Pavas Enterprises

Pavas Enterprises

Shibpur, Kolkata, West Bengal
08046049659
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Company Factsheet

Nature of Business
Manufacturer

Total Number of Employees
11 to 25 People

Legal Status of Firm
Sole Proprietorship (Individual)

Annual Turnover
Rs. 10 - 25 Crore

Manufacturer, exporter and trader of maize starch, maize germ, liquid glucose, modified starch, yellow dextrine, white dextrine, maize, corn gluten, maize fiber etc.

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Corn Germ

Ball Bearing
This is valuable by-product being rich in oil. It has a pleasant nutty taste when fresh but can quickly become rancid if not treated within a short time after milling. Its main value is in the oil which can be extracted or it can be used as animal feed without oil extraction. For economical oil extraction the germ should have maximum moisture content of 2-3% avoid formation of free fatty acids during storage. Whole germ with undamaged cells is less susceptible to formation of free fatty acid. A minimum fat content of 14% is also required. Germ should be dried to a maximum of 4%-5% moisture for lengthy storage. It is important that germ is cooled following drying and prior to binning. The oil yield drops with extended storage prior to the expellers. Pelletting is preferred as this stabilizes the fat and improves handling.
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White Dextrin

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White dextrin is manufactured by partially hydrolyzing Starch, using of a catalyst. The dextrinisation chemically reduces the Starch molecules into smaller components. White dextrin is white in colour but with reduced viscosities. it's cold water solubility's rang from 25% to 65% White dextrin produce;s a light colour ed paste that set to soft but a definite gel. The higher solubility white dextrin
Can be used at much higher concentration to yield very soft gels. Its solution is a half –transparent plaster. White dextrin has good glutinosity and resolution. It as an indispensable excepiant for medicine food and health care industry. It is also used as an additive in the certain applications for the manufacture of Textile, Adhesive and Dye's.
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Yellow Dextrin

Ball Bearing
Yellow dextrin is manufactured by partially hydrolyzing Starch, using the dry roasting method in the presence of a catalyst: The dextrinisation chemically reduces the Starch molecules into smaller components. Yellow dextrin has low viscosity and is very sticky and hygroscopic in nature. Used in the foundry as a binder for cores. Yellow dextrin helps in increasing dry strength at the same time being completely soluble in water. This product also finds its application as a binder for mould and core washes. Its binding abilities' make it an essential ingredient in various other applications, such as Adhesives, Gums, Pastes Pyrotechnics.
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Glucose Syrup

Liquid glucose molecular formula C6 H12 O6 also known as corn syrup is a fundamental ingredient in many food and industrial products it is a purified concentrated aqueous solution of nutritive saccharides obtained from Starch. The solids are composed of various carbohydrates such as dextrose, maltose and higher saccharides, the different carbohydrate profiles compiled with various available solids levels give liquid glucose its unique functionalities. The quality of liquid glucose has a direct impact on the quality and performance of the finished product.

 

Functional Advantages

Crystallizing
Liquid glucose is used in almost every type of confection, particularly hard candies. It is primarily used to control sucrose and dextrose crystallization in confections. Candies made out or sucrose alone are subject to Crystallization and may crumble. 

Flavour Enhancer
Liquid glucose performs to bring out the delicate flavour in candies.

Texture Enhancers
Liquid glucose provides a smooth body and smooth texture to Ice Cream and other frozen desserts. It helps to eliminate the graining or crystallization that can be objectionable to mouth fed, liquid glucose also impart a firmer, heavier body to Ice creams.

Stabilizer
Liquid glucose acts as a stabilizer and improves the shelf life of the product. It helps to reduce the freezing point thereby reducing the manufacturers freeze time and improving the freezer capacity.

Adjuncts
Adjuncts are used to supplement malted barley in brewing and liquid glucose has a number of advantages as an adjunct, it is completely soluble and economical, easy to handle and adaptable .liquid glucose is ideal for high gravity brewing techniques which increases the overall brew house efficiency and yield.

Fermentation
Liquid glucose is an economical source of fermentable solids and a popular choice in the baking industry it not only provides sweetness and density control to cake and cookies but also adds richer crumb colour.

Humectants
Liquid glucose raises the humectancy levels in certain baked good which in turn increases the shelf life of these products. The icings produced with liquid glucose have a more brilliant sheen and appreance and provide a glaze for the products.

Handling and Storage
Liquid glucose in drums should be stored in a clean dry area, at room temperature once opened, should be kept in tightly closed container in a ventilated area if use is not for along time. Protect against physical damage. Isolate from incompatible substance.

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Corn Gluten

Maize Gluten also known as corn gluten meal (CGM) is a By-Product of maize (corn) processing. Gluten is prepared by centrifugation, filtering and drying of the slurry received from the primary and secondary stages of corn refining. 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. High in protein content, it has historically been used as an animal feed. Maize Gluten meal is a non-volatile powder, and in its granular form tends to remain near where it was applied. Bread texture is affected by the amount and kind of gluten in the flour used for making the bread.
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Maize Fibre

Maize Bran or Corn fibre is produced by corn wet-milling. Along with the corn fibres, portions of the protein, oil, and Starch from corn are separated with the Starch from corn are separated with the fibre stream. Corn fibre is composed of approximately 12-25% starch, 10-13% protein, 33-42% hemicelluloses 15-18% cellulose 3-6% oil, and 1-2% other components, a corn fibre stream coming from dewatering presses contains about 30 to about 50% solids. Rich in nutrients it forms a major ingredient for cattle feed. It has been know to help in increasing the milk yield. However due to concerns of commodity is made available corn fibre is being used as a feedstock for the manufacture of Ethanol.
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Maize Fiber

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    Maize Starch

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      Modified Starch

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        Starch Powder

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          White Dextrine

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            Yellow Dextrine

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              Maize Germs

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                Pavas Enterprises No. 5, Clive Row, 4th Floor, Suit No. 96, Shibpur,
                Kolkata-700001, West Bengal, India

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                Vivek Surana ( Owner )
                08046049659Call Response Rate: 95%
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