Cocoa is the dried and partially fermented fatty seed of the cacao free from which chocolate is made. "Cocoa" often also refer to Cocoa Powder, the dry powder made by grinding Cocoa seeds removing the cocoa butter from the dark, bitter cocoa solids: or may refer to the combination of both Cocoa Powder & cocoa butter together.

It is useful in bakery, icecream & Biscuits & other related industries. Find enclosed herewith Pictures of Our Products named according to product. So kindly update our catlogu accordingly & the send us for our confirmation for upload.

The prouct left after the cream is removed is called skim, or skimmed, milk. Reacting Skimmed milk with rennet or with an acid makes casien curds from the milk solid in skimmed milk, with the whey as redusal.

To make consumable liquid a portion of cream is returned to the skimmed milk to make low fat milk (semi-skimmed) for human consumption. By varing the amount of cream, producers can make a variety of low-fat milk to suit their local market. Other productd such as calcium, Vitamin D & Flavouring, are also added to apples to customers.

Full Fat Soya Flour is made from clean, sound, healthy soya beans by the process of cracking, dehulling, toasting & grinding. The coarser free particles are seprated by air classification to get free flowing pale yellow poder of high quality.

It is in two forms enzyme active & enzyme in - active. For Enzyme Active the special production process ratins the activity of natural enzyme lipoxygenase, used as bleaching agent for Bread, Which bleaches the wheat flour pigments to improve whiteness of Bread. Addition into flour Mixes, baking improvers, help in lightening the colour of finished products. It extends shelf life & Oxidative stability. Act as an emulsifier.

Enzyme In-Active can be used in Wafer Biscuits (Reduces Breakage), Cakes, Pastries, Cookies, Mixed Grain Bread (Improves moisture absorption, Freshness Longer), Baby Foods, Dietetic Soods, Soups, Sauces, Chocolate, Confectioney, Spreads and savories/Namkeen (Incresase cripiness, reduce oil consumption in frying), Soup Thickener.

Defatted Soya Flour is obtained from Soya bean seeds by the process of cracking, dehulling, flaking, extracting, desolventizing and grinding in a pneumatic mill to reuisite particle size to get a fine powder with white to creamish & creamish yellow colour. It is a high protein, Low in fat Product. The protien content of the flour is approx. 50-52%.

It is of two forms tosted & untoasted defatted soya flour toasted maintain the balance of essential amino Acid of the body and used in manufacturing of processed foods stuffs, baked goods, cookies, In fortification of cereals, snack foods, dietetic foods and baby foods. DEFATTED SOYA FLOUR UNTOASTED is used in manufaturing of Textured Soya Protien (Soya Chunks/Soya granules), Cakes, Bakery Goods, Pasta, Sauces & Gravies, In Fortification of cereals, Sweet Goods (Dough Nut), Fried Pie/Pasta, Adhesive Glue and Dal (Ientils) Analogue.

The partial hydrolysis of starch slurry by acid or enzyme given an end product which is commonly known as Liquid Glucose, 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 if Various DE(Dextrose Equivalent) can be obtained for varied end users. Liquid Glucose is the nearest substitute of cane sugar and has the advantage of giving same results as obtained by sugar, without significantly increasing the sweetness of the product, and also without the problem of crystallisation.

Sorbitol is a low calorie refined sugar which is synthesized from Glucose. Chemically, it is a Heaxahydric alcohol and is known as D-Glucitol. Sorbitol is a clear, colourless or faintly yellow syrupy liquid. It is non toxic, non irritant, stable and chemically inert. It is lyophilic. It does not dissolve in common organic solvents except being sparingly soluble in acetic acid, methyl and ethyl alcohol. It is applicable in Pharma, Food & Oral Hygiene Formulation Industries, Cosmetics & Tobacco & Paint Industries.

Calcium Lactate is salt of lactic acid.It is extensivley used in food, industrial, cosmetics & pharmaceutical industries. Calcium Lactate is availabe in POWDER & GRANULES FORM. It is an excellent calcium source in tablet making by Pharma industry. It is the preferred choice in preparations for calcium defficiency therapy, since it is a calcium salt with high solubility and bio-availability. Calcium Lactate is used to fortify milk and fermented dairy drinks. Calcium lactate enriches products such as sport and health drinks, fruit juices, diet foods and infant formulas and improves bio-availability. It is used as anti-tartar agent in many oral care products such as toothpaste and mouthwash.

Ciric Acid is weak Organic Acid Found in Citrus Fruits. It is natural Preservative & is also used to add an acidic (sour) taste to food & soft drinks. In biochemistry, it is important as an intermediate in the citric acid cycle & therefore accours in metabolism in almost all living thing. It is also serves as an environmentally benign cleaning agent and acts an antioxident.

Malto Dextrin is an intermediate product obtained during the controlled hydrolysis of Starch. It is product midway between starch and glucose, when hydrolysed by enzymes, typically by Bacterial alpha Amylase and then additional conversation to get the desired DE which ranges between 4 To 30.

The product thus obtained is refined by clarification, carbon treatment and ion exchange and then spray drying 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 solution, it exhibits very high viscosity although it does not hold water in itself. Its bland taste makes it inset on other food flavours and colours. It is a good agent to ensure dispersibility in cold water maintaining clarity and eye appeal.

Dextrose is the name given to the acid or enzymatically hydrolysed from starch. Chemically, Dextrose is known as Alpha-D-Glucose. It is a crystalline form of D-Glucose and is a vital -ingredient of entire plant kingdom. Depending upon the presense or absence of water - molecules, it occurs in two forms namely Dextrose Anhydrous and Monohydrate.

It is the product obtained by a step further from hydrolysis as compared to incomplete hydrolysis of Glucose. Hence it is more of a short chained carohydrate. Dextrose Monohydrate, by vitue of its molecular structure has unique properties, thus making its uses quite distinctive as compared to the intermediate hydrolysis compounds. Nowadays, acid hydrolysis is seldom used and the trend is towards the modern enzymatic process giving good quality of the product, its low ash content makes it compatible with healthcare and nutrition.

Crystal Fructose is the type of naturally occuring sweetner, which we find in apples, oranges etc. The gratest benefit of the Crystal Fructose is that it is Insulin Independent for Matabolism and is hence safe for Diabetics. Crystal Fructose is 1.5 times sweeter than normal sugar therefor Calories reduction can be made as lesser quantity is required. Does not elevate bloo sugar levels as it is metabolised independent of Insulin. Low Glycaemic Index Value (GI 23) enales Blood sugar Levels to be under contol.

We have a wide range of herbal extracts. The products are packed properly which preserves the qualities of the herbs. Some of them are -

• Green Tea Extracts
• Ginger Extracts
• Tulsi Extracts
• Cucumin Powder