Gujarat Ambuja

Kadi, Gujarat

• ContaminationFree from any foreign matter
• FFA % (As Oleic Acid)0.25% Max
• AppearanceWhite granules
• Odour/ TasteOdourless / Bland
• Nikl Content (ppm)1.5 Max.
• AdulterationFree from all non edible

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.  

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

Introduction: Diverse uses of Starch make it a very versatile product. Maize or Corn Starch is a typical cereal starch with distinctly low protein and ash contents. Its carbohydrate content of high purity makes it useful in several industries.   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. Maize Starch exhibits all the properties of native starch with some special features such as non-foaming & non-thinning characteristics of boiling solution. Hence maize starch has a marginal effect on the efficiency in weaving and paper industry. Where high viscosity starch is used, it imparts higher tensile strength to the fibre and thus improves the sizing. Combined with resins, starch produces a permanent finish. Good binding capacity results in its use as a good filler and binder in tablets. It is also a vital additive for most of the adhesives due to these properties. In slurry, it provides body to food products. It also helps in retaining the viscosity of foods. Besides this, it is excellent filler in cosmetics by virtue of its smoothness in dry form. It also participates in Maillard’s reaction in presence of proteins and thus gives the brown colour in bakery products. Applications: Native starches :Paper, Textile food, cardboard and potable alcohol production (FI) industry Hydrolyzed Starches Maltodextrins : Food preparation (bulking agent), Pharmaceutical (excipient), Ingredient in ice cream industry Glucose syrup : Dextrose Equivalent of between 40 and 60: food industry, Beverage and confectionary industry, Used directly as a substrate for the manufacture of fermentation products, (such as citric acid, lysine or ethanol or glutamic acid, Processed into other major starch derivatives such as iso glucose, fructose syrup etc. Substituted starches (starch esters, ethers, cross-linked starch) : Textiles, Paper, Water treatment (flocculation, Oil industry (fluid loss reducer). Degraded/Converted : Dextrins: Adhesives (gummed paper, bag adhesives, bottle labeling, Textiles) textile fabric finishing, printing. Roast dextrin, oxidized starch, thin-boiled : Acid-modified starches: Food industry (sweets) and Pharmaceuticals, Oxidized starches: Food and paper industry (surface sizing, coating), Textile industry (fabric finishing, warp sizing), Enzymatically converted starch: paper industry and fermentation industry. Cross-linked starches : Food industry (desserts, bakery products, soups, sauces, Textile industry (printing, Adhesives, Pharmaceuticals.

Palmolien is one of the few fatty fruits in existence; it’s 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

We are offering ambuja refined soyabean oil is micro refined, using sophisticated imported centrifugal separators with multinational technology. Ambuja refined soyabean oil is a clear, transparent and water like color having bland taste and odour. Ii ambuja refined soyabean oil is 85% saturated fat free material, which prevents from heart problems. Ambuja refined soyabean oil contains more than 60% pufa (poly unsaturated fatty acids), which are useful for health, to maintain the level of cholesterol (ldc). Iii ambuja refined soyabean oil is unique in containing wide variety of sterols and triterpenes, which are in natural form.

We are offering ambuja soya meal is a free flowing coarse granular material, is produced from cleaned soybean seeds after series of preparatory physical processes followed by multistage extraction of oil. Ii ambuja soya meal is manufactured from non-gmo- soybean seeds, under highly sophisticated multistage hygienically controlled plant. Iii ambuja soya meal is high proteinous material having high quality proteins but are free from cholesterol. Iv ambuja soya meal contains enough of all the amino acids to meet the biological requirement of metabolism v ambuja soya meal has highest digestibility, due to high quality of proteins. Vi ambuja soya meal is an abundant, economical protein source with minerals.

We are offering soybean hulls are a by-product of soybean processing for oil and meal production. Soybean hulls is a palatable feedstuff for cows and calves. It contains a high level of very digestible fiber. It has slightly more tdn than beet pulp and oats, 93 percent of the tdn value of barley, and 88 percent of tdn value of corn. Soybean hulls may be included in the grain mixture at a rate of up to 14 pounds (6.5 kg) per cow per day. Because of its bulky texture, caution should be taken when feeding over 12 pounds (5.5 kg) per cow per day.

We offer Ambuja Food Grade Soya Lecithin. Ambuja Soya Lecithin of the phospholipids extracted from the seeds of Glycine max (L.) Meril (Family-Fabaceae) and its prepation in effective dosage. Soya lecithin Contains Phosphatidy choline, phosphotidy lethanolamine and phosphtidylinositol. Ambuja Soya Lecithin is a clear viscous, pourable liquid with characteristics taste and odour.

We offer Ambuja Industrial Grade Soya Lecithin. Ambuja soya lecithin is a clear viscous, pourable liquid with characteristics taste and odour. APPLICATIONS Lecithin is used as a release agent for plastics, a dispersing agent in paints and inks, an antisludge additive in motor lubricants, an antigumming agent in gasoline, or an emulsifier, spearding agent, and antioxidant in the textile and rubber industries and other industrial purpose.

We offer Ambuja Paint Grade Soya Lecithin. Ambuja Paint Grade Soya Lecithin Typical Specification Parameters Specifications Acetone Insoluble 55 Min. Moisture 1 Max. Colour (Gardner Scale) 20 Max. Hexane Insoluble 1 Max. Acid value 30 Max. IV 80-90 Phosphorus (as P 2 O 5 ) 5 Min.

We offer Dextrin. Dextrins are degradation products obtained by treating starch under carefully controlled conditions. Dextrins are made by heating starch in dry form with small amounts of catalyst. PRODUCTS INFORMATION White Dextrins have a appearance of the native starch and have solubilities varying from 25-80%. It forms a soft, light coloured get on cooling.Yellow Dextrins ranges in colour from pale amber to dark brown and have high water solubility. They are used to produce high solid concentration pastes. They give very tacky solutions.

We are offering liquid glucose. 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 maillard's reaction. The properties of liquid glucose are directly related to the de (dextrose equivalent) and so are its effects an flavour, freezing point depression and osmotic pressure. Other properties such as cohesiveness, bodying characteristics, foam stabilisation and prevention of sugar crystallisation are inversely proportional to the increasing de. The reducing action of glucose makes it incompatible with strong oxidising agents, which has advantages of its own.

We are offering malto dextrin is an intermediate product obtained during the controlled hydrolysis of starch. It is product midway between starch and glucose, when hydrolysed by enzymes, typically by bacterial alpha amylase and then additional conversion to get the desired de which ranges between 4 to 30. The product thus obtained is refined by clarification, carbon treatment and ion exchange and then spray drying to a moisture level of 3% to 5%. Maltodextrin is a white powder and is extremely bland in taste with very little sweetness. When made into a solution, it exhibits very high viscosity although it does not hold water in itself. Its bland taste makes it inert on other food flavours and colours. It is a good agent to ensure dispersibility in cold water maintaining clarity and eye appeal. Maltodextrin contains the least concentration of mono saccharides and hence exhibits high viscosity by virtue of which it contributes to the mouth feel and body of the product. Due to its bland flavour, the original flavours of the food products are retained, making it ideal additive. Maltodextrin does not have any effect on colour of the product, it has a high energy rating of 4 calgm of solids which makes it a purified nutritive saccharide of choice for several food supplements. It is an ideal additive to instant products due to its free flexibility, open structure and dispersibility in cold water. It is also an ideal crystal inhibitor, plasticizer and film former in food and beverages. It is rapidly dispersible in water. Due to its non hygroscopic nature, it increases the viscosity and prevents caking and crystallisation in the frozen foods such as icecream. It is an ideal ingredient for ready to eat products.