Ion exchange resins, water treatment, waste water treatment, mining & metallurgy,food& beverage.
Khaman dhokla, khatta dhokla, rava dhokla, moong dal dhokla, sandwich dhokla, mango dhokla, quinoa barley dhokla.
Agricultural products as white beans, red beans, corn, peanuts, onions, garlic, prickly pear, chia seeds sesame, coffee etc. spices as pepper, clove, cinnamon, ginger, turmeric, wild pepper, vanilla, chilli , 'cocoa beans essential oils as clove, pepper, cinnamon, vetiver ravintsara, patchouli, combava, eucalyptus citriodora , eucalyptus rondula lemon ylang ylang etc..Transportation and shipping
Description Specification Appearance Granular Light Brown Powder Oder Typical Generic Moisture Approx ±10% Ash Content 8% To 10% Solubility ±2.5% Bulk Density 0.8-0.9 (unit) Packing 25 Kgs In Paper/hdpe LSO WE PROVIDE PRODUCT AS PER PARTY's SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Fresh Ginger Oil is obtained by steam distillation from the rhizomes of Zingiber officinalle. TYPICAL PROPERTIES Appearance : Clear Liquid Color : Pale Yellow to Orange Odor : Spicy and Warm Specific Gravity : 0.870 0.882 @ 25°C Refractive Index : 1.485 1.495 @ 20°C Optical Rotation : (-) 45° to (-) 25° Solubility : Soluble in 96% Ethanol (1:1 clear) ALSO WE PROVIDE PRODUCT AS PER PARTYS SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Ginger is herb that grows mainly in Asia is used as a spice in cooking. It is also known for its therapeutic qualities. It is an underground stem (rhizome) that can be used fresh, powdered, dried, or in the form of oil or GINGER. SPECIFICATION OF GINGER POWDER Items Specification Appearance Brown Yellow Powder Oder Characteristic Taste Characteristic Particle Size 100% through 80 Mesh Loss on Drying < 5.0% Heavy Metals < 20 ppm Arsenic(As) < 2 ppm Lead(Pb) < 2 ppm Assay Gingerols by HPLC > 5.0% Total Plate Count < 10,000 cfu/G Yeast & Mold < 100 cfu/G E.Coli. Negative Salmonella Negative ALSO WE PROVIDE PRODUCT AS PER PARTY SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Ginger paste shall be obtained by grinding or crushing of clean ginger rhizomes and addition of a preservative such as citric acid, with subsequent concentration under vacuum. Ginger paste shall be of the consistency of crushed ginger. The rhizomes used shall be mature, sound fresh, and free from insect and fungal attack. AVERAGE NUTRITIONAL VALUES PER 100 G Description Specification Energy 233 kcal / 975 kJ Fat 18 g of which saturates 1.9 g Carbohydrate 16 g of which sugars 0 g Protein 2.6 g Salt 6.4 g ALSO WE PROVIDE PRODUCT AS PER PARTYS SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Appearance Yellow-green to brownish Physical Status Liquid Flash Point (Closed cup) °C 51ºC 1.472 1.482 @ 20ºC Refractive Index 0.855 0.864 @ 25ºC Relative Density Optical Rotation Solubility in Water Assay by GC/MS (%) N/A 1:9 in 90% Alcohol I nsoluble Limonene alpha-Pinene Citral beta-Pinene p-Cymene gamma-Terpinene Solubility in Alcohol Shelf Life 12 months with proper storage conditions. Should be stored in cool, dry, well ventilated places in full, tightly sealed containers. Protected from light & source of ignition. Packed in Aluminium, HDPE Food Grade Cans, MS Coated Drums, GI Drums. Avoid long contact with Iron, heat and light. ALSO WE PROVIDE PRODUCT AS PER PARTYS SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Ginger is herb that grows mainly in Asia is used as a spice in cooking. It is also known for its therapeutic qualities. It is an underground stem (rhizome) that can be used fresh, powdered, dried, or in the form of oil or GINGER. Description : Specification Appearance : Granular Light Brown Powder Oder : Typical Generic Moisture : Approx ±10% Ash Content : 8% to 10% Solubility : ±2.5% Bulk Density : 0.8-0.9 (unit) Packing : 25 Kgs in Paper/HDPE
Ginger paste shall be obtained by grinding or crushing of clean ginger rhizomes and addition of a preservative such as citric acid, with subsequent concentration under vacuum. Ginger paste shall be of the consistency of crushed ginger. The rhizomes used shall be mature, sound fresh, and free from insect and fungal attack. Colors ginger paste shall be light to dark tan in color. Flavors ginger paste shall have characteristic flavor with no burnt flavor or other off flavor. Ginger paste shall be free from extraneous vegetable material.
AVERAGE NUTRITIONAL VALUES PER 100G Description Specification Energy 233 kcal / 975 kJ Fat 18 g of which saturates 1.9 g Carbohydrate 16 g of which sugars 0 g Protein 2.6 g Salt 6.4 g
Ginger is a plant primarily used for its rhizome or root. Also called "Kion" in Peru, it grows in tropical regions around the world and it is famous for both, its medicinal properties and as a spice for cooking. Grown in the jungle highlands of Peru, Peruvian ginger is one of the nicest gingers available for the retail market. Once the rhizomes of ginger have been harvested in the field, they are transported to the processing plant where they are classified, washed, desinfected, dried, grinded, sieved and packed. The ginger consumption reduces the risk of cardiovascular disease and improves blood flow; also it helps to lower cholesterol levels by the presence of omega -3 in its composition and helps relieve respiratory diseases. In addition, it is a potent anti-inflammatory and analgesic. PRODUCT INFORMATION NUTRITIONAL PROPERTIES Nutrition Facts Amount Per 100 gr. Calories 270Kcal Total Fat 6 g Cholesterol 0 mg Sodium 32 mg Total Carbohydrate 70.8g Fiber 12.5g Protein 9.1g Vitamin A 150 U.I. Vitamin E 0.2 mg Vitamin B1 0.05 mg Vitamin B6 1 mg Vitamin B2 0.20 mg Vitamin C 7 mg Iron 12 mg Phosphorus 150 mg Calcium 115 mg Magnesium 180 mg ALSO WE PROVIDE PRODUCT AS PER PARTYS SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Ginger is a knotted, thick, beige (a pale sandy fawn colour )underground stem (rhizome). The stem extends roughly 12 inches above ground with long, narrow, ribbed, green leaves, and white or yellowish-green flowers. Ginger is available both in fresh and dried forms, the spice ginger only comes from the dried roots of the plant. Whole Ginger is sliced longitudinally & dried to obtain desired product. CHEMICAL PARAMETERS SPECIFICATIONS Moisture 12% MAX Content 5% MAX Acid Insoluble Ash 1% MAX Crude fiber 7 to 10% Oleo-resin 4.28% Volatile Oil 1.83% Shelf Life 24 Months ALSO WE PROVIDE PRODUCT AS PER PARTYS SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Ginger paste shall be obtained by grinding or crushing of clean ginger rhizomes and addition of a preservative such as citric acid, with subsequent concentration under vacuum. Ginger paste shall be of the consistency of crushed ginger. The rhizomes used shall be mature, sound fresh, and free from insect and fungal attack. Colors ginger paste shall be light to dark tan in color. AVERAGE NUTRITIONAL VALUES PER 100 G Energy 233 kcal / 975 kJ Fat 18 g of which saturates 1.9 g Carbohydrate 16 g of which sugars 0 g Protein 2.6 g Salt 6.4 g ALSO WE PROVIDE PRODUCT AS PER PARTY SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Specification Ingredient Declaration Lemon peel Flavour and Odour Pleasant, characteristic, well known Appearance Light yellow free flowing powder Country of Origin INDIA PRODUCT PROFILE Particle Size 95% to pass through a 60 micron sieve Extraneous Matter %
Vegetable Powder / Spray Dried Vegetable Powder Product Description - Spray Dried Powder Price of product (USD price or FOB price) - Price will vary from country to country & as per packaging Product Origin - Gujarat - India Key Specifications/Special Features - Ready to use Spray Dried Vegetable Powder mainly Food & Beverage Industry to add flavors. Minimum Order Size and Packaging details - Packing in 25 Kgs Drums. MOQ is 1 MT
Tomato Powder Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives Food additives have been used for centuries to enhance the appearance and flavor of food and prolong shelf life. Food additives can be derived from plants, animals, or minerals, or they can be synthetic. Functional substance that is normally neither consumed as a food itself nor is used as a food ingredient, but is intentionally added to food (usually in small quantities) to assist in its processing or to improve its certain characteristics such as aroma, color, consistency, taste, texture, packaging, and/or shelf life.
Onion Powder Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives Food additives have been used for centuries to enhance the appearance and flavor of food and prolong shelf life. Food additives can be derived from plants, animals, or minerals, or they can be synthetic. Functional substance that is normally neither consumed as a food itself nor is used as a food ingredient, but is intentionally added to food (usually in small quantities) to assist in its processing or to improve its certain characteristics such as aroma, color, consistency, taste, texture, packaging, and/or shelf life.
Garlic Powder Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives Food additives have been used for centuries to enhance the appearance and flavor of food and prolong shelf life. Food additives can be derived from plants, animals, or minerals, or they can be synthetic. Functional substance that is normally neither consumed as a food itself nor is used as a food ingredient, but is intentionally added to food (usually in small quantities) to assist in its processing or to improve its certain characteristics such as aroma, color, consistency, taste, texture, packaging, and/or shelf life
Ginger Powder Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives Food additives have been used for centuries to enhance the appearance and flavor of food and prolong shelf life. Food additives can be derived from plants, animals, or minerals, or they can be synthetic. Functional substance that is normally neither consumed as a food itself nor is used as a food ingredient, but is intentionally added to food (usually in small quantities) to assist in its processing or to improve its certain characteristics such as aroma, color, consistency, taste, texture, packaging, and/or shelf life.
