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
Low Fat Take – up without diminishing taste, maintain freshness, increased shelf life, & improve Appearance – Reduced brown & black batter particles after frying appearance is golden yellow
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
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
Low Fat Take Good Texture, Dietary fiber, non-caloric bulking agent
Stable at high & ambient temperature, adds creaminess, adds opacity
Stable at high & ambient temperature, adds creaminess, adds opacity
Controlling ice crystal growth, non-caloric bulking agent
Anticaking agent, mouth feels in low fat products
Anticaking agent, mouth feels in low fat products
Improved cling, controlled viscosity and texture in the jar and after cooking
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 |
