Ahmedabad, Gujarat, India
Our Products
Food Starch For Flour Based Coating is a typical cereal starch with distinctly low protein and ash contents. Its carbohydrate content of high purity makes it of use in several industries. Maize contains about 66% of starch, which can be separated from other ingredients by various processes such as steeping, grinding, purifying and drying.
Our products are developed with excellent qualities of food starch for frozen foods to give full bodied and heavy mouthfeel with good surface gloss.
Advantages:
* Frozen dough* Improves freeze/thaw stability and texture frozen sauces* Reduces syneresis, improves freeze/thaw stability and texture
It is soluble in cold water. This hydrocolloid helps to stabilize emulsions and it is synergistic with xanthan gum.
Advantages:
* Improves suspension* Adds mouth feel* Adds viscosity and suspension
We work to help consumers lead long and healthy lives by offering Unique, Healthful and/or Gluten-Free Systems along with starches that can be utilized to boost the dietary fiber content in the foods in which they are used.
Advantages:
* Digestive Health Weight Management* Low Glycemic Response Reduced Caloric* Intake Specialty Diets* Dietary Supplements Bars Bulking* Fiber Enrichment Viscosifier Drinks* Fiber Enrichment Suspension Viscosifier* Powder Fiber Enrichment Viscosifier
Our Starch is specifically formulated for tortillas, our tortilla starches really stack up with enhanced flavor and performance. You'll get the thick, moist tortillas your customers expect, and they'll be easier for you to form and roll.
Advantages:
* Dough Handling Improvement* Elasticity Improvement* Fat Reduction* Fiber Enrichment* Moisture Retention* Rollability Improvement
Snacks are the leading meal replace because of their portability and flexibility. With both bakery products and extruded snacks, our rice starches add the perfect touch of crispness - with an added dash of fiber to improve the overall quality of your products. We work to help consumers lead long and healthy lives by offering unique, healthful and/or gluten-free systems along with starches that can be utilized to boost the dietary fiber content in the foods in which they are used.
Advantages:
* Extruded Binder Crisping Agent* Expansion Enhancement Fiber* Enrichment Baked Binder* Breakage Reduction Fiber
Our starches provide texture for yield improvement. We offer a wide range of meat starches designed to improve both yield and quality for tender, juicy, delicious meat and meat analogues.
Advantages:
* Injection/tumbled Marinades* Firm Texture Freeze/thaw Stability* Low Ph Stability* Purge Reduction Retort Stability* Slice ability Improvement* Yield Improvement Emulsified & Meat Analogues* Fat Replacement* Shrink Reduction* Structure Ground & Formed Fat Replacement Structure
Now you can enhance the texture and elasticity of your pasta and noodles - without flavor interference. Our unique pasta and noodle starches are specifically formulated to give your noodles superior functionality that surpasses the competition in many areas, including texture, elasticity, dough handling, cook time, and even steaming and setting. Whether it's udon noodles, instant or gluten-free, your pasta will perform with penford starches.
Advantages:
* Gluten-free Pasta Elasticity Improvement* Fiber Enrichment Noodles (udon) Noodles (instant)
The various starch lines that we offer will enhance your soups, sauces, gravies and condiments, giving your products what they need and protecting them from what they don't.
Advantages:
* Soups Freeze/Thaw Stability Heat & Sheer Stability* Low Ph Stability Retort Stability* Smooth Texture Steamtable Stability Viscosifier (Cold) Sauces Freeze/Thaw Stability Heat & Shear Stability* Low Fat Low Ph Stability Retort Stability Smooth Texture Steamtable Stability Viscosifier (Cold)* Infant Foods Creamy Mouthfeel Heat & Sheer Stability Viscosifier (Hot) Gravies Heat & Sheer Stability Retort Stability Steamtable Stability Viscosifier (Cold) Condiments Freeze/Thaw Stability Low Ph Stability* Retort Stability Smooth Texture Viscosifier (Cold)
Our Gum Product are designed to enhance the functional and nutritional properties of food - safely, effectively and naturally. In addition, we have an extensive R&D team and resources, we can work closely with your product development team to understand and meet your manufacturing and production challenges.
Advantages:
* Dough Handling Improvement Elasticity* Improvement Fat Reduction* Fiber Enrichment* Moisture Retention* Rollability Improvement
Our Clear coating starches give you perfect texture, great crisping, and a smooth surface - without the extra sticking. Our clear coating starches are designed to manage moisture and texture while holding onto the heat.
Advantages:
* Fried Base Film Former Crisping Extended Hold Time Viscosity Control* Baked Base Film Former Crisping* Extended Hold Time Viscosity Control
We are involved in trading, exporting and importing of this product according to the need and demand of customer.
Advantages:
* Acid/Low pH Stability* Fiber Enrichment* Low Fat* Shear Stability* Smooth Texture Viscosifier
Our products make great products creamier and smoother than ever. From Yogurt, Desserts, Sour Cream, Cream Cheese & Cottage Cheese to baby foods, Penford natural and modified starches add stability and produce perfect textures. Controls crystal growth, texture. More cost-efficient alternative to casein and other imitation cheese ingredients.
Advantages:
* Acid/Low pH Stability* Low Fat Shear Stability Smooth Texture Viscosifier (Cold)* Ice Cream Creamy Mouth feel* Fiber Enrichment* Low Fat Pudding (Cook-Up)* Creamy Mouth feel* Low Fat Smooth Texture Viscosifier (Hot) Pudding (Instant)* Creamy Mouth feel Low Fat Viscosifier (Cold)* Cheese and Cream Sauce (Cook Up) Creamy Mouth feel Freeze/Thaw Stability* Low Fat Cheese and Cream Sauce (Instant)* Creamy Mouth feel Low Fat
Cocoa powder, or unsweetened cocoa is made by milling cocoa cake into powder form. Cocoa cake is the remains of chocolate liquor after most of the cocoa butter is removed.
Since most of the fat has been extracted, cocoa powder is considered the least fatty form of chocolate. The powder possesses a strong to mild chocolate flavor without the texture characteristic of cocoa butter. Natural powder color ranges from light tan to brown.
Some of the powders uses are evident in reduced fat and calorie recipes, chocolate milk, ice cream, chocolate flavored coatings, biscuits, syrups, and tobacco products.
Cocoa powder has a natural acidity, and when it is treated with an alkali to neutralize this acidity, it is called Dutch process cocoa (also known as Alkalized Cocoa).
The alkalization process was developed in 1828 in the Netherlands. Alkalized cocoa powder color ranges from dark brown to black. The alkalization process enhances pH levels to as high as 8. Its uses are similar to natural cocoa powder as it is also used in chocolate milk, ice cream, chocolate flavored coatings, biscuits, syrups, and tobacco products.
However, its deeper color provides a richer visual appearance and its less acidic flavor blends well with other ingredients.
We have Imported Grade of Native Potato Starch from USA and Europe. Our native potato starch mainly intended for pharmaceutical purpose but, also used in Food Application. It's free from Gluten, free from genetic modification and not treated with ionizing radiation
Our Pregelatinized Pharma Grade Starch that are extremely white in color and bland in taste. They provide a clear, heavy dispersion with a short body and are stable in low pH conditions.
Advantages:
* Pre-gelatinized modified starch products are capable of thickening in cold liquids.* It forms a short-textured paste with no tendency to retrograde.* It has good heat and acid tolerance, and freeze thaw stability
Cationic corn starches are designed for wet end addition in paper & paperboard manufactur we. These are quaternary substituted starches have effective cationic charges over the entire range of PH conditions normally found in paper machine systems.
All cationic starches are available in lower PH "A" formulations to improve the stability of ASA size emulsions. Our starches are excellent whenever a cationic starches is needed at the wet end of the paper machine. Due to the full molecular weight of native starch, dry strength performance is enhance as well as sizing properties
Our Hydroxyethylated Starch (HES) from highly stable starch pastes when cooked. The product line includes starches with a full range of viscosity modification to meet any papermaking application. The product range from the unmodified native starch viscosity to the highly modified starch very low viscosity for high solids applications with a wide range of products in between.
Our starches are excellent for use at the size press in clear size and pigmented formulas. Our starches are an excellent choice for use with all types of size presses and coaters.
Our Hydroxyethylated Starch (HES) from highly stable starch pastes when cooked. The product line includes starches with a full range of viscosity modification to meet any papermaking application. The product range from the unmodified native starch viscosity to the highly modified starch very low viscosity for high solids applications with a wide range of products in between. Our starches are excellent for use at the size press in clear size and pigmented formulas. Our starches are an excellent choice for use with all types of size presses and coaters.
Features & Benefits
Options
HEPA Filtration System: Filters 99.97 of bacteria at 0.3 microns. 1.1 Noise Reduction Nozzle: Lowers decibel Level 9db
Our Range of Hygienic products includes Automatic Hand Dryer (SS Body) with different range, ABS Model Hand Dryer, Soap Dispenser, Air Freshner etc.
Automatic Hand Dryer
Item Code: ITI-1003
Specification:
Feature:
Soap Dispenser
Item Code: ITI-1008/1009/1010
Capacity: 500ml, 800ml and 1000ml
Item Code: ITI-1006
Features:
Item Code: ITI-1007
Flavor:
Capacity: 300ml
Blends Of Gum Arabic & Sugarcane Fiber For Food Applications.These blend contains both soluble and insoluble fiber.
Benifits:
* Add soluble & insoluble fiber* Does not add viscosity* Blend of gum Arabic & Sugarcane fiber* All natural
Applications:
* Beverages, * Dairy products* Baked goods
* More Convenient & cost effective
* Improves textural and physical characteristics compared to casein-based products
* Reduces cost of imitation cheese products
* Compatible with existing equipment and processing parameters
* Eliminates casein price volatility
* Convenient all in one blend for imitation & processed cheese products.
Agar is an excellent choice for application which require gel formation & moisture stabilization. They give:
* Forms Strong Gel* High Melting Points* Tasteless* Gelatin Replacement* Icing Stabilizer
Agar Applications are:
* Glaze and icing* Piping gels* Candies* Baked goods* Canned meat products* Yogurt* Cheese* Wine clarification
Our Carrageenan blend is cold water soluble & that provides an instant smooth and creamy texture.
Benifits:
* All Natural* Cold Soluble* Increases Stability* Instant Texture* Protein Reactive* Increases Freeze/Thaw Stability* Fat Mimic* Kosher Certified
Applications:
* Whipped cream & milkshakes* Smoothies & milkshakes* Dressings & Sauces* Dips & Spreads* Frozen Pizza Crust
Different Xanthan Gum mesh size like 80, 200 & 60
Benifits:
* Thickening Agent* Versatile* Cost Effective* Adds Viscosity & Suspension* Stabilizes Emulsions* Kosher Certified
Applications:
* Baked goods, Bakery & pie fillings* Dressings* Dry Mixes* Frozen foods* Retorted products, Syrups & Toppings* Natraceutical gel* Nutritional Bars* Nutritional Beverages
Konjac Blend has an extremely high viscosity & Short texture similar to starch
Benefits:
* All Natural* Thickening Agent* Reduce Ice Crystal Growth* Fat Replacement* Fiber Source* Kosher Certified
Applications:
* Veggle Patties* Breads, Frozen products* Dressings, Sauces & dips* Pastas* Beverages* Nutritional beverages* Nutritional bars
Party Cream Stabilizer is a highly synergistic blend of modified starch, Tara Gum & Carrageenan.
Benefits:
* Smoother* Less grainy texture* White stabilizing proteins* Cost effective blend* Improve texture* Mouthfeel* Shelflife of partry creams* Better flavor release
Applications:
* Perfect for pastry creams* Puddings* Custards* Cheesecake* Other dairy based applications
Our gluten-free starches, you get gluten-free breads with the true taste, look and feel of wheat, along with an appealing texture that's not too gummy or dry. Imagine, beautiful golden gluten-free rolls, and gluten-free muffins with a crumb grain that's open and coarse - just like consumers want.
Advantages:
Cell Structure Enhancer Fiber Enrichment Freeze/Thaw Stability Gumminess Reducer Moisture Enhancer Raw Dough Handling Smoothing Agent Spread Enhancer Stickiness Reducer Stretch/Elasticity Enhancer Texture Enhancer.
Hydro-Fi blends is experience higher yield and improved ground meat
Benifits:
* Increase yield compared to negative control* Enhanced texture-juicy ground meat with a good bite profile* Resilient to freeze/thaw cycle-maintained moisture and no graininess
Our blends contains different combination of different ingredients like Gum Arabic. Fenugreek Gum, Carrageenan & xanthan. Propylene Glyco Alginate (PGA) is a chemically modified alginate which is used primarily in high oil salad dressings for its emulsifying properties.
Benefits:
* 1:1 PGA Replacement* Cost Effective* Clean Label* Natural* High oil Emulsifier
Applications:
* Dairy based dips and dressings
Tara gum is a natural hydrocolloid obtained by a mechanical process from the endosperm of tara tree seedsTara gum is a galactomanan like guar & locust bean gum
Benefits:
* Suspends fruit* Improves mouthfeel* Adds texture* Reduces syneresis* Improves freeze/thaw stability in frozen products* Increase moisture retention* Improve sliceability* Adds viscosity* Suspension
Applicatons:
* Fillings, fruit preps, jams & jellies, * Baked goods* Gluten free breads* Frozen dough* Ice cream* Frozen desserts* Cultured dairy products* Custards & puddings, dips and spreads, * Gravies, sauces & dressings* Beverages & Meat based products
Our Fat Replacements blends replace or reduce fat and maintain or improve the texture of your original Product
Benifits:
* Replace Fat* Impart Texture* Enhance mouthfeel, * Add pliability, * Increase Shelf life, * Bind Moisture, * Reduce Syneresis
Dairy Fat Replacer: It contains cellulose gel, konjac, sodium alginate & xanthan
Applications:
* Bakery Products, * Milkshakes, Mousse, * Whipped cream, * Custards, * Creamy sauces, * Chocolate chips, * Blueberries,
Exp Fat Replacers: It contains innovative ingredient combinations to mimic
Applications:
* Cheese sauces, * Cheesecakes
