Magnesium sulfate is an inorganic salt (chemical compound) containing magnesium, sulfur and oxygen, with the formula MgSO4. It is
strongly hygroscopic and often encountered as the heptahydrate sulfate mineral epsomite (MgSO4â?¢7H2O), commonly called Epsom
salt.And the monohydrate, MgSO4â?¢H2O, is found as the mineral kieserite.In food preparation, magnesium sulfate is used as a brewing
salt in beer production or used as a coagulant for making tofu.
During last decade Guar has immerged as an important industrial raw material and Produced by man for thousands of years. India has been the single largest producer and exporter of Guar gum accounting for more than 80 percent of the global output and trade.
Guar has now assumed a larger role among the domesticated plants due to its unique functional properties.
India Ranks First in the production of guar which is grown in the North Western part of the Country which mainly includes the states of Rajasthan, Gujarat, Haryana and Punjab. Other main countries are Pakistan, U.S.A and Brazil
The by-product of Guar Gum industry consisting of the outer seed coat and germ material is called guar meal. The Guar meal after gum Extraction is a potential source of protein and contains about 42% crude protein which is one and a half times more than the level of protein in guar seed. The protein content in guar meal is well comparable with that of oil cakes. It is used as a feed for livestock including poultry. Guar meal contains two deleterious factors i.e. residual guar gum and trypsin inhibitor, Toasting of Guar Gum improves its nutritive value in chicks. Toasted guar Meal can be used in limited quantity i.e. Up to 10% in Poultry diet. However it can replace groundnut cake by almost 100% in animal feeds.
Guar Gum (Galactomanan) is a high molecular weight carbohydrate polymer made up of a large number of mannose and galactose unit linked together. The crude Guar Gum is a greyish white powder 90% of which dissolves in water. It is non ionic polysaccharide based on the milled endosperm of the guar bean whose average.
Composition is:
Hydrocolloid: 23%
Fats: 40%
Proteins: 34%
The most important property of the Guar is its ability to hydrate rapidly in cold water to attain a very high viscosity at relatively low concentrations. Its specific colloidal nature gives the solution an excellent thickening power which is 6 to10 times thicker than that obtained from starch. It is stable over a wide range of PH and it also improves the flow ability and pump ability of the fluid. It is a superior friction loss reducing agent.
Food Grade Guar Gum Powder is extensively used in different industries such as food, pharmaceutical, and cosmetic industries. Also, we offer different types of guar gum powder which are produced in accordance with the industrial norms and standards.
Food Grade Guar Gum Powder is one of the best thickening additives, emulsifying additives and stabilizing additives. In Food industry guar gum is used as gelling, viscosifying, thickening, clouding and binding agents
StaThick-MS-CWS-E1414 is a modified, Vegan, Gluten-Free, Plantbased, 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.
Diesel En590 10-50-500-5000 And Others Ppm Ultra Low Sulphur.
D2 0,2-62 Gost 305-82 Or 0,01 Or 0,05.
D2 Automotive Fuel Oil (ago).
D6 Virgin Fuel Oil.
Hsd Diesel High Speed 500ppm En90.
Diesel En590 Euro4 Gost 52368.
Pms Premium Motor Spirit
Jp54 (ts1) Gost 10227-86.
Jet Fuel A1 Gost 10227-86.
Marine Fuel Oil Cst 180-280-380.
Espo (siberia Pacific Oil) Crude Oil Api 34,7.
Lco (light Cycle Oil).
Mazut Mt100 Gost 10585-75 And 10585-99.
Rebco Gost 51 858-2002/9965-76 Api32/crude Oil 39-1623-93.
Lpg 50/50 Propane/butane - 70/30 P/b.
Lng 5542-87 By Iso Containers Etc.
Gasoline All Types (87-89-92-95).
Bitumen/asphalt All Grades.
Fertilizers Urea, Dap, Etc
Product Description :
Petroleum products are materials derived from crude oil (petroleum) as it is processed in oil refineries. ... These fuels include or can be blended to give gasoline, jet fuel, diesel fuel, heating oil, and heavier fuel oils..
Price of product ( USD price or FOB price) :
20.000 MT monthly market price.
100.000 MT monthly market price Less 5%.
Product origin : Russia and Non Russia
Key Specifications/Special Features :
All types/grades of Fuels, Gas, Oil are available for supply.
Many commercial names for oils, fuels, gases, etc. are used in the market.
To avoid misunderstanding basic details of specifications needed by buyer are mandatory.
Specifications for types/grades of products (special grade needed by buyer) will be issued after received your credible purchase request in the form LOI/ICPO docs.
Minimum Order Size and Packgaing details :
Bulk in tanker vessels.
Tanks 20 MT.
Honeywell NitriGuard Plus LA132G chemical resistant gloves are protective gloves designed for use in industries where workers may be exposed to chemicals or other hazardous materials. They are made with a special Nitrile material that provides superior chemical resistance, protecting workers from a wide range of chemicals, solvents, and oils. The gloves feature a comfortable fit and flexible design, making them easy to wear and work with. They also have textured fingertips for a secure grip and are available in different sizes to fit different hand sizes. These gloves are designed to protect workers from potential chemical hazards and are suitable for use in a variety of industrial and laboratory applications.
Product Description :
Bitumen is widely used in the construction of asphalt roads and bituminous membrane products. Bitumen is commonly used to build highways, motorways and rail networks. Bitumen has excellent water-proofing properties and is widely used for making roofing products along with a range of other household and industrial applications, from emulsion paints to sound-proofing. Penetration Bitumen and Bitumen Emulsions are used for the construction of railway tracks and by using special types of bitumen such as Polymer Modified Bitumen, the vibration and noise levels are reduced due to a dampening effect. Bitumen has been proven to be effective on both high-speed railway tracks and heavy load railway tracks. Bitumen is also used for surfacing airfield runways and air strips (PMB is preffered due to its fuel resistant properties) and taxi ways. For the Marine construction industry bitumen is used for hydraulic applications such as canal lining, underwater tunnels, river bank protection, dam construction and sea defences. There are also numerous industrial applications like roofing felt material, printing inks, packaging paper, linoleum, electrical cable / Junction box insulation, mastic for roofing of terraces, and duplex paper manufacture.
Price of product ( USD price or FOB price) :
3.000 MT monthly market price.
10.000 MT monthly market price Less 5%.
Product origin : Russia and Non Russia
Key Specifications/Special Features :
Specifications for types/grades of Oil Bitumen according to buyer specifications and/or will be given upon received buyer credible purchase request in the form LOI/ICPO docs.
Minimum Order Size and Packgaing details :
MOQ 3000 MT
Bulk in tanker vessels.
Drums 150/180/200 Kg.
Jumbo bags 1000 Kg.
Poly bags 32 Kg.
Tanks 20 MT.
Oxidized starch - TS is a Chemically Modified, Vegan, Gluten-Free, Plant-based, Non-GMO tapioca starch. Oxidized starch is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. Oxidized starch is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG).
FUNCTIONAL PROPERTIES
Oxidized starch forms highly thixotropic pastes with stiff texture, which is related to its gelling capability
Low gelatinization temperature and viscosity, clarity, and soft gel texture are attributes of oxidized starch used in breading and related applications
When heated in water, Oxidized starch form clear fluid sols. On cooling, however, the sols made by cooking oxidized starch are more stable or resistant to thickening and forming gels or pastes
Oxidized starch is used in formulated products. They also are used in starch batters and in breaded foods, where they improve adhesion of the batter to meat and fish
Gum confections made with oxidized starch have longer shelf life, better gelling characteristics, increased clarity, better taste, and quicker drying
Used in batters and breading for coating various food stuffs, in confectionery as binders and film formers, in dairy products as texturizers
Oxidized starch is often used for coating, sealing, batter binding, emulsification, and dough conditioning in baking and other food products.
EnzoPlast TS 8 is a Chemically Modified, Vegan, Gluten-Free, Plant- based, Non-GMO oxidized tapioca starch. EnzoPlast TS 8 is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. EnzoPlast TS 8 is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium
Glutamate (MSG).
APPLICATIONS
EnzoPlast TS 8 is used as stabilizer in milk products, ice cream desserts, puddings, fillings, etc.,It is also used in the production of flavoured yoghurts, flavoured milk drinks, whipped cream, low fat cream, etc.,
EnzoPlast TS 8 can also be used as fat-mimetic and partial replacement of casein in cheese products with improved stretchability and hardness
EnzoPlast TS 8 is recommended for salad and vegetable sauces, salad dressings, sugar syrups, sauces for canned meat and vegetables, mayonnaise, soups, puddings, fruit filling for confectionery products, jellies, fruit paste candy and soft gummies
In baking industry, EnzoPlast TS 8 expands and improve physical possessions and physical properties of dough, increases its capability to hold gases
FROZEN FOODS
EnzoPlast TS 8 is used in frozen foods, refrigerated or canned foods, generally for thickening, temperature stability and control the flow in the purpose food. EnzoPlast TS 8 are used for improved adhesion and improved stability, reputedly because of covalent bonding with protein on the substrate surface.
FEATURES AND BENEFITS
EnzoPlast TS 8 has improved solubility and paste clarity and could be an alternative source for food products requiring high solid contents without over-thickening
It is highly bio-degradable and causes no harm to the Environment.
EnzoPlast TS 8 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.
CURIA YG is a Vegan, Gluten-Free, Plant-based and Non-GMO starch used as curdling and thickening agent in Yogurt and Lassi. No addition of preservative and Mono sodium Glutamate in the starch.
APPLICATIONS
1. First add 2% to 10% of CURIA- YG based on the Protein Content of 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 @ 430c for 6 hours and transfer it to chiller.
OR
1. Add 2% to 10% of CURIA- YG based on the Protein Content of the hot milk at 800C to 850C and stir continuously for 2 minutes without lump formation
2. Cool the 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.
3. Then keep it in an incubator @ 430c for 6 hours and transfer it to chiller.
DOSAGE
For excellent results, use 2 to 10% CURIA-YG of total batch size, based on the Protein Content of the Milk. For Lower Protein Content in the Milk higher Curia-YG NEED TO BE USED.
ChikMat P1 is a Vegan, Gluten-Free, Plant-based and Non-GMO starch. ChikMat P1 is used as an excellent additive or ingredient for Crispy oil fried vegetarian and non-vegetarian products. ChikMat P1 will provide structure, tenderness & binding power in baking. It even gives excellent crispiness by better even coating and with low oil absorption. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG).
APPLICATION:
GLUTEN FREE ALTERNATIVE FOR FLOUR AND BAKERY:
ChikMat P1 can make a suitable gluten-free alternative for flour in baking recipes like Waffles, Muffins, Gluten free flour mixes.
ChikMat P1 attract and hold more water and helps to increase the moisture content in baked goods and provides structure, tenderness & binding power in baking.
FRYING FOODS:
ChikMat P1 could serve as a suitable fried food coating where the coating is light and crisp. It helps to lock the flavour of the product while frying. It can improve the texture of the coat foods, such as chicken, fish, or vegetables, before frying and reduces the absorption of oil. The product such as oil fried Nuggets, Potato Shots, and Cheese bites. Even it can be used in Premixes- 65
Masala, Instant Crispy Fry Mix, Manchurian Mix, Bonda Mix, etc... ChikMat P1 coating can give the foods a golden and crispy outer layer during the frying process.
PROCEDURE:
Replace 5-20 % of Corn flour with ChikMat P1 then add at the time of blending while adding other raw materials
FEATURES AND BENEFITS
Increase special appearance to the fried products.
Better dispersion of spices and other ingredients.
Improves texture.
Enhance flavor.
Low oil absorption.
Excellent crispiness.
Better even coating
SauMix is a Vegan, Gluten-Free, Plant-based and Non-GMO starch which makes Soups, Gravies and Sauces - Tastier, Smoother, Thicker and Yummy. SauMix has excellent Shear Stability and Water Holding Capacity. SauMix is 100% vegetarian and naturally made product which does not have any preservatives and Mono sodium Glutamate (MSG).
APPLICATIONS
TOMATO KETCHUP & OTHER SAUCE:
Mix 3-5 % of SauMix in partial amount of water and completely mix without any lump formation. Then add it along with remaining water to the sauce, after adding all other raw materials.
TOMATO SOUP:
Mix 2 -3 % of SauMix in required amount of water and add at the last of cooking for Soups. For Instant Soup mixes, Add required percentage of SauMix along with all dry ingredients and mix well.
PREMIXES (INSTANT SOUP MIX, KETCHUP MIX, AND SAUCE
MIX):
Mix 3-5 % of SauMix at the time of blending while adding other raw materials
FEATURES AND BENEFITS
ï?? Improves thickness of the sauce, soups and ketchups.
ï?? Better dispersion of spices and other ingredients uniformly.
ï?? Improves smooth texture of sauce, soups and ketchups.
ï?? Enhance product's flavor.
ï?? Stable high viscosity.
ï?? Excellent shear stability.
ï?? Excellent water holding capability. During the shelf life, it maintains the consistency and avoiding the water separation.
ï?? 100% Natural and 100% vegetarian product.
DOSAGE
For excellent results, use 3 to 5% SauMix of total batch size.
FryShine is a Physically Modified starch, Vegan, Gluten-Free, Plant-based, Non-GMO starch. It is produced by Physical modification of starch with functional food ingredients to enhance the textural properties and expansion of fryum related products.
As starch based glazing agent:
FryShineTM acts as starch based glazing agent in fryums and improves the appearance of the product. It gives improved shiny appearance to the product.
It can be used for different types of fryums such as pipe fryum, wheel fryum, alphabet fryum, 3D pellet snacks. It can also be used for Pappad and appalam
FryShineTM is a Physically Modified starch, Vegan, Gluten-Free, Plant-based, Non-GMO starch. It is produced by Physical modification of starch with functional food ingredients to enhance the textural properties and expansion of fryum related products.
FryShineTM is used to enhance the texture of Fryum related products. FryShineTM disperses well with other ingredients and improves the overall crispiness of the product. The starch molecules in FryShineTM form strong cross-links with other ingredients and create network like structure. When fried in oil at high temperatures, moisture and air bubbles trapped will evaporate and forms a porous structure which in turn provides the crispy texture. This process will also increase the expansion ratio of the product.
FEATURES AND BENEFITS
*FryShineTM enhances the texture of the product providing excellent crispiness
*It improves the shiny appearance of the product
*It can be used as Functional Food ingredient and label friendly product
*It is minimally processed starch with no residues of chemicals.
*It is highly bio-degradable and causes no harm to the Environment.
*FryShineTM 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.
DOSAGE
Use 1 to 3% FryShineTM of total batch size. For excellent results, maybe use upto 5% FryShineTM of total batch size.
GraThick is a Physically Modified starch, Vegan, Gluten-Free, Plant-based, Non-GMO starch. It is produced by Physical modification of starch to enhance its thickening and stabilizing properties. It is used as functional food ingredient to improve the consistency of RTC gravies and gravy bases.
As Thickener:
GraThick is primarily used as thickener for RTC Gravies and gravy bases. It improves the consistency of gravies without hindering taste and flavour components. The starch granules in GraThick absorb liquid when added to the product. The granules starts swelling when heated, and then burst, releasing starch into liquid. The granules swell up to 30 times their
original size resulting in increased thickness and consistency of the product.
As Stabilizer:
RTC (Ready â??To- Cook) gravies and gravy bases usually undergo retort packaging to increase the shelf life. GraThick helps to maintain the stability of the product while retort packaging. RTC gravies will be reconstituted with
water before using. GraThick maintains the consistency and thickness of the product while reconstitution also.
ï?· GraThick can be used in the preparation of all types of RTC Veg and Non- veg gravies
ï?· It can also be used in gravy â?? bases of all cuisines(Traditional and International)
ï?· It can also be used in RTU Gravy masalas
DOSAGE
Use 1 to 3% GraThickTM of total batch size. For excellent results, maybe use upto 5% GraThickTM of total batch size.
Gravy â?? YOTM is a Physically Modified starch, Vegan, Gluten- Free, Plant-based, Non-GMO starch. It is produced by Physical modification of starch to enhance its thickening properties. It is used as functional food ingredient to improve the consistency of gravy related products.
APPLICATIONS
As Thickener:
Gravy â?? YOTM is mainly used to improve the consistency of gravy related products. Gravy â?? YOTM consists of Poly-hydroxy compounds which hydrate when heated in water and improves the consistency (thickness) of the product.
As Mouthfeel enhancer:
Taste of gravy related products lies in the texture and uniform dispersion of all ingredients. Gravy â?? YOTM aids in uniform dispersion of all ingredients and blends well with the product which enhances the mouth feel of the product.
ï?· Gravy â?? YOTM can be used in the preparation of all types of Veg and Non- veg gravies
ï?· It can also be used in gravy â?? bases of all cuisines(Traditional and Interantional)
ï?· It can also be used in RTU Gravy masalas
DOSAGE
Use 2 to 3% Gravy-YO of total batch size. For excellent results, maybe use upto 20% Gravy-YO of total batch size.
Taste-InTM is a Physically Modified starch, Vegan, Gluten-Free, Plant-based, Non-GMO starch. It is produced by Physical modification of starch to enhance its properties. It is used as functional food ingredient and non- meat extender to enhance the textural properties, water holding capacity and freeze thaw stability of frozen veg/meat products such as Sausage, Ham, Meat
balls, Nuggets, Burger Patties, Veg patties, Veg Cutlet, Cheese bites, Vegan and Plant based Sausage, Meatless meat balls, etc.,
As Non-meat extender:
Taste-In is widely used as a non-meat ingredient employed in the meat industry. Taste-In has the ability to gelatinize with a considerable water uptake, improving cooking yield and texture of emulsified or restructures meat products with minor effects on color and texture of the product.
As Stabilizer:
Taste-In provides good stability to meat products when stored at low temperatures. It prevents syneresis by binding well with other ingredients and absorbing free water molecules in the product. It also provides excellent freeze thaw stability to the product. Taste-In can be used in products such as Ham, Sausages, kabab, Meat Balls, Cutlets, Chicken Finger, Chicken Nuggets, Chicken Popcorn , Ready to Fry Minced meats
