Tamarind Extract Powder

Tamarind extract starts from the fruit pulp of Tamarindus indica, the tamarind tree, whose brown pods hold a sticky, intensely sour pulp. Water extraction concentrates the soluble pulp fraction, and the liquor is dried to a light brown powder.

The extract is supplied at a 10:1 ratio with no marker percentage and is milled to 80 mesh. A tartaric acid-graded extract and the tamarind fruit powder are separate products, so this ratio extract is the entry for a whole-pulp water concentrate.

SKU: BOT-BEX-0590 Category: Botanical Extracts Tags: Bars & Bakery, Fruit & Berry, Gummies & Chews, Plant Extracts, Seasonings & Sauces, Tamarind, Water Extracted

Tamarindus indica Identity & Plant Part

The botanical entity is Tamarindus indica L., tamarind, a large tropical tree of the Fabaceae. The part used is the fruit, and in practice the pulp around the seeds inside the brown pod. Seeds, leaves and bark are not part of this ingredient. The brown pod holds a sticky, fibrous pulp around several hard seeds.

Tamarind kernel powder, a seed gum used as a thickener, is a different material that sometimes shares a CAS number and a name on supplier lists. Tamarind pulp is dominated by tartaric acid, with reducing sugars, pectin, malic acid and phenolic compounds, named as families only. The sour taste of tamarind extract comes mainly from the tartaric acid.

Tamarind Extract vs Powder and Graded Forms

Form	What It Is	Choose It When
10:1 Pulp Extract	Water-extracted and concentrated tamarind pulp	A whole-pulp concentrate without an acid target is specified
Tamarind Extract 10% Tartaric Acid	Separate extract graded by tartaric acid content	A defined acid grade is the specification
Tamarind Powder	Tamarind pulp dried and milled to powder	A whole-pulp powder with its pectin is wanted

The 10:1 ratio is a concentration step from the pulp. It is not a tartaric acid figure, and the graded sibling states acid content with its own method. A buyer who needs a defined acid level specifies the graded extract, and one who needs a whole-pulp powder picks the fruit powder.

The pulp powder retains pectin and fiber, and it is very hygroscopic and sticky. The tamarind extract is a drier, more soluble concentrate that handles somewhat better in sticks and capsules. Neither form is the seed gum, which has a different function entirely.

Typical Specifications

Specification Item	Product Information
Latin Name	Tamarindus indica
Plant Part	Fruit & Berry
Processing	Water Extraction
Common Name	Tamarind Pulp
Ingredient Type	Ratio Extract
Extract Ratio	10:1
Appearance	Light brown powder
Solubility / Dispersibility	Water Dispersible
Quality Parameters
Moisture (LOD)	≤5.0%
Total Ash	≤5.0%
Particle Size	80 mesh
Heavy Metals	Lead ≤2 ppm · Arsenic ≤1 ppm · Cadmium ≤1 ppm · Mercury ≤0.1 ppm
Microbiology	TPC ≤1,000 cfu/g · Yeast & Mold ≤100 cfu/g · E. coli Negative · Salmonella Negative/25 g
Shelf Life	24 months in unopened original packaging, cool and dry storage

Application Areas

Sour Sachet Drink Powders

Tamarind extract dissolves into a brown, hazy drink with a sharp sweet-sour profile that suits tamarind-style beverage mixes with sweetener and spice. The natural acidity replaces part of the added acid. Premixing with the sweetener keeps the stick dose even.

Tangy Gummy and Candy Premixes

Gummies and chews carry the extract in pectin or gelatin bases, where its acidity gives a sour profile without extra acid. The brown tint suits dark shades. Add the powder after the cook, as acid and heat together can weaken the gel.

Capsule Fills for Tamarind

Capsules take tamarind extract as a brown powder, but its high acidity and moisture pickup call for dry filling rooms and a firm flow aid. A fill-weight check and a disintegration test close each lot.

Tangy Chewable Tablets

Chewable tablets use the extract as the acid component with sweetener and a disintegrant, where its tartaric acid and sugars give a tangy bite. Uncoated tooling is attacked by acid, so coated punches or short runs are used.

Spiced Snack Bar Layers

Bars use the extract in the dry blend with dates, chili-style spices and seeds, where tamarind tang sits easily with sweet and spicy notes. The powder is premixed with dry ingredients before the syrup so that sticky lumps do not form.

Formulation Notes

Tamarind extract is a light brown powder with a fruity, caramel-like aroma and a strongly sour taste with a sweet back note. In water it disperses to a brown, hazy liquid with a low pH. The high acid load makes the powder very hygroscopic, so it clumps and sticks quickly in humid air. The acid also lowers the pH of any liquid base, which can affect other ingredients such as proteins and some sweeteners.

Weigh the powder in a dry room, reseal the pack right away and use a flow agent in hoppers and capsule fillers. Acid attacks some metals, so contact surfaces are chosen with care. Opened packs are best kept sealed and out of strong light.

Packaging & Commercial Supply

Essencefield supports product evaluation, formulation trials, commercial orders, and ongoing ingredient supply. Packaging, storage, and shipping arrangements are determined by product characteristics, order quantity, stability requirements, and destination-market needs.

Supply Item	General Information
Sample	Available upon request for formulation, testing, and supplier evaluation
Order Quantities	100 g · 1 kg · 5 kg · 25 kg · 100 kg · 500 kg · Bulk
Sample Lead Time	Typically 5–7 days after sample confirmation
Production Lead Time	Typically 15–30 days after order and specification confirmation
Packaging	Suitable protective inner packaging with bags, cartons, drums, or other appropriate outer packaging
Storage	Store in tightly sealed, suitable protective packaging in a cool, dry environment. Protect from moisture, heat, and direct sunlight. Specific storage conditions follow the approved product specification.
Documentation	COA · Product Specification · TDS · SDS · Applicable declarations (as applicable)

Final order quantities, lead times, packaging, documentation, and shipping arrangements are confirmed according to the selected product and commercial requirements.