ACE INTERNATIONAL LLP

Greater Kailash, Delhi

• Butter &AMF
• Definition

  Butter is made by churning cream or milk and consists of butterfat, water and milk proteins. Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-35C (90-95F). It generally has a pale yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the cow's/buffalo's feed.
  Butter produces clarified butter or ghee, which is almost entirely butterfat. AMF is concentrated butter fat to 99.8% purity.

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• Applications

  Butter is used in many different applications; For example in various bakery products and laminated dough, reconstituted dairy and cream, ice-cream, chocolate, confectionary and processed cheese.

• Definition

  The proteins in milk consist of casein from which cheese is made and serum or whey proteins. However, casein can also be in pure form by acidifying the milk to the iso-electric point at pH 4.6 by either lactic acid or mineral acid. The resulting casein is washed to remove as much of the acid whey as possible, after which it is passed through a decanter, and then dried in a special type ring dryer.
  Caseinates are produced, by dissolving the precipitated casein by means of sodium hydroxide or calcium hydroxide. Caseinates are typically used as protein source in coffee-whiteners, emulsifiers, foam stabilizers, ice creams and desserts, and as emulsifiers/water-binders in meat products.

• Applications

  The majority of caseinates are used in foodstuffs, such as sausages, hams and luncheon meat, where it acts as a fat emulsifier and water binder. It protects the product against drying out and keeping it fresh for a longer time, at the same time enriching the product with protein. The high nutritive value of caseinates makes it applicable in other foodstuffs, in which the protein content should be enriched, i.e. in spaghetti and macaroni.

• Definition

  Milk Protein Powder is a concentrate of skim milk that is obtained by the process of ultra filtration to make lactose reduced skim concentrate. This concentrate is further concentrated by evaporation and then spray dried into a powder. Milk protein concentrate, also known as MPC is available in 40-90% milk protein.

• Applications

  Proteins may vary in composition, particle size and packaging. Various kinds of proteins have many different applications; for example in manufacture of sports nutrition products, cheese, yogurt, energy bars, drinks and meat to name a few. Proteins are also used as a functional ingredient to stabilize emulsions, and for the manufacturing of fat fillers, toppings and foamers.

• Definition

  Whey powders are dairy products, manufactured by spray drying whey or milk plasma. Whey is a co-product of cheese or casein production. It is one of the components which separates from milk after curdling and straining, when rennet or an edible acidic substance is added. Sweet whey is manufactured during the making of rennet types of hard cheese like Cheddar or Swiss. Acid whey (also known as "sour whey") is obtained during the making of acid types of cheese such as cottage cheese.

• Variation

  Various kinds of Milk Powder are used in many different applications, for example in the dairy, ice-cream, bakery, chocolate, meat and sauces industry, and infant nutrition. Our R&D staff can assist you in your product development, with their expertise in product technology.

• Applications

  Various kinds of whey powder are used in many different applications, for example in infant nutrition, dairy, ice cream and bakery.

• Definition

  Whey is a liquid by-product of cheese manufacture. Removing the water, results in Whey Protein Concentrate (WPC) powder. WPC is the most efficient protein for the human body. Research has shown that, of all protein sources, WPC is digested and absorbed better than any other protein.

• Variation

  There are 2 major types of whey protein, whey protein concentrate and whey protein isolate. Whey protein concentrate is low in fat, has the highest biological value, and is typically about 75% pure protein by weight.

  Whey protein isolate is whey in its purest form. Isolates are processed to remove fat and lactose. Typically whey protein isolate is about 90%+ pure protein by weight. Whey protein isolate (WPI) is the holy grail of protein powders, being the most pure form of whey protein available. Whey protein isolate has the highest amount of pure protein, typically containing around 85% to 98% pure protein. Not only is whey protein isolate the most pure form of protein, but it also has the highest biological value (BV). Biological value is a measure of how fast your body can use a fuel source.

  Whey protein supplements generally fall into 3 categories. Whey protein isolate, whey protein concentrate and whey protein blends. Whey protein concentrate powders are the cheapest, but have the highest levels of fat and lactose. Whey protein isolate powders have the most amount of protein per serving and literally zero carbs, lactose and fat. These are generally priced higher than concentrate.

  And finally, whey protein blends are the most popular of the whey protein powders. As the name suggests, these products combine whey protein isolate and concentrate to make a high quality product (with an awesome amino acid profile), at an affordable cost to the consumer.

  
  
  

  Effects whey protein has on performance:

  Increased lean muscle mass

  Decreased recovery time and faster muscle repair

  Reduced post-workout muscle breakdown

  Increased metabolic rate

• Applications

  Whey protein is traditionally used amongst bodybuilders and athletes for it's ability to promote muscle growth. But as new scientific studies are conducted, whey is being used in other applications. Some of these include: weight loss, cancer treatment, infant health, wound healing and the elderly. Practically everyone can benefit in some way from whey protein supplementation. People that need increased protein levels will get the most benefit out of supplementing with whey. These include:

  
  

  Bodybuilders & strength trainers

  
  

  Endurance athletes

  
  

  Those on weight loss programs

  
  

  New to strength/weight training

  
  

  Vegetarians

  
  

  Team sports players

Castor oil, which is extracted from finest quality castor seeds.We have a team of people who have rich experience in the field of castor oil and its derivative industry.

Soya lecithin contains phosphatidy choline, phosphotidy lethanolamine and phosphtidylinositol.Soya Lecithin is a clear viscous, pourable liquid with characteristic taste and odour.