Supplier: Dyes, colors, additives
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Supplier: Acid dyes, reactive dyes, direct dyes, and food color
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L'oreal Majirel Hair Dye - Different Colors
L'oreal Inoa Hair Dye - Different Colors
Supplier: Food colors, lake colors, organic pigment powders, reactive dyes, acid dyes, direct dyes, basic dyes and vat dyes
Supplier: Reactive dyes, pigments, acid dyes, direct dyes, auxiliaries, food colors & spices
Supplier: Reactive dyes, acid dyes, pigments, direct dyes, food colors and lake colors
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Supplier: Organic pigments, phthalocyanine pigments, inorganic pigments, fluorescent pigments, solvent dyes, food colors, emulsions, fluorescent pigments, dyes
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Buyer: Iron ore
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.
