Las 3NF- Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Vegan, Gluten-Free, Plant-based, Non-GMO starch used as a Texturizing agent, Taste Improver, Bulking Agent, Volumising, Emulsifier, Fat Replacer, Stabilizer & Thickener and in Milk and Milk products. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). FEATURES AND BENEFITS *It is highly bio-degradable and causes no harm to the Environment. *A Las 3NF is a white powder that adds no color to application and blends well with other ingredients. *Las 3NF act as an excellent fat replacer, bulking agent, volumising and taste improver. *Las 3NF act as thickening & binding agent and as emulsifier and stabilizer. *Las 3NF act as texturizing agent for Milk and Milk Products.
Las 4NF- Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Clean Label, Vegan, Gluten-Free, Plant-based and Non-GMO starch used as a special additive for improving texture of Paneer. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS 1. Milk is first heated (pasteurizing) to 85�°C and held for 12 minutes. 2. Add 2% to 20% of LAS 4NF based on the Protein Content of the Milk to the pasteurized milk and stir slowly to ensure full dissolving at 80C. 3. LAS 4NF itself contains coagulant. If necessary add coagulant as per the costumer requirement slowly to the milk by slow stirring, maintaining the temperature at 70�° C. 4. Keep Slow stirring for complete separation of solids and whey. (Indication: Whey will turn to light green color and small lumps of solids will settle down) 5. The whey water is filtered through a fine mesh of muslin cloth. The separated particles remain in muslin cloth and it is held in hoofer. 6. Apply pressure on the covered solid spread evenly on hoofer, with a flat lid in lay till water droplets stop. 7. Then the Paneer is pre-cooled in pure water at room temperature for 10 mins or till the external sides can be held in hand water for 10 mins , then dip in chilled water for 4 hours. DOSAGE Use 2 to 20% of LAS 4NF of total batch size, based on the protein content of the milk. For lower protein content in the milk higher LAS 4NF need to be used.
LAS 5NF is a Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Clean Label, Vegan, Gluten-Free, Plant-based and Non-GMO starch used as curdling and thickening agent in Flavored milk,Ice cream,Gelato,Cottage cheese, Vegan Cheese,Sour cream,Whipped cream and Vegan butter. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS 1. First add 4% to 10% of LAS 5NF based on the Protein Content of the Milk in cold (4�°C to 36�°C) condition. Dissolve it well without Lump formation. 2. Mix 10% of extra water to total mix and heat the milk mixer to 85�°c & hold for 12 min with continuous stir .The product is settle down when stir is not good. 3. Cool the pasteurized milk to 43�°c to 45�°c with slow stir and then add required quantity of culture and stir it slowly for even mixing of culture. 4. Then keep it in an incubator @ 43�°C for 6 hours and transfer it to chiller. DOSAGE For excellent results, use 4 to 10% of LAS 5NF of total batch size, based on the protein content of the milk. For lower protein content in the milk higher LAS 5NF need to be used.
CURIA YG (P33) is a special curdling and thickening agent for yogurt and lassi. It has no added preservative and Mono sodium Glutamate. FEATURES AND BENEFITS â?¢ 100% Natural. Protein and carbohydrate derivative. â?¢ Improves thickness. â?¢ Improves smooth texture. APPLICATIONS 1. First add 2% to 3 % of CURIA- YG(P33) to the milk in cold (40C to 360C) condition. Dissolve it well without Lump formation. 2. Heat the milk mixer to 850 c & hold it for 12 minutes with continuous stirring. 3. Cool the pasteurized milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture. 4. Then keep it in an incubator @ 430 c for 6 hours and transfer it to chiller.
Product name: Dried Mango Slices Type: Honey mango Taste: Sour and Sweet Shape: Slices Max. Moisture (%): 15-20% Shelf life: 12 Months Origin: Ho Chi Minh City, Vietnam Process: Air Dry, with 1-5% sugar No other preservatives, additives, non SO2 Quantity capacity: 50 tons/month Min order: 1x20ft=12MTS Packaging: in 10kgs carton Payment & delivery: L/C, T/T, negotiable.
YMV is a Tapioca based modified, Vegan, Gluten-Free, Plant- based, Non-GMO starch. It is produced by physical modification to enhance its yield improving properties which is extensively used in extruded products such as vermicelli, Noodles, Pasta, Macaroni. It is used as Functional food ingredient to improve yield and enhance the textural properties of the product. FEATURES AND BENEFITS *YMV reduces the cooking time of the product thereby lowering the energy cost while cooking *YMV provides better appearance to the product *It is highly bio-degradable and causes no harm to the Environment. *YMV is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas. *YMV contains no fat, protein, fiber, vitamins, or other minerals. DOSAGE For excellent results, use 2 to 3 % YMVTM. For excellent results, use 5% of total batch size (The protein content in Maida and other additives if any, may have effect on dosage %).
Yellow Dextrin is a Gluten-free flour, Plant based, Grain-free and Non-GMO fine powder made by pyroconversion of starch. It has less complex and smaller glucose units thus increasing the dispersibility of the product. Yellow dextrin can be used as Diluent, Encapsulants, Extenders in spray dried flavours, colours, neutraceutical, herbal products, etc.,
FLAMAS - MS is modified maize- starch that is Vegan, Plant-based and Non-GMO. It can be used as a Thickener, Binder, Emulsifier and Stabilizing agent in Sauce, Ketchup, Baby foods, Yogurt and Baking Industry.
Frosin is a maize based modified, Vegan, Plant-based, Non-GMO starch used as an additive as Thickener, Binder, Stabilizer and Emulsifier in various frozen products, Instant food products, Frozen foods, Sauces and Bakery products.
StaThick-MS is a chemically modified Maize starch, Vegan, Gluten-Free, Plant-based, Non-GMO starch. It is produced by Cross-linking, which involves replacement of hydrogen bonding between starch chains by stronger covalent bonds.
STATHICK-TS is a modified Tapioca starch, Vegan, Gluten-Free, Plant-based, Non-GMO starch used a Emulsifier, Binder, Stabilizer and Thickener in Instant food products and various sauces and gravies.
StaThick-MS-CWS-E1414 is a modified, Vegan, Gluten-Free, Plant-based, Non-GMO, Cold Water Soluble starch used as a Emulsifier, Binder, Stabilizer and Thickener in Instant food products and various mayonnaise, sauces and gravies. This product has good resistance to heat and shear. It's stable to conservation and resistant to freezing. The special property of StaThick-MS-CWS-E1414 starch is its large water binding and fat binding capacities.
StaThick-TS-CWS-E1414 is a modified, Vegan, Gluten-Free, Plantbased, Non-GMO starch used a Emulsifier, Binder, Stabilizer and Thickener in Instant food products and various sauces and gravies. This product has good resistance to heat and shear. It's stable to conservation and resistant to freezing
FlaMas-TS-CWS-E1422 is an Acetylated Distarch adiphate-Pregelatinized tapioca starch which is a Vegan, Plant-based, Gluten free and Non-GMO based product that is pre-cooked, soluble in cold water. It can be used as a Thickener, Binder, Emulsifier and Stabilizing agent in Fruit Sauce, Ketchup, infant's foods, Yogurt and Baking Industry.
CWS-TS is a Tapioca based pregelatinized starch. It is gluten free, grain free, Plant based and Non GMO fine powder made from Cassava root, which is soluble in cold water and has a very good binding strength. CWS-TS is a Perfect additive for coating the nuts and snacks. CWS-TS also acts as Stabilizing agent in cream fillings, sauces, soup mixes, gravies, pasty creams and other food product industries.
MalTox TS is an enzymatically modified tapioca maltodextrin. It is non-GMO, Vegan, Gluten free starch. It act as bulking agent and stabilizing agent giving smooth texture to the products. It is used in products such as powder foods, sauces, sports drink, milkshakes, health drinks, soups, etc
MALTOX- Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Vegan, Gluten-Free, Plant-based, Non-GMO starch used as a Texturizing agent, Taste Improver, Bulking Agent, Volumising, Emulsifier, Fat Replacer, Stabilizer & Thickener and in Milk and Milk products. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG).
Moulding Starch is a Maize based Modified Starch. Moulding starch is a odourless, tasteless, Vegan and Plant-Based starch. It is dominantly used in confectionery items as a replacement for Gelatine in products such as Jellies, Candies , Marshmallows, Starch Gums, Caramels, Nougat, Gummies, Jelly bean centres, and Cream centres.
Las 4NF- Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Clean Label, Vegan, Gluten-Free, Plant-based and Non-GMO starch used as a special additive for improving texture of Paneer. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG).
Angel RS CriTex MS is Maize based Modified Resistant starch. It is Vegan, Gluten-Free, Plant-based, Non-GMO starch. Angel RS CriTex MS isused as Emulsifier, Stabilizer, Binder and Thickener for Bread, pancake, Noodles, waffles, nutrition bars, ready to eat cereals, pasta, ham and meal replacements excluding meat products and infant formula.
