Food & Confectionery Raw Material

The Maize Starch, offered by us is a fine white color powder, which is insoluble in water & alcohol. The starch powder is a mixture of polysaccharides containing about 75 to 80% Amylopectin & 20 to 25% Amylose, which is processed under strict hygienic conditions.

Specifications:

Item Code:CSI-01

Description	Fine White powder
Colour	White
Moisture Content	13% (max)
PH of 10%	05/07/10
Protein	0.5% (max)
Viscosity of 2% paste in Redwood	30 Sec.(min)
Cold Water Soluble %	0.4 max
Starch Content %	98.5
Odour	Odourless

 

Malto Dextrin is produced from starch by partial hydrolysis ranging up to 20 DE. These carbohydrates are easily digested and more easily tolerated by the diabetic patients. Being a food additive, these are also used as base in preparation of food products such as health drinking, soups milk shakes. The DE, pH and moisture content in Malto Dextrin can be adjusted as per the client’s application requirements.

Specifications:

Product : Maltodextrin Abbrev.: MD
Packing: Normal HDPE Bags at ambient temp.		Retest Programme
Sampling Plan √n + 1 n = No. of Bags		Schedule 6 Months	Tests Loss on Drying ? Bulk Density Microbiological tests
Characteristics		Standards
Description		White to Cream colour fine fluffy powder
Clarity (20% w/v Solution )		Clear to slight hazy
Moisture (% w/w)		5.0 % Max.
Dextrose Equivalent (% on DB)		16.00 – 24.00 %
pH (10 % w/v Solution )		5.50 - 6.50
Bulk Density (packed) gms/ml.		0.28 - 0.40
Sulphated Ash % on D.B.		0.50 % Max.
Enzymatic Activity		Absent
Starch Test		Negative
Microbiologial Analysis
Total Plate Count	1000 / gm. Max.
Coliforms in 25 gm	Absent
Salmonella in 25 gm	Absent

 

(FREE FLOW IODIZED / MEDIUM CRYSTAL)

 

Sr. No. Parameter Range

 

1. Purity as % NaCI on dry basis 99.30 to 99.35

 

2. Calcium as Ca% 0.050 to 0.060

 

3. Magnesium as Mg % 0.110 to 0.120

 

4. Water Insoluble % 0.020 to 0.030

 

5. Turbidity – 25% Solution Clear Sol…

 

6. Moisture % 0.18 to 0.20

 

 

Note:- Free to use in FOOD, CONFECTIONERY, POULTRY & CATTLE FEED & PHARMACEUTICALS INDUSTRIES.

Sr. No	Determination	Limits
1	Moisture %	7.50 – 9.00
2	Dextrose Equivalent %	99.00 Min.
3	TCP %	0.55 – 0.65
4	Calcium in mg/100gm	170.00 Min.
5	Vitamin D/100g	970 IU
6	Energy in K.Cal / 100gms	365

Note:- Preferred by PHARMACEUTICAL INDUSTRIES.
Glucose-D  is a free flowing white powder that is odorless and is marked by it’s sweet taste.   
In it’s most popular form. Glucose-D is used as an instant energy beverage. It is consumed by persons of all age groups

Backed by diligent team of professionals, we are offering our clients highly effective Liquid Glucose used in confectionery and pharmaceuticals industries. These sweeteners and bonding agent are colorless, odorless, viscous sweet syrup and a combination of mono, di, tri, penta and higher saccharides.

 

The high maltose corn syrup is a specially prepared with acid-enzyme converted corn syrup that contains maltose as its major carbohydrate constituent. This syrup ensures to improve the flavor, body, and texture at high sucrose replacement levels. Also, imparting resistance to color formation, moisture absorption, and crystallization in finished products like hard candies. Further, these also produce finished products which have excellent stability and clarity.

Specifications:

Product : Liquid Glucose Abbrev. : LG
Packing : Normal MSRC/ HDPE / MS ( New ) Closed barrels at Ambient Temp./ Tankers	Retest Program
Sampling Plan √n+ 1, n = No of Containers	Schedule 3 Months	Tests Dry Solids   D.E
Characteristics	Standards
Description	Yellow tinge to colourless, clear, thick Viscous syrup.
Dry Solids % at 20o C. [Grade ] Confectionery Confectionery / Tanker Pharma / S.F.G	85.5 – 86.5 82.0 – 83.5 84.0 – 85.0
Sulphated Ash ( % on DB )	0.50%
Dextrose Equivalent (% on DB)	40.0 - 44.0 %
pH ( 50% Solution, w/v)	4.80 - 5.50
Sulphur Dioxide ppm. [CONF] [S.F.G]	400 ppm 40 ppm Max
Acidity (ml of 0.1N NaoH/5gms)	0.6 ml. Max.
Starch	Absent ( No blue colour is produced with Iodine solution)
Microbiological Analysis
Total Plate Count c.f.u / gm	1000/gm Max.
E.coli / Salmonella	Absent
Yeast / Moulds	< 50