Industrial Chemicals

Our clients can avail from us a wide assortment of Alginic Acid, which is also called algin or alginate. These anionic polysaccharide acids are found widely distributed in the cell walls of brown algae, where it uses binding water to form a viscous gum. When in extracted form, these acids possess the capacity of absorbing water 200-300 times its own weight in water. These are sold in filamentous, granular or powdered forms and are available in diverse colours ranging from white to yellowish-brown. Their water absorbing ability makes them extensively used as an additive in dehydrated products such as slimming aids, and in the fabrication of paper and textiles. Some of the key applications of our product include:

• As a gelling agent for waterproofing and fireproofing fabrics
• For thickening drinks, ice cream and cosmetics
• In pharmaceutical preparations like Gaviscon, Bisodol, and Asilone
• As a impression-making material in dentistry, prosthetics, lifecasting
• For creating positives for small-scale casting
• For thickening soups and jellies in food industry
• As an appetite suppressant in the weight loss industry

These are ideal to be used in various medical products, including burn dressings as these accelerate healing and cause less pain than conventional dressings while removing. Our product shows unmatched biocompatibility and simple gelation with divalent cations such as Ca²⁺and is thus, extensively demanded for cell immobilization and encapsulation. These (alginato) also find usages in various culinary arts, especially in the "Esferificación" (Sphereification) techniques of Ferran Adrià of El Bulli in Roses, Girona, where natural juices of fruits & vegetables are summed up in bubbles that "explode" on the tongue during consumption. One of the well-known examples of this use of alginic acid dates back to the time when Ferran Adrià used it in the preparation of apple caviar. Furthermore, their water absorbing ability enables alginate to be changed into a new and expandable structure through a lyophilization process. 

Acrylamide forms naturally in many plant-based, high-carbohydrate foods when they are heated. Acrylamide was first discovered to be present in food by the Swedish National Food Authority in 2002. However, we now know that acrylamide in foods is not new. It has been part of the human diet for thousands of years, ever since humans have cooked their food.Acrylamide is present in many different foods consumed around the world. For example, it is found in 40 percent of the calories consumed in the average American diet – in foods ranging literally from soup to nuts, and including baked and fried potatoes, cereals, coffee, crackers, olives, bread, asparagus, prune juice, dried fruit and many others. It is produced by baking, grilling, roasting or frying foods, irrespective of whether the food is made at home, in a restaurant or in a commercial setting. This widespread presence makes it highly unlikely that it can be completely eliminated from diets.

However, while no health authority has recommended consumers change their eating behavior because of acrylamide, there are prudent measures to reduce acrylamide formation in many products. Food manufacturers and restaurants continue to explore and implement these solutions. Similarly, easy-to-follow advice exists for those consumers who wish to reduce the formation of acrylamide in home cooking.

The comprehensive range of Yellow Dextrine compounds is highly appreciated for its superior quality and effectiveness. This soluble gummy carbohydrate is processed by our vendors from partial hydrolysis of starch. The roasting starch with less acid and more heat leads to the formulation of this product. Our product range is widely acknowledged for the following features:

• Highly convertible and very thin in solution
• Concentrated solution is very stable
• Good laciness

The qualitative range of Polyvinyl Alcohol 173 offered by us is a water soluble synthetic polymer that is widely appreciated for its adhesive strength. This range of chemical finds extensive usages across varied industries because of its high-tensile strength and non- toxicity. Further, our range is in high demand because of its excellent film forming, emulsifying and adhesive properties. 

We are engaged in offering to our clients a wide plethora of Citric Acids. These weak organic acids are extensively used as a natural preservative and also for adding an acidic or sour taste to foods and soft drinks. In addition to this, these acids are ideal to be used as an environmentally benign cleaning agent. These acids are found in bulk quantities in a large variety of fruits and vegetables, most notably citrus fruits. Lemons and limes are a rich source of citric acid that constitutes upto 8% of the dry weight of these fruits (about 47 g/L in the juices). Its concentrations in citrus fruits can range from 0.005 mol / L for oranges & grapefruits to 0.30 mol / L in lemons and limes. Within species, factors like cultivar and the circumstances in which the fruit was grown play an important role in determining these values.

We are one of the leading providers of superior Maize Starch, a type of cereal starch that holds fewer amounts of ash and protein. Unlike tapioca starch breaks down substantially on cooking, our product does not thin down during the process of sizing and results in an uneven pick up on the yarn. While the tamarind kernel powder requires steeping and long cooking time, our product gets transformed into a smooth paste maximum in an hour of pressure-cooking. It offers uniform viscosity in each lot and facilitates in even pick up and penetration into the interstices of yarn to ensure premium weaving results. The pH of maize starch paste is always maintained in the neutral range and thus, do not require the addition of any of the antifoaming agents in the foaming process, which is primarily based upon high pH. Additionally, the starch can easily be removed during the normal process of de-sizing. Our product plays a pivotal role across the food industry as a determinant of the texture of various foods, which is of key importance to both the consumer and the food manufacturer as it is the major factor that governs the acceptability and palatability of most food products. It takes negligible time to form a viscous and opaque paste that possesses a typical cereal flavour and is extensively used for thickening sauces, gravies, puddings and pie fillings. Cornstarch finds numerous uses in the baking industry and is widely added to hard wheat flour. It is also used for providing optimum strength to ice cream cones and sugar water shells. In addition to these, it also demanded in "dusting" to simplify various baking operations. Our product also serves as a key constituent of baking powder and is used in salad dressing as well. Apart from the food industry, starch also plays a significant role in the paper Industry. It is extensively used in beater sizing that refers to the addition of starch to the wet end of the paper. Here, it plays an indispensable role by increasing the paper strength, laying surface fuzz and increasing stiffness & rattle of the paper. Practical experience suggests that a meagre addition of 1% to 2% starch, on the dry weight of the fibre is more than sufficient to achieve the desired results. The size press / tub sizing/ surface sizing application of starch in the paper industry facilitates in improving the appearance & erasability, inhibiting ink penetration, formation of firm surface for smother writing or printing and preparing the sheets for subsequent coating. This process is primarily used to enhance the writing and printing characteristics of sheets including bond, ledger, tablet, envelope, chart and business grade. Further, it is also important for improving the surface characteristics like scuff resistance and printability of the calendar stack. Native starches are ideal to be used at concentrations levels ranging from 2% to 5%. Cornstarch is also used for adhesive purposes in pigment coating for paper and paperboard. Some of these pigments include clay, calcium carbonate and titanium dioxide. This coating makes a considerable addition to the printability and appearance of the paper. Further, it is also used across textile industry as an adhesive in the size mix to provide strength to the warp yarn and enhance its ability to fight abrasion during weaving. It is used while giving finishing for changing the hand and appearance once it is bleached, dyed and printed. Additionally, it is also used in printing to enhance the consistency of the printing paste and as a compound to provide finish to glaze and polish sewing thread.

Melamine (pronounced /ˈmɛləmiːn/ listen)) is an organic base and a trimer of cyanamide, with a 1,3,5-triazine skeleton. Like cyanamide, it contains 66% nitrogen by mass and, if mixed with resins, has fire retardant properties due to its release of nitrogen gas when burned or charred, and has several other industrial uses. Melamine is also a metabolite of cyromazine, a pesticide. It is formed in the body of mammals who have ingested cyromazine. It has been reported that cyromazine can also be converted to melamine in plants.

Melamine combines with cyanuric acid and related compounds to form melamine cyanurate and related crystal structures, which have been implicated as contaminants or biomarkers in Chinese protein adulterations.