More productive milch breeds demand high energy during lactation period. So it acts as energy supplies.It increases the milk fat as well as milk production.It reduces the chance of infertility, loss of weight, ketosis, and lower milk production bia optimal energy supply.Long chain fatty acids (Linoleic, Linolenic, Palmitic acids) are used for the milk fat synthesis. These fatty acids adsorbed on to particles in the rumen where they are hydrogenated by microbes and absorbed only from the intestine which increases fat percentage in the milk.

Website By Sahaj InfotechOur R & D have introduced a new product of Soya Lecithin for Ice-Cones Wafers. The main Characteristics of the product is to maintain high quality, resistance to moisture, stops crackness and to improve the shapes etc. The product is very good improving agents for the quality of Ice-ConesWafers. It preveent moisturization, minimize crackness of cones Wafers.

The Scientific research of recent years and decades has increased our knowledge of the potential use of lecithins in an almost every field of Industrial uses. Commercially available lecithin products may therefore be termed be and as such can contribute to successful aging. Our R & D has after a continued and vigorous research work has introduced EXPLOSIVE GRADE LECITHIN to be exclusively used by Explosive based Industrial Units.

Lecithin is known to be a consistent source of highly bioavailable phospholipids to crustaceans and fish. But there are a number of other nutritional benefits in aquaculture applications. Lecithin has an interactive role in the intestinal absorption of cholesterol, which helps improve the growth and survival of aquaculture species. In crustaceans and fish, lecithin helps mobilise dietary cholesterol. Lecithin provides the same feeding energy value as animal fat or feed-grade vegetable oil. Lecithins synergistic effect on lipid metabolism results in improved feed utilisation efficiency, growth, and survival rates in fish and crustaceans. The physical functionality of lecithin imparts a number of advantages to aquaculture operations. For instance, because phospholipids can reduce the oxidation of vitamins A, C and E, they enhance the utilisation of these vitamins in aquacultural species. Enrobing feed with fluid lecithin prevents the leaching out of water-soluble nutrients.

The amount of lecithin to use may vary depending on the type of pigment. Generally, 1% of the pigment weight is sufficient. However, in formulas with large surface area pigments (carbon black, iron blue, etc.) up to 4% of the pigment weight may be required. The lecithin should be dispersed in the vehicle and used in the pigment grinding and dispersion stage. In this method, the pigment is ground with 20-30% of the vehicle which contains the lecithin. This grinding slurry is milled for a predetermined time (usually 30-60 minutes), after which the remainder of the grinding vehicle is added and milling continued until complete.

It reduces the need of fats to about 20% to 25% in Biscuits or any product after reducing the fats, Percentage of shining of product remains the same. Shelf time of Biscuits increases and Flavour, taste of Biscuits improves. Our lecithin here works as excellent Emulsifier the main function of this product is to remove the rough surface of your biscuit and to increase the shining and decency of Biscuits. It increases the softness of the buiscuits.

Lecithin, Which is a mixture of various phospholipids, is a natural emulsifer, combining many characteristics that improve baked goods. Lecithin has been used for years in baked goods. like bread to improve the extensibility and elasticity of doughs, which enhance their handling properties (18). Lecithin is also and antioxidant and enhances the stability of vitamins in bakery goods. It helps improve the volume, crumb structure, and tenderness of bread. It supports the effects of oter active baking ingredients, can partia lly compensate for fats and protein, and can improve shelf life and dispersibility in an aqueous system like doughs and batters. Lecithin has dough-strengthening properties, which benefit yeast-raised baked goods. It also helps to control batter viscosity for pancakes and other batter products, helping create a consistent, controlled flow. Some soy lecithin can improve the fermetation stability of yeast doughs and, through its interaction with the starches in the flour, retards aging and the drying-out of baked goods.

Website By Sahaj InfotechIt initialy mix batches of confectlonery hard-boiled & choccolates, save from dryness to the batches of confectionery colour will we improved. Our lecithin greatly reduces the enabling particles of the choclate. Sugar and milk products to be coated, improving flow and mixing ability. In other words our lecithin works as excellent viscocity Modifier typical usage levels are 0.2%-0.6% of total product weight.