Food Chemical

AcetemFeaturesActem is a Acetic acid ester of mono-glyceride made from edible fully hydrogenated palm oil. The product is a colourless to ivory, oily to waxy material. It is Typically insoluble in cold and hot water and dispersible to soluble in edible oils and fats

Actylation  0.7  Form  Beads  Acid Value  Max 2 mgKOH/gm  Iodine Value  Max 2  Saponification Value  300-325mgKOH/gm  Dropping Point  Approx.38 C  Heavy Metals (as Pb)  Max 10mg/kg  Arsenic  Max 3 mg/kg  Lead  Max 2 mg/kg  Mercury  Max 1 mg/kg  Cadmium  Max 1mg/kg

 

Gum base and chewing gum
Acts as a softening agent for gumbase.It improves anti-sticking properties and elasticity in chewing gum.

Cake Improver
Improves aeration of cake better and provides improved crumb structure in cake.

Food Coating
Acts as a barrier and reduces instances of external contamination and loss of moisture and reduces oxidation

Polyglycerol Esters of Edible Fatty Acids (PGE)

Features

Polyglycerol Esters of Edible Fatty Acids (PGE) is manufactured using polymerized Glycerol and Edible Fatty Acids. It exists as a yellow to amber coloured, oily to hard waxy material. It is dispersible in water and solubel in oils.

 

	HLB  7  Form  Oily to hard waxy  Colour  Creamish White  Acid Value  Max 2 mgKOH/gm  Hydroxyl Value  190-230 mgKOH/gm  Saponification Value  135-175mgKOH/gm  Iodine Value  Max 3  Total Fatty Acid Ester content  Min 90%  Total Glycerol and Polyglycerol  18-60%  Heavy Metals (as Pb)  Less than 10mg/kg  Arsenic  Less than 3 mg/kg  Mercury  Less than 1 mg/kg  Cadmium  Less than 1mg/kg

Baked Goods PGE is used as an aerating agent in sponge and cake batters and high fat cookies to improve whipping ability, texture and volume. It is also used with other synergistic emulsifiers to prevent crystal formation. Non-Dairy Icings, Creams & Toppings Its stabilizes foam systems resulting in soft and creamy txtures, increased volume and shelf life.

Pharmaceuticals Used as a stabilizer and base for controlled release tablets and suppositories. Cosmetics Used as an emulsifier for ointment bases, creams, lotions, shampoo, dyes and flavours. Textiles Used as a Spin finish for polymeric textiles.  Pharmaceuticals Used as a stabilizer and base for controlled release tablets and suppositories.

LactemFeaturesLactem is a Lactic acid ester of mono-diglycerides made form edible fully hydrogenated palm oil. It is an oily to waxy material, light yellow to amber in colour. The product is typically dispersible in hot water, indispersibele in cold water and solubel in edible oils and fats.

 

Lactic Acid Content  20-25%  Form  Beades  Acid Value  Max 4 mgKOH/gm  Iodine Value  Max 2  Saponification Value  270-300 mgKOH/gm  Dropping Point  Approx.45 C  Free Glycerol  Max 1%  Heavy Metals (as Pb)  Max 10mg/kg  Arsenic  Max 3 mg/kg  Lead  Max 0.5 mg/kg  Mercury  Max 1 mg/kg  Cadmium  Max 1mg/kg

 

Vegetable fat-based whipped creams
Increase overrun / volume and improves foam stiffness

Cocoa based products
Prevents bloom in chocolate and chocolate compound.

Cake Margarine
Improves volume and provides uniform crumb structure

Sorbitan tri stearate (STS) features sorbitan tri stearate is produced by the stratification of sorbitol with commercial stearic acis derived from food fats and oils, and consists of approximately 95% of a mixture of the esters of sorbitol and its mono and di-anhydrides.

it is a light cream to tan colored, hard, waxy solid with a slight characteristic odor and bland taste.

hlb  2. 1  form  hard, waxy solid  colour  light cream to tan  acid value  max 15 mgkoh/gm  saponification value  176-188 mgkoh/gm  moisture content  max 1%  hydroxyl value  66-80 mgkoh/gm  heavy metals (as pb)  less than 10mg/kg  arsenic  less than 3 mg/kg  mercury  less than 1 mg/kg  cadmium  less than 1mg/kg chocolates acts as afat crystal modifier. It is an excellent retardant of "blomming". chocolates prevents crystal formation and subsequent sandiness in margarines and spreads contain large amounts of hydrogenated oil.

 

textiles used as a lubricant for synthetic and natural fibres. pharmaceuticals cosmetics skin care (facial cleaning, body care, baby care). make-up toiletries (shower and bath, oral care, hand washing, antiperspirants, depilatory products, shaving and foot care), hair care (shampoos and conditioners)

Eggless Cake Premix / Concentrate

Eggless Cake Premix
This is an all-in premix for producing high volume, long shelf life eggless sponge cake with increased softness and crumb structure. The formulation contains specialized cake flour, emulsifier, hydrocolloids, sugar, salt and vegetarian soya and milk proteins.

Eggless Cake Concentrate
A blend of Superior aerating agents and hydrocolloids to improve volume and increase softness and shelf life. It contains emulsifiers, gums, vegetarians soya and milk proteins.

 

Bread Improver

Dynamix Bread
Our range of bread improves offer a lebn of emulsifiesr, stabilizers, high-quality, high-performance enzymes, whitening agent and anti-oxidants.

• DynaMix 50
• DynaMix 150
• DynaMix 200
• DynaMix 300

Sorbitan Mono Oleate (SMO)

Features

Sorbitan Mono-Oleate is produced by the esterification of soritil with commercial oleic acid derived from fats and oils and consists of approximately 95% of a mixture of the esters of sorbitol and uts mono- and di-anhydrides. It is an amber coloured oily liquid with a slight characteristic odour. It is dispersible in hot and cold water.

 

	HLB  4.3  Form  Oliy liquid  Colour  Amber  Sorbitol, Sorbitan and Isosorbide esters content  Min 95%  Acid Value  Max 8 mgKOH/gm  Hydroxyl Value  193-210 mgKOH/gm  Saponification Value  145-160 mgKOH/gm  Heavy Metals (as Pb)  Max 10mg/kg  Arsenic  Max3 mg/kg  Mercury  Max 1 mg/kg  Cadmium  Max 1mg/kg

Cakes and Cake mixes Whipped creams based on dairy and vegetable fats Icings and toppings for bakery goods / wares Sugar Confectinery Dietary food supplements Carriers and solvents for colours and anti foaming agents Margarine, Salad Dressings and Sauses Liquid tea concentrate's and Liquid fruit and herbal infusion concentrates Instant yeast

 Textile
Used as a lubricant and emulsifier in the textile industry

Cosmetics and Pharmaceuticals
Used in conjunction with polyxyethylene (20) Sorbitan Estersin the preparation of stable water-in-oil and oil-in-water emulsions.

Plastic Food Wrap

Datem features datem is a di-acetyl tartaric acid ester of mono diglycerides made from fully hardened palm oil. Is is a white to pale yellow waxy solid, dispersible in cold and hot water, and soluble in methanol, ethanol and acetone. A liquid version is also available 

form  beades  acid value  max 6 mgkoh/gm  iodine value  max 3  saponification value  380-425 mgkoh/gm  dropping point  approx. 38 c  heavy metals (as pb)  max 10mg/kg  arsenic  max 3 mg/kg  lead  max 2 mg/kg  mercury  max 1 mg/kg  cadmium  max 1mg/kg  yeast leavened bread it provides increased volume, better handling of dough, and greatly reduces variations in bread that may be caused due to changes inquality of flour and process parameters. biscuits improves the dispersion of oil and water in dough thereby allowing for a reduction in quantites of fats / oils used

 

Sorbitan mono-stearate (SMS)

Features

sorbitan mono-stearate is produced by the esterification of sorbitol with commercial stearic acid derived from food fats and oils, and consists of approximately 95% of mixture of esters of sorbitol and its mono- and di-anhydrides. It is a light cream to tan coloured hard, waxy solid with a slight characteristic odourant bland taste. It is insoluble in water and dispersible in hot water

 

hlb  4. 7  form  hard, waxy solid  colour  light cream to tan  acid value  max 10 mgkoh/gm  hydroxyl value  235-260 mgkoh/gm  saponification value  145-157 mgkoh/gm  melting point  54-60 c  moisture content  min 1%  sorbitol, sorbitan and isosorbide esters content  min 95%  heavy metals (as pb)  max 10mg/kg  arsenic  max 3 mg/kg  mercury  max 1 mg/kg  cadmium  max 1mg/kg   cakes and cake mixes and cream rolls sms is used to reduce interfacial tension of crystallization in fillings, toppings and cakes. instant dry yeast acts as a yeast rehydration agent. icings acts as a crystal inhibitor. milk powder improves dispersion dietary food supplements salad dressings and sauces animal feeds: acts as a dietary supplement.    cold creams and moisturizing creams anti-fog agent for clear plastic films

Glycerol mono and di-stearate (GSM)

features

glycerol mono stearate or mono di-stearate of fatty acids is produced by esterification of glycerol and fatty acids. It is one of the most widely used emulsifiers in the food and cosmetic industries. It is a lipophilic, non-ionic surfactants available as an ivory waxy solid in the form of powder, flakes or beads. This is available in 40%-60% alpha- monoester content.

 

	hlb  36. - 4. 2  form  waxy solid  colour  white to off-white  acid value  max 6 mgkoh/gm  mono content  min 40%  free glycerol  max 7%  saponification value  145-155 mgkoh/gm  melting point  54-60 c  moisture content  min 1%  mono and di-ester  min 70%  total glycerol  23-33%  heavy metals (as pb)  max 10mg/kg  arsenic  max 3 mg/kg  lead  max 5 mg/kg  mercury  max 1 mg/kg  cadmium  max 1mg/kg

 

Baked goods acts as a starch complexing and aeration agent. it reduces starch degeneration resulting in a softer crumb and longer shelf life. confectionery chewing gum, toffees and caramel. dairy products ice creams and desserts. fats margarines and shortenings. starch mushed potatoes and pastes noodles.

 

Pharmaceuticals

softener in textiles

Polishes

shoe waxes

Sodium Stearoyl Lactylate (SSL)

Features

Sodium Stearoyl Lactylate (SSL) and Calcium Stearoyl Lactylate (CSL) are partially neutralized esterification products of Lactic Acid and a Fatty Acid, one containing a sodium saly, the other a calcium salt.

The products are white to ivory-white, waxy powders. Ther are dispersible in hot water and soluble in hot oils and fats. Liquid versions are also available (Sodium and Calcium Oleoyl Lactylates)

 

HLB  8.3  Form  Powder  Colour  Ivory White  Acid Value  60-80 mgKOH/gm  Ester Value  150-190 mgKOH/gm  Saponification Value  190-230 mgKOH/gm  Melting Point  47-52 C  Moisture Content  Max 1%  Total Lactic Content  31-34%  Sodium Content  3.5-5%  Heavy Metals (as Pb)  Max 10mg/kg  Arsenic  Max 3 mg/kg  Mercury  Max 1 mg/kg  Cadmium  Max 1mg/kg

 

Baked Goods Acts as dough conditioners, improve quality of gluten in wheat flour thereby aiding in increased volume and more uniform crumb structure. Biscuits Used in fermented dough and laminated biscuits where they provide extra cripiness and bigger spread. Non Dairy Creamer Ensure good dispersion and whitening Soups and Salad Dressing

Face Creams

Polyglycerol Polyricinoleate (PGPR)

Features

Polyglycerol Polyricinoleate is manufactured from Polymerised Glycerol and Polymerised Rincinoleate Acid (a Castor oil derivative). Is is a water in oil (W/O) emulsifier and exists as a highly viscous amber liquid at 25 C. Is is Insoluble in hot and cold water, soluble in edible oil and fats.

HLB  0.4 - 4  Form  Viscous Liquid  Colour  Amber Honey  Acid Value  Max 6 mgKOH/gm  Polyglycerol  Less than 10%  Hydroxyl Value  80-100 mgKOH/gm  Viscosity  500-900 CPS at 60 C  Saponification Value  175-185 mgKOH/gm  Heavy Metals (as Pb)  Less than 10 mg/kg  Arsenic  Less than 1 mg/kg  Mercury  Less than 1 mg/kg  Cadmium  Less than 1 mg/kg  Lead  Less than 5 mg/kg  Refractive Index  1.4630-1.4665

 

Chocolate It is a one of the most widely used emulsifier in the chocolate and confectionery industry where it is used as a viscosity reducer. It reduces the Casson Yield Value, thereby reducing the amount of cocoa butter used. This provides a substantial cost saving. Margarine, Low Fat Dressings, Myonnaise and Sauces Used in low fat formulations. Pan Release Emulsions It is the ideal emulsifier for the production of such emulsions for the bakery industry. Seafood Colours It is used by producers for the sea food industry, especially for Surimi.

Cosmetics

Cake GelFeaturesThis is a cake improver, comprised of emulsifiers and humectants, which greatly improves volume through increased aeration and provides a more uniform crumb structure. It also improves softness in cake. Additionally, it increases batter stability and reduces variances that may be caused due to changing flour quantity and changing process parameters.

Glycerol Mono Oleate (GMO)

Features

GMO is a multi-functional, oil soluble emulsifier. It functions as dough strengthener, flavouring agent, stabilizer and thickner, lubricant and release agent, surface finishing agent and texturizer.

 Bread Improver

Dynamix Bread
Our range of bread improves offer a lebn of emulsifiesr, stabilizers, high-quality, high-performance enzymes, whitening agent and anti-oxidants.

• DynaMix 50
• DynaMix 150
• DynaMix 200
• DynaMix 300

MAGNESIUM HYDROXIDE

We bring forth for our clients an optimum range of Magnesium Hydroxide  Mainly used in antacid tablets and liquids and in laxative products, the Magnesium Hydroxide supplier by us is practically insoluble in water and 95 per cent in ethanol. Apart from this, our pure Magnesium Hydroxide also finds application in flame retardants, rubber, plastics & ceramics, glass, effluent treatment, and other magnesium salts, food nutritional products along with vitamins and antioxidants, fuel oil, coal additives & stack SO2 absorption. This white, odorless powder is available to in different bulk densities in powder as well as paste forms as per the specifications of our clients in proper packaging. Owing to this capability, we have made our mark among the leading Magnesium Hydroxide supplier and Exporters from India.

Specification:

• Description :Bulky white powder, odorless
• Solubility: Practically insoluble in water and ethanol 95%, It dissolves is dilute acids.
• Standard : Magnesium Hydroxide contains not less than 95% and not more than 100.5% of Magnesium Hydroxide
• Arsenic : Not more than 4 ppm
• Heavy Metals : Not more than 30 ppm
• Chloride : Not more than 0.1%
• Sulphate : Not more than 0.5 %
• Calcium : Not more than 1.5%
• Iron : Not more than 0.08%
• Soluble Subs. : Not more than 1.0%
• Subs. insoluble in Acetic Acid : Limit 0.05% to 0.1%
• Assay(as Mg (OH)2) : Between 95.0% and 100.5%
• Loss on Ignition : 30.0 to 32.5%