Modified Collagen Protein For Leather Additives Suppliers and Manufacturers

We supply you with a variety of Plant Proteins such as Brown Rice Proteins, Soy Proteins, Pea Proteins, Mung Bean Proteins. HS Code 2106.90-9099 (or 3504.00-1010) from 500kg /bag. 20Kg/Bag or 25Bags/Pallet 20 MT / 20' Container Also, we can supply you with the Collagen like Animal and Marine Fish Collage.

Our products have 3 kinds of coconut oil: Crude oil, refined oil, virgin oil. Appear: clear Texture :Smooth flowing liquid Material: 100% Natural Coconut Colour: Light yellow/white/ gold yellow

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 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.

EnzoPlast TS 8 is a Chemically Modified, Vegan, Gluten-Free, Plant- based, Non-GMO oxidized tapioca starch. EnzoPlast TS 8 is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. EnzoPlast TS 8 is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS EnzoPlast TS 8 is used as stabilizer in milk products, ice cream desserts, puddings, fillings, etc.,It is also used in the production of flavoured yoghurts, flavoured milk drinks, whipped cream, low fat cream, etc., EnzoPlast TS 8 can also be used as fat-mimetic and partial replacement of casein in cheese products with improved stretchability and hardness EnzoPlast TS 8 is recommended for salad and vegetable sauces, salad dressings, sugar syrups, sauces for canned meat and vegetables, mayonnaise, soups, puddings, fruit filling for confectionery products, jellies, fruit paste candy and soft gummies In baking industry, EnzoPlast TS 8 expands and improve physical possessions and physical properties of dough, increases its capability to hold gases FROZEN FOODS EnzoPlast TS 8 is used in frozen foods, refrigerated or canned foods, generally for thickening, temperature stability and control the flow in the purpose food. EnzoPlast TS 8 are used for improved adhesion and improved stability, reputedly because of covalent bonding with protein on the substrate surface. FEATURES AND BENEFITS EnzoPlast TS 8 has improved solubility and paste clarity and could be an alternative source for food products requiring high solid contents without over-thickening It is highly bio-degradable and causes no harm to the Environment. EnzoPlast TS 8 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.

Black cumin is a part of the buttercup family and the seeds are dark, thin, and crescent-shaped when whole. The seeds have been used for many centuries in the Middle East, the Mediterranean and India. Today, black cumin seeds are used as a seasoning spice in different cuisines across the world due to their nutty flavor. Besides their culinary uses, black cumin seeds also have a wealth of important health benefits and are one of the most cherished medicinal seeds in history. The seeds of the black cumin plant contain over 100 chemical compounds, including some yet to be identified. In addition to what is believed to be the primary active ingredient, crystalline nigellone, black cumin seeds contain: thymoquinone, beta sitosterol, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidonic acid, protein, vitamin B1, vitamin B2, vitamin B3, folic acid, calcium, iron, copper, zinc, and phosphorous.

Garlic : Garlic nutrient-rich: every 100 grams of water containing 69.8 grams, 4.4 grams of protein, 0.2 grams of fat, carbon garlic Garlic (22 sheets) Water compound 23.6 grams, calcium 5 mg, phosphorus 44 mg, iron 0.4 mg, vitamin C3 mg. In addition, also contains thiamine, riboflavin, niacin, allicin, citral and selenium and germanium and other trace elements. Containing about 0.2% volatile oil, the main ingredient in the garlic allicin, with a bactericidal effect, is contained in the garlic of garlic acid by the role of garlic hydrolysis. Still contains a variety of allyl, propyl and methyl composition of thioether compounds.

Chinese Cabbage : Chinese cabbage is rich in nutrients, in addition to sugar, fat, protein, crude fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, is still rich in vitamins, vitamin C, vitamin B2 content than apple, pear Respectively, 5 times higher, 4 times; trace elements zinc higher than meat, and can inhibit the absorption of nitrite amine molybdenum Which vitamin C, can increase the body's resistance to infection, for scurvy, gum bleeding, a variety of acute and chronic infectious diseases prevention and treatment. Cabbage contains cellulose, can enhance gastrointestinal motility, reduce the retention time of feces in the body to help digestion and excretion, thereby reducing the burden of liver and kidney to prevent the occurrence of a variety of stomach problems.

FROZEN PANGASIUS/ BASA FISH SKIN - Color: nature - Odor: natural fishy - Impurity (bone, skin, etc) < 1 %

Sea moss is acknowledged as a food supplement because It provides a lot of natural nutrients for humans: mineral matter, protein, iodine, calcium, zinc, vitamin, and natural collagen.

DRIED FISH SKIN FROM VIETNAM -Fish collagen is a protein that helps maintain the strength and flexibility of skin, joints, bones, muscles, tendons, eyes, nails and hair. It's the most abundant collagen in the human body. -The scales, skin, bones and fins of fresh or saltwater fish are used for the creation of fish collagen supplements. Since these parts are considered waste products during fish processing, using them to create other products helps reduce environmental pollution.

Fish Scale is the raw material for making collagen, chitin, chitosan... We clean and dry them well before packing in the good exporting standard. Dried fish collagen protein subjected to the production extraction is high in content of extracted protein and amino acid and relatively low in content of fat, can meet the demand of human body to nutrient substances each day, and is helpful for improving the immunity of the organism of a human body, improving the memory, keeping the body healthy and energizing the body after long-term use.

Fish Scale is the raw material for making collagen, chitin, chitosan... We clean and dry them well before packing in the good exporting standard. Dried fish collagen protein subjected to the production extraction is high in content of extracted protein and amino acid and relatively low in content of fat, can meet the demand of human body to nutrient substances each day, and is helpful for improving the immunity of the organism of a human body, improving the memory, keeping the body healthy and energizing the body after long-term use.

Fish Scale is the raw material for making collagen, chitin, chitosan... We clean and dry them well before packing in the good exporting standard. Dried fish collagen protein subjected to the production extraction is high in content of extracted protein and amino acid and relatively low in content of fat, can meet the demand of human body to nutrient substances each day and is helpful for improving the immunity of the organism of a human body, improving the memory, keeping the body healthy and energizing the body after long-term use.

Fish Scale is the raw material for making collagen, chitin, chitosan... We clean and dry them well before packing in the good exporting standard. Dried fish collagen protein subjected to the production extraction is high in content of extracted protein and amino acid and relatively low in content of fat, can meet the demand of human body to nutrient substances each day, and is helpful for improving the immunity of the organism of a human body, improving the memory, keeping the body healthy and energizing the body after long-term use.

Fish Scale is the raw material for making collagen, chitin, chitosan...We clean and dry them well before packing in the good exporting standard. Dried fish collagen protein subjected to the production extraction is high in content of extracted protein and amino acid and relatively low in content of fat, can meet the demand of human body to nutrient substances each day, and is helpful for improving the immunity of the organism of a human body, improving the memory, keeping the body healthy and energizing the body after long-term use.

We are supplying FROEN PANGAISIS FISH SKIN from Vietnam Packing: 5kg/net/ block, 5.1 kg gross/block Length: 35 50 cm Width: 5 8 cm Loading 21,000 kgs/cont 40HC Usage: Collagen extra, protein, cosmetics to increase skin elasticity and strength.

Fish scales contain plentiful organic componds of a protein 41 - 84% in the form of collagen and ichtylepidin Size: 0.2 - 1.2 cm Odor: no odor or a bit fishy Moisture: 12%max Impurity (bone, skin, etc): 3%max Cleaning method: wash Drying process: Sun-dried