) -> Pass it through Pulverizer with (8mm mesh) -> Pass it through Pulper with 1.5 mm Sieve - Mixing with Salt -> Packing

• Packing in 25 kgs Tins or HDPE barrel
• Dimensions of barrel 28.5 cms Dia x 41 cms height
• Loadability 510 Nos. per 20’ FCL i.e., 12.50 MTs Net per FCL

2.Tamarind Paste 45 degree brix with 10% Salt
Average specifications of tamarind paste ( ABCI/HFP)

SL NO.	Parameter	Test result
1	Appearance & Colour	Light Brown to Dark Brown Viscous Liquid
2	Brix	45 degree Brix
3	Acidity (As Tartaric Acid): %w/w	7.1 (Approx.)
4	Water Insoluble Matter % w/w	3% (Approx.)
5	PH (of 1% w/w solution)	5.0 (Approx.)
6	Solubility in Water	Almost soluble
7	Salt %	10% ( approx. )

Process flow chart for tamarind paste
Collect Ripe and De-seeded Tamarind Fruit -> Clean the Tamarind Frui -> Soak the Tamarind Fruit with clean water in steel-jacketed kettles -> Extract the Tamarind paste from pulper -> Add salt-Mix it in Blender -Weigh and pack in 100 kg HDPE drums.

Tamarind Paste

The Tamarind paste is a tamarind puree with salt obtained with a lower Brix of 30-55 degrees Brix.
Tamarind paste is found by separating the impurities, shell, fiber and seeds ripen in Tamarind. Fruit, cooked and is pulverized together with salt and packed.
It is packaged in HDPE barrels.
Durability is limited to six months to one year at ambient temperature.