Supplier: Surplus food ingredients and packaging
Buyer: Surplus raw food materials and finished goods
Supplier: Food additives and ingredients. we trade, export & broker, grains, pulses, wheat, wheat flour, edible oils, bio energy fuel, sugar, food
Services: Import
Buyer: Different types of chemicals and construction materials
Supplier: Fruits & vegetable purees and concentrates, botanical extracts, fruit powder, dehydrated fruits and vegetables, spices and herbs, natives starches, natural colours, flavours and seasonings, cereal based products like malt extract, frozen fruits and vegetables
We are the chinese food ingredients supplier, our products can be used in Beverage, jam, cake, juice, sauce, sausage, bread, biscuit, chocolates and so on. Severeal products are registered in the russia.Manufacturing facilities are Iso 9001certified and adhere to haccp, kosher and halal standards. Food preservative Potassium sorbate, sorbic acid, soda ash, sodium carbonate, nisin, natamycin, Sodium benzoate, calcium propionate. Food sweetener Sodium cyclamate, sodium saccharin, acesulfame-k, erythritol, sucralse, aspartame, Dextrose, glucose. Food acidulant Fumaric acid, tartaric acid, malic acid, citric acid, glutaric acid. Food thickener Pectin, carrageenan, cmc, corn starch, maltodextrin, wheat gluten, agar Nutrition enhancer Vitamin c, vitamin h, vitamin b, vanillin, msg, dry yeast. Agro products Peanut prodcut, dehydrated fruits and vegetables, onion, garlic. We are the chinese food ingredients supplier, our products can be used in Beverage, jam, cake, juice, sauce, sausage, bread, biscuit, chocolates and so on. Severeal products are registered in the russia.Manufacturing facilities are Iso 9001certified and adhere to haccp, kosher and halal standards. Food preservative Potassium sorbate, sorbic acid, soda ash, sodium carbonate, nisin, natamycin, Sodium benzoate, calcium propionate. Food sweetener Sodium cyclamate, sodium saccharin, acesulfame-k, erythritol, sucralse, aspartame, Dextrose, glucose. Food acidulant Fumaric acid, tartaric acid, malic acid, citric acid, glutaric acid. Food thickener Pectin, carrageenan, cmc, corn starch, maltodextrin, wheat gluten, agar Nutrition enhancer Vitamin c, vitamin h, vitamin b, vanillin, msg, dry yeast. Agro products Peanut prodcut, dehydrated fruits and vegetables, onion, garlic.
Coconut milk powder, cocoa powder
-Calcium Propionate -Natural Mould Inhibitor -Natural Potassium Sorbate -Xanthan Gum -Calcium Lactate
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.
CURIA YG is a Vegan, Gluten-Free, Plant-based and Non-GMO starch used as curdling and thickening agent in Yogurt and Lassi. No addition of preservative and Mono sodium Glutamate in the starch. APPLICATIONS 1. First add 2% to 10% of CURIA- YG based on the Protein Content of the Milk in cold (40C to 360C) condition. Dissolve it well without Lump formation. 2. Heat the milk mixer to 850 c & hold it for 12 minutes with continuous stirring. 3. Cool the pasteurized milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture. 4. Then keep it in an incubator @ 430c for 6 hours and transfer it to chiller. OR 1. Add 2% to 10% of CURIA- YG based on the Protein Content of the hot milk at 800C to 850C and stir continuously for 2 minutes without lump formation 2. Cool the milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture. 3. Then keep it in an incubator @ 430c for 6 hours and transfer it to chiller. DOSAGE For excellent results, use 2 to 10% CURIA-YG of total batch size, based on the Protein Content of the Milk. For Lower Protein Content in the Milk higher Curia-YG NEED TO BE USED.
