Dextrin Dextrins are degradation products obtained by treating starch under carefully controlled conditions. Dextrins are made by heating starch in dry form with small amounts of catalyst. White Dextrin has an appearance of the native starch and has solubility varying from 25-80%. It forms a soft, light coloured gel on cooling. Yellow Dextrin ranges in colour from pale yellow to dark brown and has high water solubility. It is used to produce high solid concentration pastes. Technical Specifications Applications Dextrin does not react with Chemicals. It is very useful

Dextrose Monohydrate Dextrose Monohydrate is moderate in sweetness. It is 65-70% as sweet as sucrose and has a solution, which is much less viscous than Liquid Glucose. DMH is freely soluble in water at room temperature and also in boiling alcohol. The perceived sweetness can be increased to the level of sucrose in some Dextrose/Sucrose blends. Dextrose has a greater depression of freezing point than that of cane sugar, resulting in a smoother and creamier texture of the final product like in frozen food products. The bulk density of DMH is 0.65 to 0.70 kg/cc. Chemically, DM

Liquid Glucose The partial hydrolysis of starch slurry by acid or enzyme gives an end product, which is commonly known as Liquid Glucose (Sweetose), Corn Syrup or Glucose. Chemically, Liquid Glucose is a mixture of the entire spectrum of carbohydrate molecules derived by breaking the long chained molecules of polysaccharides contained in starch slurry. By adjusting the content of the ingredients, Liquid Glucose of various DE (Dextrose Equivalent) can be obtained for varied end uses Liquid Glucose (Sweetose) is a clear, colourless, viscous solution, making it compatible with th

Liquid Sorbitol Sorbitol is low caloric refined sugar alcohol, which is produced from dextrose. Chemically it is hexahydric alcohol and is also known as hexatol, D-Glucitol and D- Sorbitol. Chemically, Sorbitol is a hexitol, C6H14O6. Sorbitol was first isolated from the juice Mountain Ash berry (Sorbus aucuparia L) in 1872. Later on it was also found in fresh apple, cherry, and plum as part of freshness. Today, Sorbitol is commercially prepared by high-pressure hydrogenation catalytic process. Sorbitol syrup has mild pleasant sweet taste, without bitter after taste. Technical S

Maize Starch Diverse uses of Starch make it a very versatile product. Maize or Corn Starch is a typical cereal starch with distinctly low protein and ash contents. Its carbohydrate content of high purity makes it useful in several industries. Starch occurs in nature in many ways. Maize contains about 66% of starch, which can be separated from other ingredients by various processes such as 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

Maltodextrin Maltodextrin is a moderately sweet polysaccharide used as a food additive. It is produced from corn starch and is usually found as a creamy white hygroscopic powder. Maltodextrine is easily digestible, being absorbed as rapidly as glucose. The CAS registry number of maltodextrine is 9050-36-6. Maltodextrin is an intermediate product obtained during the controlled hydrolysis of starch. It is a midway product between starch and glucose when hydrolyzed by enzymes, typically by Bacterial Alpha Amylase and then additional conversion to get the desired DE, which ranges between

We are offering a wide range of maize starch that contains low protein contents and high carbohydrate contents. Maize Starch Specifications : Property : Maize Starch Appearance : White Powder Odor : Odorless PH(10%ag. slurry) : 4.5-7.0 Particle size: no Retention at: 85 mesh Moisture% : 10.0 to 12.0 Starch content on dry basis : 98% Min Total Ash on DB cold water : 0.25% Max Sol