Anupam Exim

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). APPLICATIONS Oxidized starch 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., Oxidized starch can also be used as fat-mimetic and partial replacement of casein in cheese products with improved stretchability and hardness Oxidized starch 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, Oxidized starch expands and improve physical possessions and physical properties of dough, increases its capability to hold gases FROZEN FOODS Oxidized starch is used in frozen foods, refrigerated or canned foods, generally for thickening, temperature stability and control the flow in the purpose food. Oxidized starches are used for improved adhesion and improved stability, reputedly because of covalent bonding with protein on the substrate surface. FEATURES AND BENEFITS Oxidized starch 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. Oxidized starch 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.

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 ï?· 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., ï?· EnzoPlast TS 8 can also be used as fat-mimetic and partial replacement of casein in cheese products with improved stretchability and hardness ï?· 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 ï?· 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. FUNCTIONAL PROPERTIES EnzoPlast TS 8 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 EnzoPlast TS 8 used in breading and related applications When heated in water, EnzoPlast TS 8 form clear fluid sols. On cooling, however, the sols made by cooking EnzoPlast TS 8 is more stable or resistant to thickening and forming gels or pastes EnzoPlast TS 8 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 EnzoPlast TS 8 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 EnzoPlast TS 8 is often used for coating, sealing, batter binding, emulsification, and dough conditioning in baking and other food products.

Indian white sugar S-30, also known as refined sugar, is a premium-grade crystalline sweetener renowned for its high purity and fine texture. It is derived from sugarcane through a meticulous refining process that involves washing, purifying, and crystallizing the raw sugarcane juice. The "S-30" classification refers to the size of the sugar crystals, with S-30 denoting small-sized crystals. This type of sugar is a versatile ingredient widely used in various culinary applications, from baking to beverage sweetening. Its neutral flavor profile makes it an excellent choice for enhancing the natural sweetness of dishes without overpowering other flavors. Moreover, Indian white sugar S-30 meets stringent quality standards, making it a preferred choice in both domestic kitchens and the food processing industry. It stands as a testament to India's rich sugarcane heritage and its commitment to producing high-quality sweeteners for global consumption.

Nutritional Differences Between White and Brown Sugar Given that white and brown sugar originate from the same crops â?? either the sugarcane or sugar beet plant â?? they are quite similar. In fact, most brown sugar is a mixture of white sugar and molasses, which is a type of sugar-derived syrup. Molasses is responsible for its darker color and slightly increases its nutritional value. The most notable nutritional difference between the two is that brown sugar has slightly higher calcium, iron, and potassium contents. That said, the amounts of these minerals in brown sugar are insignificant, so itâ??s not a good source of any vitamins or minerals (2 Trusted Source, 3 Trusted Source). Brown sugar also contains slightly fewer calories than white sugar, yet the difference is minimal. One teaspoon (4 grams) of brown sugar provides 15 calories, while the same amount of white sugar has 16.3 calories. Aside from these minor differences, they are nutritionally similar. Their main differences are their taste and color. AL Sadek Group of Companies supply you best quality White & Brown Sugar from Brazil & India Origin.

Pure natural bee honey is a sweet and viscous substance produced by bees from the nectar of flowers. It is collected from beehives without additives or processing, ensuring its purity. Bee honey is known for its distinct flavor, aroma, and various health benefits. It is used as a natural sweetener and can be incorporated into cooking, baking, and traditional medicine. This golden-hued substance is rich in antioxidants, enzymes, vitamins, and minerals, making it a sought-after and versatile natural product. Generally, Pure honey is classified by the floral source of the nectar from which it was made. Honeys can be from specific types of flower nectars. Polyfloral honey, also known as wildflower honey, is derived from the nectar of many types of flowers. Monofloral honey is made primarily from the nectar of one type of flower. Monofloral honeys have distinctive flavors and colors because of differences between their principal nectar sources.

Sago starch, derived from the pith of various palm trees, is a versatile and valuable ingredient with a wide range of applications in the food and industrial sectors. Here is a comprehensive overview of sago starch: Origin and Production: Sago starch is primarily extracted from the pith, or core, of various types of palm trees, commonly the sago palm (Metroxylon sagu). The extraction process involves several steps, including cutting down the palm, extracting the pith, crushing or rasping it, and then washing and straining to separate the starch granules from other components. Physical Characteristics: Sago starch typically presents as a fine, white powder with a neutral odor and taste. It is known for its excellent water-absorbing properties, forming a smooth and translucent paste when mixed with water.

The innovation of Honey Lady Bee Queen will be the product "Creamy Honey To Spread" In Colombia, honey is generally marketed in liquid or crystallized form, and is mainly intended for special uses such as pharmaceutical use or as a remedy to remove cough or help with colds, is currently not a product that ordinary people use daily despite its health to use it because it has been a great shield against this lethal virus that attacks all of humanity, thanks to this situation, honey is gaining recognition in food use and applied to the general well-being of human beings. It is there where Honey Lady Bee Queen captures the opportunity through various interviews with honey consumers and clients, that liquid honey for many is not the favorite because it tends to be "sticky" or "drip" easily, this said literally in colloquial terms, That is why our great innovation is the "CREAMY HONEY SPREAD". The purpose of our innovative factor is the elaboration of a product called cream honey, which stable over time and allows it to be used as a spread without spilling the product, in addition to maintaining the qualities achieved in time. Between honey as raw material and freshly made cream honey, there was weight. Colombia and consumers are not taking advantage of other beekeeping products to the best of their ability, nor are they taking advantage of in their real dimension the contribution of bees in the pollination of crops, widely valued in other European countries, where In fact they are a great source of wealth. Due to this, we have looked for other options to be able to commercialize it, and encourage the consumption of its daily consumption as a natural sweetener in food and healing / age reversal in body and facial skin, for no one is a secret the multiple uses beauty At HONEY LADY BEE QUEEN we want to turn our clients into loyal followers of bees, recognizing and supporting that by consuming their honey and derivatives they are protecting them as they deserve, which is like the most important being on the planet. In addition to this, it makes our brand different because our high mountain honey is the honey collected by bees in altitudes higher than 1500m and 1800m with dominance of wild blooms. High mountain honey is more or less dark in color. The aroma of mountain honey is intense and persistent (similar to a forest in autumn) and a pronounced taste methods are the same as 4 generations ago, and honey has a natural crystallization process, we follow the tradition of my ancestors avoiding it by heating the honey in a water bath.