GUJARAT AMBUJA EXPORTS LIMITED

Mumbra, Thane, Maharashtra

Ambuja Vanaspati Ghee is manufactured by controlled hydrogenation of permittedvegetable oils, followed by neutralization, bleaching, deodorization and blending with Vitamins andSesame Oil. It is a Uniform Solid Product as required in the market.

Ambuja Vanaspati Ghee is manufactured in a modern multistage, hygienically controlled plant, under constant technical supervision.

Ambuja Vanaspati Ghee is white, bland in taste and odourless. It has tempting granules. Vanaspati Ghee manufactured by GUJARAT AMBUJA is also available in Brands known as Happy and Triveni.

Application:

Ambuja Vanaspati Ghee is used in most Indian Kitchens as the best cooking medium for Deep Frying, Sauteing and making Sweets, widely used by hoteliers and preferred by Chefs. It enhances taste in Biryani, Samosas, and Puris. It helps to increase the shelf life of Deep Fried Products.

Ambuja Bakery Fats & Speciality Fats are best for Biscuit & Bread Manufacturing, Also used by Industrial users for manufacturing Puffs, Khaari, Nankhatais, Cakes, Sweets and Ice cream.

• Ambuja refiend palmolein is derived from paim oil imported from Malasia and Indonesia, Palmolein, the liquid, more unsatura fraction separated from palm oil, after crytallization by winterization at a controlled temperature, The olein consists of more homogeneous mixture of triglycerides and has properties and uses, which are different from original plam oil.
• Ambuja refined palmolein is a transparent, clear, low in clour, bland taste & odour and passes the intermational cold test.

APPLICATION:

• Ambuja refined palmolein is the best for human consumption best as a cooking oil, salad oil and frying media with high keeping quality of fried products.
• Ambuja refined palmolein can be used for making vanaspati, various bakery shourtening and interesterified fats.
• It can be used for blending with refined soyabeen oil, refined groundnut oil, refined sunflower oil and can be sold as cheaper commodity Blended Vegatable Cooking Oil in the packed form.
• Ambuja refined palmolein can be used in the food products industries.

15 Kg Tin/Jar

Also Available in Tankers (10-20 MT)

Cottonseed oil is cholesterol free, as are all oils extracted from plants, which makes it a great choice for those who want to lower their cholesterol levels. It is considered better for baking as it is not as heavy as other oils. It has high oxidation-resistance which makes it ideal to be used for salad dressings.

Cottonseed oil is traditionally been used in as frying oil due to its economical advantage and it is one of the best frying oil for ready to eat snack food industry.

5 Ltr, 15 Kg

Also Available in Tankers (10-20 MT)

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.

USES

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.Ambuja bakery shortenings can also be supplied in the bulk insulated road tankers in the form of liquid to save the cost of packing material.

15 Kg Box
Also Available in loose for industrial use

Introduction:Maltrodextrin is a complex carbohydrate although it has a relatively high Glycemic Index meaning it is rapidly absorbed by the body in a manner similar to Dextrose. As it is easily absorbed by the body, it provides a rapid increase in energy levels as it raises blood sugar levels and restores glycogen quickly after consumption. Maltodextrin is a popular carbohydrate which is often combined with dextrose to optimise glycogen replenishment and performance.

Key Benefits

• High GI carbohydrate
• Rapidly digested
• Great source of energy

Application:

Spray-Drying Aid/Flavor Encapsulation

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.

Bulking Agents

Maltodextrin and dried glucose syrup are used as bulking agents and serve mainly as a carbohydrate component in a number of different dry mix products, including dry beverage mixes, puddings, soups, frozen desserts, frosting, cake, cookie mixes, artificially sweetened cocoas, tea, coffee, etc.

Medical/Nutritional

• • Infant Food

Probably one of the oldest uses of Maltodextrin and dried glucose syrup in the area of infant formulas, which is just part of a broader area of nutritional fluids. In this case, Maltodextrin serves as the carbohydrate in non-milk or non-lactose based fluids (usually soy protein based).

• • Enteral products

The other area of nutritional fluids using Maltodextrin and dried glucose syrup is that of enteral products, which is usually administered as part of a patients care in a hospital setting.

• • Tabletting

The use of Maltodextrin and dried glucose syrup in producing improved excipients for tabletting and more recently as direct tablet excipients.

• • Other Medical Applications

Malto Dextrin and dried glucose syrup are useful as ingredients in coating for both pharmaceutical and confectionary tablets and as coatings for trace elements.

• • Fat Replacers
  • For ice cream, salad dressings, etc.
  • Desserts
  • Dairy/Non Dairy products
  • Salad Dressings
  • Confectionaries
  • Food Coatings
  • Oil Well Drilling Fluids
  • Other Applications
  • Snack foods, meat products, industrial applications, low alcohol beer, etc.

Introduction:Dextrose Monohydrate is moderate in sweetness. It is 65-70% as sweet as sucrose and has a solution, which is much less viscous than Liquid Glucose. DMH is freely soluble in water at room temperature and also in boiling alcohol.

The perceived sweetness can be increased to the level of sucrose in some Dextrose/Sucrose 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 kg/cc.

Applications:

• Food Grade:Dextrose Monohydrate is purified and crystallized D-glucose. It contains one molecule of water of crystallization. It exists in white, odorless, crystalline granules having a bland and sweet taste.

Food Application:

• Bakery Products:DMH has several functional purposes in yeast-raised foods, such as Bread and Buns. The primary purpose is to supply fermentable carbohydrate, on which the yeast may grow and provide CO2 for raising the product. Its presence also assists in browning of the crust to give a final product that is pleasing in appearance and aroma.
• Biscuits:DMH can partially replace sucrose in fondants and cream fillings where fine crystals are required for a smooth texture.
• Alcoholic Beverages:DMH has high fermenting ability and can be added to low calorie beer for complete fermentation of alcohol. No carbohydrate residue remains to increase the calories in the beverages.
• Canned Products:DMH is used in canned vegetables and fruits in some instances for controlling sweetness and preserving properties.
• Confectionaries:DMH is used extensively for sweetening and coating, chewing gum and bubble gum. DMH improves the color and gloss of the gum coatings and its high heat of solution gives a cool texture in all gum and candy coating applications.DMH contributes to the tenderness; whip ability, and sweetness in marshmallowand nougat applications.
• Meat Industry:The presence of sugar (particularly reducing sugar) in the curing mixture has a direct bearing on the quality of the color obtained at the end of cure.
• Frozen Desserts:DMH can help control ice crystals and body of frozen dairy products.
• Other Applications:Jams, Jellies, Preservatives, Peanut Butter, Seasoning, Pickle, Vinegar Fermentation, etc.

Industrial Applications:

• Adhesives:DMH provides flow control and helps prevent wrapping of the pieces upon drying.
• Resin Formulation:DMH can serve as plasticizer in various resin formulations.
• Gluconic Acid:DMH can serve as feedstock for chemical or microbiological oxidation to gluconic acid.
• Building Materials:DMH can be used in wallboard as a humectant to control water release and to prevent brittle edges during drying, as setting retardants in concrete.
• Other Applications:The Reducing Properties of dextrose are used in metal treatment, recovery, dye applications, leather manufacture in chrome tanning, etc. DMH is used as carbohydrate sources in fermentations to produce a variety of industrial, food and pharmaceutical products.

Introduction:The partial hydrolysis of starch slurry by acid or enzyme gives an end product, which is commonly known as Liquid Glucose (Sweetose), Corn Syrup or Glucose. Chemically, Liquid Glucose is a mixture of the entire spectrum of carbohydrate molecules derived by breaking the long chained molecules of polysaccharides contained in starch slurry. By adjusting the content of the ingredients, Liquid Glucose of various DE (Dextrose Equivalent) can be obtained for varied end uses

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.

The properties of Liquid Glucose are directly related to the DE (Dextrose Equivalent) and so are its effects and flavour, freezing point depression and osmotic pressure. Other properties such as cohesiveness, bodying characteristics, foam stabilization and prevention of sugar crystallization are inversely proportional to the increasing DE.

The reducing action of glucose makes it incompatible with strong oxidizing agents, which has advantages of its own.

Applications:

• To control crystallization, body appearance, sweetness, osmotic pressure and as a preservative in hard-boiled candies, jams and jellies.
• 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.
• Liquid Glucose used in cough syrup and vitamin based tonics. It is also used as a base of artificial honey & as a granulating agent for tablet coating.
• It is used in curing and imparting flavour in .
• Liquid Glucose is used in tanning to enhance weight and ensure a softer texture. Used to precipitate chrome into the body of the leather due to its reducing action. It is added to shoe polish to prevent it from caking and to help it to give a better and quicker shine.
• Sulphur free glucose is available for specific customers with SO2 content of 40 ppm max.

High-maltose corn syrup is a food additive used as a sweetener and preservative. The majority sugar maltose. It is less sweet than high-fructose corn syrup and contains little to no fructose. It is sweet enough to be useful as a sweetener in commercial food production, however. To be given the label high, the syrup must contain at least 50% maltose. Typically, it contains 4050% maltose, though some have as high as 70%.

By using -amylase or fungal -amylase, glucose syrups containing over 50% maltose, or even over 70% maltose (extra-high-maltose syrup) can be produced. This is possible because these enzymes remove two glucose units, that is, one maltose molecule at a time from the end of the starch molecule.

Applications

High-maltose glucose syrup is used as a substitute for normal glucose syrup in the production of hard candy, at a given moisture level and temperature, a maltose solution has a lower viscosity than a glucose solution, but will still set to a hard product. Maltose is also less humectant than glucose, so that candy produced with high-maltose syrup will not become sticky as easily as candy produced with a standard glucose syrup.

Since maltose has a low freezing point, HMCS is useful in frozen desserts. It is also used in brewing, because it has a balanced ferment ability, can be added at high concentrations to the wort kettle, increasing throughput, and reduces haze caused by varying malt quality. Another of HMCSs uses is to preserve food. HMCS preserves food by inhibiting fermentation and bacterial growth.

Wheat flour is the most important ingredient in home baking and is the basic ingredient for almost every commercially baked product and pasta. Of the grains available for the production of flour, wheat is unique. It is the only cereal grain with sufficient gluten content to make a loaf of bread without being mixed with another grain. Wheat is also the most widely distributed cereal grain. It is grown all over the world. In most instances, a reference to flour is a reference to wheat flour.

Wheat is the only cereal grain that contains gluten in sufficient amount to make yeast breads. Some wheats contain more gluten than others.

Flour milled from each class of wheat is used for specific products. The end products are determined by the characteristics of the wheat. Milling wheat into flour reduces the protein content by about 1 percent but does not affect other nutrients in significant levels. 7-bis applies to stone grinding, commercial milling by steel rollers, or home grinding. Whole wheat flour provides basically the same nutrients as the whole wheat kernel itself.

Our Soya Lecithin isNon-GMO& Kosher Certified.

Soya Lecithin manufactured by GUJARAT AMBUJA is a complex mixture of acetone insoluble phosphatides, which consist mainly of phosphatidlycholine, phosphatidylethanolamine (PE), phosphatidylserine (PS) and phosphatidylinositol (PI), combined with various amounts of substances such as triglycerides, fatty acids, and carbohydrates as separated from the crude vegetable oil source.The word Lecithin is derived from the Greek term lekithos meaning egg yolk.

Our Soya Lecithin is made from fresh gums, during de-gumming of Soyabean Oil obtained from Non-GMO Soyabean seeds.

Applications:

Lecithin is used in a wide variety of food and non-food products relying on the unique surface-active properties of phospholipids. It disperses readily in oil & forms hydrates/emulsions in water. Used in Non Dairy Creams, Whole Milk Powders, Meat Sauces and Gravies, Margarine, Shortening, Ice Creams, Candy Based Products, Macaroni, Noodles, Salad Oil, Edible Fat and Oils, Spice Oleoresins, Medical, Dietary, Instant Foods etc. Used as emulsifiers, wetting and dispersion agents especially in milk replacers, extrusion adjuvants especially in feed pellets for fish farming, release agents and antioxidants.

Palmolien is one of the few fatty fruits in existence; its likely to hold a substantial place in the human diet and is the second most consumed vegetable oil in the world. As Oil is rich in Vitamin E & Cholesterol and Lactose FREE it is ideal for cooking and baking.

• 1 Ltr Bottle, 1 Ltr Pouch, 2 Ltr Jar, 15 Ltr Tin/Jar, 15 Kg Tin/Jar, 5 Ltr Jar
• Also Available in loose for industrial use