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INCI Name: Vanillin

CAS Number: 121-33-5

Application: Used in food flavoring, perfumes, cosmetics, and pharmaceuticals.

Vanillin is a widely used flavor and fragrance ingredient known for its sweet, creamy vanilla scent. Vaeidik Aromaz & Oils offers vanillin of food and fragrance grade, suitable for use in ice creams, baked goods, perfumes, and personal care products. It imparts warmth and richness to formulations, enhancing user appeal. Our vanillin is stable, high-purity, and meets regulatory requirements across industries.

We are one of the leading manufacturer and supplier of 95% Ladle Additive For Gas Remover. We obligated to meet the quality standards as per the customer demand.

Physical State Powder

Grade Standard Reagent Grade


Packaging Size 25 Kg


Usage / Application Industrial


Packaging Type Bag


Color Grey


Shelf Life 1 Year


Purity 95%


Minimum Order Quantity 100 Kg

The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper.
As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas.
Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red.
Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red.
Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness.
Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place."


A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting.


Five Jalapeno peppers.
- A chipotle is a smoked, ripe Jalapeno.
- Jalapeno jelly can be prepared using jellying methods.
- Jalapeno peppers are often muddled and served in mixed drinks.
- Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried.
- Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.

Angel ResDextrin-TS is a soluble tapioca fibre powder made from cassava root with a minimum 90% dietary fibre content. It is a clean-label, low-calorie prebiotic ingredient that supports gut health without affecting the taste, texture or appearance of the final product. It dissolves completely in cold water and remains
stable under heat and acidic processing conditions.

Suitable for beverages, bakery, confectionery, dairy, snacks, sauces and nutritional supplements. Ideal for keto-friendly, diabetic-conscious and fiber-enriched formulations. Available as a free-flowing white
powder with 24 months shelf life. Certified under ISO 22000, BRCGS,
Halal, Kosher and USDA Organic. Vegan. Non-GMO. Allergen-Free.
Gluten-Free. Preservative-Free.

Angel YeastPro-F84 is a high-quality yeast protein derived from food-grade Saccharomyces cerevisiae through an eco-friendly fermentation process. It delivers 80% crude protein (dry matter) with a well-balanced amino acid profile, excellent digestibility, and clean label status vegan, allergen-free, and preservative-free.

It offers outstanding functional properties: high solubility and dispersibility in water-based systems, strong water-binding capacity, emulsification performance, and texture/structure enhancement. Its neutral taste and off-note masking ability make it ideal for plant-based and alternative protein formulations.
Applications include: protein beverages & sports nutrition, meat analogues & processed meats, bakery products, dairy & dairy alternatives, ready meals, extruded snacks, and nutritional/fortified foods.

Certified: ISO 9001:2015 | ISO 22000:2018 | BRCGS | Halal | Kosher.
Shelf life: 24 months.
Packed in 25 kg paper bags with moisture-proof liner. Manufactured in India.

Angel YeastPro-F90 is a premium yeast protein derived from food-grade Saccharomyces cerevisiae through an eco-friendly fermentation process. It delivers 90% crude protein (dry matter) with a well-balanced amino acid profile, excellent digestibility, and clean label status vegan, allergen-free, and preservative-free.
Key functional benefits: high solubility and dispersibility in water-based systems, strong water-binding capacity, emulsification performance, texture and structure enhancement, and neutral taste with off-note masking ideal for plant-based and alternative protein formulations.

Applications: protein beverages & sports nutrition, meat analogues & processed meats, bakery products, dairy & dairy alternatives, ready meals, extruded snacks, and nutritional/fortified foods.

Certified: ISO 9001:2015 | ISO 22000:2018 | BRCGS | Halal | Kosher.
Shelf life: 24 months.
Packed in 25 kg paper bags with moisture-proof liner.
Manufactured in India.

Organic Tapioca Syrup (DE-60) is a premium quality liquid glucose derived from organic cassava root. It is a vegan, gluten-free, non-GMO sweetener that serves as a healthier alternative to refined sugar and high-fructose corn syrup. With a Dextrose Equivalent (DE) of 60 - 70 and minimum 80 Brix, it provides balanced sweetness, excellent solubility, and superior stability in food formulations.

This organic syrup functions as a sweetener, humectant, thickener, binding agent, and texturizing agent. It improves moisture retention, enhances shine and transparency, and supports better shelf life in products. Widely used in beverages, confectionery, baked goods, cereal bars, dairy alternatives, frozen desserts, fruit preparations, and sports nutrition products.

Angel Brown Rice Syrup is a natural sweetener derived from enzymatically hydrolyzed whole grain brown rice. The enzymatic process converts complex carbohydrates into simpler sugars, mainly maltose and glucose, resulting in a mildly sweet, viscous syrup with a subtle caramel-like flavor. The product is 100% Plant-based, Non-GMO, Gluten-free, and Vegan-friendly, containing no artificial additives. Angel Brown Rice Syrup serves as a natural alternative to refined sugar, corn syrup, and other synthetic sweeteners in food and beverage applications such as baked goods, cereals, snack bars, confectionery, sauces, beverages, and dairy or non-dairy desserts.

StabiFlo WM YG200T is a cold water soluble, pre-gel hydroxypropyl distarch phosphate (E1442) derived from tapioca. It delivers superior thickening, binding, emulsifying, and freeze thaw stability, with excellent tolerance to heat, acid, shear, and alkaline conditions. It creates a smooth, creamy texture, making it perfect for sauces, gravies, soups, dairy foods, fruit fillings, and ready-to-eat meals .

StabiFlo WM YG250T is a modified waxy maize starch designed to provide superior stabilization, thickening, and texture retention in various food applications. Known for its excellent freeze-thaw and shear stability, it is ideal for use in yogurts, sauces, dressings, and dairy-based desserts. StabiFlo WM YG250T ensures a smooth, creamy consistency and extended shelf life. It is gluten-free, non-GMO, and suitable for clean-label and processed food formulations.

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

�¢?�¢ 100% Natural. Protein and carbohydrate derivative.
�¢?�¢ Improves thickness.
�¢?�¢ 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.

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.

Mojito Blend Liquid (WS)
Combination of Lime Oil, Garden Mint Oil, Garden Mint Oleoresin

Noodles Masala Blend Liquid (OS)

Manchow Blend Liquid (WS)

Egg Products

Liquid Egg

Egg Products

Whole Egg Powder

Egg Products

Egg White Powder

Egg Products

Egg Yolk Powder

Egg Products

Egg Yolk Powder Heat Stable

**Soy Lecithin -Food Additive (Premium Quality)**

Our premium soy lecithin is a high-quality, natural emulsifier derived from carefully processed soybeans. It is widely used in the food industry to improve texture, stability, and mixing properties in a variety of products.

Soy lecithin helps blend oil and water-based ingredients smoothly, enhancing consistency and shelf life in food formulations. It is a versatile ingredient suitable for both industrial and commercial applications.

**Key Features:**

* 100% natural soy-derived emulsifier
* Excellent blending and stabilizing properties
* Improves texture and product consistency
* Widely used in food manufacturing
* Suitable for various food applications

Perfect for chocolate, bakery products, margarine, confectionery, beverages, and processed foods, soy lecithin is a reliable and functional food additive for modern food production.

Grains & Bakery Ingredients Premium Raw Materials For Food Production

Our range of grains and bakery ingredients includes high-quality raw materials sourced for food processing, baking, and commercial use. These products are carefully selected to ensure consistency, purity, and performance across a wide variety of applications in the food industry.

Grains serve as the foundation for flour production, cereals, and staple foods, while bakery ingredients are essential for enhancing texture, flavor, shelf life, and overall product quality in baked goods such as bread, pastries, cakes, and biscuits.

Key Features:

Wide range of food-grade grains and bakery inputs
Suitable for commercial baking and food manufacturing
Clean, sorted, and processed to meet food safety standards
Consistent quality for reliable production results
Used in bread, pastries, cakes, biscuits, and other baked goods
Available in bulk quantities for wholesale and export supply
Essential ingredients for industrial bakeries and food processors
Options for refined, whole, and specialty ingredient categories
Packaged to preserve freshness and prevent contamination
Compliant with international food quality and safety standards

Whole egg powder is a highly nutritious product packed with protein, essential vitamins, and minerals, making it an excellent supplement for muscle growth and overall health. It offers a long shelf life and easy storage, making it ideal for food processing, baking, and ready-to-eat meals. Rich in amino acids, it supports tissue repair and immune system function.

Egg white powder is a high-protein, low-fat option, widely used in sports nutrition, bakery products, and protein supplements. It enhances muscle recovery, provides excellent foaming properties for baking, and is ideal for low-cholesterol diets.

Egg yolk powder is rich in healthy fats, vitamins, and emulsifying properties, making it perfect for sauces, dressings, and premium bakery applications. These egg powders offer a cost-effective and versatile solution for the food industry, widely used in snacks, energy bars, and nutritional formulations.

Why Choose Us?
Premium Quality - 100% pure, no additives
Global Standards - US & EU food compliance
Competitive Pricing - Direct from manufacturer
Reliable Logistics - Efficient international shipping


Product Types
Whole Egg Powder - Used in baking, ready-to-eat foods, and sauces.
Egg Yolk Powder - Ideal for pasta, mayonnaise, and dressings.
Egg Albumen Powder (Egg White Powder) - High-protein, used in supplements & confectionery.

Key Specifications
Appearance: Fine, yellowish, free-flowing powder
Moisture: 4% (long shelf life)
Protein: 45-50% (Whole Egg Powder)
Fat Content: 38-42%
Shelf Life: 12-24 months (store in a cool, dry place)
Microbial Standards: Free from Salmonella & E. coli


Packaging & Shipping
Standard Packaging:
25kg Kraft paper bags with inner poly liner
1kg & 5kg vacuum-sealed aluminum foil pouches
Bulk: 500kg or 1000kg Jumbo Bags
MOQ: 1 Ton
Shipping: Air & sea freight worldwide

Certifications & Compliance
FSSAI, ISO 22000, HACCP - Food safety certified
US FDA Approved - For USA exports
EU Health Certified - For European markets
CFIA Compliant - For Canada
Halal & Kosher Certified - Available on request

Gum Rosin is a natural solid resin obtained from the oleoresin of pine trees. It is a hard, brittle material ranging from pale yellow to amber in colour. Gum Rosin offers excellent tack, adhesion, film-forming properties and compatibility with various polymers and resins, making it an important raw material for numerous industrial applications.

Applications of Gum Rosin
Adhesives & Hot-Melt Adhesives: Used as a tackifier to improve adhesion, tack and bonding strength.
Paints & Coatings: Used in resin and coating formulations to improve film formation, gloss and adhesion.
Printing Inks: Used as a binder/resin component in printing inks, particularly offset and specialty inks.
Rubber Industry: Used as a processing aid and tackifier in rubber compounds.
Paper & Paper Sizing: Used in rosin sizing to improve paper's resistance to penetration by liquids.
Soaps & Detergents: Used in the manufacture of certain specialty soaps and cleaning products.
Road-Marking Materials: Used in selected thermoplastic road-marking and pavement formulations.
Synthetic Resins: Used as a raw material for modified rosins, rosin esters and specialty resins.
Musical Instruments: Used in bow rosin for violins, violas, cellos and other string instruments.
Chemical Derivatives: Used to manufacture rosin esters, hydrogenated rosin, disproportionated rosin and other specialty derivatives.

Business Type : Exporter, Supplier, Trader
Name : Guar Gum Powder
Type : Food Additive
Material : Guar Bean

Product Details

Color : White
Packaging Type : Varies
Application : Thickening Agent, Emulsifier
Industry : Food, Oil Drilling, Paper Manufacturing, Construction, Mining, Textiles, Printing, Cosmetics, Pharmaceuticals, Beverage, Pet Foods
Claimed Benefits : 8 Times Better Than Corn Starch
Additional Uses : Body Lotions, Instant Soups, Yogurts, Coconut Milk, Soya Milk, Almond Milk

Guar Gum belongs to the pea family that is majorly produced in India and Pakistan and the minor producers being China, Africa, the USA, Australia, and a few more. Reputed manufacturers and exporters use an advanced process to de-husk, screen mill, and further pulverised to obtain refined guar powder that is used in diverse industries. This gum is extracted from the guar bean and is extensively used as a thickening agent and emulsifier in food industries. ETO free Guar gum powder exporters claim it to have almost eight times better than corn starch or similar food agents. It is added in sauces, jams, dairy products, and baking mixes to give a good thickening to a product so that a nice consistency is achieved. ETO free Guar gum manufacturers also cater to a plethora of industries like the oil drilling, paper manufacturing, construction, mining, textiles, printing, cosmetics, pharmaceuticals, beverage, food industry, pet foods and much more. Industrial products which make massive use of it include body lotions, instant soups, yogurts, coconut, bottled soya and almond milk. It has immense properties of stabilisation, thickening, texturization, and emulsification.

Advantages of Guar Gum India

It possesses double the ability to thicken than flour and almost eight times that of the corn starch powder

Its usage avoids the formation of any lump and does not break down easily like the corn starch. It eliminates the need for heat to thicken and can get to hydrate itself very quickly

Experts suggest the appropriate ratio which works well with Ethylene Oxide free guar gum manufacturers as an excess of it may form lumps in the whole recipe

Almost Seventy Percent of the food industry applications of the fast-paced industries use the guar gum powder due to its varied and multiple benefits. It is also expected to grow exponentially looking at the current demand scenario.

Medicinal Properties of Guar Gum Powder

Its healing properties are ideal to cure snakebites and boost the vision and power of the eyes

The inherent anti-bacterial properties can fight skin diseases like fungal infections and ringworms

If toddlers face the constipation problem along with fever and cold this remedial measure can be started immediately. It also helps to manage teething issues in children It has potential health maintenance capacities and can fight against typhoid effectively.

Stabilisers And Emulsifiers

Gum Arabic

Sodium Alginate

Stabilisers And Emulsifiers

Agar Agar

Stabilisers And Emulsifiers

Carrageenan

Stabilisers And Emulsifiers

Gelatin

Stabilisers And Emulsifiers

Pectin

Stabilisers And Emulsifiers

Xanthan Gum

Stabilisers And Emulsifiers

Guar Gum

Natural Flavours

Natural Identical Flavours

Synthetic Flavours

Powder Flavours ( Encapsulated )

Natural Oleoresins & Seasoning

Snack Flavours like Tomato, Cheese, BBQ, Ketchup, Chilli

Ethyl Vanillin

Vanillin

Colour

Natural Colours ( Powder & Liquid )

**Guar Gum Powder** is a natural plant-based thickening and stabilizing agent made from guar beans. It is widely used in food processing, beverages, sauces, dairy products, bakery, and various industrial applications. We offer quality guar gum powder suitable for domestic and international markets.

Freshly prepared ginger-garlic paste with strong aroma and authentic taste. Processed and vacuum packed to ensure long shelf life, hygiene, and convenience for cooking and food industries.

Ginger Garlic Paste is a ready-to-use blend of fresh ginger and garlic, processed into a smooth paste

Extracted from guar beans, guar gum acts as a stabilizer, emulsifier, and thickening agent in various industries due to its high viscosity.

Uses:
Food processing (sauces, dairy)
Pharmaceuticals (tablets)
Hydraulic fracturing (oil & gas)
Cosmetics
Mining (flocculation agent)

Incoterms - CIF and FOB
Product origin - INDIA
Minimum Order Size: 1 FCL
Price - Keeps Fluctuating (To be discussed)
Packaging details - Customised packing

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.

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

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.

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.

Angel Maltox PS is a modified starch used as a thickener, stabilizer, and binder in food products. It appears as a fine, off-white powder with high swelling and binding capacity. Ideal for soups, sauces, bakery items, and dairy desserts, it improves texture, clarity, and shelf-life.

Corn Syrup Solids (DE 22-30) are spray-dried glucose syrups derived from corn starch with a dextrose equivalent (DE) range of 22 to 30, offering a mild sweetness and excellent solubility. They are commonly used as sweeteners, bulking agents, and carriers in beverages, bakery products, dairy, dry mixes, and nutritional supplements. Corn Syrup Solids provide smooth texture, enhance shelf life, improve moisture retention, and serve as effective encapsulation agents for flavors and nutrients in powdered formulations.

Spice Secrets - Onion Chutney (Pack of 10 - 20 g each)

Price : 100.00

Remember your Grandma grinding the ingredients on the stone grinder and your Mother listening to her intently? Thant's how recipes were passed down.
And while the stone grinders may have all but disappeared from the kitchens, the secret recepies are still intact in ours. Every lick and every dip of our pickles and chutneys is a trip down memory lane.

Whole Liquid Egg

Contains both yolk and white, similar to a beaten whole egg.

Western Agro Impex offers consistent ready to use liquid and frozen egg products. Liquid eggs are pasteurised to reduce potential bacteria, ensuring safe quality egg products.

Liquid egg refers to eggs that have been removed from their shells and processed into a liquid form. It is pasteurized for safety and comes in various forms, including whole liquid eggs, liquid egg whites, and liquid egg yolks. Liquid eggs are widely used in food service, industrial food production, and households due to their convenience, consistency, and reduced preparation time.

Production Process
Breaking & Separation : Eggs are cracked mechanically, and shells are removed.

Filtration & Mixing : Liquid egg is filtered to remove impurities and homogenized.

Pasteurization : Heated to kill pathogens (e.g., Salmonella) while preserving functionality.

Packaging : Packed in aseptic bags, cartons, or bulk containers for refrigeration.

Liquid Egg Yolk

Pure yolk, packed with healthy fats and natural emulsifiers.

Western Agro Impex offers consistent ready to use liquid and frozen egg products. Liquid eggs are pasteurised to reduce potential bacteria, ensuring safe quality egg products.

Liquid egg refers to eggs that have been removed from their shells and processed into a liquid form. It is pasteurized for safety and comes in various forms, including whole liquid eggs, liquid egg whites, and liquid egg yolks. Liquid eggs are widely used in food service, industrial food production, and households due to their convenience, consistency, and reduced preparation time.

Production Process
Breaking & Separation : Eggs are cracked mechanically, and shells are removed.

Filtration & Mixing : Liquid egg is filtered to remove impurities and homogenized.

Pasteurization : Heated to kill pathogens (e.g., Salmonella) while preserving functionality.

Packaging : Packed in aseptic bags, cartons, or bulk containers for refrigeration.

Application:

Chocolate is a product obtained by grinding roasted cocoa beans and contains approximately equal quantities of fat and solid material very finely dispersed in the fat phase.

Lecithin is one of the most effective natural dispersing agents and it has been used in all chocolate productions for many years. The addition of lecithin during the â??finishingâ?? step of chocolate production allows the adjustment of the two main rheological parameters, viscosity and yield value. The same effect can be obtained by using cocoa butter, but due to the high cost of this component it is very important to employ the proper quality and quantity of lecithin.


The reduction of the surface tension of the fat and the decrease of the energy between the different solid particles of the chocolate improve the flow properties of the mass.

Apparence:

Transparent tawny viscous liquid, Brown fluid soy lecithin.

It has good solubility, soluble in water and oil .

Packing:

20 kg/plastic drum,200 kg/iron drum or according to customer special need.

Supersonic Caramel Color Liquid is a natural, versatile, and stable food coloring that is widely used in a variety of food and beverage products.
It is made from caramelized corn syrup and has a rich, brown color.
It is heat-stable and can be used in a variety of applications, including baking, beverages, and sauces.
It is also vegan and gluten-free, making it a great choice for a variety of dietary needs.

Supersonic Caramel Color Liquid is a natural, versatile, and stable food coloring that is widely used in a variety of food and beverage products.
It is made from caramelized corn syrup and has a rich, brown color.
It is heat-stable and can be used in a variety of applications, including baking, beverages, and sauces.
It is also vegan and gluten-free, making it a great choice for a variety of dietary needs.