Chaitanya is leading bulk manufacturer of various proteins and protein products since 1987. Casein Protein Hydrolysate is extracted from Casein (Milk Protein) Powder by controlled enzymatic hydrolysis. We manufacture various grades of Casein Protein Hydrolysate in powder and liquid form.
• Casein Protein Hydrolysate, Soluble & Partially Soluble Powder (Protein 75-80%)
• Casein Protein Hydrolysate, Soluble & Partially Soluble Powder (Protein 55-60%)
• Casein Protein Hydrolysate, Soluble & Partially Soluble Powder (Protein 30-35%)
• Casein Protein Hydrolysate, Fully Water Soluble Liquid (Protein 16.5% , 22.5% , 30% & 40 % )
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Casein Protein Hydrolysate is a spray dried, free flowing, water soluble, hygroscopic powder & reach source of nutrients like essential and non-essential amino acids, short chain peptides, carbohydrates etc.
Packing 25 Kg in Multiwall Bopp Bag
Liquid : 200 Kg in HDPE Drum
Enzyme Casein Digest (For Stress Relief) an enzymatic Hydrolysate of Casein (Milk protein) used in relieving stress & treatment of insomnia. Enzyme digest of casein (Lactium) provides a calming effect in patient with stress. It is a low sodium & lactose & can be used in various protein formulations. Casein Hydrolysate (Lactium) is used in the form of protein powder along with vitamins & minerals also used in compressed tablets or capsules, syrups & drops. It is also incorporated in dairy products & probiotics like yogurts, milk etc. & also used as a protein source in bakery & confectionary preparations. Features: • Accurate composition • High nutritional value • Free from impurities Packing 25 Kg in Multiwall Bopp Bag / HDPE Can
Hydrolysed Vegetable Protein - Flavor Enhancer Chaitanya is one of the leading bulk manufacturers of Hydrolysed Vegetable Protein or HVP which is produced by boiling non GMO, defatted Soya powder, in acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting powder contains, among other amino acids, glutamic acid which consumers are more familiar with as MSG, or mono sodium glutamate. It is used as a flavor enhancer in many processed foods. HVP acts as a flavor enhancer for seasoning on ready to eat food products. As the proteins are broken down into their constituent amino acids, the result contains as much as 20 percent glutamate and that is the reason hydrolysed vegetable protein is accounted as a constituent in foods giving it a savory or a meaty flavor. • Natural substitute for salt & MSG • Enhancing umami/meaty flavor • Good solubility. • Natural and safe. • Better mouth fullness. • 100% vegetarian ( Soya / Ground Nut / Wheat) Applications: ? HVP is a natural alternative to sodium glutamate (MSG) used in Chinese & other food preparations. ? HVP offers more of meaty, smoked, umami flavor suitable for beef, chicken soups. ? HVP find use in instant soups, ready to eat snacks such as extruded snacks, noodles, wafers, spice mixes, meaty flavor enhancer, sauce, mono Sodium Glutamate replacer. ? HVP also used in plant protein beverages, cold drinks and cold food to enhance the mouth fullness. ? HVP used in seasonings as a base. Also specifically used in all type of soups, snack seasonings, taste makers.
Supplier: Fish collagen, bovine collagen, liver extract powder, liver paste, meat extract powder, soya flour, soya protein isolate, soya protein hydrolysate powder, casein protein hydrolysate powder, soya peptone high nitrogen, sodium propionate, sodium acetate, calcium acetate, calcium propionate
Buyer: Fish scale, fish gelatine, biological extracts, amino acids, peptides
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.
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 ï?· 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., ï?· EnzoPlast TS 8 can also be used as fat-mimetic and partial replacement of casein in cheese products with improved stretchability and hardness ï?· 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 ï?· 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. FUNCTIONAL PROPERTIES EnzoPlast TS 8 forms highly thixotropic pastes with stiff texture, which is related to its gelling capability Low gelatinization temperature and viscosity, clarity, and soft gel texture are attributes of EnzoPlast TS 8 used in breading and related applications When heated in water, EnzoPlast TS 8 form clear fluid sols. On cooling, however, the sols made by cooking EnzoPlast TS 8 is more stable or resistant to thickening and forming gels or pastes EnzoPlast TS 8 is used in formulated products. They also are used in starch batters and in breaded foods, where they improve adhesion of the batter to meat and fish Gum confections made with EnzoPlast TS 8 have longer shelf life, better gelling characteristics, increased clarity, better taste, and quicker drying Used in batters and breading for coating various food stuffs, in confectionery as binders and film formers, in dairy products as texturizers EnzoPlast TS 8 is often used for coating, sealing, batter binding, emulsification, and dough conditioning in baking and other food products.
We are occupied in presenting Non-Dairy Creamer F60 in the international market. Available products have been prepared in accordance with the industry's set standards, with the help of experts capable of using better grade material and advanced techniques. In addition to this, our provided product is accessible in various packaging. Features: Free from impurities Highly effective Precise composition Composition Glucose Syrup, Sodium Caseinate, soy Protein, Vegetable oil, stablizers, emulsifier.
Roasted Guar Korma has been developed as a product free of antinutritive factors with balanced Amino Acid Profile. Suitable for Poultry, Swine, Ruminant and Aquaculture. Processed with heat and steam, inactivates harmful trypsin inhibitor which indirectly enhances protein and Amino acids digestibility in the product resulting in increased productivity of livestock and poultry. This process also reduces gummy substance by hydrolysing glactomannan and heat breaks cell walls resulting in higher digestibility of Guar Korma. The anti-nutritive trypsin inhibitor is present in both Soybean and Guar seed, but gets inactive when processed into Soybean meal and Guar meal respectively. We have two qualities of Roasted Guar Korma namely ULTRA and PREMIUM In Roasted Guar Korma ULTRA, the minimum protein content is 48 % and in Roasted Guar Korma PREMIUM, the minimum protein content is 55 %. The other nutritional and Amino Acid values of ULTRA and PREMIUM Roasted Guar Korma are listed below:- • Higher percentage of Crude Protein (CP) • Free From Aflatoxins • Higher Digestibility Index, due to the removal of anti-nutritive factors • More desirable and balanced Amino acid Profile • Higher Energy content and fat percentage • Lower percentage of less digestible Fibre • Higher Palatability, complete elimination of characteristic bean odour and taste. • Low content of Total Volatile Nitrogen (TVN) • Free flowing, uniform fine particle size with good fat and water binding ability NUTRITIONAL VALUES ULTRA PREMIUM Protein 48% – 50% 55% – 60% Metabolize Energy 2550 KCal/Kg 2700 KCal/Kg Moisture Less Than 8% Less Than 6% Fiber 6% – 8% 4% – 5% Fat 5.00% 5.00% Ash/ Sand Silica Less Than 2% Less Than 1% Calcium 0.55% 0.55% Phosphorus 0.68% 0.68% Available Phosphorus 0.19% 0.19% Urease Activity Less Than 1% Less Than 1% Pepsin Digestibility 85.00% 85.00% Trypsin Inhibitor Less Than 1 Less Than 1 Aflatoxins NIL NIL Salmonella NIL NIL E.Coli NIL NIL
Racer is a mixture of 16 amino acids, derived from natural sources. It is used for enhancing the yield of all agriculture, horticulture, floriculture & plantation crops. Amino acids are integral part of plant cells which carry out all necessary function in plant cell. Only lustrous & vegetative growth doesn`t mean complete nourishment of plant. For this reason, supply of all essential sixteen amino acids in a balanced form is obligatory. It is necessary to keep the health of plant intact for its whole life while exploiting the yield. It is proved that Racer helps to increase productivity by supplying all essential amino acids in a balanced form. Racer is suitable for organic farming. Benefits :- 1) Induces Synthesis of Flower and Fruit related Hormones. 2) Improves uptake of Macro & Micronutrients. 3) Reduces flower & Fruit drops leading to better yield. 4) helps to uniform fruiting leading to better quality of fruits. 5) Helps plants to resist draught. Uses:- All agricultural crops: Cotton, Rice, Wheat, Soybean, Maize, Red Gram, Green Gram, etc. All Horticultural crops: Banana, Citrus, Grapes, Mango, Apple, Pomegranate & other fruit trees, etc.; All Vegetables- Brinjal, Tomato, Chilli, Cole crops, Potato, Cucurbits, Onion and all leafy vegetables etc. Time of Application:- Active vegetative growth period. The number of applications & timings depends on the crop, however application at the time of transplantation, flowering, fruit setting, ripening are the most important.
