TAMARIND 化学特性,用途語,生産方法
化学的特性
Large tree up to 25 m (82 ft) tall, native to Africa and tropical Asia. The plant has pirmatifid leaves consisting of several ovoidal leaflets, short, white-yellowish, racemose flowers obcompressed about 5 to 8 cm, and long fruits narrowing between the seeds. The fruits exhibit a woody epicarp, fleshy, black, sweet–sour mesocarp, and a parchment-like, membraneous endocarp. Commercial qualities come from Egypt, India, Ceylon, Java and the Antilles. The part used is the fruit, skinned of the epicarp. Tamarind has a sweet–sour, agreeable taste. The name tamarind is given due to the acidic odor and juice of the fruit.
使用
tamarind (Tamarindus indica) is astringent and anti-septic. Researchers have isolated xyloglucan from extracts of the plant’s seeds. Xyloglucan has demonstrated strong immuno-stimulating properties. It may have some anti-oxidant capabilities as well. other constituents of this plant include citric, tartaric, and malic acids; potassium bitartrate; polysaccharides; proteins; and lipids. Scientists recommend tamarind for protecting the skin against environmentally induced damage, stimulating skin repair, and for skin with low immune defenses.
Composition
The volatile constituents of the fruit pulp of tamarind were found to contain 66 compounds. Of these, furan derivatives and carboxylic acids were dominant, accounting for 44.4 and 33.3% of the total volatiles, respectively. The major components were furfural (38.2%), palmitic acid (14.8%), oleic acid (8.1%) and phenylacetaldehyde (7.5%).
TAMARIND 上流と下流の製品情報
原材料
準備製品