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Powder Food Flavours

(1.1)
Supplier From Pakistan
Jul-19-24

Sufiyan chemicals karachi

All kinds of powder food flavours available
Vanilla, Chocolate, Strawberry, Banana, Matcha, Blueberry, Coffee, Mango, Caramel, Hazelnut, Coconut, Raspberry, Pineapple, Cookies & Cream, Mint Chocolate Chip.

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More Items Similiar to: Powder Food Flavours

Mar-09-06
Butter flavoured powder

Butter Flavoured Powder

(1.3)
$112.00
MOQ: Not Specified
  Jhan Wang Food Co., Ltd
Supplier From Jiangmen, Guangdong, China
Supplier Of Food Additives
 
Butter flavoured powder
Use for dairy food, pastry and baking food.
Dosage use in different food:
Cake:0.2%-2%
Cereal:0.2%-1%
Bread:0.2%-2%
Biscuit:0.2%-2%
Ice cream:0.1%-0.2%
Milk candy"0.2%-1%
Pudding"0.1%-0.2%
Chocolate"0.2-1%
Pastry"0.2%-2%

Stardard packing:
1kg/tin, 12tin/box
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Koepoe Food Flavouring

Koepoe Food Flavouring

(4.8)
Ask for price
MOQ: 1  Boxes
Sample Available
  Theobromindo Cipta Karya
Supplier From Semarang, Central Java, Indonesia
Supplier Of Food Flavors
 
Koepoe food flavouring.
Available variants Cocopandan, Coffee Mocca, Chocolate, Durian, Raspberry, Orange, Lychee, Melon, Mocca, Pineapple, Jackfruit, Orange Crush, Pandan, Rosen, White Soursop, Strawberry, Vanilla, Avocado, Grape, Lemon Squash, Coconut Cream. Packaging 10x1L, 144x25ml, 72x60ml. Product is Manufactured by PT Gunacipta Multirasa.
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Flavour Enhancer For Snacks & Rtc Foods

Flavour Enhancer For Snacks & Rtc Foods

(4.8)
$3.3k
MOQ: 1000  Kilograms
Sample Available
  Angel Starch & Food Pvt Ltd
Supplier From Erode, Tamil Nadu, India
Supplier Of Food Flavors
 
Spice-In is a Vegan, Gluten-Free, Plant-based and Non-GMO starch based seasoning. Spice- In is a Functional food ingredient blended with perfect spices and condiments to enhance the continental masala flavour of the various Veg and Non-Veg products such as Chicken Nuggets, Kabab, Mashed potato snacks, Fryums, Pappads, Khakara, Chanachur etc.,.It can also be used as taste maker masala for RTC noodles, Fried rice, Pasta, Macroni, Chat items, RTU gravies. Spice-InTM is 100% vegetarian and naturally made product which does not have any preservatives and Mono sodium Glutamate (MSG).

It provides continental masala flavor with tanginess.
â?¢ Can be used as Seasoning for RTC Non- Veg products such as Meat balls, Chicken Cutlets, Chicken Finger, Nuggets, Chicken Popcorn, Kabab
â?¢ It can also be used in Veg RTC products such as Mashed Potato snacks, Veg balls, Cutlet, Samosa, etc.,
â?¢ Can also be used as seasoning for Fryums, Pappads, Khakhra, Chanachur Kaara bhoondhi, Mixer, Bombay mixer, etc.,
â?¢ Can be used as Seasoning and ideal flavour enhancer for Fried rice, Chow mein, Nasi goreng, Mi goreng, RTC and Instant Noodles, RTC and Instant Vermicelli, RTC and Instant Pasta, RTC and Instant Macaroni, RTC and Instant Spaghetti and other extruded RTC products
â?¢ Can also be used as seasoning for Vegan and Plant based Sausage, Meatless meat balls, etc.,
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Guargum Powder Food Grade

Guargum Powder Food Grade

(4.7)
$70.00
MOQ: Not Specified
  Shubhlaxmi Industries
Supplier From Deesa, Gujarat, India
Supplier Of Guar Gum Powder
 
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.
GOLD Member
Mar-15-23
Food thickeners Gelatin powder gelatin

Food Thickeners Gelatin Powder Gelatin

(4.1)
$400.00
MOQ: 50  Metric Tonnes
  Foshan Mafrika Stock And Supplies
Supplier From Johannesburg, Gauteng, South Africa
Supplier Of Food Additives
 
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.
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Feb-21-23
High Whip Food Grade Egg White Powder

High Whip Food Grade Egg White Powder

(4.1)
$400.00
MOQ: 100  Tons (UK)
Sample Available
  Foshan Mafrika Stock And Supplies
Supplier From Johannesburg, Gauteng, South Africa
Supplier Of Food Additives
 
-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.
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May-10-10
(4.9)
Supplier From Mumbai, Maharashtra, India

Supplier: Oleoresin, black pepper, turmeric, clove, nutmeg, dehydrated garlic granules, garlic powder, sesame, cumin, coriander, yellow peas, green peas, millet, guar gum, psyllium husk, peanut, raisin, spices, capsicum oleoresin, paprika oleoresin, onion powder, dry red chilli, cassia, cinnamon, tamarind, wheat, oats, potato flakes, french fries, pigeon peas, green mung, red kidney beans, desiccated coconut, black pepper spent, black pepper pinhead, mustard seeds, chickpeas, ascorbic acid, soybean, soybean meal, yellow corn, flavour, peanut butter, butter, ghee, almond, breakfast cereals, frozen vegetables, essential oil
Services: Marketing

Supplier Of Mustard Seeds   |   Pigeon Peas   |   Coriander Powder   |   Desiccated Coconut   |   Snacks   |   Guar Gum   |   Coriander Seeds   |   Grains & Cereals   |   Dehydrated Garlic   |   Tamarind Seed   |   Pepper   |   Almonds   |   Red Chilli   |   Millet   |   Soybean

Service Provider Of Advertising & Marketing   |   Pulses   |   Chickpeas   |   Wheat   |   Essential Oils   |   Sesame Seeds   |   Spices   |   IQF or Frozen Vegetables   |   Butter   |   Soybean Meal   |   Cumin Seeds   |   Kidney Beans   |   Guar Gum Powder   |   Dehydrated Vegetables   |   Raisins   |   Cloves   |   Cardamom, Cinnamon   |   Peanuts   |   Vegetable Powder   |   Oat   |   Turmeric   |   Peas   |   Psyllium Husk   |   Nutmegs   |   Corn
GOLD Member
Jul-25-17
Capsicum Oleoresin

Capsicum Oleoresin

(4.9)
Ask for price
MOQ: Not Specified
  Enjay Marketing Services Pvt. Ltd.
Supplier From Mumbai, Maharashtra, India
Supplier Of Food Additives
 
Capsicum Oleoresin is prepared by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method. It contains the pungent principles, capsicin not less that 8 percent. It also contains the red colouring matter called Capsanthin. This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents.
Extraction of oleoresin capsicum from peppers involves finely ground capsicum, from which capsaicin is extracted in an organic solvent such as ethanol. The solvent is then evaporated, and the remaining wax like resin is the oleoresin capsicum. An emulsifier such as propylene glycol is used to suspend the OC in water, and pressurized to make it aerosol in pepper spray. The high performance liquid chromatography (HPLC) method is used to measure the amount of capsaicin within pepper sprays. Scoville Heat Units (SHU) are used to measure the concentration or "heat" of pepper spray.
A synthetic analogue of capsaicin, pelargonic acid vanillylamide (desmethyldihydrocapsaicin), is used in another version of pepper spray known as PAVA spray which is used in the United Kingdom. Another synthetic counterpart of pepper spray, pelargonic acid morpholide, was developed and is widely used in Russia. Its effectiveness compared to natural pepper spray is unclear.
Pepper spray typically comes in canisters, which are often small enough to be carried or concealed in a pocket or purse. Pepper spray can also be bought concealed in items such as rings. There are also pepper spray projectiles available, which can be fired from a paintball gun. It has been used for years against demonstrators.
Derived from chilli peppers, oleoresin capsicum is the active ingredient in pepper spray and in some topical pain relievers.
GOLD Member
Jul-25-17
Ginger Oleoresin

Ginger Oleoresin

(4.9)
Ask for price
MOQ: Not Specified
  Enjay Marketing Services Pvt. Ltd.
Supplier From Mumbai, Maharashtra, India
Supplier Of Food Additives
 
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.
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