Pga Agar Products

Gelatin, without fixed structure and relative molecular weight, is partially degraded by collagen in animal skin, bone, muscle membrane, muscle and other connective tissues and becomes white or pale yellow, translucent, microglossy flakes or powders. Is a colorless, odorless, non-volatile, transparent hard amorphous substance, soluble in hot water, insoluble in cold water, but can slowly absorb water expansion and softening, gelatin can absorb the equivalent of 5-10 times the weight of water. It is a common thickener.

Application:
Gelatin can be divided into food, photographic and industrial uses. Edible gelatin as a thickening agent is widely used in the food industry to add jelly, food coloring, premium gummies, ice cream, dry cool, yogurt, frozen food, etc. In the chemical industry is mainly used as bonding, emulsification and high-grade cosmetics and other raw materials. Gelatin can also be used as vermicelli to make it stronger.

Rice protein food grade is a high-quality, plant-based protein derived from rice, known for its excellent nutritional profile and versatility. It is commonly used in health foods, dietary supplements, and various food products due to its rich protein content and hypoallergenic properties. At Vishwarupa Global Trades Vision Private Limited, we specialize in exporting premium rice protein food grade from India, ensuring purity, quality, and reliability for our global clients.

Product Overview
Rice protein food grade is a powder made from rice, containing a high concentration of protein and essential amino acids. It is produced through a process of milling, extraction, and isolation, resulting in a protein powder that is both nutritious and easily digestible. Our rice protein is manufactured using advanced technology and adheres to strict quality standards to ensure it meets the highest expectations.

Origin and Production
Our rice protein food grade is sourced from India, where we utilize high-quality rice and state-of-the-art production facilities. The production process involves the extraction of protein from rice, followed by purification and drying to create a fine, high-quality protein powder. We employ stringent quality control measures throughout the production process to ensure that our rice protein meets international standards.

Applications

Rice protein food grade is used in various industries due to its nutritional benefits and functional properties:

Health Foods: It is used in protein powders, meal replacements, and nutritional supplements to boost protein content and support
muscle growth and recovery.

Dietary Supplements: Rice protein is commonly found in dietary supplements for its high protein content and digestibility, making it
suitable for individuals with dietary restrictions or sensitivities.

Food Products: It is used in a range of food products, including protein bars, snacks, and baked goods, to enhance protein content
and improve texture.

Sports Nutrition: Rice protein is popular in sports nutrition products for its ability to support muscle growth, recovery, and
overall athletic performance.

Vegan and Plant-Based Products: As a plant-based protein source, rice protein is ideal for vegan and vegetarian products,
providing a high-quality alternative to animal-derived proteins.

Packaging and Availability

We offer rice protein food grade in various packaging options to suit different needs:

Bulk Containers: Ideal for industrial and large-scale applications, available in drums, totes, and bulk tankers.

Smaller Packs: Suitable for commercial and retail uses, available in bags and containers.

Custom Packaging: Tailored packaging solutions to meet specific customer requirements.

Our rice protein is packaged in moisture-resistant, airtight containers to preserve its quality during storage and transportation.

-Egg White Powder
-Whole Egg Powder
-Egg Yolk Powder

About Egg white powder
Egg white powder is made of pure egg white. It has the characteristics of desugarization, deodorization and quick dissolution. At the same time, it has good features, such as gel , foam ability, water retention. Thus it is widely used in many industries such as meat, surimi product products, bakery products, flour products and candy products etc. In addition, it is also widely used in textile, industries etc.

The Function of Egg White Powder
Egg White Powder is the high-quality food with balanced nutrition and the good food additive. It has the properties of emulsification, gelatination, foamability and water retention etc. It is applicable to all food products involved eggs as raw material, such as the pastry, biscuit, chicken essence, instant noodle, ice cream, salad sauce, noodle, drinks and pet food etc.

Applications Of Egg White Powder
1. Egg White Powder can add into cakes, biscuits, and bread then improve nutritional value of the products, and increase the volume and softness, improve food flavor.
2. Egg White Powder after mixing with the dough, it can make the dough has higher ability of gas containing.
3. Egg White Powder add into the baked goods, and make the food surface colorful and beautiful.
4. Egg White Powder as a kind of natural emulsifier for the cold food, it can increase the cohesiveness of fat, and improve the conformity of the cold food.
5. Egg White Powder can as the ingredients of flavoring.

Egg White Powder
Egg powder is made by selecting, washing, disinfecting, spraying, drying, beating, separating, filtering, homogenizing, pasteurizing, spray drying, and sieving fresh eggs from the company's dedicated green chicken farm.

During last decade Guar has immerged as an important industrial raw material and Produced by man for thousands of years. India has been the single largest producer and exporter of Guar gum accounting for more than 80 percent of the global output and trade.

Guar has now assumed a larger role among the domesticated plants due to its unique functional properties.
India Ranks First in the production of guar which is grown in the North Western part of the Country which mainly includes the states of Rajasthan, Gujarat, Haryana and Punjab. Other main countries are Pakistan, U.S.A and Brazil
The by-product of Guar Gum industry consisting of the outer seed coat and germ material is called guar meal. The Guar meal after gum Extraction is a potential source of protein and contains about 42% crude protein which is one and a half times more than the level of protein in guar seed. The protein content in guar meal is well comparable with that of oil cakes. It is used as a feed for livestock including poultry. Guar meal contains two deleterious factors i.e. residual guar gum and trypsin inhibitor, Toasting of Guar Gum improves its nutritive value in chicks. Toasted guar Meal can be used in limited quantity i.e. Up to 10% in Poultry diet. However it can replace groundnut cake by almost 100% in animal feeds.

Guar Gum (Galactomanan) is a high molecular weight carbohydrate polymer made up of a large number of mannose and galactose unit linked together. The crude Guar Gum is a greyish white powder 90% of which dissolves in water. It is non ionic polysaccharide based on the milled endosperm of the guar bean whose average.

Composition is:

Hydrocolloid: 23%

Fats: 40%

Proteins: 34%

The most important property of the Guar is its ability to hydrate rapidly in cold water to attain a very high viscosity at relatively low concentrations. Its specific colloidal nature gives the solution an excellent thickening power which is 6 to10 times thicker than that obtained from starch. It is stable over a wide range of PH and it also improves the flow ability and pump ability of the fluid. It is a superior friction loss reducing agent.

Food Grade Guar Gum Powder is extensively used in different industries such as food, pharmaceutical, and cosmetic industries. Also, we offer different types of guar gum powder which are produced in accordance with the industrial norms and standards.
Food Grade Guar Gum Powder is one of the best thickening additives, emulsifying additives and stabilizing additives. In Food industry guar gum is used as gelling, viscosifying, thickening, clouding and binding agents

Extracted from red algae, our Agar Agar food grade strips are a perfect vegetarian alternative to animal-based gelatine. In the flaked form, it does not leave any residue or added color to the dishes. Our dedicated research and development team has produced Agar Agar strips that are completely safe for consumption. These are fine quality products that give your dishes the perfect texture and melt in the mouth easily. Agar Agar strip dissolves completely in water or milk. Once it is cooled it forms gel and this gel is stable at room temperature. So you can place your dishes out even in hot days.

Taike Profile
Taike Biotechnology always focuses on the development and production of agar powder, and has a high level R&D team, application platform and seaweed breeding base.
We have formed a complete structure of research, production and marketing, and built a platform of basic research and development, application research and development, and inspection center. Taike is listed as one of the biggest manufacture of Biotechnological agar, standard agar and instant agar in China at present.
Our customers including food, biological research, pharmaceutical, cosmetic and clinical examination industries worldwide, reached a long-term stable and friendly relation of cooperation.

Taike Food Grade Agar Profile
Taike Food Grade agar, which comes from Gracilaria, is made up of particles found in galactose, a blood sugar like glucose & fructose that is foundational for sustaining animal life.
It's the perfect vegetarian substitute for beef gelatin in any food application, and makes an excellent thickener for soups, jellies, ice cream and more.
Meanwhile, it's ingredient of culture media in microbiology, antitackiness & antistaling agent in baked goods, ingredient in desserts & beverages, laxatives & health foods, pet foods, impression materials, ingredient in pharmaceutical preparations, laboratory agent in chemical & biological applications, etc.

Taike Food Grade Agar Strength
1. Gel strength: 700 ~ 1200g/cm�²
2. Powerful gelling ability, can be as an additive or glazing agent for pies, increase jamâ??s viscosity in jam production, used as stabilizer in many confectionaries, etc.
3. The gelling temperature is the lowest in the same price range for Gracilaria agar, Gelling point is 3-5â?? lower than others, which can reduce time and cost.
4. Gel strength is the most stable and widespread, without influenced by the production process
5. Taike owns Nanao seaweed breeding base, meanwhile, we also purchase raw seaweed from Morocco and Indonesia. Instant Agar annual capacity 1500mt, Standard Agar annual capacity 3000mt
6. The whole production process applies physical method, no any agent in the production process, no application of alcohol, no residue of agent, no alcohol smell, which guarantees product is safe and reliable
7. The production process has completely removed the foreign substance of inorganic salt, non-agar substance in the raw material through filter processing, centrifuging and other technology to ensure high purity
8. Taike agar, made from screening different algae raw materials by special process is with various uses and characteristics, which promote to a good adaptability.
9. Internal Lab Testing for agar conforms to GB/FDA/ISO/JP/USP/EP/BP/FCC/E-406/JECFA standards.

Taike Certification
Taike Biotechnology has established sound quality control system, HACCP system and continues to improve.
Taike Plant has been certificated by FCC, ISO22000, Kosher, Halal, SGS.

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