ASYNTRA SL is a synergistic blend of Synovea® HR (Hexylresorcinol) and Synovea® EL (Ethyl Linoleate) and Caprylic/Capric Triglycerides, Asyntra SL is an elegant, easy-to-use a skin lightening blend. Ethyl Linoleate is a very good solubilizer for HR and is a stable form of Linoleic acid. Linoleic acid is an essential fatty acid, a precursor of ceramides and a major component of skin lipids. It is clinically proven to lighten UV-induced skin pigmentation by accelerating post-translational proteolytic degradation of tyrosinase

CIREWAX 60 is a high purity, inert waxes obtain from Fischer-Tropsch wax process (derived from natural gas, not of petroleum origin) to improve texture and skin feel. Several melting points available. Not subject to micro plastics or Colipa 14 ban

QA SOY TVP CHUNKS (50MM) (Soy Textured Vegetable Protein); also known as textured soy protein, soy mince, soy meat or soy chunks is made from extrusion of de-oiled non-GMO soy flour. The soy flour is heated to up to 150°C at high pressure which denatures into a fibrous, insoluble, porous network that can soak up more than three times of its own weight in liquids. When the product exits the extruder, the sudden drop in pressure causes rapid expansion into puffy solid product which is dried. The TVPs are available in various shapes like mince, flakes, granules, chunks, nuggets, steaks and in various sizes (granules: 1-3 mm, 2-5 mm and 3-7 mm; chunks: 10mm +) and colours (natural, caramel, red). Functional / Nutritional Properties: High protein and dietary fibers, high water absorption power (350±25), bland taste and odour, lower breakage of finished products, lower cook shrinkage, delay of fat and water separation, retention of meat juices, meat binder and meat extender..

FULL FAT SOY FLOUR - ENZYME ACTIVE is obtained by using best quality soybean seeds as raw material. Soybean go through many processes such as cleaning, conditioning, de-stoning, de-hulling, cracking, flaking and finally the process of grinding of flakes we get off white to light yellowish colour full fat soya flour. The entire process is performed under strict process parameters to retain the activity of natural enzyme like lipoxygenase, which is responsible for bleaching to improve whiteness of bakery products like bread, buns etc. Addition of full fat soy flour into various flour mixes, baking mixes improves in lightening the colour of finished products and also used for protein fortification. Functional / Nutritional Properties: Rich source of soy proteins & soy oil, excellent source soy lecithin, tocopherols, minerals, isoflavones etc; good source of dietary fibre, highly digestive and adulteration free, long shelf life & oxidative stability, acts as baking improver