L. G. & Doctor Associates Private Limited

Maize Products brings you India's first injectable grade of Anhydrous Dextrose IP/BP/USP for the manufacture of intravenous solutions.

Of all the grain commonly used in Live Stock & Poultry, Corn is by far the most important. Corn is palatable, readily digested by human and Monogastric and ruminant animals and is one of the best source of Metabolizeable Energy (ME) among the Grains. Corn is composed of four principal ingredients viz. Starch (Carbohydrate), Gluten (Proteinous material), Fat (Lipids) and Fibers (Cellulosic Material) and providing valuable feed ingredients to produce high quality Live Stock and Poultry. The Co-product of Corn refining forms 25% to 30% of Corn processed and goes into feed product. There are four main Co-products obtained viz. Corn Gluten Meal, Gluten Feed, Corn Germ Meal and Corn steep extracts as can be seen from schemstic outline of Corn-wet milling process FIGURE - 1. Corn Gluten Meal is prepared by recentrifugation, filtering and drying of gluten slurry obtained in starch gluten separation in the mill. It has a high protein, high nutrient density, high energy ingredient consisting of insoluble protein in combination with minimal quantity of starch and fiber fractions. This high protein concentrate is commonly provided at minimum 62% protein. It is highly digestible, contains ME 4131 K Cal/Kg. on D.B. for chicks and rich source of available Carotene 49-72 mg/Kg. and Xanthophyll 244-550 mg/Kg.

Dextrose is commercially prepared by hydrolysis of starch, employing acid or the modern method of enzymatic hydrolysis. It is used in pharmaceutical & food industries and also for preparing ice-cream as it lowers the freezing point more than that of sugar. It is also used for producing quality yeast for bakery products.

During the process of weaving, the warp threads are subjected to friction and tension. The flight of the crossing weft shuttle, the beating of the sley and the passing of the reeds cause friction. The drawing over of the cloth beam imposes tension, and the mechanical movements of the whole loom cause vibration, all of which bear upon the wrap. Unless protected by some means, the thread would wear out and fray in weaving. This, in a nutshell, is the purpose of warp sizing. For better working in the loom shed, resistance to abrasion is of vital importance. This is achieved by strengthening the warp yarn-by cementing fibres with certain adhesive substance which can be applied easily and can also be removed with equal ease when the cloth goes for bleaching and subsequent processing. Much of the success of the sizing operation depends upon the choice of the most suitable sizing ingredients, which serve the above purposes. PROPERTIES : FABRILOSE is a modified, thin, boiling starch. It has low and uniform viscosity, which does not change much with temperature unlike native starches, which show wide variation in viscosity. The keeping qualities of the native starch also show a marked variation, i.e. considerable degradation occurs on boiling. FABRILOSE's non-congealing characteristic, shorter boiling time, transparency of paste and lower viscosity ensure easy working, compared to thick boiling starches. Unlike gum and glues which require soaking, FABRILOSE is readily dispersed in water and can be boiled into a smooth paste without any pretreatment. One of the main drawbacks of tapioca size is that it thins down very much on boiling, resulting in an uneven pick up on the high speed machine. The viscosity of FABRILOSE does not change with boiling and ensures uniform pick up of size even on modern high speed sizing machines.

High Maltose Syrup(Maize-O-Sweet) is manufactured by dual enzymatic conversion of starch under controlled conditions. ln this process, starch slurry is subjected to liquefaction and dextrinisation in the presence of an enzyme. Subsequently dextrinised product is treated with another enzyme to make maltose syrup having desired maltose content.

SAYABOND is a ready-mix corrugation adhesive made from Maize Starch. It is specially developed for use in the corrugated paper packaging boards keeping in mind the advantages of consistency and perfection in quality. PREPARATION OF CORRUGATION PASTE FROM SAYABOND: The ratio is 1:3.6 (1kg SAYABOND to 3.6 lt. Of Water). Take water in a container and stir it with a stirrer at 900-rpm. While the stirring is in progress, add SAYABOND gradually in to the vertex of water formed by stirrer. Continue the stirring for 20 minutes. The SAYABOND to water ratio may however, be changed to ensure required viscosity depending on the gsm, quality of paper and single facer or double backer bonding.

Maize product's modern plant at Kathwada manufactures SAYATEX an oxidised starch of different viscosities and fluidities to suit the requirements of paper textile industries. This starch can be used for surface sizing and paper coating because of low viscosity and higher add-on on the paper. PROPERTIES : SAYATEX is an oxidised starch derived from maize or tapioca starches. It is granular white in colour and has moisture content of 12 to 14%. Microscopically, SAYATEX closely resembles the unmodified starch, with the typical reaction of staining blue with iodine solution. The outstanding characteristics of SAYATEX starch is that the pasting results rapidly, at a lower temperature, and the starch paste exhibits a greater degree of fluidity and clarity than that of unmodified starches. Upon ageing, the tendency towards retrogradation (characteristic of most starches ) is eliminated to a great extent due to the presence of functional groups. The film produced from SAYATEX is strongly adherent, continuous and clear as compared to the brittle and opaque films obtained with unmodified starches.

As a hexahydric alcohol, Sorbitol is a member of the polyhydric alcohol family, the lowest of which are ethylene glycol and glycerol. The close chemical relationship between Sorbitol and the lower alcohols (like glycol and glycerol) is responsible for the similarity in their general physical properties and applications in industrial technology. PROPERTIES : Sorbitol is soluble in water to approximately 83 parts Sorbitol in 100 parts of water by weight. Viscosity as well as specific gravity of Sorbitol 70% solution is higher than that of glycerine at the same concentration as can be seen in figure1 and Table1. Sorbitol is extremely useful as humectant. Because it is stable and non-volatile even with water vapour, there is no loss during heating or cooking or by evaporation. Unlike ethylene glycol, Sorbitol is non-toxic and non-irritant. The taste of Sorbitol is mild, sweet, cooling, and unobtrusive. Sorbitol is more resistant to bacteriological degradation than sugar. This resistance also makes it less vulnerable to mould growth than most other humectant plasticising material. Sorbitol is chemically inert and compatible with many chemical substances. In general, the hexitols and particularly Sorbitol have the ability to chelate iron, copper and aluminium ions in aqueous solutions. Sorbitol undergoes several chemical reactions like oxidation, reduction, esterification and etherification, yielding such important products as ascorbic acid (Vitamin C), Sorbitan sorbides etc.

Maize Starch is a cereal starch, which has a low ash and protein content. It does not thin down during the process of sizing, whereas tapioca starch breaks down substantially on cooking. This results in an uneven pick up on the yarn. Unlike Tamarind Kernel Powder, which requires steeping and long cooking time, Maize Starch is transformed into a smooth paste within an hour or in even lesser time under pressure-cooking. The uniform viscosity, from lot to lot, ensures uniform pick up and penetration into the interstices of yarn to ensure good weaving performance. As foaming is usually associated with high pH, it is not necessary to add any of the antifoaming agents while working with maize starch, as the pH of Maize Starch paste is always maintained in the neutral range. In addition to these advantages, the starch is easily removed during the normal process of desizing.

Maize-Starch-IP-BP-USP Maize starch is a cereal starch having low ash and protein content. It does not thin down appreciably during the process of sizing or any other application where thick emulsion paste is required. This has an added advantage over a root starch such as tapioca or a potato starch. Maize starch is transformed into a very smooth paste within an hour or even a lesser time under pressure-cooking. As the foaming is usefully associated with high pH it is not necessary to add any of the antifoaming agents while working with maize starch, because pH of the Maize Starch paste is always maintained in the neutral range. In addition to this the starch is easily dispersed in hydrophilic media when the product is immersed in.

Caramel color has been used for generations to improve the taste and appearance of foods and beverages. Imparting color ranging from delicate yellow to the darkest browns, it remains a versatile and cost efficient coloring agent. This unique color is now brought to you by Sayaji Sethness Ltd. - a joint venture Company promoted by Sayaji Industries Ltd. (Ahmedabad) and Sethness Products Co. (U.S.A.) to manufacture Caramel colors. Sethness Products Company is a dedicated Caramel manufacturer since 1880. Today, they have the best technology in the world. Over the century they have developed and standardized the manufacturing process to obtaxin a product that meets the highest standards. This rich experience combined with their R & D back-up is available to us to bring to you the best product to meet every possible range of color, strength and hue. Sayaji Sethness is always willing to evaluate your particular application and offer technical support to match our products with your requirements.

Liquid Glucose, Corn Syrup or Glucose Syrup are synonyms and are usually manufactured by subjecting starch to high temperature in the presence of acid. However, Liquid Glucose of same Dextrose Equivalent can be manufactured by enzymatic conversion but the spectrum of saccharides will differ and so also the properties, in comparison to acid converted Liquid Glucose. Generally known as Liquid Glucose or Corn Syrup it is a mixture of mono, di, tri, tetra, penta & higher Saccharides.

Dextrins are normally prepared by roasting starch in the presence of acid which materially changes the character and properties of starch. Chemically they are intermediate between starch and sugars derived from starch. PROPERTIES: Unlike starch, dextrins are soluble in water. The severity of the heat and acid treatment determines the degree of solubility, which is the basis for classifying or grading dextrins. Finished dextrins are very fine, powder varying in colour from pure white to light yellow.

Maproton Cationic starches represent a unique class of high performance starchderivatives which have gained commercial acceptance because of their affinity towards negatively charged substrate such as cellulose, aqueous suspensions of minerals and slimes and biologically active macromolecules. They have already found extensive use in the paper manufacture in which they function as internal binders and retention aids for various fillers and emulsions and are added to the paper furnish before the sheet is formed. They are effective for improving such physical properties of paper as bursting and tensile strength, elongation, fold endurance, and pick resistance. Usually 0.5% to 1% addition of cooked cationic starch, gives the same improvement in the paper as does 1.5% to 2% addition of corn starch. Other benefits of the cationic starches are improved drainage on the wire, better sheet formation and enhancement of the sizing efficiency of an alum rosin size. Cationic starches also improve the retention of fillers such as titanium dioxide, clay, calcium carbonate which are frequently incorporated in the furnish to improve the opacity of high grade printing papers, fine writing papers, light weight papers such as bread wraps, glassine, etc. With increasing filler retention, the sheet loses strength because inert fillers reduce the number of sites for fiber to fiber bonding. Because cationic starch acts both to improve strength properties and filler retention. Its use gives high strength properties at higher level of filler retention. A possible explanation for the improved strength obtain with cationic starch is that ionic attraction promotes a more intimate contact between the fibre surface and starch hydroxyls to increase hydrogen bond formation when the sheet is dried.

SAYASTICK is a modified starch powder suitable for making Pasting Liquid Glue (by hot process) on semi-automatic lamination/pasting machine. SAYASTICK is used for making 3-ply and 5-ply paperboards from two ply, in those units where the double backer facility is not available. Also one can use SAYASTICK for making 7-ply board from 5-ply board. PREPARATION OF LIQUID GLUE FROM SAYASTICK : In a tank equipped with heating arrangements, either by steam or by Electricity.Take water four times the weight of powder, Slowly disperse the powder in the water and then start heating. The stirrer should continuously run for all the time and when the temperature reaches 85 to 90 C., then stop heating. The gum is ready for use. The gum should have a temperature of 45 to 50 C., when it is taken in a tray for application. Depending on the required viscosity, water can be added to the glue.