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Akhtar's International

(1.0)
Supplier From Pakistan
Oct-08-22
Supplier : Additives & Color Master Batches

Established: 2022

Verification Status

Contact Details:
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Pakistan
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Supplier Of Food Additives   |   Masterbatch   |   Food Colors

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Aug-21-14
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Texture Improver For Paneer

Texture Improver For Paneer

(4.8)
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MOQ: 1000  Kilograms
Sample Available
  Angel Starch & Food Pvt Ltd
Supplier From Erode, Tamil Nadu, India
Supplier Of Food Additives   |   Milk
 
Las 4NF- Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Clean Label, Vegan, Gluten-Free, Plant-based and Non-GMO
starch used as a special additive for improving texture of Paneer. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG).

APPLICATIONS
1. Milk is first heated (pasteurizing) to 85�°C and held for 12 minutes.
2. Add 2% to 20% of LAS 4NF based on the Protein Content of the Milk to
the pasteurized milk and stir slowly to ensure full dissolving at 80C.
3. LAS 4NF itself contains coagulant. If necessary add coagulant as per the costumer requirement slowly to the milk by slow stirring, maintaining the
temperature at 70�° C.
4. Keep Slow stirring for complete separation of solids and whey.
(Indication: Whey will turn to light green color and small lumps of solids
will settle down)
5. The whey water is filtered through a fine mesh of muslin cloth. The separated particles remain in muslin cloth and it is held in hoofer.
6. Apply pressure on the covered solid spread evenly on hoofer, with a flat lid in lay till water droplets stop.
7. Then the Paneer is pre-cooled in pure water at room temperature for 10 mins or till the external sides can be held in hand water for 10 mins , then
dip in chilled water for 4 hours.
DOSAGE
Use 2 to 20% of LAS 4NF of total batch size, based on the protein content of the milk. For lower protein content in the milk higher LAS 4NF need
to be used.
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Thickening & Curdling Agent For Yoghurt

Thickening & Curdling Agent For Yoghurt

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MOQ: 1000  Kilograms
Sample Available
  Angel Starch & Food Pvt Ltd
Supplier From Erode, Tamil Nadu, India
Supplier Of Food Additives   |   Milk
 
CURIA YG is a Vegan, Gluten-Free, Plant-based and Non-GMO starch used as curdling and thickening agent in Yogurt and Lassi. No addition of preservative and Mono sodium Glutamate in the starch.

APPLICATIONS
1. First add 2% to 10% of CURIA- YG based on the Protein Content of the Milk in cold (40C to 360C) condition. Dissolve it well without Lump formation.
2. Heat the milk mixer to 850 c & hold it for 12 minutes with continuous stirring.
3. Cool the pasteurized milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture.
4. Then keep it in an incubator @ 430c for 6 hours and transfer it to chiller.

OR

1. Add 2% to 10% of CURIA- YG based on the Protein Content of the hot milk at 800C to 850C and stir continuously for 2 minutes without lump formation
2. Cool the milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture.
3. Then keep it in an incubator @ 430c for 6 hours and transfer it to chiller.

DOSAGE

For excellent results, use 2 to 10% CURIA-YG of total batch size, based on the Protein Content of the Milk. For Lower Protein Content in the Milk higher Curia-YG NEED TO BE USED.
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Buyer From Vadodara, Gujarat, India

Supplier: Industrial material, chemicals, food chemicals, industrial material, chemicals, food chemicals, hydrochloric acid, caustic soda flakes
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Dimethyl Dicarbonate

Dimethyl Dicarbonate

(4.9)
$95
MOQ: Not Specified
  Lianyungang Huaihua International Trade Co., Ltd.
Supplier From Lianyungang, Jiangsu, China
Supplier Of Industrial Chemicals
 
Chemical formula C4H6O5
C.A.S number 004-525-33-1
Formula weight 134.09
Appearance Colourless liquid
Assay Not less than 99.8%
Density 1.25g/cm3(20C/68F)
Application Using for the different beverages:
flavored water
energy drinks
tea drinks
juice till 100%
Mechanism of efficiency of DMDC DMDC can permeate through the cell membrane, and block the metabolism through reacting with the enzymes of microorganism, then achieve the purpose of sterilization. Even in very low additive amount, DMDC can effectively kill typical spoilage bacteria in beverage, and not affect the taste, flavor and color of the beverage. Furthermore, it could be rapidly and completely hydrolyzed to carbon dioxide and methanol, which are the natural ingredients of juice.
Package Gauga: 4KG/20KG
Storage conditions In optimal storage conditions (storage temperature: 20C-30C), the storage period is one year
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Emulsifier And Fat Replacer For Milk Products

Emulsifier And Fat Replacer For Milk Products

(4.8)
$1.01K
MOQ: 1000  Kilograms
Sample Available
  Angel Starch & Food Pvt Ltd
Supplier From Erode, Tamil Nadu, India
Supplier Of Emulsifiers   |   Milk
 
Las 1NF- Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Vegan, Gluten-Free, Plant-based, Non-GMO starch used as a Texturizing agent, Taste Improver, Bulking Agent, Volumizing, Emulsifier, Fat Replacer, Stabilizer & Thickener and in Milk and Milk products. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG).

FEATURES AND BENEFITS
*It is highly bio-degradable and causes no harm to the Environment.
*A Las 1NF is a white powder that adds no color to application and blends well with other ingredients.
*Las 1NF act as an excellent fat replacer, bulking agent, volumizing and taste improver.
*Las 1NF act as thickening & binding agent and as emulsifier and stabilizer.
*Las 1NF act as texturizing agent for Milk and Milk Products.

DOSAGE
For excellent results, use 2 to 10% Las 1NF of total batch size, based on the Protein Content of the Milk. For Lower Protein Content in the Milk higher Las 1NF NEED TO BE USED

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