Koepoe food flavouring. Available variants Cocopandan, Coffee Mocca, Chocolate, Durian, Raspberry, Orange, Lychee, Melon, Mocca, Pineapple, Jackfruit, Orange Crush, Pandan, Rosen, White Soursop, Strawberry, Vanilla, Avocado, Grape, Lemon Squash, Coconut Cream. Packaging 10x1L, 144x25ml, 72x60ml. Product is Manufactured by PT Gunacipta Multirasa.
Spice-In is a Vegan, Gluten-Free, Plant-based and Non-GMO starch based seasoning. Spice- In is a Functional food ingredient blended with perfect spices and condiments to enhance the continental masala flavour of the various Veg and Non-Veg products such as Chicken Nuggets, Kabab, Mashed potato snacks, Fryums, Pappads, Khakara, Chanachur etc.,.It can also be used as taste maker masala for RTC noodles, Fried rice, Pasta, Macroni, Chat items, RTU gravies. Spice-InTM is 100% vegetarian and naturally made product which does not have any preservatives and Mono sodium Glutamate (MSG). It provides continental masala flavor with tanginess. â?¢ Can be used as Seasoning for RTC Non- Veg products such as Meat balls, Chicken Cutlets, Chicken Finger, Nuggets, Chicken Popcorn, Kabab â?¢ It can also be used in Veg RTC products such as Mashed Potato snacks, Veg balls, Cutlet, Samosa, etc., â?¢ Can also be used as seasoning for Fryums, Pappads, Khakhra, Chanachur Kaara bhoondhi, Mixer, Bombay mixer, etc., â?¢ Can be used as Seasoning and ideal flavour enhancer for Fried rice, Chow mein, Nasi goreng, Mi goreng, RTC and Instant Noodles, RTC and Instant Vermicelli, RTC and Instant Pasta, RTC and Instant Macaroni, RTC and Instant Spaghetti and other extruded RTC products â?¢ Can also be used as seasoning for Vegan and Plant based Sausage, Meatless meat balls, etc.,
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Synthetic food colors
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.
Rice protein food grade is a high-quality, plant-based protein derived from rice, known for its excellent nutritional profile and versatility. It is commonly used in health foods, dietary supplements, and various food products due to its rich protein content and hypoallergenic properties. At Vishwarupa Global Trades Vision Private Limited, we specialize in exporting premium rice protein food grade from India, ensuring purity, quality, and reliability for our global clients. Product Overview Rice protein food grade is a powder made from rice, containing a high concentration of protein and essential amino acids. It is produced through a process of milling, extraction, and isolation, resulting in a protein powder that is both nutritious and easily digestible. Our rice protein is manufactured using advanced technology and adheres to strict quality standards to ensure it meets the highest expectations. Origin and Production Our rice protein food grade is sourced from India, where we utilize high-quality rice and state-of-the-art production facilities. The production process involves the extraction of protein from rice, followed by purification and drying to create a fine, high-quality protein powder. We employ stringent quality control measures throughout the production process to ensure that our rice protein meets international standards. Applications Rice protein food grade is used in various industries due to its nutritional benefits and functional properties: Health Foods: It is used in protein powders, meal replacements, and nutritional supplements to boost protein content and support muscle growth and recovery. Dietary Supplements: Rice protein is commonly found in dietary supplements for its high protein content and digestibility, making it suitable for individuals with dietary restrictions or sensitivities. Food Products: It is used in a range of food products, including protein bars, snacks, and baked goods, to enhance protein content and improve texture. Sports Nutrition: Rice protein is popular in sports nutrition products for its ability to support muscle growth, recovery, and overall athletic performance. Vegan and Plant-Based Products: As a plant-based protein source, rice protein is ideal for vegan and vegetarian products, providing a high-quality alternative to animal-derived proteins. Packaging and Availability We offer rice protein food grade in various packaging options to suit different needs: Bulk Containers: Ideal for industrial and large-scale applications, available in drums, totes, and bulk tankers. Smaller Packs: Suitable for commercial and retail uses, available in bags and containers. Custom Packaging: Tailored packaging solutions to meet specific customer requirements. Our rice protein is packaged in moisture-resistant, airtight containers to preserve its quality during storage and transportation.
Gelatin, without fixed structure and relative molecular weight, is partially degraded by collagen in animal skin, bone, muscle membrane, muscle and other connective tissues and becomes white or pale yellow, translucent, microglossy flakes or powders. Is a colorless, odorless, non-volatile, transparent hard amorphous substance, soluble in hot water, insoluble in cold water, but can slowly absorb water expansion and softening, gelatin can absorb the equivalent of 5-10 times the weight of water. It is a common thickener. Application: Gelatin can be divided into food, photographic and industrial uses. Edible gelatin as a thickening agent is widely used in the food industry to add jelly, food coloring, premium gummies, ice cream, dry cool, yogurt, frozen food, etc. In the chemical industry is mainly used as bonding, emulsification and high-grade cosmetics and other raw materials. Gelatin can also be used as vermicelli to make it stronger.
The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper. As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas. Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red. Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness. Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place." A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting. Five Jalapeno peppers. - A chipotle is a smoked, ripe Jalapeno. - Jalapeno jelly can be prepared using jellying methods. - Jalapeno peppers are often muddled and served in mixed drinks. - Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried. - Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.
Capsicum Oleoresin is prepared by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method. It contains the pungent principles, capsicin not less that 8 percent. It also contains the red colouring matter called Capsanthin. This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents. Extraction of oleoresin capsicum from peppers involves finely ground capsicum, from which capsaicin is extracted in an organic solvent such as ethanol. The solvent is then evaporated, and the remaining wax like resin is the oleoresin capsicum. An emulsifier such as propylene glycol is used to suspend the OC in water, and pressurized to make it aerosol in pepper spray. The high performance liquid chromatography (HPLC) method is used to measure the amount of capsaicin within pepper sprays. Scoville Heat Units (SHU) are used to measure the concentration or "heat" of pepper spray. A synthetic analogue of capsaicin, pelargonic acid vanillylamide (desmethyldihydrocapsaicin), is used in another version of pepper spray known as PAVA spray which is used in the United Kingdom. Another synthetic counterpart of pepper spray, pelargonic acid morpholide, was developed and is widely used in Russia. Its effectiveness compared to natural pepper spray is unclear. Pepper spray typically comes in canisters, which are often small enough to be carried or concealed in a pocket or purse. Pepper spray can also be bought concealed in items such as rings. There are also pepper spray projectiles available, which can be fired from a paintball gun. It has been used for years against demonstrators. Derived from chilli peppers, oleoresin capsicum is the active ingredient in pepper spray and in some topical pain relievers.
