Baked Items (Use 2-4%)
Higher dough yield (8-15%), Bake Stability, Maintain Freshness, creamy feel, Reduce Calorie and carbohydrate content, reduced breaking and abrasion of shortbread, wafers and biscuits
Approved by General Standard for food Additives (GSFA), WHO
Dietary Insoluble Fibre, Inert Material, Highly Pure – 99% & White, Natural Fibre, Tasteless
It is advantageous to the manufacturer to enhance the functional properties of food
-> Reduced fat pick-up / Providing non calorie solid
-> Crispiness & Non Browning properties give golden
-> Yellow colour to all Indian fried foods
-> To reduce loss of moisture
-> Inertness
-> Improve microwave properties
-> Bulking agent
-> Anticaking agent
-> Binding & Thickening agent
-> Stabilizer
-> Emulsifier
-> Volume Enhancement
-> Improve cling
-> Filler
-> Anti-Sticking extrusion aid
Appearance | White/odorless |
---|---|
Characteristic | Fine powder, white colour, odour neutral |
Cellulose (Dietary fiber) content % by mass, (Assay method-National Formulary) | Approximate 99.5 |
Identification | Complies |
Moisture, %Max | 7 |
Assay, % Celluose | 97-102 |
Ether Soluble Substance, % Max | 0.15 |
Water-soluble substance, % Max | 0.16 |
Starch | Absent |
Components | Typical value |
---|---|
Calories (Kcal/g) | 0 |
Total Dietary Fiber (% dry basis) | >99 |
Total Fat(%) | 0 |
Cholesterol(%) | 0 |
Protein (%) | 0 |
Ash (%,800 C) | 0.3 |
Moisture, (%) | 5-7 |
Sodium (PPM) | 500-700 |
Calcuim (PPM) | 100 |
Iron (PPM) | 100 |
Screen analysis
Wt+60 Mesh1 NMT
Wt+200 Mesh 30NMT
NMT- Not more than
NLT- Not less than
Available Packaging Type
Type | Size |
---|---|
HDPE Bags | 25Kg |
Fibreboard Drum | 25Kg |
*Our standard packaging in 25 Kg bags. We can also customize packaging as per customers request at additional cost
Container | Palletized | Non-Palletized |
---|---|---|
20 Ft. (Approx Wt.) | 10,000 Kg | 11,000 Kg |
40 Ft. (Approx Wt.) | 20,000 Kg | 25,000 Kg |
SAMPLE FORM