Red Rice In addition to the red rice is a whole grain, it is good for our health. The existing complexes carbohydrates help keep blood sugar levels under control. Being filled with fiber and easily digested Lactose content reduces the fat content in the blood. Colon Cancer Or Colorectal Cancer is inhibited by this fiber content since it restricts the approach of chemicals that can cause colon cancer of the large intestine. It helps to avoid constipation and also a Laxative agent. The mineral supplements in red rice help the growth of hair, teeth, nails, muscles and bones. A bowl of red rice to satisfies our daily need of 8% magnesium and 14% fiber. Fermented red rice has the quality to defend the bladder, liver, intestines and blood cancer diseases.
Kambu - Pearl millet. Rich in protein, activated fat, minerals, and Carbohydrates. Reduces body temperature. Regulates the temperature. Eases the constipation complaints. Helps in Avoiding peptic ulcer. Helps to increase semen quality.
Raagi - finger millet Rich source of Protein, Carbohydrate, Calcium, Phosphorus, and Iron. Good curing agent for Diabetes and Anemia. Vitalizes bones and conditions digestive system. Enhances general stamina. Crushes hungry pangs.
Goodness of traditional Country grain food. Ideal food for all age groups. Controls the growth of harmful micro-bodies. Acts as a natural antibiotic. Improves the growth of Pro micro-bodies. Good for obesity problems. Helps in reducing and balancing weight. Irreplaceable for diabetics. Good food for pregnant mothers and growing children. Rich in macro-nutrients. Bait dates prevents cancer. Healthy life is wealthy life. Sorghum. Rich in protein, Activated fat, Carbohydrate, Iron, calcium, Diamine, niacin and minerals. Reduces Diabetes, Peptic disorders, and Anemia.
Thinai - Foxtail millet. Rich in protein, minerals, vitamin B, Phosphorus, fiber, and moisturizing agent, Strengthens heart muscles. Increases immune power. Activates breast feeding. Nourishes body.
Goodness of traditional Country grain food. Ideal food for all age groups. Controls the growth of harmful micro-bodies. Acts as a natural antibiotic. Improves the growth of Pro micro-bodies. Good for obesity problems. Helps in reducing and balancing weight. Irreplaceable for diabetics. Good food for pregnant mothers and growing children. Rich in macro-nutrients. Bait dates prevents cancer. Healthy life is wealthy life. Varagu - Kodo millet. Rich in Minerals, fiber, Reduces diabetes, helps in reduced joint pains. Controls body weight. Beautifies skin. Nourishes the skin. Regulates menstrual problems. Saamai - Little millet. Rich source of lysine, Amino acids, essential fats, iron, protein, moisturizing agents, minerals, fiber and carbohydrate. Cures Diabetes. Enhances digestion process. Conditions Gastric disorders. Enables highly activated semen and encourages potency. Strengthens heart muscles. Thinai - Foxtail millet. Rich in protein, minerals, vitamin B, Phosphorus, fiber, and moisturizing agent, Strengthens heart muscles. Increases immune power. Activates breast feeding. Nourishes body. Kudirai vaali - Barnyard millet. Rich in fiber, Carbohydrate, Calcium, and Phosphorus with iron. Helps in regulated body. Reduces Diabetes. Acts as an effective anti accident. Sorghum. Rich in protein, Activated fat, Carbohydrate, Iron, calcium, Diamine, niacin and minerals. Reduces Diabetes, Peptic disorders, and Anemia.
FMCG Products
FMCG Products
Succinylated Monoglycerides SMG Chemical structure: Characters: White powder, insoluble in cold water, can be dispersed in hot water and hot grease. Applications: Have the function of emulsification, dispersion, chelation and control fat precipitation. Used in fruit and vegetable (meat) beverages, protein drinks, plants drinks, solid drinks and lactic acid bacteria beverages, has a good emulsification, emulsion stability. Used in shortening, whipped cream, have the funtion of emulsion stability system. Used in bread, it can make srong reaction with glutenin in flour, enhancing the ventilation of dough fermentation, so that increase the size and flexibility of bread . The use of methods and the use of: The suggestion of maximum in protein drinks, plant drinks and laxtic acid bacteria beverage drinks: 2.0g/kg. The suggestion of maximum in solid drink: 3g/kg. The suggestion of maximum in bread dough regulator: 5.0g/kg, oil and emulsified fat products: 10.0g/kg. Technica index Acid value (Calculated by KOH)/ (mg/g)70-120 Hydroxide value(Calculated by KOH)/ (mg/g) 138-152 Iodine value (Calculated by I ) / (g/100g)3 Combinatived Succinic acid w/%14.8 Dissociative Succinic acid w/%3 Pb / (mg/kg)2 Packaging: Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG*4). Storage and transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Halal and Kosher food emulsifier Calcium stearoyl lactylate (CSL) Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 5.1. Usually called Calcium stearoyl lactylate as CSL , CAS NO.: 5793-94-2, E code is E482. Chemical Structure: Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value (Calculated by KOH) / (mg/g) 50- 86 Ester value(Calculated by KOH) / (mg/g) 125- 164 Total lactic acid (W/%) 32.0- 38.0 Calcium content (W/%) 4.2- 5.2 Pb / ï¼?mg/kgï¼? â?¤ 2 Packagingï¼? Aluminium foil bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5KG *5) or packaged with moisture proof paper bag, 25kg/bag. Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months. url:http://www.yizeliadditive.com
Distilled Monoglyceride(DMG) Chemical structure: Characters: Ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier, HLB value is 3.8-5.3. Character: 1. It is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of product and prolong shelf life of product 2. It can form the complex with the protein and starch, prevent the starch from aging, used in bread, cake for keeping the shelf life. 3. It can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity and malleability of product to avoid delamination of the oil and water. Usage:
Diacetyl Tartaric Acid Esters of Mono and Diglycerides Characters: Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10. Applications: It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant. (1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can be used in cream to make it smoother and finer. (4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability. (5) It can also be sued in sugar, syrup and spices. (6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth. Usage: (1) Put this product in warm water at about 60â?? to get paste shaped substance, and then use it in appropriate proportion. (2) Dissolve this product in oils or fats homogeneously before further processing. (3) Directly mix it with flour for use. Recommended Addition Amount: Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk. Technical Index (Conform to GB25539-2010 standard Acid value (Calculated by KOH) / (mg/g) 65-85 Saponification value (Calculated by KOH) / (mg/g) 390-450
Calcium Stearoyl Lactylate(CSL) Chemical Structure: Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 5.1. Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into
Full Name:Diacetyl Tartaric Acid Esters of Mono and DiglyceridesProduct Type: Emulsifier, food gradeColor:White to off-white or yellowishOdor:Slightly of acetic acidForm:Beads or liquidINS No.:472eCAS No.:Â 100085-39-0 or 308068-42-0Features and ApplicationsDiacetyl Tartaric Acid Esters of Mono and Diglycerides (DATEM) is made from edible vegetable oil( palm oil), this emulsifier is used in food( bakery, non- dairy creamer, beverage) applications, DATEM used in bread to increase their volume, and improve their organization and structure.DATEM is the oil-in-water emulsifier which can be used as emulsifier and stabilizer in various foods. Bread: DATEM can increase the volume of the bread effectively.Cake: DATEM provides the excellent emulsion properties and can improve the cake crumb structure.Biscuits: DATEM can improve the texture and can replace some percentage of fat without the loss of taste in biscuits.Coffee whitener: DATEM provides the excellent stabilization properties.Whipped toppings: DATEM can improve the stabilization and whipping properties in toppings.1. Put DATEM in warm water at about 60â?? to get paste shaped substance, and then use datem in appropriate proportion.2. Dissolve DATEM in oils or fats homogeneously before further processing.3. Directly mix DATEM with flour for use.Recommended Addition Amount:Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk. PackagingPackaging: Net weight: 25kg/Cartons, 200 KGS drums.
Sodium Stearoyl Lactylate(SSL) Chemical Structure: Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 8.3. Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (4) It can make hot and spicy food more pliable and softer and prolong the preservation time. (5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value(Calculated by KOH) / (mg/g) 60- 80 Ester value (Calculated by KOH) / (mg/g) 120- 190 Total lactic acid (W/%) 23.0-40.0
variety of mixtures chips and other eatables
Food Made In Italy from Sicily Line Starters Local Food Products made in Italy Price of product ( USD price or FOB price) : contract Product origin : Italy Key Specifications/Special Features : Garlic and herbs Bruschetta with basil Eggplant caponata Caponata apple capers Artichokes nature chilli cream Sweet and sour peppers Dry tomatoes Chopped dried tomatoes
Food Made In Italy From Sicily Line Of Seasonings Local Food Products made in Italy Price of product ( USD price or FOB price) : contract Product origin : Italy Key Specifications/Special Features : The licatese Garlic, oil and hot pepper Artichoke cream with citrus fruits Garlic Cream Citrus Pesto of wild fennel Pesto licatese
Hot sauce, vinegar, mango sliced pickle, chilli paste
Product Description a new kind of sweetener from Chrysanthemum (or Chrysanthemum leaves). Over 80% of the sweetness is white to pale yellow crystal or powder, and the hygroscopicity is not very good. Stevioside is easy to dissolve in water and ethanol. When mixed with sucrose, fructose, glucose, maltose and so on, the sweetness of stevioside is more pure, and the sweetness can be synergistic. Characteristics As stevioside have the advantages of high sweetness, low calorie, no metabolism, non-toxic, safe, and long aftertaste in the human body, all the countries of the world are actively used to replace sucrose. Differences between Stevioside and Sucrose stevioside has high sweetness and low heat value. Physical chemistry is stable, no fermentation, so it can extend the shelf life of sucrose products. Stevioside has high sweetness and long duration without browning, which is beneficial to maintain the true color of beverage and food. Application Stevioside as a new sweetener, can be widely used in all kinds of food, beverage, daily chemical industry. It can be said that almost all sugar products can be stevioside substitute part of sucrose or all substitute for saccharin and other chemical sweeteners. 1.Stevioside can be used as a flavor enhancer for the following products: stevioside and stevioside A can be used for ice cream and soft drinks; stevioside is used to enhance the sweetness of chlorinated sucrose, aspartame and cyclamate; stevioside and its salts can be used for ripening of fruit and vegetables. Stevioside is added to food and beverage as aromatic flavor. Flavor enhancer; stevioside is used in salt free storage of foods. Stevioside is used in making hard sugar with lactose, maltose syrup, fructose, sorbitol, maltitol and lactulose. Stevioside can be used to produce gum and bubble sugar, and stevioside can also be used to produce a variety of flavors.Stevioside can also be mixed with sorbitol, glycine and alanine to produce cake powder. Stevioside is very suitable for this purpose because of its thermal stability. 2.in various soft drinks, such as low-energy cola drinks, stevioside and high fructose syrup can also be used to sweeten. Stevioside can also be used in solid beverages, healthy drinks, sweet wine and coffee. Steviodies are low calorie sweeteners. The heat value of steviodies is only 1/300 of sucrose, which is not absorbed after intake of human body and does not produce heat. When steviodies are mixed with sucrose fructose or isomerization sugar, the sweetness can be improved and the taste is improved. Stevioside can be used in confectionery, pastry, beverages, solid beverages, fried small foods, condiments, preserves. Use appropriate amount according to production needs.
