Royal Color Fish

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.

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.

ChikMat P1 is a Vegan, Gluten-Free, Plant-based and Non-GMO starch. ChikMat P1 is used as an excellent additive or ingredient for Crispy oil fried vegetarian and non-vegetarian products. ChikMat P1 will provide structure, tenderness & binding power in baking. It even gives excellent crispiness by better even coating and with low oil absorption. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATION: GLUTEN FREE ALTERNATIVE FOR FLOUR AND BAKERY: ChikMat P1 can make a suitable gluten-free alternative for flour in baking recipes like Waffles, Muffins, Gluten free flour mixes. ChikMat P1 attract and hold more water and helps to increase the moisture content in baked goods and provides structure, tenderness & binding power in baking. FRYING FOODS: ChikMat P1 could serve as a suitable fried food coating where the coating is light and crisp. It helps to lock the flavour of the product while frying. It can improve the texture of the coat foods, such as chicken, fish, or vegetables, before frying and reduces the absorption of oil. The product such as oil fried Nuggets, Potato Shots, and Cheese bites. Even it can be used in Premixes- 65 Masala, Instant Crispy Fry Mix, Manchurian Mix, Bonda Mix, etc... ChikMat P1 coating can give the foods a golden and crispy outer layer during the frying process. PROCEDURE: Replace 5-20 % of Corn flour with ChikMat P1 then add at the time of blending while adding other raw materials FEATURES AND BENEFITS Increase special appearance to the fried products. Better dispersion of spices and other ingredients. Improves texture. Enhance flavor. Low oil absorption. Excellent crispiness. Better even coating

Malto Dextrin is widely used for baking cookies, muffins and other bakery products. It enhances the tenderness and texture. It makes the product soft and lowers the fat content. The Malto Dextrin we supply prevents the formation of crystals on the surface of frozen foods and is used as a sugar substrate in sports drinks. Depending on the depolymerization degree it may be either form-building or leavening agent. It is also easy to digest. TEXTURE & FEATURE: White to cream color fine fluffy powder, free from rancidity and foreign matter. APPLICATION: MALTO DEXTRIN enhances texture and tenderness in cookies, cakes, muffins and other bakery products. Malto dextrin helps to make soft, low-fat bakery product. Also reduced-fat baked goods. It also prevents the formation of crystals on the surface of frozen foods and is used as a sugar substrate in sports drinks. Depending on depolymerization degree it may be either form-building or leavening agent. It's easily digested.

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