Oxidized starch - TS is a Chemically Modified, Vegan, Gluten-Free, Plant-based, Non-GMO tapioca starch. Oxidized starch is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. Oxidized starch is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG).
APPLICATIONS
Oxidized starch is used as stabilizer in milk products, ice cream desserts, puddings, fillings, etc.,It is also used in the production of flavoured yoghurts, flavoured milk drinks, whipped cream, low fat cream, etc.,
Oxidized starch can also be used as fat-mimetic and partial replacement of casein in cheese products with improved stretchability and hardness
Oxidized starch is recommended for salad and vegetable sauces, salad dressings, sugar syrups, sauces for canned meat and vegetables, mayonnaise, soups, puddings, fruit filling for confectionery products, jellies, fruit paste candy and soft gummies
In baking industry, Oxidized starch expands and improve physical possessions and physical properties of dough, increases its capability to hold gases
FROZEN FOODS
Oxidized starch is used in frozen foods, refrigerated or canned foods, generally for thickening, temperature stability and control the flow in the purpose food. Oxidized starches are used for improved adhesion and improved stability, reputedly because of covalent bonding with protein on the substrate surface.
FEATURES AND BENEFITS
Oxidized starch has improved solubility and paste clarity and could be an alternative source for food products requiring high solid contents without over-thickening
It is highly bio-degradable and causes no harm to the Environment.
Oxidized starch is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas.
EnzoPlast TS 8 is a Chemically Modified, Vegan, Gluten-Free, Plant- based, Non-GMO oxidized tapioca starch. EnzoPlast TS 8 is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. EnzoPlast TS 8 is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium
Glutamate (MSG).
APPLICATIONS
EnzoPlast TS 8 is used as stabilizer in milk products, ice cream desserts, puddings, fillings, etc.,It is also used in the production of flavoured yoghurts, flavoured milk drinks, whipped cream, low fat cream, etc.,
EnzoPlast TS 8 can also be used as fat-mimetic and partial replacement of casein in cheese products with improved stretchability and hardness
EnzoPlast TS 8 is recommended for salad and vegetable sauces, salad dressings, sugar syrups, sauces for canned meat and vegetables, mayonnaise, soups, puddings, fruit filling for confectionery products, jellies, fruit paste candy and soft gummies
In baking industry, EnzoPlast TS 8 expands and improve physical possessions and physical properties of dough, increases its capability to hold gases
FROZEN FOODS
EnzoPlast TS 8 is used in frozen foods, refrigerated or canned foods, generally for thickening, temperature stability and control the flow in the purpose food. EnzoPlast TS 8 are used for improved adhesion and improved stability, reputedly because of covalent bonding with protein on the substrate surface.
FEATURES AND BENEFITS
EnzoPlast TS 8 has improved solubility and paste clarity and could be an alternative source for food products requiring high solid contents without over-thickening
It is highly bio-degradable and causes no harm to the Environment.
EnzoPlast TS 8 is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas.
Oxidized starch - TS is a Chemically Modified, Vegan, Gluten-Free, Plant-based, Non-GMO tapioca starch. Oxidized starch is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. Oxidized starch is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG).
Gum confections made with oxidized starch have longer shelf life, better gelling characteristics, increased clarity, better taste, and quicker drying
FEATURES AND BENEFITS
Oxidized starch has improved solubility and paste clarity and could be an alternative source for food products requiring high solid contents without over-thickening
It is highly bio-degradable and causes no harm to the Environment.
Oxidized starch is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas.
About THE Product :
Blast furnace slag is used in the production of cement (iron Portland and blast furnace cement).
Air-cooled blast furnace slag is formed by allowing the molten slag to cool relatively slowly under ambient conditions; final cooling can be accelerated with a water spray. The cooled material is hard and dense, although it can have a vesicular texture with closed pores. After crushing and screening, air-cooled slag can be used in several applications.
Granulated slag is formed by quenching molten slag in water to form sand-sized particles of glass. The disordered structure of this glass gives the material moderate hydraulic cementitious properties when very finely ground into granulated blast furnace slag, but if it can access free lime, the granulated blast furnace slag develops strong hydraulic cementitious properties.
Pelletized or expanded slag is cooled through a water jet, which leads to rapid steam generation and the development of innumerable vesicles within the slag. The vesicular texture reduces the overall density of the slag and allows for good mechanical binding with hydraulic cement paste.
Blast Furance Slag is a nonmetallic co-product which is produced in the process of iron manufacturing, Granulated Blast Furnace Slag is a glassy granular material formed when molten blast furnace slag is rapidly cooled by direct water.
Rapid cooling prohibits the formation of crystals and forms glassy, non-metallic, silicates and alumino silicates of calcium.
GBFS : (Granulated Blast Furnace Slag)
Source : Granulated BF Slag From Gujarat State, India
Supply Quantity : 50,000 Metric Tons Per Month
Packing: Bulk
Parameters (% BY MASS)
CaO 30-38
Al2O3 15-20
SiO2 30-40
Glass Content 85-97
MgO 8-11
Fe2O3 0.5-1.5
Moisture 10 MAX
Size -5mm Min 95, +5 mm Max 5
Relative Gravity 2.9
Bulk Density(Bagged) 1200 KG/M3
HBI is a briquetted form of direct reduced iron with a high iron content (>90%). The chemical composition of the HBI we supply is consistent, with low levels of harmful impurities, such as phosphorus and sulphur. It is free from other harmful elements, such as copper, nickel, and any non-metallic compounds.
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Unlock Nature's Power - 100% Pure Himalayan Shilajit
Sourced from 18,000 ft in the Indian Himalayas, our Shilajit is lab-tested, resin-form, and packed with Fulvic Acid >75% one of nature's most potent bioactive compounds.
Interesting Fact:
Fulvic acid helps transport minerals deep into your cells, boosting energy, stamina, detox, and nutrient absorption - naturally. No wonder it's called the Destroyer of Weakness in Ayurveda!
Eurofins Lab-Tested
GMP & ISO Certified
Private Label Available
Resin, Drops, Gold Variants
As the proud company owner of Merson Export, we bring the same dedication to excellence that defines the Merson. Our compounded asafoetida powder is crafted with precision, ensuring a perfect blend that harmonizes with the high standards upheld by Merson.
Introducing our exquisite Compounded Asafoetida Powder â?? an aromatic fusion of tradition and taste that will elevate your culinary creations to new heights! Crafted with precision and passion, our compounded asafoetida powder is a symphony of flavors, carefully blended to bring you the perfect balance of pungency.
We source only the finest asafoetida resin, ensuring that our product maintains the authentic essence of this age-old spice. Our meticulous process involves compounding it with other premium ingredients, enhancing its aroma and making it ready to infuse your dishes with irresistible flavor.
Specification
item
value
Place of Origin
Thailand
Hubei
Brand Name
Qugu or OEM
Model Number
400g
Brix (%)
0.9 %
Primary Ingredient
Tomato
Taste
Taste Delicious
Weight (kg)
10.2 kg
Additives
no
Packaging
Bag, Can (Tinned)
Certification
BRC, HACCP, KOSHER, IFS
Shelf Life
2 years
Product Type
Sauce
Type
Ketchup Form : Pasty
Color : Red
Ingredients
Tomato Paste, salt
Packing ; Can
Smell ; Rich Tomato Aroma
Purity : 60 - 100%
Brand ; Oem Buyer's Brand
Size : 70g - 4.5kg
Packing & Delivery
Hard low E is produced by spraying a chemical material with Tin componds on the melting glass surface to form single layer of compound film with certain low emissivity function.
Applicationï¼?
Architecture:� curtain wall, facade, windows and doors
Ginger Paste
Ginger Paste, also known as ginger root pests, can significantly impact the quality and yield of ginger crops. Understanding and managing these pests is crucial for maintaining healthy plants and ensuring good harvests. One of the most common ginger pests is the rhizome fly. The larvae of this fly burrow into the ginger rhizomes, causing extensive damage that can lead to rot and reduced crop quality. Managing rhizome flies involves maintaining good field hygiene, using traps, and applying appropriate insecticides. Another significant pest is the white grub, which feeds on the roots and rhizomes of ginger plants. These pests can cause wilting and stunted growth, ultimately leading to lower yields.
Ginger Paste ADVANTAGES
Cost Savings
Increased Yield and Quality
Healthy Plants
Environmental Sustainability
garlic pastes 3
Ginger Pest Usages
Food Source for Predators
Biological Diversity
Research and Development
Indicators of Ecosystem Health
Nutrient Cycling
Indirect Impact on Plant Health
While pests directly harm ginger plants, their presence can indirectly influence plant health by triggering defense mechanisms. For instance, the presence of aphids or thrips may stimulate ginger plants to produce compounds that deter pests or attract beneficial insects that help control pest populations. This indirect impact can lead to improved plant resilience and adaptation.
Asafoetida Oleoresin has a characteristic aromatic order and bitter acidic taste. It is actually a gum oleoresin from the various plants of ferula varieties. Asafoetida oleoresin is used in diluted form. The pure resin is very strong and with disagreeable odour.
Asafoetida Oleoresin has a characteristic aromatic order and bitter acidic taste. It is actually a gum oleoresin from the various plants of ferula varieties. Asafoetida oleoresin is used in diluted form. The pure resin is very strong and with disagreeable odour.
Asafoetida (/�¦s�?�?f�?t�ªd�?/; also spelled asafetida) is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, perennial herbs growing 1 to 1.5 m (3 to 5 ft) tall. They are part of the celery family, Umbelliferae.
Asafoetida is an oleo-gum-resin obtained from the exudates of the roots of the Iranian endemic medicinal plant, F. asafoetida. It is used widely all over the world as a flavoring spice in a variety of foods.
PRODUCT INFO
White Turmeric resembles ginger in its shape and size. Each rhizome, or underground stem, is multi-branched with nearly transparent, pale-brown skin that will darken with maturity. Each rhizome and off-shoot can measure anywhere from 5 to 12 centimeters long. The flesh is a pale ivory to light yellow and has an aroma that combines unripe, green mangos and ginger with the earthiness of a carrot. White Turmeric has a bitter flavor and has a mild pungency very similar to ginger. White Turmeric is a good source of starch and therefore energy.The oils contain curcumin, a powerful anti-inflammatory, and other compounds that provide antimicrobial, antifungal, antiulcer, antivenom and anticancer benefits.
USES
White Turmeric is used in its raw form as well as in powdered form. In India, fresh 'Mango ginger' is washed and peeled and then cut or sliced into strips and pickled or sliced into thin rounds and served atop green salads. In Indonesia, White Turmeric is cut into pieces and dehydrated, oven or air-dried and powdered for use as a dried spice. In larger quantities, the powder is used as a substitute for arrowroot or barley. In Thailand, young roots are used as a vegetable and in curry pastes. Fresh White Turmeric can be stored in the refrigerator for up to 2 weeks. The peeled root can be frozen for up to 6 months.
SEASON
White Turmeric is available in the spring and through the fall months.
PRODUCT INFO
Coriander Root (Rak Phak Chi) is the root of the herb coriander, which is sometimes called cilantro. While many English-speaking countries discard the roots, they form an important part of many Asian cuisines. Coriander root is the fresh roots of the herb. Ground coriander is a mellow spice with a subtle, slightly earthy hint. Coriander root tastes more pungent and peppery and has a strong, pleasant aroma. In Thai food, coriander root is used as a critical component in many curry pastes and dips. Thais often crush coriander root in a pestle and mortar along with garlic and chilis to form the basis of chili dips.
SEASON
Coriander root is available year-round.
USES
The root is also a vitally important ingredient for creating the famous marinade that characterizes Thai grilled chicken. Thais are very against letting good food go to waste, and they quickly recognized that the roots taste great when they form the base of famous curry pastes, soups, dips, and marinades.
Product Specification
Shelf Life 18 Months
Solubility Soluble In Fixed Oils
Flash Point 115 Degree Fahrenheit
Specific Gravity 100 ml0.880 - 0.9100 @ 20 Degree Celsius
Extraction Method Obtained by the solvent extraction of dried seeds of Myristica fragrans Houttuyn
Form Liquid
Minimum Order Quantity 50 Kg
Product Description
Usage:
Nutmeg essential oil relieves joint pain, elevates mood, regulates menstrual cycles, hormones in women and treat the common cold, lung problems, but it also has several fortifying compounds that supply crystal clear skin and healthy hair This, coupled with its revitalizing scent, makes it a popular.
PRODUCT INFO
Peteh beans (Sator) pods are medium to large in size, averaging 30-45 centimeters in length, and are long, wide, ribbon-like, and sometimes twisted in shape. The green pods grow in clusters on tall trees, and when immature, the pods are flat and almost translucent. As they mature, the seeds begin to form within the pod causing protrusions, and the pod becomes tough, hard, and vibrant green. Inside the pod, there is a cream-colored, slippery film that encases the seeds and each pod can hold 15-20 seeds. The seeds are pale green and are similar in size to almonds. Peteh beans have an unusual smell, often compared to natural gas, and are crisp, soft, and tender with a rich and pungent flavor. Peteh beans (Sator) contain fiber, iron, calcium, potassium, vitamin C, riboflavin, and thiamin.
USES
Peteh beans (Sator) are best suited for cooked applications such as roasting, stir-frying, deep-frying, and sauteing. When young, the pods do not contain fully developed seeds and can be used whole in stir-fries or consumed raw, pickled, or fried. When mature, Peteh beans must be peeled before cooking and can be boiled in coconut milk or stir-fried with shrimp, curry paste, garlic, and chilies. It can also be roasted in the pods and eaten similar to edamame. To remove the seeds, carefully use a sharp knife to cut the pod or scrape the outer layer off into a bowl. Peteh beans can be dried, causing the seeds to turn black, and stored for extended use, or the beans can be pickled in a sour brine, creating a slightly rubbery texture without the loss of flavor. Peteh beans pairs well with chilies, garlic, onions, turmeric, lemongrass, kaffir lime leaves, shrimp paste, oyster sauce, shrimp, beef, pork, or poultry, and rice. The beans will keep for a week when stored in a cool and dry place and will keep for a couple of months when fermented.
PRODUCT INFO
Cowslip Creeper flowers grow on long and slender, vining plants that bear dark green, heart-shaped leaves averaging 4 to 8 centimeters in diameter. The vines are tough, maturing from green to brown, and alongside each leaf node, a cluster of 10 to 20 flowers appear seasonally. Each flower averages 1 to 2 centimeters in diameter and bears five angular petals, forming a star shape. When young, the flowers are green, eventually developing a yellow-green hue at the base with solid yellow petals once the bud opens. The flowers also emit a strong and pleasant, citrus-like fragrance that is especially pungent in the evening when in bloom. Cowslip Creeper flowers are crisp, succulent, and tender with a mild, vegetal, subtly sweet, and earthy flavor.
USES
Cowslip Creeper flowers are a seasonal ingredient used in Filipino, Vietnamese, Chinese, Thai, and Indian cuisine. The flowers can be consumed raw, incorporated into salads for added texture, or utilized as an edible garnish to decorate cakes, desserts, and main dishes. In addition to fresh preparations, Cowslip Creeper flowers can withstand cooking and readily absorb accompanying flavors, providing a mild earthiness and subtle crisp consistency to dishes. The flowers can be battered and fried, tossed into soups and curries, or stir-fried with oyster sauce. In Thailand, Cowslip Creeper flowers are popularly boiled and dipped in chile paste. In the Philippines, the flowers are cooked into a vegetable dish known as pinakbet and frequently mixed into omelets. Cowslip Creeper flowers pair well with noodles, rice, meats such as pork, beef, and fish, shrimp, eggs, tofu, aromatics such as garlic, ginger, and holy basil, pandan juice, coconut, and vegetables such as mushrooms, long beans, squash, eggplant, and mung beans. The flowers should be immediately consumed for the best quality and flavor.
SEASONS
Cowslip Creeper flowers are available in the late spring through early fall.
PRODUCT INFO
Pandan leaves are medium to large in size and are elongated, narrow, and oblong in shape. There are two distinct Pandan plant shapes. If the plant is left undisturbed and the leaves are not harvested, it will develop into a small tree with large, long, and thin green leaves that can reach up to two meters in length. If the leaves are continuously harvested, the plant will stay low to the ground forming a shrub-like appearance with smaller, narrow green leaves growing up to one meter in length. The upright green leaves taper to a point at the tip, and when attached to their stems, Pandan leaves resemble the top of a pineapple plant. Pandan leaves have a unique and distinct grassy aroma when first crushed that mellows out to a subtle, herbal, and floral aroma. When cooked, Pandan leaves have a nutty, almond, rose-like, and slightly sweet flavor. Pandan leaves are rich in essential oils, glycosides, and alkaloids, and also contain traces of tannin and isoprene esters. They are traditionally used to reduce symptoms of pain and fevers and are used as a laxative.
USES
Pandan leaves are best suited for cooked applications such as boiling, steaming, sauteing and frying. They are used in both sweet and savory dishes and are boiled, pounded, bruised, or raked to bring out the flavor. Pandan leaves are often used to wrap meats or sticky rice and are cooked to add a sweet and nutty flavor. They are also wrapped and deep fried to create a crunchy exterior. In addition to savory preparations, Pandan leaves are also used to make desserts and drinks. They can be made into a paste with the juice extracted to make the well-known chiffon cake, and they can be cooked to make Kaya, or pandan-flavored coconut egg jam, which is a traditional Pandan dish still found today in Malaysia and Singapore. Pandan leaves can also be cooked with coconut to make nasi lemak rice or are tied into knots and used for flavoring. Pandan leaves pair well with turmeric, lemongrass, brown sugar, milk, meats such as fish, chicken, beef, and pork, and rice. They will keep for a couple of days when stored unwashed, wrapped in a damp paper towel and sealed in a plastic bag in the refrigerator. Pandan leaves can also be frozen for up to two months.
Lime stone is a fine powder obtained from the processing of Limestone. It can be added to Portland cement as an addition, wither at factory to create a composite cement or at the batch plant to form a combination cement.
Melamine formaldehyde resin is a type of thermosetting plastic that is formed by the polymerization of melamine and formaldehyde. This resin is commonly used in various applications, including laminates, coatings, adhesives, and molded products. When you refer to "Concentrated Melamine Formaldehyde Resin," it suggests a formulation with a higher concentration of the resin, which may be used in specific industrial processes.
Composition: Melamine formaldehyde resin is typically produced by the reaction of melamine (a nitrogen-rich compound) and formaldehyde (a reactive aldehyde). The reaction results in a highly cross-linked polymer with excellent hardness, chemical resistance, and heat resistance.
Properties:
High Heat Resistance: Melamine formaldehyde resin exhibits high heat resistance, making it suitable for applications where exposure to elevated temperatures is a concern.
Hardness and Durability: The resin imparts hardness and durability to the materials it is used in, making it valuable for products like laminates and molded items.
Chemical Resistance: Melamine formaldehyde products are known for their resistance to chemicals and staining.
Applications: Laminates: Melamine formaldehyde resin is commonly used as a coating for laminates, which are widely used in furniture, countertops, and decorative surfaces.
Molded Products: It is used in the production of molded items, such as kitchenware, dinnerware, and electrical components.
Adhesives: The resin is used in the formulation of adhesives for bonding wood and other materials.
Concentration: The concentration of melamine formaldehyde resin can vary based on the specific formulation required for a given application. A concentrated form may be used to achieve specific performance characteristics or to facilitate easier handling and storage.
Manufacturers and Suppliers: Different manufacturers may produce concentrated melamine formaldehyde resins with varying specifications. It's essential to consult with the specific manufacturer or supplier for detailed information about the product's formulation, recommended uses, and handling guidelines.
1930 Gpc Compounded Asafoetida Paste Form Suppliers
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