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High Fructose Syrup High fructose syrup is a mixture of sugar syrup which consists of glucose and fructose. It is made from rice starch which was first saccharified into glucose with amylase, then part of glucose was converted into fructose with isomerase. High fructose syrup is colorless and odorless, good fluidity at normal temperature and easy to use. It can replace the part or even all of the sucrose especially in the yoghurt processing. But also make the yogurt has a refreshing and pleasant flavor. It is very popular among dairy manufactures for its fine characteristic. Product Features 1, The cold and sweet characteristics of fructose 2, High solubility of fructose 3, Fructose has good resistance to crystallization 4, Fructose has good moisturizing properties 5, High osmotic pressure of fructose syrup 6, Fructose syrup has good fermentation performance. 7, Fructose syrup has good anti-caries. Application Because of the above features , fructose syrup is widely used in food, beverage, canned foods, candy , juice and so on

Glucose syrup Glutose Syrup is made from refined starch by biochemical technology.The concentration is more than 50% of maltose. High Fructose Syrup is derived from high quality corn starch through hydrolysis by enzyme preparation,reaction by isomerase,refining,the content of fructose is more than 42%.For human health, it is one of nutrition supplements and can be absorbed easily. It is also with better taste than sucrose,high osmosis and can maintain moisture well. 1. In beverages, beers and dairy products It has a lower moderate sweet, comfort feeling, lower freezing points and good chemical stability. So it is widely used in beverages, beers cold drinks and dairy products. 2. In Bakery Food Industry It has lower hygroscopicity and higher moisture retention which can keep the Bakery Food has a nice light texture. Besides, for its high fermentability, it is very popular in the in bakery food industry. 3. In other food industry It also can be use in jelly, fillings of the mooncakes, dehydrated vegetable, ham sausage, soy sauce and instant noodles. 4. In confection industries

Gelatin is extracted from collagen and is a high molecular weight protein composed of *8 amino acids. Bovine hide , bones and fish scales are normally used for the production of the gelatin. Gelatin can absorb ***0 minutes of water and if heated, it enters a sol state. Upon cooling, it enters a gel state.It is widely used in many aspects. Food grade gelatin Food grade gelatin which contains *8 kinds of amino acids human need has many incomparable characteristics in foodstuff as food additive such as jelly, stabilizer, thickener, foamer, and swelling agent that is widely used in candy, ice cream, cake, and the production of all kinds of dairy and frozen food

Ice cream is a popular dessert specially in hot summer. Our Ice cream powder, with high quality milk powder, different flavors, different grade, is the best choice for you to make soft ice cream or hard ice cream. process steps 1.powder:water=1.2:1 2.put powder and water into a metal pan 3.mix the powder and water 4.mix the powder and water until they dissolve well 5.whip 4-5 miniutes,then thick cream is done. Ingredient: vegetable oil, sodium caseinate, glucose syrup, after high-pressure homogenize emulsification, spray and dry. Packing: 25 kg net weight per craft paper bag with poly bag liner inner. Storage: Store in dry & sheltered warehouse with good ventilation away from strong odours and direct sunlight.

-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.

100% Natural - 100% Vegetarian Ingredients: Mustard Leaves (82%), Spinach Leaves (6%), Onion (2.5%), Maize Flour (1.5%). Refined Vegetable Oil (1%), Garlic(1%), Edible Salt(1%), Ginger(1%), Green Chili(1%), Red Chili & Jaggery(0.5%), Spices[Cumin, Asafetida, Nutmeg, Mace (0.5%)].

100% Fresh - 100% Healthy Ingredients: Flour, Soyabean Flour, Maida, Salt & Water.

Fish Soluable Paste

Corn steep liquor is an excellent source of organic nitrogen in the form of water-soluble amino acids. Unlike many organic sources of nitrogen, like manure or fish emulsion, corn steep liquor-derived fertilizers are versatile and low volume, easily applied as a foliar spray or root drench. Complementing its high nitrogen content, corn steep liquor is also a source of phosphorus, potassium, and other micronutrients like iron, manganese, and sulfur. It is, in essence, a natural all-purpose fertilizer, shown to increase growth and yields in various crops, from mung beans to peppers to tomatoes.

Price - Rs 160 Product Description A delectable medley of robustly spiced vegetables, slow-cooked to perfection, ready to elevate your taste buds. Embrace the authentic flavors of Indian street food, sealed in every savory bite. Net Weight Inside: 60 Gms Water to Be Added: 200 ml Rehydrated Weight: 260 Gms. (Approximately) Ingredients: Potato, Tomato, Butter, Onion, Cabbage, Capsicum, Ginger, Garlic, Peas, Salt, Coriander, Spices, and Condiments Caution: Contains an oxygen absorber for extra freshness, please remove it before preparing

Price - Rs 190 Product Description A savory symphony of tender paneer cubes simmered in a lucious, aromatic tomato and buttery gravy. Net Weight Inside: 80 Gms Water to Be Added: 160ml Rehydrated Weight: 240 Gms. (Approximately) Ingredients: Cottage Cheese, Onion, Butter, Tomato puree, Cream, Ginger, Garlic, Green Chilli, Curd, Sugar, Salt, Fenugreek, Melon Seeds, Cashew, Condensed Milk Solids, Spices & Condiments Caution: Contains an oxygen absorber for extra freshness, please remove it before preparing

Price - Rs 195 Product Description A velvety fusion of slow-cooked black lentils, ensuring a rich, aromatic dining experience that captivates the essence of traditional Indian flavors. Net Weight Inside: 80 Gms Water to Be Added: 150 ml Rehydrated Weight: 230 Gms. (Approximately) Ingredients: Black Lentils, Tomato, Butter, Cream, Ghee, Edible Fat, Ginger, Garlic, Salt, Chilli, Spices, and Condiments. Caution: Contains an oxygen absorber for extra freshness, please remove it before preparing.

Product Name: Soya Lecithin "Type: Food Additives Origin: China CAS No.: 8002-43-5 AUCO No.: 100 Packing: 200kg drum" Appearance Yellow to brown translucent,viscous liquid "Odor " little bean flavor "Taste " little bean flavor Insoluble in Acetone â?¥60% Peroxide value, mmol/KG â?¤5 Moisture â?¤1.0% Acid value, mg KOH /g â?¤28 Color, Gardner 5% 10-11 Viscosity 25â?? "8000-10000 cps " Ether insoluble â?¤0.3% "Toluene/Hexane Insoluble " â?¤0.3% Heavy metal as Fe Not detected Heavy metal as Pb Not detected "Total Plate Count " "100 cfu/g max " "Coliform Count " 10 MPN/g max E coli (CFU/g) Not detected Salmonlia Not detected "Staphylococcus Aureus " Not detected

Soya Lecithin Type: Food Additives Origin: China CAS No.: 8002-43-5 AUCO No.: 100 Packing: 200kg drum

Product Name: Defatted Soy Flour "Type: Food Additives Origin: China AUCO No.: 167 Packing: 20kg bag" Items Standard Appearance light-yellow powder Odor Neutral to Nutty Flavor Pleasant to Nutty Crude protein (dry basis N*6.25) 50% Min NSI (Nitrogen soluble index) 75% Min Moisture 10.0% Max Fat 2.0% Max Particle size (pass 100 mesh) 90% Min

Zeaxanthin (Marigold Flower Extract) Type: Food Grade Origin: China CAS No.: 144-68-3 AUCO No.: 110 Packing: 25kg drum

Zeaxanthin (Marigold Flower Extract) Type: Food Grade Origin: China CAS No.: 144-68-3 AUCO No.: 110 Packing: 25kg drum

Egg Yolk Powder Type: Food Grade Origin: China AUCO No.: 125 Packing: 25kg bag

Product Name: Yeast Extracts Type: Food Additives Origin: China CAS No.: 8013-01-2 AUCO No.: 463 Packing: 20kg bag Items Standard Description Microgranulated powder of light-biege(yellow) Assay(on dry basis) % 94.0 Ash(SFDM) % 15.0 PH(2% solution) 4.5-7.0 NaCl % 50 Total Nitrogen % 9.0 Amino Nitrogen % 3.0 Total Plate Count cfu/g 10000 Coliform MPN/100g 30 Pb mg/kg 20 As mg/kg 2