Now Increase the Shelf Life and Freshness of Your Dairy Products Cheese, Paneer, Coconut water etc. Naturally with FREDA NISIN and NATAMYCIN JJD ENTERPRISES your trusted Supply partner for many food ingredients since year 2010 - Now Introduces: â?? "FREDA NISIN & NETAMYCIN â?? The Largest Natural Preservative manufacturer of World since 2010 - â?¦. â?? Nisin and Natamycin is used to extend the shelf â?? life of Cheese, Bake Food, Meat and Dairy products JJD Enterprises is the Exclusive and only Distribution partner of Freda Nisin for INDIA. FREDA Nisin and Natamycin is now available throughout India with its four Channel Partners in Mumbai, Kolkata, Ahmadabad and Bangalore & the PAN India customers and marketing network in Punjab, Haryana, Rajasthan, Hyderabad, Bangalore, Andhra Pradesh, Kerala, Maharashtra, Uttar Pradesh, Uttaranchal, Orissa, Jammu & Kashmir, Delhi / NCR . Shandong Freda Biotechnology Co., Ltd., the largest Nisin and Natamycin manufacturer of the world, and dedicated to the R&D, manufacture and sales of green food additives(Nisin, Natamycin), Natural cosmetic ingredients (pullulan, �³-PGA). It has established a modern and advanced industrial base in Linyi, Shandong Province, occupying 150,000 m2. The company has passed ISO9001, ISO22000 quality management system, and is certified by US FDA, Halal, Kosher, etc. We also suggest uses of FREDA Nisin and Natamycin in Dairy Industries, Meat Industries, Poultry, Vegetable and Fruit Juces and in Coconut Water , Cheese , Riped Cheese, Cottage cheese, Curd , whey protein cheese and many more., Benefits of Natural Preservatives Allow â??naturalâ?? and sometimes â??organicâ?? product labeling. Consumers generally prefer natural preservatives over synthetic preservatives. Many confer natural fragrances to products. Often function over a broad pH range. Drawbacks of Synthetic Preservatives Many have developed negative reputations in popular media related to cosmetics. Often petroleum based. Some consumers find them irritating to the skin. Interfere with â??naturalâ?? and â??organicâ?? product labeling. May require a narrow pH range to be effective.
Our company RONISAL FOOD GROUP Sp. z o.o. is offering food preservatives like as Nisin and Natamycin. We have wide range of concentrating and carriers. Please contact us for needed product.
Guar Churi is a by-product after processing the Guar Seed. That is, Guar gum is extracted from the guar seed Cyamopsis Tetragonoloba of leguminous plant. The extracted guar meal is further processed by toasting at a high temperature to remove Trypsin Inhibitor, thus improving its nutritive value. Guar Churi is rich in proteins and carbohydrates, and is a 100 percent natural agricultural product without the addition of any chemicals or preservatives. Processed guar meal can be used either in conjunction with other feed stuffs or by itself, as it is a complete nutritional feed. Guar Churi is a bi-meal product obtained after processing of guar seeds. The processed Guar Meal is usually rich in proteins and carbohydrates and thus forms a good high protein food for animals, cattle and poultry. This is mainly used to feed the milking animals for getting more milk and more percentage of fat in milk. It is generally cheaper than soya bean meal products. Shubhlaxmi industries, we have recently developed a special guar Meal for Ketal feed industry.
CURIA YG (P33) is a special curdling and thickening agent for yogurt and lassi. It has no added preservative and Mono sodium Glutamate. FEATURES AND BENEFITS â?¢ 100% Natural. Protein and carbohydrate derivative. â?¢ Improves thickness. â?¢ Improves smooth texture. APPLICATIONS 1. First add 2% to 3 % of CURIA- YG(P33) to 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 @ 430 c for 6 hours and transfer it to chiller.
Eggless cake premix powder. It is used for Bakery industry. No msg, No preservative, No fat
Guilt-free fried food.A Wholesome meal that tastes just like home food. Filled with goodness and love, straight from mom's kitchen. Restaurant-style Crispy and crunchy food at home No Added Flavors or Artificial Flavors. This product is vegetarian by itself. No added preservatives and no added color
Science name: Citrus japonica. Color: Brown yellow. Origin: Vietnam. Moisture: 12% max. Size (mm): 2x2.5, 2x4, 4x6. 100% Natural. No impurity. No SO2, no CO2, no Additives, no Preservatives. Quantity capacity: 50 tons/month. MOQ: 5 tons. Packaging: in carton (PE liner), as buyer's requirement.
Style: 100% natural pandan leaf powder (Food grade). Origin: HCMC, Vietnam. Color: natural beautiful green. Processing: air dry. Moisture: 10% max. Shelf-life: 12 months from the production date. No SO2 and CO2, non-coloring, non-preservatives, non-additives.
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.
