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**Guar Gum Powder** is a natural plant-based thickening and stabilizing agent made from guar beans. It is widely used in food processing, beverages, sauces, dairy products, bakery, and various industrial applications. We offer quality guar gum powder suitable for domestic and international markets.

Freshly prepared ginger-garlic paste with strong aroma and authentic taste. Processed and vacuum packed to ensure long shelf life, hygiene, and convenience for cooking and food industries.

Ginger Garlic Paste is a ready-to-use blend of fresh ginger and garlic, processed into a smooth paste

Extracted from guar beans, guar gum acts as a stabilizer, emulsifier, and thickening agent in various industries due to its high viscosity.

Uses:
Food processing (sauces, dairy)
Pharmaceuticals (tablets)
Hydraulic fracturing (oil & gas)
Cosmetics
Mining (flocculation agent)

Incoterms - CIF and FOB
Product origin - INDIA
Minimum Order Size: 1 FCL
Price - Keeps Fluctuating (To be discussed)
Packaging details - Customised packing

Ginger root
Botanical name: Zingiber officinale Linn.
Family: Zingiberaceae.
Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant.

Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice.

Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position.
Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed.
Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils.
The composition of dry ginger is given below:
Dry Ginger rootMoisture:6.9 %
Protein:8.6 %
Fat:6.4 %
Fiber:5.9 %
Carbohydrates:66.5 %
Ash:5.7 %
Calcium:0.1 %
Phosphorous:.15 %
Iron:0.011 %
Sodium:0.03 %
Potassium:1.4 %
Vitamin A:175 I.U./100 g
Vitamin B1:0.05 mg/100 g
Vitamin B2:0.13 mg/100 g
Niacin:1.9 mg/100 g
Vitamin C:12.0 mg/100 g
Calorific value:380 calories/100 g.
Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.

FryShine is a Physically Modified starch, Vegan, Gluten-Free, Plant-based, Non-GMO starch. It is produced by Physical modification of starch with functional food ingredients to enhance the textural properties and expansion of fryum related products.

As starch based glazing agent:
FryShineTM acts as starch based glazing agent in fryums and improves the appearance of the product. It gives improved shiny appearance to the product.
It can be used for different types of fryums such as pipe fryum, wheel fryum, alphabet fryum, 3D pellet snacks. It can also be used for Pappad and appalam

Gravy â?? YOTM is a Physically Modified starch, Vegan, Gluten- Free, Plant-based, Non-GMO starch. It is produced by Physical modification of starch to enhance its thickening properties. It is used as functional food ingredient to improve the consistency of gravy related products.

APPLICATIONS
As Thickener:
Gravy â?? YOTM is mainly used to improve the consistency of gravy related products. Gravy â?? YOTM consists of Poly-hydroxy compounds which hydrate when heated in water and improves the consistency (thickness) of the product.
As Mouthfeel enhancer:
Taste of gravy related products lies in the texture and uniform dispersion of all ingredients. Gravy â?? YOTM aids in uniform dispersion of all ingredients and blends well with the product which enhances the mouth feel of the product.
ï?· Gravy â?? YOTM can be used in the preparation of all types of Veg and Non- veg gravies
ï?· It can also be used in gravy â?? bases of all cuisines(Traditional and Interantional)
ï?· It can also be used in RTU Gravy masalas
DOSAGE
Use 2 to 3% Gravy-YO of total batch size. For excellent results, maybe use upto 20% Gravy-YO of total batch size.

GraThick is a Physically Modified starch, Vegan, Gluten-Free, Plant-based, Non-GMO starch. It is produced by Physical modification of starch to enhance its thickening and stabilizing properties. It is used as functional food ingredient to improve the consistency of RTC gravies and gravy bases.

As Thickener:
GraThick is primarily used as thickener for RTC Gravies and gravy bases. It improves the consistency of gravies without hindering taste and flavour components. The starch granules in GraThick absorb liquid when added to the product. The granules starts swelling when heated, and then burst, releasing starch into liquid. The granules swell up to 30 times their
original size resulting in increased thickness and consistency of the product.
As Stabilizer:
RTC (Ready â??To- Cook) gravies and gravy bases usually undergo retort packaging to increase the shelf life. GraThick helps to maintain the stability of the product while retort packaging. RTC gravies will be reconstituted with
water before using. GraThick maintains the consistency and thickness of the product while reconstitution also.
ï?· GraThick can be used in the preparation of all types of RTC Veg and Non- veg gravies
ï?· It can also be used in gravy â?? bases of all cuisines(Traditional and International)
ï?· It can also be used in RTU Gravy masalas

DOSAGE
Use 1 to 3% GraThickTM of total batch size. For excellent results, maybe use upto 5% GraThickTM of total batch size.

Angel Maltox PS is a modified starch used as a thickener, stabilizer, and binder in food products. It appears as a fine, off-white powder with high swelling and binding capacity. Ideal for soups, sauces, bakery items, and dairy desserts, it improves texture, clarity, and shelf-life.

Corn Syrup Solids (DE 22-30) are spray-dried glucose syrups derived from corn starch with a dextrose equivalent (DE) range of 22 to 30, offering a mild sweetness and excellent solubility. They are commonly used as sweeteners, bulking agents, and carriers in beverages, bakery products, dairy, dry mixes, and nutritional supplements. Corn Syrup Solids provide smooth texture, enhance shelf life, improve moisture retention, and serve as effective encapsulation agents for flavors and nutrients in powdered formulations.

Food & Pharmacy Grade Stevia

1. Steviol glycosides is a natural sweetener extracted from stevia leaves. It is 200-350 times as sweet as sucrose with no caloric or sugar.

2. Application:
Recommend but not limiting used in fruit juices, carbonated soft drinks, dairy beverages, frozen products, baked goods, cereal products, sauces, confections, processed fruits and vegetables, and table top sweeteners.

100% Natural Sea Moss Raw
Select the fresh high-quality seaweed, washing, sterilized then pass hot air drying, crushing into powder, and sieving through 80 mesh .light brown or off-white powder, fine and uniform particles, unique flavor of seaweed.
The moss powder still have most part of nutritional substances, such as the vegetable protein, carotene, riboflavin, vitamin A, B vitamins, dietary fiber and other unsaturated fatty acids, iron, zinc, selenium, calcium.

Spice Secrets - Onion Chutney (Pack of 10 - 20 g each)

Price : 100.00

Remember your Grandma grinding the ingredients on the stone grinder and your Mother listening to her intently? Thant's how recipes were passed down.
And while the stone grinders may have all but disappeared from the kitchens, the secret recepies are still intact in ours. Every lick and every dip of our pickles and chutneys is a trip down memory lane.

Whole Liquid Egg

Contains both yolk and white, similar to a beaten whole egg.

Western Agro Impex offers consistent ready to use liquid and frozen egg products. Liquid eggs are pasteurised to reduce potential bacteria, ensuring safe quality egg products.

Liquid egg refers to eggs that have been removed from their shells and processed into a liquid form. It is pasteurized for safety and comes in various forms, including whole liquid eggs, liquid egg whites, and liquid egg yolks. Liquid eggs are widely used in food service, industrial food production, and households due to their convenience, consistency, and reduced preparation time.

Production Process
Breaking & Separation : Eggs are cracked mechanically, and shells are removed.

Filtration & Mixing : Liquid egg is filtered to remove impurities and homogenized.

Pasteurization : Heated to kill pathogens (e.g., Salmonella) while preserving functionality.

Packaging : Packed in aseptic bags, cartons, or bulk containers for refrigeration.

Liquid Egg Yolk

Pure yolk, packed with healthy fats and natural emulsifiers.

Western Agro Impex offers consistent ready to use liquid and frozen egg products. Liquid eggs are pasteurised to reduce potential bacteria, ensuring safe quality egg products.

Liquid egg refers to eggs that have been removed from their shells and processed into a liquid form. It is pasteurized for safety and comes in various forms, including whole liquid eggs, liquid egg whites, and liquid egg yolks. Liquid eggs are widely used in food service, industrial food production, and households due to their convenience, consistency, and reduced preparation time.

Production Process
Breaking & Separation : Eggs are cracked mechanically, and shells are removed.

Filtration & Mixing : Liquid egg is filtered to remove impurities and homogenized.

Pasteurization : Heated to kill pathogens (e.g., Salmonella) while preserving functionality.

Packaging : Packed in aseptic bags, cartons, or bulk containers for refrigeration.

Application:

Chocolate is a product obtained by grinding roasted cocoa beans and contains approximately equal quantities of fat and solid material very finely dispersed in the fat phase.

Lecithin is one of the most effective natural dispersing agents and it has been used in all chocolate productions for many years. The addition of lecithin during the â??finishingâ?? step of chocolate production allows the adjustment of the two main rheological parameters, viscosity and yield value. The same effect can be obtained by using cocoa butter, but due to the high cost of this component it is very important to employ the proper quality and quantity of lecithin.


The reduction of the surface tension of the fat and the decrease of the energy between the different solid particles of the chocolate improve the flow properties of the mass.

Apparence:

Transparent tawny viscous liquid, Brown fluid soy lecithin.

It has good solubility, soluble in water and oil .

Packing:

20 kg/plastic drum,200 kg/iron drum or according to customer special need.

Supersonic Caramel Color Liquid is a natural, versatile, and stable food coloring that is widely used in a variety of food and beverage products.
It is made from caramelized corn syrup and has a rich, brown color.
It is heat-stable and can be used in a variety of applications, including baking, beverages, and sauces.
It is also vegan and gluten-free, making it a great choice for a variety of dietary needs.

Supersonic Caramel Color Liquid is a natural, versatile, and stable food coloring that is widely used in a variety of food and beverage products.
It is made from caramelized corn syrup and has a rich, brown color.
It is heat-stable and can be used in a variety of applications, including baking, beverages, and sauces.
It is also vegan and gluten-free, making it a great choice for a variety of dietary needs.

Sucralose is a non-caloric, high-intensity sweetener that is 600 times sweeter than sucrose. Sucralose retains its sweetness over a wide range of temperatures and storage conditions in variety of applications. Because of its extended shelf-life stability, food manufacturers use Sucralose to create great tasting new foods and beverages in categories such as canned fruit, low-calorie fruit drinks, baked goods, sauces and syrups. Sucralose also can be used as a sweetener in nutritional supplements, pharmaceuticals, vitamins, and mineral supplements.

Innovative sweetening ingredients can help reduce calorie content in foods, while meeting consumer taste expectations.

It has about 600 times the sweetness of sugar and, depending upon the application, can be used to replace nutritive sweeteners such as sugar or glucose syrup.

Sucralose is heat stable in cooking and baking and works well in a broad range of food and beverage systems including low-pH environments and in the presence of live cultures.

Food and beverages formulated with sucralose elicit a lower blood glucose response thansimilar products with sugar.

Unlike sucrose and glucose, sucralose has the added benefit of maintaining tooth mineralization and is non-cariogenic.

Gelatin, without fixed structure and relative molecular weight, is partially degraded by collagen in animal skin, bone, muscle membrane, muscle and other connective tissues and becomes white or pale yellow, translucent, microglossy flakes or powders. Is a colorless, odorless, non-volatile, transparent hard amorphous substance, soluble in hot water, insoluble in cold water, but can slowly absorb water expansion and softening, gelatin can absorb the equivalent of 5-10 times the weight of water. It is a common thickener.

Application:
Gelatin can be divided into food, photographic and industrial uses. Edible gelatin as a thickening agent is widely used in the food industry to add jelly, food coloring, premium gummies, ice cream, dry cool, yogurt, frozen food, etc. In the chemical industry is mainly used as bonding, emulsification and high-grade cosmetics and other raw materials. Gelatin can also be used as vermicelli to make it stronger.

Custard Powder is a convenient food ingredient used to prepare smooth, creamy, and flavorful custard desserts. It is generally formulated using starch-based ingredients along with permitted flavoring and coloring ingredients, depending on the formulation. When mixed with milk and heated, it produces a thick, creamy consistency suitable for desserts and bakery applications. Custard Powder is widely used by bakeries, restaurants, caterers, food manufacturers, and households. It can be supplied in bulk quantities with customized packaging and flavor options according to buyer requirements.

Baking Powder is a food-grade leavening agent widely used in baking and food preparation to help doughs and batters rise during cooking. It is formulated to release carbon dioxide when activated by moisture and heat, helping produce lighter, softer, and more uniform baked products. Baking Powder is suitable for commercial bakeries, food manufacturers, restaurants, catering businesses, and household applications. It can be supplied in bulk quantities and customized packaging formats according to buyer requirements, making it suitable for domestic distribution and international B2B trade.

Foonic Baking Soda is a high-quality, food-grade sodium bicarbonate designed for versatile everyday use. Widely used as a leavening agent in baking, it helps create soft, light, and fluffy textures in cakes, cookies, breads, and other baked goods.

Beyond baking, Foonic Baking Soda serves as a multi-purpose household essential. It is effective for cleaning surfaces, neutralizing odors, and deodorizing refrigerators, kitchens, and storage areas. Its gentle yet powerful action makes it suitable for various home applications.

Carefully processed and hygienically packed, Foonic Baking Soda ensures purity, safety, and consistent performance. Its fine texture blends easily into recipes and dissolves effectively for cleaning solutions, making it a reliable staple for both kitchen and household needs.

Key Features
Food-grade sodium bicarbonate
Ideal for baking and cooking applications
Multi-purpose use for cleaning and deodorizing
Helps achieve soft and fluffy baked goods
Neutralizes odors naturally
Hygienically packed for freshness and quality

Foonic Double Action Baking Powder is a high-quality baking essential designed to deliver perfect rise, soft texture, and consistent results in every bake. Formulated with double-acting leavening agents, it releases carbon dioxide in two stages first when mixed and again during baking ensuring light, fluffy, and evenly baked goods.

Ideal for cakes, muffins, cookies, pancakes, cupcakes, and other baked treats, this baking powder works well with a wide range of recipes. Its neutral taste does not alter flavor, allowing your baked goods to maintain their original taste and aroma.

Foonic Baking Powder is easy to use and suitable for both home bakers and professional kitchens. Hygienically processed and packed, it ensures freshness, reliability, and consistent performance in every batch.

Key Features
Double action formula for better rise
Ensures soft, light, and fluffy texture
Ideal for cakes, muffins, cookies, and baking recipes
Neutral taste with consistent results
Suitable for home and professional baking
Hygienically packed for freshness

Pure Kappa Carrageenan- kappa karageenan powder is processed in Maine and packaged in quality brought straight into your modern kitchen
Vegan Cheese- Carrageenan powder is typically used as a gelling and thickening agent for vegan cheese and other vegan products
SEAWEED POWDER- Because carrageenan is made from seaweed it is a vegan gelling agent; Gelatin and other thickeners are made from animal by-products and thus not vegan friendly
Refined And Semi Refined Kappa Carrageenan Is Safe And Effective To Use For All Your Kitchen Purposes

Is the high-protein byproduct left over after extracting the guar gum (endosperm) from the seeds. It is primarily processed into two commercial forms used as nutritious animal feed: Guar Korma : Granular or small pieces consisting mainly of the protein-rich germ portion of the seed. Guar Churi: A finer, powdery mixture made largely from the seed coats (hulls). Because it contains up to 40% to 50% crude protein, it is highly valued as a cost-effective alternative to soybean meal for poultry, cattle, and fish feed.

Capsicum Oleoresin is prepared by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method. It contains the pungent principles, capsicin not less that 8 percent. It also contains the red colouring matter called Capsanthin. This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents.
Extraction of oleoresin capsicum from peppers involves finely ground capsicum, from which capsaicin is extracted in an organic solvent such as ethanol. The solvent is then evaporated, and the remaining wax like resin is the oleoresin capsicum. An emulsifier such as propylene glycol is used to suspend the OC in water, and pressurized to make it aerosol in pepper spray. The high performance liquid chromatography (HPLC) method is used to measure the amount of capsaicin within pepper sprays. Scoville Heat Units (SHU) are used to measure the concentration or "heat" of pepper spray.
A synthetic analogue of capsaicin, pelargonic acid vanillylamide (desmethyldihydrocapsaicin), is used in another version of pepper spray known as PAVA spray which is used in the United Kingdom. Another synthetic counterpart of pepper spray, pelargonic acid morpholide, was developed and is widely used in Russia. Its effectiveness compared to natural pepper spray is unclear.
Pepper spray typically comes in canisters, which are often small enough to be carried or concealed in a pocket or purse. Pepper spray can also be bought concealed in items such as rings. There are also pepper spray projectiles available, which can be fired from a paintball gun. It has been used for years against demonstrators.
Derived from chilli peppers, oleoresin capsicum is the active ingredient in pepper spray and in some topical pain relievers.

Las 3NF- 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, Volumising, 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).

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.

FlaMas WM CWS 081000T (E 1422) is a clean-label, pregelatinized acetylated distarch adipate derived from maize. It dissolves completely in cold water and acts as a versatile thickener, binder, emulsifier, and stabilizer. With strong tolerance to heat, acid, shear, and freeze thaw cycles, it delivers smooth, glossy texture and excellent process stability perfect for sauces, ketchup, yogurt, baby foods, gravies, and fruit fillings .

Angel RS 3700 PS ULV3T is a high-fiber, resistant tapioca starch (Resistant Starch Type 4 RS4) produced via phosphated distarch phosphate (E1413). It's vegan, gluten-free, non GMO, and offers clean-label appeal. With up to ~80% dietary fiber, it provides prebiotic benefits and slow glucose release. Functionally, it works as a cold- and heat-stable thickener, binder, emulsifier, and stabilizer ideal for sauces, baked goods, snacks, dairy, confectionery, and gluten-free or reduced-calorie products .

Product Categories:
FOOD ADDITIVES; Food & Flavor Additives; Fine chemicals

CAS : 165450-17-9
MF : C20H30N2O5
MW : 378.46

Melting point : 83-85C
storage temp. : -20C Freezer
Density : 1.133 + 0.06 g/cm3(Predicted)
Uses : Sweetener (non-nutritive).

Product Categories:
FOOD ADDITIVES; Food & Flavor Additives; Fine chemicals

CAS : 165450-17-9
MF : C20H30N2O5
MW : 378.46

Melting point : 83-85 C
storage temp. : -20 C Freezer
Density : 1.133 + 0.06 g/cm3(Predicted)
Uses : Sweetener (non-nutritive).

We are the leading manufacturers, suppliers and exporters of parboiled rice in India sourcing adulteration-free, best quality Bypas fat 99. Exporting Premium Bypas fat 99 to UK, UAE, Europe and 25+ Countries from India. Get in Touch Today !

Chilli Garlic Onion Blend Liquid (WS) 100% pure and natural Blend

Chicken Masala Liquid (ws) 100% Pure and natural blend

Custom Blends

Fortified with vitamins and additives like salt or stabilizers.

Western Agro Impex offers consistent ready to use liquid and frozen egg products. Liquid eggs are pasteurised to reduce potential bacteria, ensuring safe quality egg products.

Liquid egg refers to eggs that have been removed from their shells and processed into a liquid form. It is pasteurized for safety and comes in various forms, including whole liquid eggs, liquid egg whites, and liquid egg yolks. Liquid eggs are widely used in food service, industrial food production, and households due to their convenience, consistency, and reduced preparation time.

Production Process
Breaking & Separation : Eggs are cracked mechanically, and shells are removed.

Filtration & Mixing : Liquid egg is filtered to remove impurities and homogenized.

Pasteurization : Heated to kill pathogens (e.g., Salmonella) while preserving functionality.

Packaging : Packed in aseptic bags, cartons, or bulk containers for refrigeration.

Liquid Egg White

Pure egg whites, fat-free, and high in protein.

Western Agro Impex offers consistent, ready-to-use liquid and frozen egg products. Liquid eggs are pasteurised to reduce potential bacteria, ensuring safe quality egg products.

Liquid egg refers to eggs that have been removed from their shells and processed into a liquid form. It is pasteurized for safety and comes in various forms, including whole liquid eggs, liquid egg whites, and liquid egg yolks. Liquid eggs are widely used in food service, industrial food production, and households due to their convenience, consistency, and reduced preparation time.

Production Process
Breaking & Separation : Eggs are cracked mechanically, and shells are removed.

Filtration & Mixing : Liquid egg is filtered to remove impurities and homogenized.

Pasteurization : Heated to kill pathogens (e.g., Salmonella) while preserving functionality.

Packaging : Packed in aseptic bags, cartons, or bulk containers for refrigeration.

Whole Egg Powder

Made from whole eggs, including both yolk and white.


Egg powder is a dehydrated form of eggs produced through advanced spray-drying or freeze-drying techniques. This process preserves most of the nutritional benefits found in fresh eggs while significantly extending shelf life and simplifying storage requirements. Due to its lightweight and non-perishable nature, egg powder is highly valued for its convenience and versatility. It is widely used across various food industries, including baking, food processing, and confectionery, where it offers consistent quality and easy handling. Additionally, egg powder reduces the risk of contamination and spoilage, making it an ideal ingredient for large-scale and long-term food production.

Production Process

Breaking & Filtering : Eggs are cracked, shells are removed, and the liquid is filtered for purity.

Pasteurization : Liquid eggs are heat-treated to kill bacteria while retaining nutrition.

Drying : Spray-drying or freeze-drying removes moisture to produce egg powder.

Packaging : Powder is sealed in airtight containers to protect from moisture and contamination.

Egg White Powder

Made from egg whites, high in protein and low in fat.

Egg powder is a dehydrated form of eggs produced through advanced spray-drying or freeze-drying techniques. This process preserves most of the nutritional benefits found in fresh eggs while significantly extending shelf life and simplifying storage requirements. Due to its lightweight and non-perishable nature, egg powder is highly valued for its convenience and versatility. It is widely used across various food industries, including baking, food processing, and confectionery, where it offers consistent quality and easy handling. Additionally, egg powder reduces the risk of contamination and spoilage, making it an ideal ingredient for large-scale and long-term food production.

Production Process

Breaking & Filtering : Eggs are cracked, shells are removed, and the liquid is filtered for purity.

Pasteurization : Liquid eggs are heat-treated to kill bacteria while retaining nutrition.

Drying : Spray-drying or freeze-drying removes moisture to produce egg powder.

Packaging : Powder is sealed in airtight containers to protect from moisture and contamination.

Egg Yolk Powder

Contains only the yolk, rich in fats and emulsifying properties.

Egg powder is a dehydrated form of eggs produced through advanced spray-drying or freeze-drying techniques. This process preserves most of the nutritional benefits found in fresh eggs while significantly extending shelf life and simplifying storage requirements. Due to its lightweight and non-perishable nature, egg powder is highly valued for its convenience and versatility. It is widely used across various food industries, including baking, food processing, and confectionery, where it offers consistent quality and easy handling. Additionally, egg powder reduces the risk of contamination and spoilage, making it an ideal ingredient for large-scale and long-term food production.

Production Process

Breaking & Filtering : Eggs are cracked, shells are removed, and the liquid is filtered for purity.

Pasteurization : Liquid eggs are heat-treated to kill bacteria while retaining nutrition.

Drying : Spray-drying or freeze-drying removes moisture to produce egg powder.

Packaging : Powder is sealed in airtight containers to protect from moisture and contamination.

Gelatin is extracted from collagen and is a high molecular weight protein composed of *8 amino acids. Bovine hide , bones and fish scales are normally used for the production of the gelatin.
Gelatin can absorb ***0 minutes of water and if heated, it enters a sol state. Upon cooling, it enters a gel state.It is widely
used in many aspects.
Food grade gelatin
Food grade gelatin which contains *8 kinds of amino acids human need has many incomparable
characteristics in foodstuff as food additive such as jelly, stabilizer, thickener, foamer, and swelling agent that is widely used
in candy, ice cream, cake, and the production of all kinds of dairy and frozen food

Ice cream is a popular dessert specially in hot summer.

Our Ice cream powder, with high quality milk powder, different flavors, different grade, is the best choice for you to make soft ice cream or hard ice cream.

process steps

1.powder:water=1.2:1
2.put powder and water into a metal pan
3.mix the powder and water
4.mix the powder and water until they dissolve well
5.whip 4-5 miniutes,then thick cream is done.

Ingredient:

vegetable oil, sodium caseinate, glucose syrup, after high-pressure homogenize emulsification, spray and dry.

Packing:
25 kg net weight per craft paper bag with poly bag liner inner.

Storage:
Store in dry & sheltered warehouse with good ventilation away from strong odours and direct sunlight.

FlaMas WM 50455 (E-1422 WM) is a waxy maize-based modified starch used as a thickener and stabilizer in sauces, soups, and frozen foods. It offers excellent heat, acid, and freeze-thaw stability, with neutral taste and smooth texture, making it ideal for processed food applications.

Property: With improved emulsification and rich nutrition content, improve
the end-product's sensory quality.
Application: salad dressing, egg emulsified sauces, ice cream,bakery,
candies, puffed food, spice, feed additives etc.
Reconstitution: 1 portion of egg yolk powder dissolved in 1.25 portion of
water corresponds to approximately 2.25 portions of fresh liquid egg yolk.
Recommended ratio: Depends on different products.
Shelf life: 12 months kept sealed in cool dry place at room temperature.

Beef Extract Powder

Potato Flakes are dehydrated mashed potatoes which is Gluten-free Plant based, Allergen-free and Non-GMO product. It has good rehydration property and can be used as convenient substitute for boiled potatoes with improved shelf life.

North Indian Garam Masala Liquid (WS)
It is combination of oleoresins of Cumin,clove,Black pepper,coriander,Nutmeg,cassia.

Tapioca syrup is a natural sweetener derived from cassava root. Cassava is also known asmanioc or yucca root. Tapioca Syrup is Vegan, Gluten-free, Non-GMO sweetener. Tapioca Syrupcontains fewer carbohydrates and calories than most sweet liquids and considered as an alternative tohigh-fructose corn syrup. Tapioca syrup is a healthier alternative to sugar. It contains about 15 percentfewer calories than white sugar . It also contains lower glucose levels, so tapioca syrup is better than sugarin terms of blood-sugar management. Tapioca syrup is also considered as a healthier alternative tosucrose, honey, molasses, maple syrup, and corn syrup

High Fructose Syrup

High fructose syrup is a mixture of sugar syrup which consists of glucose and fructose. It is made from rice starch which was first saccharified into glucose with amylase, then part of glucose was converted into fructose with isomerase.

High fructose syrup is colorless and odorless, good fluidity at normal temperature and easy to use. It can replace the part or even all of the sucrose especially in the yoghurt processing. But also make the yogurt has a refreshing and pleasant flavor. It is very popular among dairy manufactures for its fine characteristic.

Product Features
1, The cold and sweet characteristics of fructose
2, High solubility of fructose
3, Fructose has good resistance to crystallization
4, Fructose has good moisturizing properties
5, High osmotic pressure of fructose syrup
6, Fructose syrup has good fermentation performance.
7, Fructose syrup has good anti-caries.
Application
Because of the above features , fructose syrup is widely used in food, beverage, canned foods, candy , juice and so on