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
FryShineTM 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. FryShineTM is used to enhance the texture of Fryum related products. FryShineTM disperses well with other ingredients and improves the overall crispiness of the product. The starch molecules in FryShineTM form strong cross-links with other ingredients and create network like structure. When fried in oil at high temperatures, moisture and air bubbles trapped will evaporate and forms a porous structure which in turn provides the crispy texture. This process will also increase the expansion ratio of the product. FEATURES AND BENEFITS *FryShineTM enhances the texture of the product providing excellent crispiness *It improves the shiny appearance of the product *It can be used as Functional Food ingredient and label friendly product *It is minimally processed starch with no residues of chemicals. *It is highly bio-degradable and causes no harm to the Environment. *FryShineTM is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas. DOSAGE Use 1 to 3% FryShineTM of total batch size. For excellent results, maybe use upto 5% FryShineTM 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.
Taste-InTM is a Physically Modified starch, Vegan, Gluten-Free, Plant-based, Non-GMO starch. It is produced by Physical modification of starch to enhance its properties. It is used as functional food ingredient and non- meat extender to enhance the textural properties, water holding capacity and freeze thaw stability of frozen veg/meat products such as Sausage, Ham, Meat balls, Nuggets, Burger Patties, Veg patties, Veg Cutlet, Cheese bites, Vegan and Plant based Sausage, Meatless meat balls, etc., As Non-meat extender: Taste-In is widely used as a non-meat ingredient employed in the meat industry. Taste-In has the ability to gelatinize with a considerable water uptake, improving cooking yield and texture of emulsified or restructures meat products with minor effects on color and texture of the product. As Stabilizer: Taste-In provides good stability to meat products when stored at low temperatures. It prevents syneresis by binding well with other ingredients and absorbing free water molecules in the product. It also provides excellent freeze thaw stability to the product. Taste-In can be used in products such as Ham, Sausages, kabab, Meat Balls, Cutlets, Chicken Finger, Chicken Nuggets, Chicken Popcorn , Ready to Fry Minced meats
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).
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.
Las 4NF- Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Clean Label, Vegan, Gluten-Free, Plant-based and Non-GMO starch used as a special additive for improving texture of Paneer. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS 1. Milk is first heated (pasteurizing) to 85�°C and held for 12 minutes. 2. Add 2% to 20% of LAS 4NF based on the Protein Content of the Milk to the pasteurized milk and stir slowly to ensure full dissolving at 80C. 3. LAS 4NF itself contains coagulant. If necessary add coagulant as per the costumer requirement slowly to the milk by slow stirring, maintaining the temperature at 70�° C. 4. Keep Slow stirring for complete separation of solids and whey. (Indication: Whey will turn to light green color and small lumps of solids will settle down) 5. The whey water is filtered through a fine mesh of muslin cloth. The separated particles remain in muslin cloth and it is held in hoofer. 6. Apply pressure on the covered solid spread evenly on hoofer, with a flat lid in lay till water droplets stop. 7. Then the Paneer is pre-cooled in pure water at room temperature for 10 mins or till the external sides can be held in hand water for 10 mins , then dip in chilled water for 4 hours. DOSAGE Use 2 to 20% of LAS 4NF of total batch size, based on the protein content of the milk. For lower protein content in the milk higher LAS 4NF need to be used.
LAS 5NF is a Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Clean Label, Vegan, Gluten-Free, Plant-based and Non-GMO starch used as curdling and thickening agent in Flavored milk,Ice cream,Gelato,Cottage cheese, Vegan Cheese,Sour cream,Whipped cream and Vegan butter. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS 1. First add 4% to 10% of LAS 5NF based on the Protein Content of the Milk in cold (4�°C to 36�°C) condition. Dissolve it well without Lump formation. 2. Mix 10% of extra water to total mix and heat the milk mixer to 85�°c & hold for 12 min with continuous stir .The product is settle down when stir is not good. 3. Cool the pasteurized milk to 43�°c to 45�°c with slow stir and then add required quantity of culture and stir it slowly for even mixing of culture. 4. Then keep it in an incubator @ 43�°C for 6 hours and transfer it to chiller. DOSAGE For excellent results, use 4 to 10% of LAS 5NF of total batch size, based on the protein content of the milk. For lower protein content in the milk higher LAS 5NF need to be used.
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.
Turmeric , is a delicious warming Indian beverage. Made with hints of warming spices, youâ??ll love this simple recipe with a handful of ingredients.â?¢It is an Indian drink that has been gaining popularity in Western cultures.â?¢This bright yellow beverage is traditionally made by warming up cowâ??s or milk with turmeric and other spices, such as cinnamon and ginger. plant-basedâ?¢Itâ??s touted for its many health benefits and often used as an alternative remedy to boost immunity and stave off illness. Benefits of1. Key Ingredients Are Loaded With Antioxidants2. May Help Reduce Inflammation and Joint Pain3. May Improve Memory and Brain Function4. Curcuminin Turmeric May Improve Mood5. May Protect Against Heart Disease6. May Lower Blood Sugar Levels7. May Reduce Your Risk of Cancer8. Has Antibacterial, Antiviral and Antifungal Properties9. Ginger and Turmeric May Improve Digestion10. Calcium and Vitamin D Contribute to Stronger Bones
Add 1.5 table spoon (20 gram) of Badam drink mix of 1 glass( Approx 180ml) of hot milk or cold milk. Stir well and serve . Delicious drink is ready to relish
n product. Texture Feature: Light creamy to white color fine free flowing powder, free from rancidity and foreign matter. Specification : S.No Parameters Specifications 01 Appearance Slightly red color, fine powder 02 Solublity In Cold Water Min. 20% 03 pH Value OF 20% Solution 5.0 To 7.0 04 Viscosity Of 20% Solution In Brookfield Lvdvii+pro Viscometer ( Spindle No : 2 , Rpm 100 , Temp 800c) 50 to 150 cPs 05 Moisture Content, (w/w) Max. 13% 06 Bulk Density, Gm/ml 0.55 To 0.7 07 Ash Content Max. 10 % Application : Coat a piece of washed chicken in this dry mix powder. Then dip the coated chicken piece in the batter* until evenly wet. *Batter preparation: Dissolve 50 g instant crispy fry mix in 85 ml of water. Again roll the dipped chicken piece in a dry mix powder. Fry these coated pieces in a hot oil until it turns golden brown color. Note:100 g of instant crispy fry mix is enough for making 250 g of crispy runchy chicken. Storage : Exhibits excellent stability when stored in closed container under cool and dry ventilated place . Avoid direct sun light. Packing : Available in 25Kgs net weight paper bags with moisture proof line inside.
Add 1 tablespoon (Approx. 15 g) of Milkshake mix of this pack to 180 ml (Approx. 1 glass) of Chilled Milk 2. Blend well in mixer for a minute & Delicious Vanilla Milk Shake is ready to relish. Add extra sugar to your taste, if required.
Magic in Minutes Stir fry vegetables (Onion, Carrot, Beans , Cabbage)in oil of your choice . Add the masala of this pack to the fried vegetables . Add 200 g of cooked Rice/ Noodles/ Pasta / Vermicelli and cook for two minutes in medium flame. Your delicious dish is ready to relish!
Add 1.5 table spoon (20 gram) of Badam drink mix of 1 glass( Approx 180ml) of hot milk or cold milk. Stir well and serve . Delicious drink is ready to relish
Add 1.5 table spoon (20 gram) of Badam drink mix of 1 glass( Approx 180ml) of hot milk or cold milk. Stir well and serve . Delicious drink is ready to relish
Eggless cake premix powder. It is used for Bakery industry. No msg, No preservative, No fat
Maltodextrin For Ice Creams Maltodextrin is used in processed foods as a thickener or a filler, as well as in pharmaceuticals as a binding agent.
Maltodextrin is a polysaccharide that is used primarily in foods and beverages as a thickener, sweetener, and/or stabilizer. It is a relatively short-chain polymer (some would call it an oligomer); commercial products contain an average of 3 to 17 glucose units per chain.
