Food additive Xanthan gum(FCCIV) gelatin(health certificate and halal certificate) vanillin(FCCIV) potassium sorbate(FCCIV) sorbic acid (food grade)ethyl vanillin(FCCIV) sodium benzoate(BP98) L-carnitine base(USP24) L-carnitine tartrate, sorbic acid, malic acid, latic acid glucono delta lacton sodium citrate soy beanisolate, soy bean concentrate, garlic I+G 25Kg net new drums
Cotton, wheat/flour/broken, paddy/broken/semi broken/flour, unpolished rice/flour, bajra (pearl millet)/flour, maize/flour, pulses (whole & split) (Bengal gram, green gram), unhulled sesame, aniseed (fennel), soybean/flour, black gram/split, red gram, mustard, curry leaves, castor and most of the spices are the major crops, Orchards of sapota (chikoo), mango, aonla (Indian gooseberry), lime and custradapple, farm, vegetables are also being grown including all seasonal produce along with exotic vegetables like broccoli, lettuce, Chinese cabbage, purple cabbage, swiss chard, celery, parsley, basil and onions and potatoes
Supplier: All type clothes, urea, all type agriculture and food items, all personal and entertainment items, all industrial and automotive items, all construction household and furnishing, all computers electronics and electrical, handicraft, items, npk, fertilizers t shirt, blanket,dry fruits, animal feeds, towel, bedsheets, toys, all grocery, copper wire scrap, copper ore concentrate, zinc ore concentrate, lead concentrate, fly ash, a4 paper, a3 paper, craft paper, occ, ldpe, hdpe , pvc resin, petroleum products, jp54, jet a1, crude oil, blco , biodiesel, diesel, fuel, coal, d2, petcock, pulses, mustard oil, spices , sanitizer, gloves, medical products, cement, core sand, old ships lng, lpg, all groceries items, food products, hms1 and hms2, fish, chicken feet, chicken paws, agri & food processing agriculture products, fertilizers, seeds, farm products grains, fruits, vegetables, river sands, aggregates, pvc electrical wire, rice, charcoal, wheat flour
Services: Export, import, merchant export import
Buyer: All metals, minerals, petroleum products, food products and paper products
We have supply all types food items and we have all types of material handling
Supplier: Tea, spice, pulses, rice, wheat, fresh fruits, fresh vegetables, dry nuts, baby food, all type flours and others hospitality and building materials products export.
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.
Supplier: All types of food and agricultural technologies
We manufacture carob powder for the usage of food industries such as cake, biscuit, coffee and etc. as a cocoa substitute. We export our carob powder to many countries (United Kingdon, France, Germany, Italy, Greece, Bulgaria, Macedonia, Bosnia and other European Countries, Republic of South Africa, Japan, Pakistan, Malaysia, Indonesia and etc.). Additionally, we serve some research articles for the usage of carob powder in different food manufacturing applications. Our products are produced only from fruit, without using any additives. Please contact us for our catalogue and data sheet of the product
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.
