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Soy Flakes

  • Crude Fiber 2.50 4.00% Max
Ambuja Defatted Soya Flakes (Toasted) is obtained from Soya bean seeds by the process of cracking, dehulling, flaking, extracting, desolventizing, toasting to get a flakes with creamish yellow color.The Ambuja Defatted Soya Flakes (Toasted) maintain the balance of essential amino Acid of the body and used in As a raw material for making Soya sauce. Fortification in Food & Pharmaceutical preparations, Weaning Foods.Calf Milk Replacement, Drink Mixes, Meat Sausages and Fermentation Media. Nutrient Carrier for Flavours and Vitamins & Imparts functional characteristics like emulsification, thickening, dispersibility & water binding.
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Maize Fibre

Corn Maize fiber (CF) is a potential raw material for the production of various products because it is widely available in corn-producing countries. Corn fiber is a byproduct of the corn wet-milling industry and a very large amount of it is produced in India.The major component of corn fiber is the pericarp that consists of 35% hemicellulose, 18% cellulose and 20% remaining starch (protein, fiber oil and lignin are also present in this material).
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Starch Plant

  • Cold water solubility 0.4%max
Starch occurs in nature in many ways. Maize contains about 71% of starch, which can be separated from other ingredients by various processes such as corn wet milling steeping, grinding, purifying and drying. The physio-chemical and functional properties of starch exhibit a wide variation with slight change in the production parameters. One of the important properties is the viscosity of starch thus making it possible to have diverse uses.
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Vegetable Cooking Oil

Edible oil is derived from fruits and vegetables. It is used in cooking a number of dishes. Among the various types of vegetable oil available commercially, Soyabean, palm, rapeseed, and sunflower oils are popular among consumers. The global edible oil market is expected to witness significant growth in the coming years on account of the rising popularity of unrefined, unprocessed, healthy, and organic vegetable oils. Vegetable oils that are low in fat, cholesterol, and calories are expected to register high growth owing to the growing health consciousness among people across the globe.
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Glucose Syrup

  • PH 4.8-5.2
Liquid Glucose (Sweetose) is a clear, colourless, viscous solution, making it compatible with the physical properties desired in the end products. Chemically, Liquid Glucose has functional properties such as high fermentability, viscosity, humectancy hygroscopicity, sweetness, colligative properties and its role in Maillards reaction.A baker will ferment it with yeast for raising the product. A dairyman will add it to ice cream, to improve the texture and palatability of the ice cream and enhance flavors. It is usually the cheapest source of total solids. It has become common in the dairy industry to substitute all or a portion of the sucrose content with sweeteners derived from corn syrup. This sweetener is reported to contribute to a firmer and chewier body to the ice cream, it is an economical source of solids, and improves the shelf life of the finished product.
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Dextrose Anhydrous

  • Packing 25 / 50 kg
Anhydrous Dextrose, a high purity product with moisture below 1 percent, It finds applications in the making of special food preparations and is the best sweetener for water-sensitive systems such as chocolate. Anhydrous Dextrose is crystallized D-glucose compounds. It has no water molecule in its chemical structure and is a monosaccharide, a simpler sugar than the fructose cane sugar. It is also referred to as powdered dextrose.Anhydrous Dextrose is used in the production of cakes and cold drinks to improve their taste, flavor and luster. It is also used in the making of liquor additives, bakery, soft drinks, pudding, tins, dairy additives, coffee, coco products, ice cream, meat products, sausage, fish products, noodles, convenient food, chewing gum, and more. It is a very vital component of processed food.
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Bakery Shortening

Bakery shortening or emulsifier-type shortening is hydrogenated shortening to which an emulsifying agent has been added. This gives the shortening exceptional ability to blend with other ingredients.Ambuja bakery shortenings are most suitable for the bakery and confectionary products such as all type of biscuits, chocolates, crackers, cookies, soft and spongy cakes, Danish and puff pastries, pie crusts, toast & kharis, bread & rolls, doughnuts, potato chips, wafers, cream icings and instant food products.
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Dextrose

  • Packing In 25/50 Kg HDPE bags with inner liner of LDPE Heat Sealed
  • Bulk density 0.65 to 0.70
Dextrose, The perceived sweetness can be increased to the level of sucrose in some DextroseSucrose blends. Dextrose has a greater depression of freezing point than that of cane sugar, resulting in a smoother and creamier texture of the final product like in frozen food products. The bulk density of DMH is 0.65 to 0.70 kgcc.
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Dextrin Powder

  • Total Ash 0.1 to 0.2% Max
  • Arsenic 1.0 ppm Max
Dextrin powder, Maltodextrin and dried glucose syrup are used in combination with emulsifying carbohydrates. They are useful in maintaining emulsion stability and are good film formers, resulting in flavors that are conveyed in free flowing powders.
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Non Gmo Defatted Soya Flakes

  • Moisture 07-10%Max
  • Parameters Specifications
  • Protein (N X 6.25) 50%min
  • Fat 1.20% Max
  • Ash 6.50%Max
  • Crude Fiber 2.50 4.00% Max
  • Sand & Silica 0.40%Max
  • Urease Activity \Min at 30°C 0.05 -0.20 Mgn/g
  • P.D.I. 20-35% Min
  • Microbial Analysis Total Plate Count / g
  • 50,000 Coliforms / g
  • 10 Max E.Coli. /g
  • E.Coli. /g Yeast & Moulds /g
  • 100 Max Salmonella / 25 g
Defatted Soya Flakes (Toasted) is obtained from Soya bean seeds by the process of cracking, dehulling, flaking, extracting, desolventizing, toasting to get a flakes with creamish yellow color. Ambuja Defatted Soya Flakes (Toasted) is a high protein, low in fat products and is the simplest form of Soya protein. The protein content of the flakes is approx. 50%. The Soya Flakes contains high quality protein & is an excellent source of Iron Calcium & B-Vitamins. The only nutritive & functional protein is fully fat proof and its use in fortification of cereals.
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Soya Nuggets

Soya TVP consists of Seed cleaning, Dehulling, Oil extraction followed by pulverization and extrusion. Its higher protein content and similar texture resembles meat and used as a meat replacer and can substitute in meat due to lower cost in comparison with meat and also source of protein and its better nutritional values.
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Deoiled Cake

We are the best deoiled cake manufacturer company.
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RAPSEED LECITHIN

We offer rapseed lecithin.rapeseed lecithin manufactured at gujarat ambuja exports ltd. Is used as an emulsifier, wetting agent, dispersing agent, anti spattering agent, mixing & blending agent, release agent, lipotropic surface active agent and as an emollient and anti-oxidant.
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Rapseed Meal Deoiled Extraction

We offer rapseed meal deoiled extraction.
Indian rapeseed meal processed at gujarat ambuja exports ltd. Is a coarse powdery material, produced from rapeseed cake after series of preparatory physical processes followed by multistage extraction of oil under hygienically controlled conditions.
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Vanaspati Ghee

Ambuja vanaspati ghee is manufactured by controlled hydrogenation of permitted vegetable oils, followed by neutralization, bleaching, deodorization and blending with vitamins and sesame oil. It is a uniform solid product as required in the market.
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Cattle Feed

Gael is one of the western india largest manufacturers of natural cattle feeds and poultry feeds.
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  • GUJARAT AMBUJA EXPORTS LTD. (GUJARAT AMBUJA EXPORTS LTD.)
  • “Ambuja Tower”, Opp.Sindhu Bhavan, Sindhu Bhavan Road, Bodakdev, P.O. Thaltej, Ahmedabad, Gujarat - 380059
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  • Call 08068499995 Ext. 665