Tamarind
Structural Formula Vector Image
Title: Tamarind
Literature References: Partially dried ripe fruit of Tamarindus indica L., Leguminosae, preserved in sugar or syrup. Habit. East Indies, India, Africa; naturalized in West Indies. Constit. The pulp contains about 10% tartaric acid, also some citric and malic acids; 25-40% invert sugar, pectin. Review: Rao, Srivastava, in Industrial Gums, R. L. Whistler, Ed. (Academic Press, New York, 2nd ed., 1973) pp 369-411.
Use: The pulp as souring agent in Indian curries. The seed kernel powder with water as sizing agent.

Other Monographs:
CloprednolDesosamine2,4-DinitrobenzaldehydePhytic Acid
TetramethyldiaminobutaneFlurprimidolPenetratinTaka-Diastase
Calcium Phosphate, TribasicBitertanolPhenothrinBenzenesulfonic Anhydride
Almond, BitterCeftezoleAntheridiolPyrethrum Flowers
©2006-2020 DrugFuture->Chemical Index Database