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2 Products availableAromatic & Essential Oils
2 Products availableFood Grains
2 Products availableDairy Products
1 Products availableAdhesives & Sealants
1 Products availablePharmaceutical Excipients
1 Products availableStarch Powder
1 Products availableHealth Care Products
1 Products availableWe are leaders in the market for providing best range of Bakery Shortening Powder and Soya Lecithin Non Gmo Liquid
Ambuja Vanaspati Ghee is manufactured by controlled hydrogenation of permittedvegetable oils, followed by neutralization, bleaching, deodorization and blending with Vitamins andSesame Oil. It is a Uniform Solid Product as required in the market.
Ambuja Vanaspati Ghee is manufactured in a modern multistage, hygienically controlled plant, under constant technical supervision.
Ambuja Vanaspati Ghee is white, bland in taste and odourless. It has tempting granules. Vanaspati Ghee manufactured by GUJARAT AMBUJA is also available in Brands known as Happy and Triveni.
Application:
Ambuja Vanaspati Ghee is used in most Indian Kitchens as the best cooking medium for Deep Frying, Sauteing and making Sweets, widely used by hoteliers and preferred by Chefs. It enhances taste in Biryani, Samosas, and Puris. It helps to increase the shelf life of Deep Fried Products.
Ambuja Bakery Fats & Speciality Fats are best for Biscuit & Bread Manufacturing, Also used by Industrial users for manufacturing Puffs, Khaari, Nankhatais, Cakes, Sweets and Ice cream.
INTRODUCTION
APPLICATION:
15 Kg Tin/Jar
Also Available in Tankers (10-20 MT)
Bakery shortening or emulsifier-type shortening is hydrogenated shortening to which an emulsifying agent has been added. This gives the shortening exceptional ability to blend with other ingredients.
USES
Ambuja bakery shortenings are most suitable for the bakery and confectionary products such as all type of biscuits, chocolates, crackers, cookies, soft and spongy cakes, Danish and puff pastries, pie crusts, toast & kharis, bread & rolls, doughnuts, potato chips, wafers, cream icings and instant food products.Ambuja bakery shortenings can also be supplied in the bulk insulated road tankers in the form of liquid to save the cost of packing material.
15 Kg Box
Also Available in loose for industrial use
Key Benefits
Application:
Spray-Drying Aid/Flavor Encapsulation
Maltodextrin and dried glucose syrup are used in combination with emulsifying carbohydrates. They are useful in maintaining emulsion stability and are good film formers, resulting in flavors that are conveyed in free flowing powders.
Bulking Agents
Maltodextrin and dried glucose syrup are used as bulking agents and serve mainly as a carbohydrate component in a number of different dry mix products, including dry beverage mixes, puddings, soups, frozen desserts, frosting, cake, cookie mixes, artificially sweetened cocoas, tea, coffee, etc.
Medical/Nutritional
Probably one of the oldest uses of Maltodextrin and dried glucose syrup in the area of infant formulas, which is just part of a broader area of nutritional fluids. In this case, Maltodextrin serves as the carbohydrate in non-milk or non-lactose based fluids (usually soy protein based).
The other area of nutritional fluids using Maltodextrin and dried glucose syrup is that of enteral products, which is usually administered as part of a patients care in a hospital setting.
The use of Maltodextrin and dried glucose syrup in producing improved excipients for tabletting and more recently as direct tablet excipients.
Malto Dextrin and dried glucose syrup are useful as ingredients in coating for both pharmaceutical and confectionary tablets and as coatings for trace elements.
Introduction:Sorbitol, a polyol (sugar alcohol), is a bulk sweetener found in numerous food products. In addition to providing sweetness, it is an excellent humectant and texturizing agent. Sorbitol is about 60 percent as sweet as sucrose with one-third fewer calories. It has a smooth mouthfeel with a sweet, cool and pleasant taste. It is non-cariogenic and may be useful to people with diabetes. Sorbitol has been safely used in processed foods for almost half a century. It is also used in other products, such as pharmaceuticals and cosmetics.
Applications
Additional Information:
Packaging Details : In 300 kg HM HDPE barrels, 1 MT IBC and in ISO Tanks
Specifications:
| Non–Crystallizing Sorbitol | Crystallizing Sorbitol | |
|---|---|---|
| Description | A clean colourless viscous liquid | A clear colourless viscous liquid |
| Taste Specific gravity at 25°C | Mild Sweet1.285 min. | Mild Sweet 1.290 min |
| Refractive Index at 20°C | 1.455 to 1.465 | 1.457 to 1.462 |
| Acidity Or | *NMT 0.2 ml of 0.01 M Naoh or NMT 0.3 ml of 0.01M HCL Solution as per specified test in I.P |
*NLT 12.8ml of 0.05M Sodium thiosulphate solution should be consumed as per specified test in I.P |
| Optical Rotation | +1.5° to +3.5° (as per specified test in I.P.) | 0° to +1.5° (as per specified test in I.P.) |
| Clarity & Colour | Clear and colourless | Clean and colourless |
| Arsenic | NMT 2 ppm | NMT 2ppm |
| Heavy Metals | NMT 10 ppm | NMT 10 PPM |
| Chloride | NMT 50 ppm | NMT 50 ppm |
| Sulphate | NMT 125 ppm | NMT 125 ppm |
| Nickel | NMT 1 ppm | NMT 1 ppm |
| Sulphated Ash | NMT 0.1% W/W | NMT 0.1% W/W |
| Solid Matter | 68% to 72% W/W | 69% to 71% W/W |
| Polyols | NLT 62% W/W As D-Sorbitol *NMT = NOT MORE THAN |
68% to 72% W/W As D- Sorbitol *NLT = NOT LESS THAN |
Sorbitol 70% (IP GRADE): Shelf Life: 3 Years From Production Date
| TEST | LIMITS |
|---|---|
| DESCRIPTION | A clear colourless to faintly yellow viscous liquid |
| Taste | Mild sweet |
| SPECIFIC GRAVITY AT 25°C | 1.285 MIN |
| REFRACTIVE INDEX AT 20°C | 1.455 TO 1.465 |
| ACIDITY OR ALKALINITY | NMT 0.2ml of 0.01M NaOH or NMT 0.3ml of 0.01M HCL Solution as per specified test in I.P. |
| REDUCING SUGAR | 0.2% Max |
| OPTICAL ROTATION | +1.5° TO +3.5° (as per specified test in I.P.) |
| CLARITY & COLOR | 10% solution should be clear and colourless |
| ARSENIC | NMT 2ppm |
| HEAVY METALS | NMT 10ppm |
| CHLORIDE | NMT 50ppm |
| SULPHATE | NMT 125ppm |
| RESIDUE ON IGNITION | MT 0.1% W/W |
| SOLID MATTER | 68% TO 72%W/W |
| POLYOLS (Total Alcohols) | NLT 62%W/W (Calculated as D-GLUCITOL) |
Starch occurs in nature in many ways. Maize contains about 71% of starch, which can be separated from other ingredients by various processes such as corn wet milling steeping, grinding, purifying and drying. The physio-chemical and functional properties of starch exhibit a wide variation with slight change in the production parameters. One of the important properties is the viscosity of starch thus making it possible to have diverse uses.
Maize Starch exhibits all the properties of native starch with some special features such as non-foaming & non-thinning characteristics of boiling solution. Hence maize starch has a marginal effect on the efficiency in weaving and paper industry. Where high viscosity starch is used, it imparts higher tensile strength to the fibre and thus improves the sizing.
Combined with resins, starch produces a permanent finish. Good binding capacity results in its use as a good filler and binder in tablets. It is also a vital additive for most of the adhesives due to these properties. In slurry, it provides body to food products. It also helps in retaining the viscosity of foods. Besides this, it is excellent filler in cosmetics by virtue of its smoothness in dry form. It also participates in Maillards reaction in presence of proteins and thus gives the brown colour in bakery products.
Applications:
Maltodextrins: Food preparation (bulking agent), Pharmaceutical (excipient), Ingredient in ice cream industry
Glucose syrup: Dextrose Equivalent of between 40 and 60: food industry, Beverage and confectionary industry, Used directly as a substrate for the manufacture of fermentation products, (such as citric acid, lysine or ethanol or glutamic acid, Processed into other major starch derivatives such as iso glucose, fructose syrup etc.
Substituted starches (starch esters, ethers, cross-linked starch): Textiles, Paper, Water treatment (flocculation, Oil industry (fluid loss reducer).
Degraded/Converted: Dextrins: Adhesives (gummed paper, bag adhesives, bottle labeling, Textiles) textile fabric finishing, printing.
Roast dextrin, oxidized starch, thin-boiled: Acid-modified starches: Food industry (sweets) and Pharmaceuticals, Oxidized starches: Food and paper industry (surface sizing, coating), Textile industry (fabric finishing, warp sizing), Enzymatically converted starch: paper industry and fermentation industry.
Cross-linked starches: Food industry (desserts, bakery products, soups, sauces, Textile industry (printing, Adhesives, Pharmaceuticals.
Additional Information:
Packaging Details : In 25/50 Kg HDPE bags with inner liner of LDPE, 1 MT Jumbo bag packing, 25 kg Kraft Multiply paper bags.
Specifications:
| Parameters | Native/Industrial Grade | Pharma Grade | Food Grade |
|---|---|---|---|
| Appearence | White powder | White Powder | White Powder |
| Odour | Odourless | Odourless | Odourless |
| 10% AQ Slurry | 4.5-5.5 | 4.5-6 | 4.5-5.5 |
| Moisture | 13% max | 10% | 10%max |
| Max. starch on DB | 98%min | 98% | 98%min |
| Total Ash DB | 0.25%min | 0.15%max | Within limit |
| Cold water solubility | 0.4%max | 0.25%max | N.A. |
| protein content | 0.5-0.6% | N.A. | 0.3-0.4 |
Liquid Glucose (Sweetose) is a clear, colourless, viscous solution, making it compatible with the physical properties desired in the end products. Chemically, Liquid Glucose has functional properties such as high fermentability, viscosity, humectancy hygroscopicity, sweetness, colligative properties and its role in Maillards reaction.
The properties of Liquid Glucose are directly related to the DE (Dextrose Equivalent) and so are its effects and flavour, freezing point depression and osmotic pressure. Other properties such as cohesiveness, bodying characteristics, foam stabilization and prevention of sugar crystallization are inversely proportional to the increasing DE.
The reducing action of glucose makes it incompatible with strong oxidizing agents, which has advantages of its own.
Applications:
Additional Information:
Packaging Details : In 300 kg HM HDPE barrels, ISO Tanks & 1 MT IBC
Introduction:
High-maltose corn syrup is a food additive used as a sweetener and preservative. The majority sugar maltose. It is less sweet than high-fructose corn syrup and contains little to no fructose. It is sweet enough to be useful as a sweetener in commercial food production, however. To be given the label high, the syrup must contain at least 50% maltose. Typically, it contains 4050% maltose, though some have as high as 70%.
By using -amylase or fungal -amylase, glucose syrups containing over 50% maltose, or even over 70% maltose (extra-high-maltose syrup) can be produced. This is possible because these enzymes remove two glucose units, that is, one maltose molecule at a time from the end of the starch molecule.
Applications
High-maltose glucose syrup is used as a substitute for normal glucose syrup in the production of hard candy, at a given moisture level and temperature, a maltose solution has a lower viscosity than a glucose solution, but will still set to a hard product. Maltose is also less humectant than glucose, so that candy produced with high-maltose syrup will not become sticky as easily as candy produced with a standard glucose syrup.
Since maltose has a low freezing point, HMCS is useful in frozen desserts. It is also used in brewing, because it has a balanced ferment ability, can be added at high concentrations to the wort kettle, increasing throughput, and reduces haze caused by varying malt quality. Another of HMCSs uses is to preserve food. HMCS preserves food by inhibiting fermentation and bacterial growth.
Additional Information:
Packaging Details : In 300 kgs HM HDPE barrels, ISo Tanks, Flexi Tanks & 1 MT IBC
| characteristics | Minimum | Maximum | Method | |
|---|---|---|---|---|
| Appearance | Colorless to high yellow colored syrupo | Colorless to high yellow colored syrupo | Visual | |
| Dextrose Exuivalent / DE | 40.0 | 46.0 | Lane and Eynon | |
| Maltose % in DS Basis | 40.0 | 48.0 | HPCL | |
| Brix°C at 250°C | 78.0 | 84.0 | Refractometer | |
| SO2 PPM | 200 PPM | 400 PPM | Iodine Titration | |
| Sulphated Ash | 0.1 | 0.3 | Furnace | |
| Ph of (1:1 Aqueous Solution) at 25°C | 4.0 | 6.0 | pH Meter | |
| Arsenic PPM | 1.0 Max | IP Method | ||
| Heavy Metals (Lead PPM) | 1.0 Max | IP Method | ||
| MICROBIAL STANDARDS | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Total Plate Count | 2500 cfu/gm Max | Plate Method | |||||||||
| Yeasts & Moulds | 100/gm Max | Plate Method | |||||||||
| E.Coil | Absent/10 gm | Plate Method | |||||||||
| Salmonella | Absent/25 gm | Plate Method | |||||||||
Introduction
Anhydrous Dextrose Is Manufactured At Our State-Of-The-Art Facility At Gujarat Ambuja Exports Ltd Where The Quality Is Carefully Monitored And Ensured.
Anhydrous Dextrose, a high purity product with moisture below 1 percent, It finds applications in the making of special food preparations and is the best sweetener for water-sensitive systems such as chocolate. Anhydrous Dextrose is crystallized D-glucose compounds. It has no water molecule in its chemical structure and is a monosaccharide, a simpler sugar than the fructose cane sugar. It is also referred to as powdered dextrose.
Properties of Anhydrous Dextrose: Anhydrous Dextrose is a simple carbohydrate that is directly absorbed into the blood. It has a glycemic index of 100%. It is a colorless, odorless white powder that is less sweeter than cane sugar; soluble in water and partially soluble in alcohol.
Uses of Anhydrous Dextrose
Anhydrous Dextrose has a wide spectrum of applications, in three major sectors: food, medical and industrial settings.
Additional Information:
Packaging Details : In 25 / 50 kg HDPE bags with inner liner of LDPE
| Microbiological Standards | Typical |
|---|---|
| Total Plate Count /g | < 200 |
| Yeast / g | < 20 |
| Mold / g | < 20 |
| Coliforms / 10g | Negative |
| E. coli / 30g | Negative |
| Salmonella sp. / 30g | Negative |
Our Soya Lecithin isNon-GMO& Kosher Certified.
Soya Lecithin manufactured by GUJARAT AMBUJA is a complex mixture of acetone insoluble phosphatides, which consist mainly of phosphatidlycholine, phosphatidylethanolamine (PE), phosphatidylserine (PS) and phosphatidylinositol (PI), combined with various amounts of substances such as triglycerides, fatty acids, and carbohydrates as separated from the crude vegetable oil source.The word Lecithin is derived from the Greek term lekithos meaning egg yolk.
Our Soya Lecithin is made from fresh gums, during de-gumming of Soyabean Oil obtained from Non-GMO Soyabean seeds.
Applications:
Lecithin is used in a wide variety of food and non-food products relying on the unique surface-active properties of phospholipids. It disperses readily in oil & forms hydrates/emulsions in water. Used in Non Dairy Creams, Whole Milk Powders, Meat Sauces and Gravies, Margarine, Shortening, Ice Creams, Candy Based Products, Macaroni, Noodles, Salad Oil, Edible Fat and Oils, Spice Oleoresins, Medical, Dietary, Instant Foods etc. Used as emulsifiers, wetting and dispersion agents especially in milk replacers, extrusion adjuvants especially in feed pellets for fish farming, release agents and antioxidants.
Food Industry:
Specifications Of Non GMO Soya Lecithin Food Grade:
| Description | Specifications | Method Of Analysis |
|---|---|---|
| Appearance | Semi Liquid | |
| Colour | 10-12 Max | Gardner scale |
| Moisture | Max. 1.0% | IS : 548 (Part 1) 1964 |
| Acid Value | Max. 30 KOH/g Max | IS : 548 (Part 1) 1964 |
| Peroxide Value | Max. 5.0 m.eq | IS : 548 (Part 1) 1964 |
| Hexane Insoluble | Max. 1.0 % C | USP. NF – 18 : Method : 1(921) |
| Acetone Insolubles | Min. 62% | USP. NF – 18 : |
| Page : 2259 | ||
| pH Value | 7 | By pH Meter |
| Viscosity | 80 – 120 Poise | Brookefield,Viscometer |
| Microbial Count | ||
| Total Plate Count cfu / gm | 3000 Max. | IS : SP : 18 (Part I) 1980 |
| Coliforms cfu / gm | Nil | IS : SP : 18 (Part I) 1980 |
| E. Coli. cuf / gm | Nil | IS : SP : 18 (Part I) 1980 |
| Yeast & Mould cfu / gm | 100 Max. | IS : SP : 18 (Part I) 1980 |
| Salmonella 25/ gm | Nil | IS : SP : 18 (Part I) 1980 |
Introduction:
Ambuja Defatted Soya Flakes (Toasted) is obtained from Soya bean seeds by the process of cracking, dehulling, flaking, extracting, desolventizing, toasting to get a flakes with creamish yellow color.
Ambuja Defatted Soya Flakes (Toasted) is a high protein, low in fat products and is the simplest form of Soya protein. The protein content of the flakes is approx. 50%. The Soya Flakes contains high quality protein & is an excellent source of Iron Calcium & B-Vitamins. The only nutritive & functional protein is fully fat proof and its use in fortification of cereals.
Applications
The Ambuja Defatted Soya Flakes (Toasted) maintain the balance of essential amino Acid of the body and used in As a raw material for making Soya sauce. Fortification in Food & Pharmaceutical preparations, Weaning Foods.Calf Milk Replacement, Drink Mixes, Meat Sausages and Fermentation Media. Nutrient Carrier for Flavours and Vitamins & Imparts functional characteristics like emulsification, thickening, dispersibility & water binding.
Specifications of De-Fatted Soya Flakes (Toasted) Enzyme In-Active:
Additional Information:
Packaging Details : 50 Kg HDPE bags with inner Liner of LDPE, 500 Kg Jumbo Bags, 1MT (1000 Kg) Jumbo bags and Container Liner Bags.
| Microbial Analysis | |
|---|---|
| Total Plate Count / g | 50,000 |
| Coliforms / g | 10 Max |
| E.Coli. /g | E.Coli. /g |
| Yeast & Moulds /g | 100 Max |
| Salmonella / 25 g | Absent |
Germ contributes about 11% of the kernel weight, contains 45-50% oil and about 85% of the oil kernel. The germ is a distinct entity that can be easily separated and then extracted to produce maize oil, yielding maize germ oil meal as the main by-product.
The germs themselves are obtained from maize processing from wet milling (starch production) or dry milling (maize grits, maize flour, maize meal and ethanol production).
Germs are removed in the wet milling process to facilitate starch extraction, whereas they are removed in the dry milling process to improve the stability of maize grain products for use as food.
In the wet milling process, maize grain is steeped in water and then separated into kernels, from which starch is later extracted, and germs. The germs are washed, dried, and extracted first by mechanical extraction and then by solvent (hexane). Maize germ meal consists of the spent germs and other maize grain fragments.
In the dry milling process, abrading action strips away the germ and pericarp while leaving the endosperm intact. While the endosperm continues through the milling process, the combined bran and germ are aspirated to remove the bran, allowing the germ to be extracted, yielding oil and maize germ meal.
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya meat, it is also Known as meat analogue.
NON GMO Soya TVP is manufactured using Defatted Soya Flour. The manufacturing of Soya TVP consists of Seed cleaning, Dehulling, Oil extraction followed by pulverization and extrusion. Its higher protein content and similar texture resembles meat and used as a meat replacer and can substitute in meat due to lower cost in comparison with meat and also source of protein and its better nutritional values.
Applications
Ambuja Defatted Soya Flakes (Untoasted) obtained from Soya bean seeds by the process of cracking, dehulling, flaking, extracting, desolventizing, to get a flakes with white to creamish color. Ambuja Defatted Soya Flakes Untoasted is a high Protein, Low in fat products. The Protein content of the flakes is approx. 50%
Applications & Uses :
Ambuja Defatted Soya Flakes (Untoasted) is used in manufacturing of Textured Soya Protein (Soya chunks/Soya granules) Preparations like Cookies, Crackers & Pasta Products, Soups, Sauces and Gravies.Used in Processed food fried Pie. Fortifications in Food & Pharmaceutical Preparations.
Gujarat Ambujas Tree Brand is a well established brand name of international standard and is well known for its best quality yarn in most countries.
The factory building & residential township are shining examples of true spirit, which encompasses the fundamentals of an eco-friendly and pollution free environment. Un-interrupted power is available from our 11 MW Thermal Power Plant at a cheaper price with comparison to the State Power.
Conceived in 1994, with a capacity of 70, 000 spindles to produce yarn of 40 mts per day. Manufacturing of high quality cotton Carded / Combed, knitting / weaving single and TFO doubled yarn with a count range of Ne 9s to 40s. State-of-the-Art Machinery having auto leveler LMW / Rieter LC 363 / C 60 card and RSB 851/ D-35 draw frame, LMW LK69 / Rieter E 65 comber with LD2 / D -15 Draw frame and LH 15 / E 32 Lap former, Speed frame LR 4200 A, Ring Frame KTTM 240 with auto doffer / KTTM 300 with Link Coner QPRO Muratec with Uster Quantom 3 yarn clearer with Bobbin transport system, Precision Cheese winding and Savio T.F.
In-Process and Final Inspection & Testing is carried out in its State-of-the-Art Laboratory ( cotton testing Uster Spectra HVI m/c, Uster UT5 for sliver, roving and yarn testing m/c, on line classmate system )
GAEL believes Quality is Our Identity and hence Quality is the core strength of the company. To ensure this, the company has On-Line & Off-Line Process Control Systems at every stage of the production.
We meet yarn parameters in the range of 5% to 25 % international Uster standards.
Effective Bale Management Systems.
Process Control Observations & Machinery Audits in each & every stage of process to minimize the re-occurrences of non conformities
The premium quality cotton yarn is exported to various countries across the Globe including Europe, South East Asia, Fareast and the middle east. The yarn is used by internationally reputed brands for manufacturing of latest fashion garments / terry towel and home furnishings.
Palmolien is one of the few fatty fruits in existence; its likely to hold a substantial place in the human diet and is the second most consumed vegetable oil in the world. As Oil is rich in Vitamin E & Cholesterol and Lactose FREE it is ideal for cooking and baking.
GUJARAT AMBUJA EXPORTS LTD. (GUJARAT AMBUJA EXPORTS LTD.)
“Ambuja Tower”, Opp.Sindhu Bhavan,
Sindhu Bhavan Road, Bodakdev, P.O. Thaltej
., Ahmedabad, Gujarat - 380059
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