Gujarat Ambuja Exports Limited

Gujarat Ambuja Exports Limited - Major Manufacturer and Exporters of Full Fat Soya Flour: Gujarat Ambuja Exports Ltd is India's major Manufacturer and Exporter of Maize Starch, Liquid Glucose, Malto Dextrin, Dextrose Monohydrate, Sorbitol 70% Solution, White/Yellow Dextrines, Non GMO Liquid Soya Lecithin, Defatted Soya Flour Toasted and Untoasted, Defatted Soya Flakes Toasted and Untoasted, Full Fat Soya Flour Enzyme Active and Inactive, Hipro Soyabean Meal, Deoiled Cakes, Rapeseed Meal, Castor Meal, Groundnut Meal, Cotton Cake, Edible Oils, Bakery Shortening, Cotton Yarn, Wheat Flour and Cattle Feeds The Full Fat Soya Flour (Enzyme Active), manufactured by GUJARAT AMBUJA is made from clean, sound and healthy Non GMO Soya beans, by cracking, de hulling, toasting and grinding them. The coarser particles are separated by air classification to get a free flowing pale yellow powder of high quality

Full Fat Soya Flour (Enzyme In-Active), manufactured at GUJARAT AMBUJA is made from clean, sound, healthy Non GMO Soya beans by cracking, de hulling, toasting, grinding and dry extrusion. The coarser particles are separated by air classification to get a free flowing pale yellow powder of high quality.

The Non GMO De-fatted Soya Flour (Toasted) produced at GUJARAT AMBUJA is obtained from Soya bean seeds by processing it through various stages of cracking, de hulling, flaking, extracting, de-solventizing, toasting and grinding it in a pneumatic mill, to requisite particle size, to get a fine powder of creamy yellow colour. Non GMO De-fatted Soya Flour (Toasted) is a high protein, low fat product and is the simplest form of Soya protein. The protein content of the flour manufactured by GUJARAT AMBUJA is 50-52% Min. It contains high quality protein and is an excellent source of Iron, Calcium and Vitamin B. It is the only nutritive and functional protein, which is fat proof and is used in the fortification of cereals.

The Non GMO De-fatted Soya Flour (Un-Toasted) produced at GUJARAT AMBUJA is obtained from Non GMO Soya beans by processing it through various stages of cracking, de-hulling, flaking, extracting, de-solventizing and grinding it, in a pneumatic mill, to requisite particle size, in order to get a fine powder of white to creamy colour.

Dextrose monohydrate is moderate in sweetness. It is 65-70% as sweet as sucrose and has a solution, which is much less viscous than liquid glucose. Dmh is freely soluble in water at room temperature and also in boiling alcohol.

Soya lecithin manufactured by gujarat ambuja is a complex mixture of acetone insoluble phosphatides, which consist mainly of phosphatidlycholine, phosphatidylethanolamine (pe), phosphatidylserine (ps) and phosphatidylinositol (pi), combined with various amounts of substances such as triglycerides, fatty acids, and carbohydrates as separated from the crude vegetable oil source. The word lecithin is derived from the greek term lekithos λεκιθος meaning egg yolk. our soya lecithin is made from fresh gums, during de-gumming of soyabean oil obtained from non-gmo soyabean seeds

GAEL is one of the Western Indias largest manufacturers of natural cattle feeds and poultry feeds. The Company caters to the needs of the milk producers & poultry farmers of northern and southern parts of Gujarat and Maharashtra. The Company operates a 300 MT per day plant, with a state-of-the-art Quality Control Laboratory. In India cattle, livestocks and poultry are among the basic building blocks of the rural economy. Over the years, these have been affected by a scarcity of quality fodder and other nutritious feed. Ever sensitive to Indias agrarian sector, the company launched Pashudan a balanced diet for the cattle. The optimal blend of protein carbohydrates, fats, vitamins and minerals in this pellet-formed compound cattle feed helps the rural folks to increase their milk production capacities and in turn their lifestyles.

Gujarat Ambuja Exports Ltd. (Cotton Yarn Division) is one of the leading cotton yarn manufacturers in India producing cotton yarn in the counts Ne 16 to Ne 40, both single and double. The cotton yarn conforms to the highest standards with respect to Uster evenness, neps and Classimat faults. The machinery used for producing this cotton yarn is most modern with auto-coners, auto-leveller draw frames and new generation cards. Performance of the yarn during warping, weaving / knitting are of paramount importance and care is taken in achieving industry best performance at this end. Product is checked and re-checked at every stage to ensure fault-free product performance . Strong-sea worthy carton boxes and pallets are used for packing this cotton yarn, to avoide damage during transit, loading and unloading. Use of Best Cotton : We are 100% EOU & Our focus is Exports. Hence it is imperative that the final product produced is of world class quality. To ensure this, we procure best quality cotton from USA, Australia, India & African Countries.

Wheat flour is the most important ingredient in home baking and is the basic ingredient for almost every commercially baked product and pasta. Of the grains available for the production of flour, wheat is unique. It is the only cereal grain with sufficient gluten content to make a loaf of bread without being mixed with another grain. Wheat is also the most widely distributed cereal grain. It is grown all over the world. In most instances, a reference to 'flour" is a reference to wheat flour. Wheat is the only cereal grain that contains gluten in sufficient amount to make yeast breads. Some wheats contain more gluten than others. Flour milled from each class of wheat is used for specific products. The end products are determined by the characteristics of the wheat. Milling wheat into flour reduces the protein content by about 1 percent but does not affect other nutrients in significant levels. 7-bis applies to stone grinding, commercial milling by steel rollers, or home grinding. Whole wheat flour provides basically the same nutrients as the whole wheat kernel itself.

Maltodextrin is a moderately sweet polysaccharide used as a food additive. It is produced from corn starch and is usually found as a creamy white hygroscopic powder. Maltodextrine is easily digestible, being absorbed as rapidly as glucose. The CAS registry number of maltodextrine is 9050-36-6. Maltodextrin is an intermediate product obtained during the controlled hydrolysis of starch. It is a midway product between starch and glucose when hydrolyzed by enzymes, typically by Bacterial Alpha Amylase and then additional conversion to get the desired DE, which ranges between 4 and 30. The product thus obtained is refined by clarification, carbon treatment and ion exchange and then spray dried 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 monosaccharides and hence exhibits high viscosity by virtue of which it contributes to the texture and body of the product. Due to its bland flavour, the original flavour of food products is retained, making it an ideal additive. Maltodextrin does not have any effect on the colour of the product; it has a high energy rating of 4 cal /gm 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 crystallization in the frozen foods such as ice cream. It is an ideal ingredient for read

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 * Also Available in loose for industrial use.

Ambuja soya meal is a free flowing coarse granular material, produced from cleaned soybean seeds after series of preparatory physical processes followed by multistage extraction. Ambuja soya meal is manufactured from NON-GMO- soybean seeds, under highly sophisticated multistage hygienically controlled plant Ambuja soya meal is high proteinous material having high quality proteins and are free From cholesterol. Ambuja soya meal contains healthful balanced nutrients hence mainly used in making nutritious food like SOYA- BARI SOYA- CHUNKS and SOYA-GRANULES Ambuja soya meal is the best for extracting SOYA PROTEIN ISOLATE by the treatment of water or mild alkali. SOYA PROTEIN ISOLATES, usually having more than 90% protein content, are equivalent to milk-proteins AMBUJA CASTOR MEAL Obtained from castor cake after the multistage solvent extraction. It Contain Proteins and carbohydrates. Essential amino acids, Potash minerals, nitrogen and organic matter. Detoxification of castor cake is made by the treatment of calcium hydroxide, sodium bicarbonate and autoclaving (15 PSI For 30 Min) after detoxification it can be used as an animal feed. AMBUJA RAPESEED MEAL Ambuja rapeseed meal is a coarse powdery material, produced from rapeseed cake after series of preparatory physical processes followed by multistage extraction under hygienically controlled conditions. Ambuja rapeseed meal is having a extremely good amino acid composition, often compared to the milk protein, contributes to it is high nutritive value. The amino acid profile showing adequate lysine and methionine is very much favorable to the poultry feed. Ambuja rapeseed meal is being used in India as an ingredient for cattle and poultry feed.It is also exported to various far East / North East Asia and Mediterranean countries and is well accepted by millers.

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

Palm oil is extracted from the nature fresh fruit bunches (FFBs) of oil palm plantations. One hectare of oil palm yields approximately 20 FFBs, which when crushed yields 6 tons of oil (including the kernel oil, which is used both for edible and industrial purposes). Crude Palm Oil (CPO), Crude Palmolein, RBD (refined, bleached, deodorized) Palm Oil, RBD Palmolein and Crude Palm Kernel Oil (CPKO) are the various edible forms of palm oil traded in the market. While Oil is the stable derivative (saturated fat, solid at room temperature) of fresh fruit crushed, Olein is relatively unstable (unsaturated fat, liquid at room temperature, but low cholesterol).

I. Ambuja refiend palmolein is derived from paim oil imported from Malasia and Indonesia, Palmolein, the liquid, more unsatura fraction separated from palm oil, after crytallization by winterization at a controlled temperature, The olein consists of more homogeneous mixture of triglycerides and has properties and uses, which are different from original plam oil. II. Ambuja refined palmolein is a transparent, clear, low in clour, bland taste & odour and passes the intermational cold test.

Soya bean Meal manufactured by GUJARAT AMBUJA is free flowing, coarse and granular. It is produced from cleaned, Non GMO Soya beans, after a series of preparatory physical processes, followed by a multistage extraction of Oil. All of this is, in a highly sophisticated, hygienically controlled plant. The processing of Soyabean Meal involves a series of heat treatments thereby destroying all its anti nutritional factors. Normal Soyabean Meal is lower in protein compared to De hulled Soyabean Meal as the hulls standardize the Crude Protein level to range between 46-48%. However the Crude Protein in De-hulled Soyabean Meal ranges from 48% onwards. Soyabean Meal has a higher energy value compared with other protein sources. The amino acids in Soyabean Meal are highly digestible compared to other protein sources of plant origin. The Solubility Index of Soyabean Meal is 80-85% Our Normal Soybean Meal as well as De-hulled Soybean Meal, is one of the most consistent protein ingredients available to the feed formulator. We produce Soybean Meals that meet the end-users specifications for protein and fibre. Our Soybean meal is a concentrated source of protein and energy, and is lower in fibre than most other oilseed meals available to the feed manufacturer. The protein fraction of Soybeans, finds its way into soyabean meal as a livestock feed ingredient, as soy protein ingredients for the food industry and for industrial uses (paper coatings, adhesives, etc.). The higher protein, energy and lower fiber content of soybean meal allow nutritionists to formulate higher-energy diets that are more efficient in the conversion of feed to meat. Application: Soybean meal is used by Broilers, Layers and Turkeys; Swine, Ruminants, Beef Cattle, Dairy and Sheep and also finds its way into a large variety of uses (Pet Foods, Aquaculture, Minor Feed Uses, Food and Industrial uses). The combination of competitive price and nutrient characteristics favor its use by Swine and

Ambuja Refined Soybean Oil is Micro refined; using sophisticated imported centrifugal separators with multinational technology. Ambuja Refined Soybean Oil is clear, transparent and has a water like color with bland taste and odour. Ambuja Refined Soyabean Oil keeps the heart healthy as it is 85% saturated fat free. Ambuja Refined Soyabean Oil contains more than 60% PUFA (Poly Unsaturated Fatty Acids), useful for health, in order to maintain the level of cholesterol (LDC). Ambuja Refined Soyabean Oil is unique in containing wide variety of sterols and triterpenes, which are in natural form

Ambuja Vanaspati Ghee is manufactured by controlled hydrogenation of permitted vegetable oils, followed by neutralization, bleaching, deodorization and blending with Vitamins and Sesame Oil. It is a Uniform Solid Product as required in the market. Ambuja Vanaspati Ghee is manufactured in a modern multistage, hygienically controlled plant, under constant technical supervision. Ambuja Vanaspati Ghee is white, bland in taste and odourless. It has tempting granules. Vanaspati Ghee manufactured by GUJARAT AMBUJA is also available in Brands known as Happy and Triveni