Daily chemicals, agrochemicals, fertilizers, industrial chemicals, petrochemicals, food additives, water treatment chemicals, etc..
Fruits & vegetable purees and concentrates, botanical extracts, fruit powder, dehydrated fruits and vegetables, spices and herbs, natives starches, natural colours, flavours and seasonings, cereal based products like malt extract, frozen fruits and vegetables.
Acetylated starch, E1420 in the E number scheme of food additives, is a modified starch. These are not absorbed intact by the gut, but are significantly hydrolysed by intestinal enzymes and then fermented by intestinal microbiota. E number: E1420 (additional chemicals) CAS Number: 9045-28-7 EC Number: 618-556-3
Guar gum powder, psyllium husk, cumin seed, sesame seed, fennel seed, dill seed, guar meal, turmeric, red chilly, agarbatti raw material.
Organic Agave syrup (Blue Agave and Salmiana Agave) Our Agave Syrup is a sweetener that tends to be 1.4 times sweeter than sucrose, made from 100% fructan hydrolysis AGAVE TEQUILANA WEBER BLUE VARIETY, which offers a wide range of application in the food industry, such as raw material for making low calorie and low glycemic index foods; so it can be used in moderate portions by diabetics as a substi-tute for any sweetener. 100% Organic, light and dark agave honey (Certified Kosher, Vegetarian, Certified Organic Naturland and Oko-Garantie, USDA Organic, approved by the US FDA).
We offer soya , sunflower and rapeseed lecithin liquid.
1,Chemical Name:Sodium Molybdate 2,Molecular Formula : Na2MO4.2H2O The Sodium Molybdate Dilutions (1% Mo) occurs as a white to faint yellow powder. The Sodium Molybdate Dihydrate is dissolved in water firstly and then the carrier(s) such as Calcium Carbonate or Maltodextrin are dispersed into the solution, and finally spray dried into powder. The mineral salts are enclosed in the dilutions and their functions are still maintained. The dilutions have many advantages compared with their pure. The assay of the dilutions and the carrier(s) can be customized according to customers' demand. Specification: 3.Features: 1) Appearance: white crystalline power, soluble in water, insoluble in acetone, dehydration under 100C. 2) Applications: used for catalyst for petrochemical industry, in metallurgic industry, it is used for making molybdenum powder, molybdenum bar, molybdenum wire and molybdenum plate, it can also used for the microelement of the fertilizer and ceramic pigment making and metal surface treatment,raw materials for pigment and other molybdenum products. 4.Package: In plastic lined knit bags with the net capacity of 25 kg or double-plastic-bags lined iron drums with the net capacity of 50 kg. Note: Capable of supplying products with various specifications and packages according to customers' requirements.
Sweet marjoram: Origanum (O) hortensis (orMajoranahortensis). Potmarjoram: O.onites Wildmajoram: O.vulgare. Syrian majoram is called zatar Family: Labiatae or Lamiaceae (mint family). In Europe, marjoram was a traditional symbol of youth and romantic love. Used by Romans as an aphrodisiac, it was used to cast love spells and was worn at weddings as a sign of happiness during the middle Ages. Greeks who wore marjoram wreaths at weddings called it “joy of the mountains.” It was used to brew beer before hops was discovered, and flavored a wine called hippocras. A cousin of the oregano family, marjoram originated in Mediterranean regions and is now a commonly used spice in many parts of Europe. Called zatar in the Middle east and often mistaken for oregano, it is also a popular spicing in Eastern Europe. Origin and Varieties Marjoram is indigenous to northern Africa and southwest Asia. It is cultivated around the Mediterranean, in England, Central and Eastern Europe, South America, the United States, and India. Description Marjoram leaf is used fresh, as whole or chopped, and dried whole or broken, and ground. The flowering tops and seeds, which are not as strong as the leaves, are also used as flavorings. Sweet marjoram is a small and oval-shaped leaf. It is light green with a greyish tint. Marjoram is fresh, spicy, bitter, and slightly pungent with camphor like notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil. Pot marjoram is bitter and less sweet. Chemical Components Sweet marjoram has 0.3% to 1% essential oil, mostly monoterpenes. It is yellowish to dark greenish brown in color. It mainly consists of cis-sabinene hydrate (8% to 40%), -terpinene (10%), a-terpinene (7.6%), linalyl acetate (2.2%), terpinen 4-ol (18% to 48%), myrcene (1.0%), linalool (9% to 39%), -cymene (3.2%), caryophyllene (2.6%), and a-terpineol (7.6%). Its flavor varies widely depending on its origins. The Indian and Turkish sweet marjorams have more d-linalool, caryophyllene, carvacrol, and eugenol. Its oleoresin is dark green, and 2.5 lb. are equivalent to 100 lb. of freshly ground marjoram. Marjoram contains calcium, iron, magnesium, phosphorus, potassium, sodium, vitamin A, vitamin C, and niacin. Culinary uses of Marjoram Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb” and is used with thyme and other spices in different types of sausages. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products.
Deliciously tangy and one of the most highly prized natural foods in South Asia, the tamarind – the melodic name of which comes from the Persian "tamar-I-hind," meaning "date of India" – is gaining recognition and appreciation throughout the world. Said to be native to Africa, this exotic fruit grows on exceptionally tall trees of the fabaceae family, such as peas, beans, and other legumes, mostly in the warmer, dryer areas of Asia, Mexico, and India. Tamarind trees produce an abundance of long, curved, brown pods filled with small brown seeds, surrounded by a sticky pulp that dehydrates naturally to a sticky paste. The pods look a bit like huge, brown, overly mature green beans. After harvest, tamarinds are sometimes shelled in preparation for export. From there, they're often pressed into balls and layered with sugary water or syrup; sometimes they're salted. Processed tamarind products can be found in supermarkets, but remember that additives can alter the nutritional profile. It’s better to purchase tamarind when it's fresh and still in the pod. Refrigeration is the best way to preserve the freshness for up to several months.
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