ennutrica Dindigul, Tamil Nadu

Dairy Whitener are well known in the food and Beverage industries and are available from ennutrica group. We produce ennutrica Dairy Whiteners from  99.98% Cow Milk. ennutrica Dairy Whitener is manufactured from 99.98% Farm fresh Cow Milk, Grade A, pasteurized, Wet Blender With Sugar. The product is processed with low heat to maintain a high Flavour Profile, Rich Instantly Dissoving Texture and Creamy Characteristics. ennutrica Dairy Whitener provides excellent solubility and dispersibility, a very clean, Freshest Flavour and Aroma profile, and good heat stability.

Fresh Grass Fed Cow Milk (99.98%),  Collected and Monitored as per International Codex, from our special network of unified Farmer's 4000 Closely Monitored farms from arround Tamilnadu, We Bring you the  Skimmed Milk Powder with Excellent Flavour, Nutritional, Hygienic and Dispersability Profile. Excelling in Hygienie, Ash level, Dispersability with Lowest FAT Levels, We offer the ennutrica Skimmed Milk Powder that exceeds International Standards. Fat < 0.5%, Ash < 8%, SPC

Raaj Ghee / Butter / Pasteurized Cream  are Made from Pure & Fresh Pasteurized Cow Milk. This Ghee is prepared under stringent Quality and hygiene standards to ensure You get the Health Benefits, with finest quality,   Traditional taste and Aroma of Traditional Home Made Ghee / Butter. Raaj Ghee / Butter / Pasteurized Cream is Extremely Rich in Good Fats. These fats contain 179 mg of Omega - 3 fatty acids and 1.5 Grams of Omega - 6 fatty acids, as well as Butanoic acid & Conjugated Linoleic Acid, which possess Antibacterial and AntiCancer properties. One serving (56 grams) of Raaj Cow milk Ghee contains approximately 1, 418 International units of Vitamin A, which is 28 % of our Recommended Daily Intake (RDI).

ennutrica Dairy Ingredients ICETEX+ is used in Ice Cream or Frozen Dessert Manufacturing to increase the Taste, Aroma and Texture Profile. It Also gives the Emulsifier Property and aids in air incorporation. Reduces the Sandiness when the Product faces many thaw cycles. Temperature stability of the Product Increases. ICETEX+ Helps the Ice Creams and Frozen Desserts to maintain the Freshness and Remains Pristine throughout its Entire Shelf Life.

MPCs are complete dairy proteins that contain both casein and whey proteins. MPCs with higher concentrations of proteins can be used to enhance a products protein content without adding significant levels of lactose and contribute valuable minerals such as calcium, magnesium, and phosphorus in the Best Absorbable form. The Amino Acid profile. Used By Many Nutitional Products For The Time Bound Release of Energy. For optimal health, evidence shows Americans may need more protein than previously thought. Protein is the major structural component of all cells in the body and functions in the form of enzymes, transport carriers, and hormones. The body requires a steady supply of the nine essential amino acids from dietary protein to synthesize new proteins and balance the rate of protein breakdown. The Recommended Dietary Allowance (RDA) for protein, 0.8 g/kg of body weight per day for those aged 19 and older, is based on the minimal amount of protein required to prevent protein deficiency, not necessarily the optimal amount to promote health. The Institute of Medicines Acceptable Macronutrient Distribution Range (AMDR) for protein goes from 0.8 to at least 2.5 g/kg of body weight per day (or 10% to 35% of total calories from protein). Since protein needs are a function of lean tissue mass, not calorie intake, protein requirements should be calculated in terms of body weight rather than as a percentage of calories. This is critical with lower energy intakes: When calorie intake is low and protein needs are calculated as a percentage of calories, the amount of protein may be inadequate. Moreover, when energy needs arent met, protein becomes an alternate fuel source, which may increase. Recent research shows that protein intake at levels above the RDA but within the AMDR may help achieve and maintain a healthful body weight by increasing satiety and thermogenesis (the energy required to digest, absorb, and dispose of the nutrients from food), and improving body composition, and it can play a role in the treatment and prevention of obesity, osteoporosis, type 2 diabetes, heart disease, and sarcopenia.2, 6 One study found better weight maintenance and fat reductions in moderately obese subjects who consumed a low-fat, high-protein diet containing either casein or whey following a weight-loss program compared with a low-fat, high-carbohydrate diet.

Its easy to make Indian Curd / Yoghurt and other fermented dairy desserts that match consumer trends and improve your competitive edge. Whether you want to reduce the fat or raise the protein content, our natural ennutrica Milk Protein Concentrates will make your recipe work - Ensuring a high level of creaminess, great body and a delicious dairy taste. Supporting healthy Living. Many Companies and Dairy production Specialists add Milk Protein Concentrate (MPC) to yogurt as functional ingredients. They are sometimes mistakenly referred to as "stabilizers". Before the availability of MPC, it was noted that adding a protein product to yogurt milk did improve yogurt gel stability (shelf life). The higher the viscosity of the protein in water, the better it is at stabilizing, because high viscosity proteins will bind more water. That is why sodium caseinate works the best as a yogurt stabilizer. Sodium caseinate binds much water, thereby extending yogurt gel stability before syneresis and loss of gel structure. This may not seem like a big deal, but it is. Yogurt manufacturers strive continually to extend shelf life. In their efforts to gain longer shelf life, formulators add gums, gelatins, pectins, and starches (all known as stabilizers) to bind water. Regulations in different countries limit how much of these stabilizers a yogurt manufacturer can add. Stirred curd yogurt manufacturers need more stabilizing/viscosity building in their yogurts than the legal maximum levels of stabilizers will sometimes provide. That is when yogurt manufacturers look to milk proteins to perform a stabilizer type of function in yogurt. Initially, yogurt manufacturers turned to WPC for extra stability. With the advent of MPC manufacture, MPC became a preferred functional ingredient in yogurt .