Kochi, Kerala, India
GST : 32AAEFM5740K1ZB
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100% Vegan, Use to perfectly set puddings, ice creams, jellies, falooda, salad dressings, confectionery & dairy products. Store in a cool and dry place, free from moisture. Gluten free, Kosher, Zero Preservatives, Odourless & Colourless
Additional Information:
Packaging Details : HoReCa : 1 KG Pouch
Delivery Time : 3 - 4 days
Guar Gum is useful as a thickener, emulsifier and stabilizer. It is used as an additive and enhances the softness and quality of breads. Use it to make sauces, jams, salad dressings and cheeses.
Additional Information:
Packaging Details : HoReCa : 1 KG Pouch
Delivery Time : 3 - 4 days
100% Natural & Vegetarian. stabilizing, thickening & binding agent. For the perfect texture in custards, puddings and flavoured milk. Gluten free, Kosher, Zero Preservatives, Odourless & Colourless.
Additional Information:
Packaging Details : HoReCa : 1 KG Pouch
Delivery Time : 3 - 4 days
100% Natural & Vegetarian. Clear & Unflavoured. For soft, smooth, semi-solid jellies with a bouncy texture. Gluten free, Kosher, Zero Preservatives, Odourless & Colourless.
Additional Information:
Packaging Details : HoReCa : 1 KG Pouch
Delivery Time : 3 - 4 days
100% Vegan, Certified product extracted from seaweed, the perfect vegetarian substitute for gelatin, with superior thickening properties that will help you serve perfectly set desserts, confectinories, bakes and savouries.
Additional Information:
Packaging Details : HoReCa : 1 KG Pouch
Delivery Time : 3 - 4 days
100% Vegan and Natural, Smooth creamy & glossy. Ideal for cake glazes and custards.Gluten free, Kosher, Zero Preservatives, Odourless & Colourless.
Additional Information:
Packaging Details : HoReCa : 1 KG Pouch
Delivery Time : 3 - 4 days
100% Vegan, Certified product extracted from seaweed, the perfect vegetarian substitute for gelatin, with superior thickening properties that will help you serve perfectly set desserts, confectinories, bakes and savouries.
Additional Information:
Packaging Details : HoReCa : 1 KG Pouch
Delivery Time : 3 - 4 days
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34oC to 42oC and melts at 80oC to 98oC. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
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Specifications
Types : 500 GS, 800 GS, 900 GS, 1000 GS and 1300 GS.
| Parameters | Food Grade 500 GS |
Food Grade 800 GS |
Food Grade 900 GS |
Food Grade 1000 GS |
Food Grade 1300 GS |
||
|---|---|---|---|---|---|---|---|
| Clarity | Clear | Clear |
|
|
Clear | ||
| Moisture | 15% MAX | 15% MAX | 15% MAX | 15% MAX | 15% MAX | ||
| pH | 6.0 -7.5 | 6.0 -7.5 | 6.0 -7.5 | 6.0 -7.5 | 6.0 -7.5 | ||
| Ash | <3% | <3% | <3% | <3% | <3% | ||
| Gel Strength | 500-550 GM/CM2 |
800-850 GM/CM2 |
900-950 GM/CM2 |
1000-1050 GM/CM2 |
1300-1350 GM/CM2 |
||
| Gelling Temperature | 37 – 40oC | 37 – 40oC | 37 – 40oC | 37 – 40oC | 37 – 40oC | ||
| Melting Temperature | 88 -95oC | 88 -95oC | 88 -97oC | 88 -97oC | 88 -97oC | ||
| Swelling Index | >8 ML | >8 ML | >8 ML | >8 ML | >8 ML | ||
| Water Absorption | 55- 68 ML | 55- 68 ML | 55- 68 ML | 55- 68 ML | 55- 68 ML | ||
| Gelatin | PASSES TEST | PASSES TEST | PASSES TEST | PASSES TEST | |||
| Extraneous Matter | <0.5% | <0.5% | <0.5% | <0.5% | <0.5% | ||
| Starch | NIL | NIL | NIL | NIL | NIL | ||
| Acid Insoluble Ash | <0.5% | <0.5% | <0.5% | <0.5% | <0.5% | ||
| Total Colony Count | <1000 CFU/GM | <1000 CFU/GM | <1000 CFU/GM | <1000 CFU/GM | <1000 CFU/GM | ||
| Enterobacteriaceae | Absent | Absent | Absent | Absent | Absent | ||
| Coliform Bacteria | Absent | Absent | Absent | Absent | Absent | ||
| Salmonella | NIL | NIL | NIL | NIL | NIL | ||
| E.COLI | NIL | NIL | NIL | NIL | NIL | ||
| MOLD | <100 | <100 | <100 | <100 | <100 | ||
| Yeast | <100 | <100 | <100 | <100 | <100 |
