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Supplier: Oleoresin, black pepper, turmeric, clove, nutmeg, dehydrated garlic granules, garlic powder, sesame, cumin, coriander, yellow peas, green peas, millet, guar gum, psyllium husk, peanut, raisin, spices, capsicum oleoresin, paprika oleoresin, onion powder, dry red chilli, cassia, cinnamon, tamarind, wheat, oats, potato flakes, french fries, pigeon peas, green mung, red kidney beans, desiccated coconut, black pepper spent, black pepper pinhead, mustard seeds, chickpeas, ascorbic acid, soybean, soybean meal, yellow corn, flavour, peanut butter, butter, ghee, almond, breakfast cereals, frozen vegetables, essential oil
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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.
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Buyer: All metals, minerals, petroleum products, food products and paper products
FryShineTM is a Physically Modified starch, Vegan, Gluten-Free, Plant-based, Non-GMO starch. It is produced by Physical modification of starch with functional food ingredients to enhance the textural properties and expansion of fryum related products. FryShineTM is used to enhance the texture of Fryum related products. FryShineTM disperses well with other ingredients and improves the overall crispiness of the product. The starch molecules in FryShineTM form strong cross-links with other ingredients and create network like structure. When fried in oil at high temperatures, moisture and air bubbles trapped will evaporate and forms a porous structure which in turn provides the crispy texture. This process will also increase the expansion ratio of the product. FEATURES AND BENEFITS *FryShineTM enhances the texture of the product providing excellent crispiness *It improves the shiny appearance of the product *It can be used as Functional Food ingredient and label friendly product *It is minimally processed starch with no residues of chemicals. *It is highly bio-degradable and causes no harm to the Environment. *FryShineTM 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. DOSAGE Use 1 to 3% FryShineTM of total batch size. For excellent results, maybe use upto 5% FryShineTM of total batch size.
Gravy â?? YOTM is a Physically Modified starch, Vegan, Gluten- Free, Plant-based, Non-GMO starch. It is produced by Physical modification of starch to enhance its thickening properties. It is used as functional food ingredient to improve the consistency of gravy related products. APPLICATIONS As Thickener: Gravy â?? YOTM is mainly used to improve the consistency of gravy related products. Gravy â?? YOTM consists of Poly-hydroxy compounds which hydrate when heated in water and improves the consistency (thickness) of the product. As Mouthfeel enhancer: Taste of gravy related products lies in the texture and uniform dispersion of all ingredients. Gravy â?? YOTM aids in uniform dispersion of all ingredients and blends well with the product which enhances the mouth feel of the product. ï?· Gravy â?? YOTM can be used in the preparation of all types of Veg and Non- veg gravies ï?· It can also be used in gravy â?? bases of all cuisines(Traditional and Interantional) ï?· It can also be used in RTU Gravy masalas DOSAGE Use 2 to 3% Gravy-YO of total batch size. For excellent results, maybe use upto 20% Gravy-YO of total batch size.
Taste-InTM is a Physically Modified starch, Vegan, Gluten-Free, Plant-based, Non-GMO starch. It is produced by Physical modification of starch to enhance its properties. It is used as functional food ingredient and non- meat extender to enhance the textural properties, water holding capacity and freeze thaw stability of frozen veg/meat products such as Sausage, Ham, Meat balls, Nuggets, Burger Patties, Veg patties, Veg Cutlet, Cheese bites, Vegan and Plant based Sausage, Meatless meat balls, etc., As Non-meat extender: Taste-In is widely used as a non-meat ingredient employed in the meat industry. Taste-In has the ability to gelatinize with a considerable water uptake, improving cooking yield and texture of emulsified or restructures meat products with minor effects on color and texture of the product. As Stabilizer: Taste-In provides good stability to meat products when stored at low temperatures. It prevents syneresis by binding well with other ingredients and absorbing free water molecules in the product. It also provides excellent freeze thaw stability to the product. Taste-In can be used in products such as Ham, Sausages, kabab, Meat Balls, Cutlets, Chicken Finger, Chicken Nuggets, Chicken Popcorn , Ready to Fry Minced meats
GraThick is a Physically Modified starch, Vegan, Gluten-Free, Plant-based, Non-GMO starch. It is produced by Physical modification of starch to enhance its thickening and stabilizing properties. It is used as functional food ingredient to improve the consistency of RTC gravies and gravy bases. As Thickener: GraThick is primarily used as thickener for RTC Gravies and gravy bases. It improves the consistency of gravies without hindering taste and flavour components. The starch granules in GraThick absorb liquid when added to the product. The granules starts swelling when heated, and then burst, releasing starch into liquid. The granules swell up to 30 times their original size resulting in increased thickness and consistency of the product. As Stabilizer: RTC (Ready â??To- Cook) gravies and gravy bases usually undergo retort packaging to increase the shelf life. GraThick helps to maintain the stability of the product while retort packaging. RTC gravies will be reconstituted with water before using. GraThick maintains the consistency and thickness of the product while reconstitution also. ï?· GraThick can be used in the preparation of all types of RTC Veg and Non- veg gravies ï?· It can also be used in gravy â?? bases of all cuisines(Traditional and International) ï?· It can also be used in RTU Gravy masalas DOSAGE Use 1 to 3% GraThickTM of total batch size. For excellent results, maybe use upto 5% GraThickTM of total batch size.
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.
