Boissons et produits laitiers

JEM NUTRIMAX SPC 60 - SOY PROTEIN CONCENTRATE 60% is a super-protein that takes care of all the protein needs which is being produced for the first time in India with the worlds most advanced extraction technology from 100% Non-GMO Indian Soybeans. JEM NUTRIMAX SPC 60 - SOY PROTEIN CONCENTRATE 60% is a light-coloured powder with bland flavour and taste which requires nutritionally for balanced growth of an individual and functionally to increase water retention, to improve texture and emulsification, and to maintain nutritional values & aesthetic aspects in food processing. Functional / Nutritional Properties: (1)Emulsification, gelling and water absorption; (2) Emulsion stabilization, prevents separation of water and fat; (3) Longer retention of meat juices makes processed meat products more succulent; (4) Enhances binding without stickiness; (5) Higher water absorption 450±25; (6) High in protein and dietary fibres; (7) Highly economical and Cost effective; (8) Improves nutritional value.

CAPCOLORS ORANGE 408 715888 WSS is a natural beta-carotene, obtained by fermentation by strains of the fungus Blakeslea trispora. CapColors® Orange 408 WSS is water soluble suspension, on the dietary status certified for Halal and kosher. Suitable for vegetarian. CapColors® Orange 408 WSS can be used as an orange colourant for food application.

CEAMBLOOM WD 91-615 is a stabiliser system based on carrageenan and other hydrocolloids, standardized to obtain an uniform performance.This product is specially developed for the producton of water desserts.It provides a reduced syneresis, transparency, a quick setting and a complete replacement of gelatine in 100% vegetable recipes in both RTC and powder formulations.

CEAMGUM 92-402 is a refined tara gum based product, standardized with sugars to obtain an uniform performance. The refined tara gum is produced by purification and clarification of tara gum, through filtering and alcohol precipitation. The tara gum consists on a high molecular weight polysaccharide, obtained milling the endosperm of the Caesalpina Spinosa family seeds (fam. Leguminosae).Gelling occurs in combination with carrageenan when the solution becomes cold.