The Solae Company

DLF Phase III, Gurugram, Haryana

Cellulose gum, also called purified CMC, comes from the cell wall of plants, especially cotton seeds and wood pulp. It adds mouthfeel and texture, stabilizes proteins, retains moisture and forms oil-resistant films in a vast array of processed food products.

Fiber is a complex family of components from many sources and with many different characteristics. Polydextrose adds to the variety of dietary fibers available for a balanced diet and facilitates the development of new fiber-rich foods with excellent sensory properties.

Present in plants, animals and microorganisms, enzymes are proteins that function as catalysts for the thousands of chemical reactions that take place in all living cells. These natural substances are ideal for use in the modern food industry.

Guar gum gives your baked goods better texture and resiliency; your dairy drinks the desired creaminess and homogeneity; and your salad dressings and condiments the stable, smooth consistency that consumers demand.

Locust Bean Gum, also known as Carob Bean Gum, is a natural derivative from the seeds of the carob tree cultivated in the Mediterranean area. It is used for texturizing a wide range of food products. LBG is one of our most natural products based on carob beans from carob trees growing in the Mediterranean region.

A range of starter meat cultures for color, texture and flavor development and to maintain microbiological quality of meat products.

The Cellulose Gel or Microcrystalline Cellulose we use derives from one of nature’s most abundant organic resources, cellulose.

Pectin is a versatile stabiliser, produced from citrus peels, which is a sustainable use of by-products from juice production.

Our probiotics give you the opportunity to add documented health benefits to your dairy products, beverages, confectionery and frozen desserts. Dietary supplements are another key application area where we have many years of expertise.

Soy lecithin is extracted from soybeans and consists of a mixture of three main phospholipids (phosphatidylcholine, phosphatidylethanolamine and phosophotidylinositol), glycolipids, neutral lipids and sugars. Soy lecithin is commercially available and can be used in a variety of products from food to pet food pharma to plastics and other industrial applications.

Soy protein is an economical and reliable alternative to meat and dairy proteins, helping food manufacturers control costs and improve the profitability of their products. Soy protein provides nutritional, functional and environmental advantages over animal-based proteins.

Sweeteners provide a tasty alternative to sucrose, so you can still enjoy your favorite food and drink without putting your health at risk.

Tailored ingredient systems can deliver a blend of ingredients to help you optimize your production and keep your products fresh, tasty, healthy and safe.

Antimicrobials kill or inhibit the growth of microorganisms in food – without affecting the consumer. The DuPont™ Danisco® range of natural and synthetic antimicrobials ensures your food lasts longer and stays free of harmful pathogens.

We produce three types of antioxidants: natural extracts, phenolics and vitamin-based ingredients. The right ingredient depends on your product.

All our natural betaine ingredients are derived from sugar beet molasses. Used in applications as diverse as sports nutrition, cosmetics and de-icers for airport runways, betaine has a reputation for powerful performance.

A natural gelling agent derived from seaweed, carrageenan binds moisture and improves the texture, viscosity and firmness of a variety of foods.

Our market-leading expertise in emulsifier functionality and processing know-how is integrated in all our emulsifiers and emulsifier blends. The range is made from vegetable oils, organic acids and glycerol. To help you towards a greener image, we offer palm-based emulsifiers approved by the Roundtable on Sustainable Palm Oil.

Dairy enzymes can improve freshness in cheese, digest liquid milk and reduce whey bitterness. Our dairy enzymes are either natural extracts or produced by microbial fermentation.

Medium-Chain Triglycerides (MCT) are a strong choice where there is a need for an easily absorbed, rapidly available source of energy.

Rare Sugar Syrups are manufactured from wood-based or other biomass hydrolysates by aqueous chromatographic separation.