Thickeners

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.

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.

Las 3NF- Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Vegan, Gluten-Free, Plant-based, Non-GMO starch used as a Texturizing agent, Taste Improver, Bulking Agent, Volumising, Emulsifier, Fat Replacer, Stabilizer & Thickener and in Milk and Milk products. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). FEATURES AND BENEFITS *It is highly bio-degradable and causes no harm to the Environment. *A Las 3NF is a white powder that adds no color to application and blends well with other ingredients. *Las 3NF act as an excellent fat replacer, bulking agent, volumising and taste improver. *Las 3NF act as thickening & binding agent and as emulsifier and stabilizer. *Las 3NF act as texturizing agent for Milk and Milk Products.

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.

Spices and Masala Thickener Starch powder is a light creamy to white colour fine free flowing powder. Insoluble in cold water, that is extensively used to enhance flavor and promote uniformity of taste throughout the dish. It enhances the taste and flavor of spices that are added to the dishes. Uses : Used in Food Industry.

Agar agar, E406, CAS 9002-18-0, food thickener, polysaccharides extracted from seaweed. Properties: coagulability, stability, form the complex with some materials. It can be used as a thickener, coagulant, suspending agents, emulsifiers, preservatives and stabilizers. Agar Agar is widely used in a variety of drinks, jelly, ice cream, cakes, candy, canned food, meat products and so on. Function and uses: It is one of the most extensive use of sodium alginate in the word. Agar Agar is hydrophilic colloid with dividing into strips and powder. As an experienced Agar agar manufacturer and supplier, we has been supplying and exporting Agar agar for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day.

Guar Gum, E412, CAS no.9000-30-0, food thickener, a polysacharide (a long chain made of sugars) made of the sugars galactose and mannose. Guar Gum appears as a free-flowing, off-white colored, coarse to fine ground powder. It is used in bakery, dairy products, it thickens milk, yogurt, kefir, and liquid cheese products. When mixed with Xanthan gum or Locust bean gum, the viscosity is more than when either one is used alone, so less of each can be used. As an experienced Guar Gum manufacturer and supplier, we has been supplying and exporting Guar Gum for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Guar Gum powder Specification ITEM STANDARD Appearance A white to yellowish-white, nearly odourless powder Galactomannans 80% Viscosity (1%, 2h, Brookfield DVII, #4 spindle, 20rpm) 5500 mPa.s Viscosity(1%, 24h, Brookfield DVII, #4 spindle, 20rpm) Min 300 mPa.s higher than viscosity recorded in 2 hours Particle Size 95% Pass 200 Mesh pH 5.5- 7.0 Moisture 12% Max Protein 5% Max Starch Passes test Acid-Insoluble Residue 2.5% Max Ash 0.8% Max E.Coli/ 5g Negative Salmonella/ 10g Negative Mould & Yeast 200 cfu/ g Total Plate Count 1000 cfu/ g

Gum Arabic, E414, CAS no.9000-01-5, a natural gum made of hardened sap taken from two species of the acacia tree. Gum Arabic appears as an off-white to yellowish granular or powder. It is used as food thickeners in food and beverages such as in icing, fillings, chewing gum and other confectionery. Nutritional properties:Enrichment in soluble dietary fibers; Improvement of digestive comfort; Source of prebiotic fiber. As an experienced Gum Arabic manufacturer and supplier, we has been supplying and exporting Gum Arabic for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Gum Arabic Specification ITEMS STANDARD Appearance Off-white to Yellowish Granular or Powder Odor Own inherent smell, no odor Viscosity ( Brookfield RVT, 25%, 25, Spindle #2, 20rpm, mPa.s) 60- 100 pH 3.5- 6.5 Moisture(105â??, 5h) 15% Max Solubility Soluble in water, insoluble in ethanol Nitrogen 0.24%- 0.41% Ash 4% Max Insolubles in Acid 0.5% Max Starch Negative Dannin Negative Arsenic (As) 3ppm Max Lead (Pb) 10ppm Max Heavy Metals 40ppm Max E.Coli/ 5g Negative Salmonella/ 10g Negative Total Plate Count 1000 cfu/ g Max Specifications of Acacia Gum Spray-dried Powder : ITEMS STANDARD Appearance White to off-white Powder Odor Own inherent smell, no odor Viscosity ( Brookfield RVT, 25%, 25, Spindle #2, 20rpm, mPa.s) 60- 100 pH 3.5- 6.5 Moisture(105, 4h) 10% Total ash 4% Acid insoluble ash 0.5% Acid insoluble matter 1% Nitrogen 0.24%- 0.41% Starch or dextrin Negative Tannin Negative Arsenic (As) 2 mg/kg Lead (Pb) 3 mg/kg Heavy Metals 20 mg/kg E.coli/ 5g Negative Salmonella spp./ 10g Negative Total Plate Count 5000 cfu/ g