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.
Potato Flakes are dehydrated mashed potatoes which is Gluten-free Plant based, Allergen-free and Non-GMO product. It has good rehydration property and can be used as convenient substitute for boiled potatoes with improved shelf life.
Carrageenan, a plant-based hydrocolloid extracted from red seaweed, known for its excellent gelling, thickening, and stabilizing properties. Widely used in dairy products, meat processing, beverages, and desserts, it enhances texture, moisture retention, and mouthfeel. Carrageenan is 100% vegetarian, gluten-free, and free from MSG or preservativesâ??making it ideal for clean-label formulations in both food and industrial applications.
Instant Chicken Manchurian Mix is an Instant food product which is used for preparing Chicken Manchurian with no pre-preparations required. It
is prepared with unique blend of starch and spices required for providing excellent coating and delicious taste. It is 100 % Natural and 100 % Vegetarian product. It can also be used for preparing Vegetarian manchurian like Gobi Manchurian, Paneer Manchurian, Mushroom Manchurian, etc.,
FEATURES:
1. It is a Vegetarian product with unique blend of starch and spices
2. It is minimally processed starch with no residues of chemicals.
3. It is highly bio-degradable and causes no harm to the Environment
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.
SauMix is a Vegan, Gluten-Free, Plant-based and Non-GMO starch which makes Soups, Gravies and Sauces - Tastier, Smoother, Thicker and Yummy. SauMix has excellent Shear Stability and Water Holding Capacity. SauMix is 100% vegetarian and naturally made product which does not have any preservatives and Mono sodium Glutamate (MSG).
APPLICATIONS
TOMATO KETCHUP & OTHER SAUCE:
Mix 3-5 % of SauMix in partial amount of water and completely mix without any lump formation. Then add it along with remaining water to the sauce, after adding all other raw materials.
TOMATO SOUP:
Mix 2 -3 % of SauMix in required amount of water and add at the last of cooking for Soups. For Instant Soup mixes, Add required percentage of SauMix along with all dry ingredients and mix well.
PREMIXES (INSTANT SOUP MIX, KETCHUP MIX, AND SAUCE
MIX):
Mix 3-5 % of SauMix at the time of blending while adding other raw materials
FEATURES AND BENEFITS
ï?? Improves thickness of the sauce, soups and ketchups.
ï?? Better dispersion of spices and other ingredients uniformly.
ï?? Improves smooth texture of sauce, soups and ketchups.
ï?? Enhance product's flavor.
ï?? Stable high viscosity.
ï?? Excellent shear stability.
ï?? Excellent water holding capability. During the shelf life, it maintains the consistency and avoiding the water separation.
ï?? 100% Natural and 100% vegetarian product.
DOSAGE
For excellent results, use 3 to 5% SauMix of total batch size.
FryShine 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.
As starch based glazing agent:
FryShineTM acts as starch based glazing agent in fryums and improves the appearance of the product. It gives improved shiny appearance to the product.
It can be used for different types of fryums such as pipe fryum, wheel fryum, alphabet fryum, 3D pellet snacks. It can also be used for Pappad and appalam
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.
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.
