Our Products
It is primarily used as a thickening agent. A small amount of Xanthan Gum when added to liquids can vastly increase the viscosity, making it useful for a variety of products that require thickening. This hydrocolloid is used mainly in sauces, thick shakes, ice creams, salad dressings and other frozen foods. It can also be used as an alternative for gluten free products and replacement of egg for texture.
Additional Information:
Packaging Details : HoReCa : 1 KG Pouch
Delivery Time : 3 - 4 days
Introducing For The First Time In India
Functional Advantages
Applications
Packing
Specifications
Name | Texture | Gel Strength gr/cm2 (1.5% solution, Nikkan Sui) |
Common Applications | |
Spreadability | Creaminess | |||
Wondergel 30 | +++++ | +++++ | 30-50 | Thermoreversible Cake glaze, Decorative Piping Gel, Set/ Stirred/ Greek-style Yogurt Custards & Cream Fillings Personal Care Creams and Lotions, latex lubricant substitute with soft and smooth body |
++++ | Wondergel 50 | 50-80 | ||
+++ | Wondergel 100 | 100-200 | Rolled Cake Fondant Set/ Stirred/ Greek-style Yogurt Custards & Pie Fillings, Water Gel Desserts Personal Care Creams and Lotions, latex lubricant substitute with thick body. |
|
Wondergel 200 | ++ | +++ | 200-250 |
We have made ourselves a prominent figure by offering a wide assortment of Tryptone. At the request of customers, we provide different specifications.
Physical Data
Appearance | Cream coloured hygroscopic, amorphous powder |
---|---|
Odour | Characteristic but not putrescent. |
pH 2% solution | 5.5 to 7.0 |
Loss on Drying | Not more than 5% |
Clarity | 2% solution remains clear before and after autoclaving at 121o C. |
Chemical Data
Total Nitrogen | Not less than 11% |
---|---|
Proteins | Not less than 70% |
Alpha Amino Nitrogen | Not less than 3% |
Degree of Hydrolysis | Not less than 27% |
Bacteriological Data
Total Plate Count /gm | Not more than 50,000. |
---|---|
E.Coli / 10 gm | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
We present Casitone to our esteemed customers. A wide variety of our product is available. Our product is set apart due to its features like accurate composition and long shelf life.
Physical Data
Appearance | Cream coloured amorphous powder. |
---|---|
Odour | Characteristic but not putrescent |
pH (2% solution) | 5.5 To 7.0 |
Loss on Drying | Not more than 5% |
Clarity | 2% solution remains clear before and afterautoclaving at 121o C. |
Chemical Data
Total Nitrogen | Not less than 11% |
---|---|
Proteins | Not less than 70% |
Alpha Amino Nitrogen | Not less than 3% |
Degree of Hydrolysis | Not less than 27% |
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
As an outstanding figure in the industry, we present a wide array of Meat Infusion 85% Protein to our customers. The quality we offer is unrivaled.
Physical Data
Appearance | Yellow to brown coloured amorphous powder. |
---|---|
Odour | Characteristic but not putrescent. |
pH 2% solution | 5.5 to 7.0 |
Loss on Drying | Not more than 5% |
Clarity | 2% solution remains clear before and after autoclaving at 121o C. |
Chemical Data
Total Nitrogen | Not less than 13.6 % |
---|---|
Proteins | Not less than 85% |
Alpha Amino Nitrogen | Not less than 3% |
Degree of Hydrolysis | Not less than 22% |
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
Dedicated towards achieving our aim of completely satisfying our customers, we are engaged in delivering Peptone (Microbiological).
Physical Data
Appearance | Yellow to light brown hygroscopic powder |
---|---|
Odour | Characteristic but not putrescent. |
pH 2% solution | 5.5 to 7.0 |
Loss on Drying | Not more than 5% |
Chemical Data
Total Nitrogen | Not less than 12% |
---|---|
Proteins | Not less than 75% |
Alpha Amino Nitrogen | Not less than 3% |
Degree of Hydrolysis | Not less than 25% |
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm | Absent |
Salmonella / 10 gm | Absent |
Specification subject to change without prior notice
As an illustrious figure in the industry, we keep our quality in synchronization with our reputation. Acclaimed for being impurities free.
Physical Data
Appearance | Light yellow brown coloured amorphous powder. |
---|---|
Odour | Characteristic but not putrescent. |
pH 2% solution | 5.5 to 7.0 |
Loss on Drying | Not more than 5% |
Clarity | 2% solution remains clear before and after autoclaving at 121o C. |
Chemical Data
Total Nitrogen | Not less than 11.5% |
---|---|
Proteins | Not less than 73% |
Alpha Amino Nitrogen | Not less than 3% |
Degree of Hydrolysis | Not less than 26% |
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
We are a client centric organization which is engaged in offering Calcium Caseinate. It is cherished by our customers all over the world.
Physical Data
Appearance | Cream White powder |
---|---|
Odour | Almost odourless |
pH 2% solution | 6.5 to 7.2 |
Dispersibility | 10% solution in water form uniform milk like suspension with no separation of phases. |
Loss on Drying | Not more than 5% |
Chemical Data
Total Nitrogen | Not less than 12% |
---|---|
Proteins | Not less than 75% |
Alpha Amino Nitrogen | Not less than 1.2% |
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
Exploiting the ability of our capable staff, we have set ourselves as one of the top players who provide Bile Extract in the industry.
Physical Data
Appearance | Light brown coloured powder |
---|---|
pH 2% solution | 6.0 to 7.0 |
Loss on Drying | Not more than 5% |
Solubility | Soluble in water and alcohol, solution foams when strongly shaken |
Chemical Data
Loss on drying | Not more than 5.0% |
---|---|
Cholic Acid content | Not less than 47.0% |
Insoluble substance | Not more than 0.09% |
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
The major application of Agar Agar is in the field of plant tissue culture. The growing interest in tissue culture as a standard method for the propagation of orchids and other ornamental plants, vegetables, fruits and other agricultural products.
Packing
Applications Plant Tissue CultureThe major application of Agar Agar is in th field of plant tissue culture. The growing interest in tissue culture as a standatrd method for the propagation of orchids and other ornamental plants, vegetables , fruits and other agricultural products has increased the demand for Agar Agar.
Specifications
Parameters | Values |
---|---|
Clarity | Clear |
Moisture | 15% MAX |
pH | 6.0 -7.5 |
Ash | <3% MAX |
Gel Strength | 850 – 950 GM/CM2 |
Gelling Temperature | 36 – 40oC |
Melting Temperature | 90 -97oC |
Swelling Index | >8 ML |
Water Absorption | 55- 67 ML |
Gelatin | PASSES TEST |
Extraneous Matter | <0.5% |
Starch | NIL |
Acid Insoluble Ash | <1% |
Total Colony Count | <1000 cfu/gm |
Enterobacteriaceae | Absent |
Coliform Bacteria | Absent |
Salmonella | Absent |
E.COLI | Absent |
Mold | Less than 100 |
Yeast | Less than 100 |
Arsenic(AS As) | <3 PPM |
Heavy Metals | <20 PPM |
Lead(AS Pb) | <5 PPM |
Plant Gel is the brand name for the Gellan Gum of Marine Hydrocolloids. Gellan Gum is a High Molecular weight (formula weight approximately 500, 000) Poly saccharide gum produced by fermentation of a carbohydrate by pseudomonas Elodea, purified, dried and powdered.
Gellan Gum will disperse in cold water. Dispersion is aided by use of warm/hot water. Gellan gum can be used as a replacement for Agar Agar for many applications. Gellan gum melts 80oC to 100oC and gels at 10 to 50oC. Gellan Gum – Gel is clear and no synerisis or weeping. Gellan Gum is pH tolerant from 3 to 10. Plant gel gelation is promoted by calcium chloride (fused). Plant Gel can be used for making clear gel, with rigidity, thermal stability, compatible with natural additives. Hence ideal for preparation of nutrient media for most microbial application and plant tissue culture work.
Plant Gel - Gel has the following advantages over Agar Agar.
Packing
Applications
Specifications
Colour | Off White |
---|---|
Odour | No odour |
Appearance | Free flowing powder |
Purity | 85 - 100% |
Loss on Drying | ≤ 15 - 0% |
Lead | ≤ 2 mg/kg |
Particle size 60 mesh | ≥ 92% |
Transparency | ≥ 78% |
Gel Strength | ≥ 900g/cm2 |
Bacterium count | CFU/G ≤ 1000 |
Mould and Yeast | CFU/G ≤ 100 |
pH | 4.0 – 7.0 |
Ash | ≤ 15.0 |
Arsenic | < 4 ppm |
Agar Agar Food Grade is also available in the form of strips packed in 25 gram with Red Ribbon tied at both ends, in 2 kg cartons containing 80 packets.
Packing
Applications
Specifications
Parameters | Specifications |
---|---|
Clarity | Clear |
Moisture | 20 % Max. |
Ash | <2.0% |
Gel Strength | >400 GM/CM2 |
Gelling Temperature | 38-42oC |
Melting Temperature | 88-92oC |
Gelatin | NIL |
Starch | NIL |
Relying on our experience in the industry gained over years, we, as a Manufacturer, Supplier & Exporter of Soya Peptone With Less 1% NaCl.
Physical Data
Appearance | Yellow to light brown coloured powder. |
---|---|
Odour | Charecteristic |
pH 2% solution | 5.5 to 7.0 |
Clarity | 2% solution remains clear before and after autoclaving at 121o C. |
Loss on Drying | Not more than 5% |
Chemical Data
Total Nitrogen | Not less than 9% |
---|---|
Proteins | Not less than 56% |
Alpha Amino Nitrogen | Not less than 2% |
Degree of Hydrolysis | Not less than 22% |
NaCl Content | Not less than 1% |
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
Bringing forth Meat Peptone, we are proud to announce another product on our long list of success. Nothing short of utmost quality is provided by us.
Physical Data
Appearance | Yellow to light brown hygroscopic powder |
---|---|
Odour | Characteristic but not putrescent. |
pH 2% solution | 5.5 to 7.0 |
Loss on Drying | Not more than 5% |
Clarity | 2% solution remains clear before and after autoclaving at 121oC. |
Chemical Data
Total Nitrogen | Not less than 13.5% |
---|---|
Proteins | Not less than 84% |
Alpha Amino Nitrogen | Not less than 3% |
Degree of Hydrolysis | Not less than 22% |
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
As a top Manufacturer, Supplier & Exporter in the industry, we bring forth Liver Peptone. It is made with supreme raw material to ensure its high reliability and effectiveness.
Physical Data
Appearance | Light brown coloured amorphous powder. |
---|---|
Odour | Characteristic but not putrescent. |
pH 2% solution | 5.5 to 7.0 |
Loss on Drying | Not more than 5% |
Clarity | 2% solution remains clear before and after autoclaving at 121o C. |
Chemical Data
Total Nitrogen | Not less than 12% |
---|---|
Proteins | Not less than 75% |
Alpha Amino Nitrogen | Not less than 3% |
Degree of Hydrolysis | Not less than 25% |
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
As an outstanding figure in the industry, we present a wide array of Peptone (Bacteriological) to our customers. The quality we offer is unrivaled.
Physical Data
Appearance | Yellow to brown hygroscopic powder. |
---|---|
Odour | Characteristic but not putrescent. |
pH 2% solution | 5.5 to 7.0 |
Loss on Drying | Not more than 5% |
Clarity | 2 % solution remains clear before and after autoclaving at 121o C. |
Chemical Data
Total Nitrogen | Not less than 12.5% |
---|---|
Proteins | Not less than 78% |
Alpha Amino Nitrogen | Not less than 3% |
Degree of Hydrolysis | Not less than 24% |
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
Mixing our advanced technology with loads of experience in the industry, we take the responsibility to deliver the best quality to the customers.
Physical Data
Appearance | Yellow to brown coloured amorphous powder |
---|---|
Odour | Characteristic but not putrescent. |
pH 2% solution | 5.0 to 5.5 |
Loss on Drying | Not more than 5% |
Clarity | 2% solution remains clear before and after autoclaving at 121o C. |
Chemical Data
Total Nitrogen | Not less than 13.5% |
---|---|
Proteins | Not less than 85% |
Alpha Amino Nitrogen | Not less than 3% |
Degree of Hydrolysis | Not less than 22% |
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
We, being an eminent name in the industry, offer Pancreatic Digest of Casein. The product on offer is appreciated by our customers.
Physical Data
Appearance | Cream coloured hygroscopic, amorphous powder |
---|---|
Odour | Characteristic but not putrescent. |
pH 2% solution | 5.5 to 7.0 |
Loss on Drying | Not more than 5% |
Clarity | 2% solution remains clear before and after autoclaving at 121o C. |
Chemical Data
Total Nitrogen | Not less than 11.5% |
---|---|
Proteins | Not less than 73% |
Alpha Amino Nitrogen | Not less than 3 % |
Degree of Hydrolysis | Not less than 26% |
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
Serving the needs of our customers for years, we are proud to achieve top status in the industry. By presenting unequaled quality in the form of Papain I.P.
Physical Data
Appearance | White amorphous powder |
---|---|
Odour | Characteristic |
Solubility | Freely soluble in water, insoluble in chloroform and ether |
Loss on Drying | Not more than 5% |
Chemical Data
Assay (Proteolytic Activity) | Not less than 4.5 ml of N/10 NaOH |
---|
Microbiological Data
E.Coli / 10 gm. | Absent |
---|---|
Salmonella / 10 gm. | Absent |
Precaution : Papain may cause allergic manifestation. Person handling material should be protected against inhalation of dust and contact with the skin or eyes.
Shelf Life : About 2 years in original sealed drums placed in cool and dry place (at 80 to 150C) temperatures.
Specification subject to change without prior notice
Having collected positive reviews from all quarters, we rank among the top names in the industry. Casein Powder on offer is available in a wide array.
Physical Data
Appearance | Light yellow coloured granular powder |
---|---|
Odour | Characteristic. |
Loss on Drying | Not more than 7% |
Chemical Data
Total Nitrogen | Not less than 11.75% |
---|---|
Proteins | Not less than 75% |
Specification subject to change without prior notice
Charming our customers, we, as a Manufacturer, Supplier & Exporter, present a vast assortment of Bile Salt.
Physical Data
Appearance | Light brown coloured powder. |
---|---|
pH 2% solution | 6.0 to 7.0 |
Loss on Drying | Not more than 5% |
Solubility | Soluble in water and alcohol, solution foams when strongly shaken |
Chemical Data
Colic Acid | NLT 45% |
---|---|
Insoluble substances | NMT 0.1% |
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
Backed by our knowledge and experience in the industry, we are engaged in presenting the best range of Yeast Extract Powder.
Physical Data
Appearance | Light yellow powder. |
---|---|
Odour | Characteristic. |
pH 2% solution | 5.5 to 7.0 |
Loss on Drying | Not more than 5% |
Clarity | 2% solution remains clear before and after autoclaving at 121o C. |
Chemical Data
Total Nitrogen | Not less than 9.6% |
---|---|
Proteins | Not less than 60% |
Alpha Amino Nitrogen | Not less than 4% |
Degree of Hydrolysis | Not less than 41% |
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
Carrageenan (also called carrageen gum) is a kind of natural polysaccharide hydrophilic gum extracted from the sea plant red seaweed. It is usually in the form of white or bit yellow powder, free of smell or taste. Carrageenan gel is heat reversible. Carrageenan can melt into solution after being heated and the solution can coagulate into gel after being cooled. Carrageenan has good water-solubility. It begins to melt at 70C and completely melts at 80C. It also has good stability, long-term placement may not reduce the intensity and viscosity. It does not hydrolyze in neutral and alkaline solution, even being heated. When used in combination with konjac gum, locust bean gum and xanthan gum, it can functions as strong coordinator and reinforce, distinctly altering the gel characteristics and making the gel elastic and water-keeping.
Carrageenan, also known as Irish moss gelose or Eucheuman, is a natural hydrocolloid extracted from certain species of red seaweeds. It consists mostly of the calcium, magnesium, potassium and sodium sulfate esters of galactose and 3, 6-anhydrogalactose polysaccharides. Due to its unique characteristics of hydrophile, gelling, thickening, emulsifing and stabilizing, carrageenan is widely used in various fields, such as food industry, chemical engineering and medical research.selects top quality cultured Eucheuma seaweed harvested in Philippines and Indonesian natural seashore, to extract carrageenan and refine with the most advanced techniques. Product quality is superior than national standard GB15044- 2009 and conforms to WHO JECFA and EU E407 regulations.
Carrageenan has good synergies with many other hydrocolloids, such as locust bean gum, gellen gum, arabic gum and gelatin. Such synernism results in diversified and improved food texture, which has been prevalently applied in processed meat, diary product, gummy candy, cup jelly, beverage and jam etc.
ApplicationsCarrageenan is extensively applied in food, medicine, chemical industry for daily supplies, biological chemistry, building paints, textile printing and agriculture. In food industries, Carrageenan is widely applied in the field of the food industries and daily chemistry industries and medical research etc. In daily chemistry industries, it can be used to the agent for toothpaste, detergent, cosmetics and air clarifier agent and so on.
Packing : 25 kg complex paper bag
Specifications
Kappa Refined Specification
Kappa Semi-Refined Specification
We, as an eminent enterprise in the industry, present Proteose Peptone. We manufacture it under meticulous supervision of industrial experts as we are firmly deliver absolute quality on a constant basis.
Physical Data
Appearance | Light brown coloured, amorphous powder. |
---|---|
Odour | Characteristic but not putrescent. |
pH 2% solution | 5.5 to 7.0 |
Loss on Drying | Not more than 5% |
Clarity | 2% solution remains clear before and after autoclaving at 121o C. |
Chemical Data
Total Nitrogen | Not less than 12% |
---|---|
Proteins | Not less than 76% |
Alpha Amino Nitrogen | Not less than 3% |
Degree of Hydrolysis | Not less than 25% |
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
With a firm dedication towards fulfillment of customers’ needs, we have joined the higher echelons of the industry.
Physical Data
Appearance | Light yellow to brown coloured, amorphous powder. |
---|---|
Odour | Characteristic but not putrescent. |
pH 2% solution | 5.5 to 7.0 |
Loss on Drying | Not more than 5% |
Clarity | 2% solution remains clear before and after autoclaving at 121o C. |
Chemical Data
Total Nitrogen | Not less than 12% |
---|---|
Proteins | Not less than 75% |
Alpha Amino Nitrogen | Not less than 3% |
Degree of Hydrolysis | Not less than 25% |
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
Xanthan Gum, which is made mainly from starch, is a high molecular weight polysaccharide produced by fermentation with Xanthomonas Campestris under the conditions of special nutrient medium, pH, O2 supply and temperature, then precipitated, dried and milled into white-like or light-yellow free-flowing powder. Xanthan gum can be widely used in more than twenty industrial fields, such as food, pharmaceutical, fine chemical, agriculture, oil drilling and exploitation and so on.
Applications
Xanthan gum can be widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent in various food and beverage. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and mouth-feeling of food and beverage products. Xanthan gum can also extend the shelf life of products, simplifying the filling and sterilization during the course of production.
Food Grade Xanthan GumFood Grade Xanthan Gum can be widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent in various food, beverage, feedstuff and pet-food. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and mouth-feeling of the products. Meanwhile, it can extend the shelf life of products.
Pharmaceutical & Fine Chemical Grade Xanthan Gum
Pharmaceutical & Fine Chemical Grade Xanthan Gum can be used as thickener and stabilizer in liquid or ointment medicine, cosmetic, oral care products, household lotion. It can bring excellent effectiveness, such as enhancing the products-shaping and mouth-feeling, preventing the products from separating, making feeding and extrusion easier, improving products dispersability and absorbability.
Industrial Grade Xanthan Gum
With a firm dedication towards delivering the unrivaled quality, we, as a Manufacturer, Supplier & Exporter, present a wide range of Sodium Caseinate to our customers.
Physical Data
Appearance | Light Cream coloured powder. |
---|---|
Taste & Odour | Almost bland |
pH (1 in 50) | 6.5 to 7.5 |
Solubility | 2% solution in water is milky having no sedimentation. |
Loss on Drying | Not more than 5% |
Chemical Data
Proteins | Not less than 80% |
---|
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
Sodium Alginate is used as a thickner and texture improver, use this for making those delicious Vegan Meat dishes and for spherification
Sodium alginate is the sodium salt of alginic acid derived from brown seaweed. It is highly viscous purified product used as food additives. Alginate has an excellent functionality as thickening agent, gelling agent, emulsifier, stabilizer and texture improver. Easily soluble in water forming viscous solution. Widely used in molecular gastronomy.
Specifications
Parameter | Specification |
Appearance | Milk White Powder |
Viscosity (1% Aqueous sol) (RVDV-II+,2#,20rpm,20 Celsius) | 40-50mPa.s,300-700mPa.s |
Particle Size | 80 mesh |
Loss on drying (105 Celsius,4h) | 15% w/w max |
PH | 6.0-8.0 |
Water insoluble material | 0.6% w/w max. |
Ash | 18-27.0% w/w |
Heavy Metal | |
Lead(Pb) | 5 ppm max. |
Arsenic | 3 ppm max. |
Hg | 1 ppm max. |
Microbiology | |
Cd | 1 ppm max. |
Mercury | 1 ppm max. |
Total Plate Count | 5000cfu/g max. |
Yeast and mould | 500cfu/g max. |
Coliform | Negative in 1g |
E.coli | Negative in 1g |
Salmonela | Negative in 1g |
Endotoxins | 50EU/gram max. |
Packing : Poly woven bag, 25kg/bag
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As an eminent enterprise, we offer Pancreatic Digest of Gelatin. Besides, it is available at affordable prices.
Physical Data
Appearance | Cream coloured, amorphous powder |
---|---|
Odour | Characteristic but not putrescent |
pH 2% solution | 5.5 to 7.0 |
Loss on Drying | Not more than 5.0% |
Clarity | 2% solution remains clear before and after autoclaving at 121o C. |
Chemical Data
Total Nitrogen | Not less than 13.5% |
---|---|
Proteins | Not less than 84% |
Alpha Amino Nitrogen | Not less than 2.5% |
Degree of Hydrolysis | Not less than 18% |
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
Holding the know-how and expertise achieved over the years, we offer Lactalbumin Hydrolysate. It is available in a number of specifications.
Physical Data
Appearance | Light yellow brown coloured amorphous powder. |
---|---|
Odour | Characteristic but not putrescent. |
pH 2% solution | 5.5 to 7.0 |
Loss on Drying | Not more than 5% |
Clarity | 2% solution remains clear before and after autoclaving at 121o C. |
Chemical Data
Total Nitrogen | Not less than 11% |
---|---|
Proteins | Not less than 70% |
Alpha Amino Nitrogen | Not less than 3.2% |
Degree of Hydrolysis | Not less than 29% |
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
Venturing on our high-tech machinery and world class facility, we as a Manufacturer, Supplier & Exporter, aim to mesmerize our customers by excellence.
Physical Data
Appearance | Cream coloured hygroscopic, amorphous powder |
---|---|
Odour | Characteristic but not putrescent. |
pH 2% solution | 5.5 to 7.0 |
Loss on Drying | Not more than 5% |
Clarity | 2% solution remains clear before and after autoclaving at 121o C. |
Chemical Data
Total Nitrogen | Not less than 11% |
---|---|
Proteins | Not less than 70% |
Alpha Amino Nitrogen | Not less than 2.5% |
Degree of Hydrolysis | Not less than 23% |
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
Well-known for our quality in the industry, we are engaged in offering the premium range of Liver Extract Powder.
Physical Data
Appearance | Light brown coloured amorphous powder |
---|---|
Odour | Characteristic but not putrescent. |
pH 2% solution | 5.5 to 7.0 |
Loss on Drying | Not more than 5% |
Clarity | 2% solution remains clear before and after autoclaving at 121o C. |
Chemical Data
Total Nitrogen | Not less than 11% |
---|---|
Proteins | Not less than 68% |
Alpha Amino Nitrogen | Not less than 3.2% |
Degree of Hydrolysis | Not less than 29% |
Bacteriological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
Putting forward another quality product in the form of Malt Extract Powder (ME-1) Food Grade, we feel immense pride.
Physical Data
Appearance | A light brown powder |
---|---|
Odour | A sweet agreeable and characteristic. |
pH 2% solution | 5.0 to 6.0 |
Loss on Drying | Almost completely soluble in cold water, more readily in warm water. Aquious solution is not clear. |
Clarity | Not more than 5% |
Chemical Data
Proteins Content | Not less than 4% |
---|---|
Maltose Content | Not less than 60% |
Microbiological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
Making every effort towards meeting customers’ demands to perfection, we present supreme quality in Malt Extract Powder (ME-2)-Bacteriological Grade to our prized customers.
Physical Data
Appearance | A light brown powder |
---|---|
Odour | A sweet agreeable and characteristic. |
pH 2% solution | 5.0 to 6.0 |
Loss on Drying | Aqueous solution is clear. |
Clarity | Not more than 5% |
Chemical Data
Proteins Content | Not less than 4% |
---|---|
Maltose Content | Not less than 60% |
Microbiological Data
Total Plate Count / gm. | Not more than 50,000. |
---|---|
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Specification subject to change without prior notice
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