Ginger root Botanical name: Zingiber officinale Linn. Family: Zingiberaceae. Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant. Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice. Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position. Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed. Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils. The composition of dry ginger is given below: Dry Ginger rootMoisture:6.9 % Protein:8.6 % Fat:6.4 % Fiber:5.9 % Carbohydrates:66.5 % Ash:5.7 % Calcium:0.1 % Phosphorous:.15 % Iron:0.011 % Sodium:0.03 % Potassium:1.4 % Vitamin A:175 I.U./100 g Vitamin B1:0.05 mg/100 g Vitamin B2:0.13 mg/100 g Niacin:1.9 mg/100 g Vitamin C:12.0 mg/100 g Calorific value:380 calories/100 g. Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.
Sweetener - Liquid Glucose We are involved in manufacturing and supplying best quality of Sweetener - Liquid Glucose. The offered Sweetener - Liquid Glucose is extensively used as a sweetening agent in confectionery, bakery and other food preparations. In addition to this, we are involved in offering best quality of products to customers.
Supplier: 1. Calcium Chloride powder 74% cacl2 92% cacl2 94%
2. Magnesium Chloride flake
3. Sodium Meta Bisulphite (food grade 94 96%)
4. Silica Quartz ore purity: 98% available, silica quartz powder/purity: 99.9% available, silica lumps purity: 99% available
5. Garbage Bags: disposable plastic hand glove, garbage bags on roll, oxo-biodegradable bag, bio hazard bags, compostable bags, grocery bags , shopping bags, shopping bags (loop handle), bakery and snacks bag, industrial liner bag, self adhesive bags, bouffant cap, aluminum foil, vegetable bag on rolls, pp printed bags, biodegradable bag, ld & hm industrial liner bags, pp self adhesive tape bags 22 bopp bags 23 laminated pouch
6. Red Onion as per your required size.
7. Antigen kit: a) who certified kit b) ce certified kit
8. carbon black
9. sodium acetate anhydrous 99% sodium acetate trihydrate crystal 99%10.pet preform & fiber, bottle, flakes,
11. capsicum or bell pepper, ready to eat foods, ready green paste like ginger, garlic
12. Pe
Services: We also do logistic work for cif and we have 3rd party facilities like sgs on client chargeable base.
Fructose & Oligosaccharides
Yacon Root Powder is an incredible sweetener prepared from select yacon roots. The root's nectar goes through a careful process of drying and milling without losing the FOS (Fructo-oligosaccharide) content. FOS is a dietary sugar which the body does not metabolize. As a sweetener, it provides a pleasant fruity taste that can be a great alternative for any preparation.
Contrary to industry standards, our cacao is fermented for a shorter period of time in order to preserve its nutrients, using banana to boost the natural flavour and aroma, and we have a longer drying period that ensure the increased stability of the beans. Criollo Cacao is full of nutrients such as magnesium, manganese, zinc and many more. Cacao mass, or Liquor, is a vital ingredient in the preparation of all kinds of chocolates around the world. What better ingredient to prepare chocolate than a Raw Criollo Cacao Liquor that not only contains a higher content of the natural nutrients found in cacao, but also brings flavour and aroma like no other.
Our Yacon Syrup is a product like no other in the industry. It's lovely amber color and a sweet taste, resembling that of honey with a hint of citrus, is achieved by extracting the nectar of carefully selected yacon roots and using low temperatures in the process in order to avoid burning the FOS, a dietary sugar which the body does not metabolize. This is truly a great sweetener for drinks and meal preparations.
Guar Gum Split is refined endosperm derived from guar seed or cluster bean (cyamoperm tetragonoloba). Guar Splits are non-ionic polysaccharide galacomannan. Guar Gum Refined Split (Endosperm) is mechanically separated from guar seed which yields 28-30% of Refined Split. Guar beans are harvested and dried following the growing season. The beans are shelled from the pods, the germ and hull removed. The resulting guar splits are wet-milled into powder; the powder is graded by granulation and quality. Products are re-blended according to specification, bagged and marked. Guar Gum Split with its versatile inherent properties is used all over the globe with different utilities in many industries like Petroleum (Oil drilling), textile, printing, food pharma, cosmetic, toiletries paper, tanneries, mining, explosives, pet food etc. in powder form either directly plain Guar Gum Powder or in derived form. Uses : Guar Gum Split with its versatile inherent properties is used all over the globe with different utilities in many industries like Petroleum (Oil drilling), textile, printing, food pharma, cosmetic, toiletries paper, tanneries, mining, explosives, pet food etc. These industries use Guar Gum in powder form either directly plain Guar Gum Powder or in derived form. We provide quality Guar Gum Splits to quality manufacturer of Guar Gum Powder, which is their pre-requirement for manufacturing high quality Guar Gum. Specifications: Color Pale-white Gum Content 80-85% Splits 92-98% Mineral Matter (ASH) 1.5% max Fiber 1.5 – 2.0 % max Protein 5% Maximum Ether Soluble Substances 0.6% Maximum Acid insoluble ash (sand and/or silica) Traces Black Split 1% max Heavy Metals Nil Appearance Bright creamy yellow Packaging: Type of Bags Quantity HDPE Bags 50.00 Kgs Jumbo Bags 1000.00 Kgs
Roasted Guar Korma has been developed as a product free of antinutritive factors with balanced Amino Acid Profile. Suitable for Poultry, Swine, Ruminant and Aquaculture. Processed with heat and steam, inactivates harmful trypsin inhibitor which indirectly enhances protein and Amino acids digestibility in the product resulting in increased productivity of livestock and poultry. This process also reduces gummy substance by hydrolysing glactomannan and heat breaks cell walls resulting in higher digestibility of Guar Korma. The anti-nutritive trypsin inhibitor is present in both Soybean and Guar seed, but gets inactive when processed into Soybean meal and Guar meal respectively. We have two qualities of Roasted Guar Korma namely ULTRA and PREMIUM In Roasted Guar Korma ULTRA, the minimum protein content is 48 % and in Roasted Guar Korma PREMIUM, the minimum protein content is 55 %. The other nutritional and Amino Acid values of ULTRA and PREMIUM Roasted Guar Korma are listed below:- • Higher percentage of Crude Protein (CP) • Free From Aflatoxins • Higher Digestibility Index, due to the removal of anti-nutritive factors • More desirable and balanced Amino acid Profile • Higher Energy content and fat percentage • Lower percentage of less digestible Fibre • Higher Palatability, complete elimination of characteristic bean odour and taste. • Low content of Total Volatile Nitrogen (TVN) • Free flowing, uniform fine particle size with good fat and water binding ability NUTRITIONAL VALUES ULTRA PREMIUM Protein 48% – 50% 55% – 60% Metabolize Energy 2550 KCal/Kg 2700 KCal/Kg Moisture Less Than 8% Less Than 6% Fiber 6% – 8% 4% – 5% Fat 5.00% 5.00% Ash/ Sand Silica Less Than 2% Less Than 1% Calcium 0.55% 0.55% Phosphorus 0.68% 0.68% Available Phosphorus 0.19% 0.19% Urease Activity Less Than 1% Less Than 1% Pepsin Digestibility 85.00% 85.00% Trypsin Inhibitor Less Than 1 Less Than 1 Aflatoxins NIL NIL Salmonella NIL NIL E.Coli NIL NIL
