Whey Protein Concentrate
1,500 - 2,500 Per kgs
100 kilogram (MOQ)
Whey protein is a mixture of globular proteins isolated from whey, the liquid material created as a by-product of cheese production. Whey protein is commonly marketed as a dietary supplementwhey is left over when milk is coagulated during the process of cheese production, and contains everything that is soluble from milk after the ph is dropped to 4.6 during the coagulation process.it is a 5% solution of lactose in water, with some minerals and lactalbumin.the fat is removed and then processed for human foods.processing can be done by simple drying, or the protein content can be increased by removing lipids and other non-protein materials. For example, spray drying after membrane filtration separates the proteins from whey.
Type : Whey Protein Concentrate
Application : Food, Proten Shake
Packaging Size : 22.68
...moreSoya Protein
800 - 1,000 Per Kilogram
100 Kilogram (MOQ)
Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products : soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties. Recently, soy protein popularity has increased due to its use in health food products, and many countries allow health claims for foods rich in soy protein. Soy protein is generally regarded as being concentrated in protein bodies, which are estimated to contain at least 60–70% of the total soybean protein. Upon germination of the soybean, the protein will be digested, and the released amino acids will be transported to locations of seedling growth. Soybeans contain a small but newly very significant 2S Albumin storage protein.Legume proteins, such as soy and pulses, belong to the globulin family of seed storage proteins called legumin and vicilins, or in the case of soybeans, glycinin and beta-conglycinin. Soybeans also contain biologically active or metabolic proteins, such as enzymes, trypsin inhibitors, hemagglutinins, and cysteine proteases very similar to papain. The soy cotyledon storage proteins, important for human nutrition, can be extracted most efficiently by water, water plus dilute alkali (pH 7–9), or aqueous solutions of sodium chloride (0.5–2 M ≈ 30-120 gl) from dehulled and defatted soybeans that have undergone only a minimal heat treatment so the protein is close to being native or undenatured. Soy protein contains phytoestrogens, which bind to estrogen receptors in the body.
Type : 25 Kg
Application : Making Protein Powder
Purity : 99.99%
Feature : High In Protein
Country of Origin : USA
...moresorbitol powders
180 - 230 Per kgs
500 Kilogram (MOQ)
Sorbitol's chemical stability and its characteristic stable (gamma) crystallised form are widely appreciated. Sorbitol powder sorbitol has excellent tableting properties, as well as a cool taste and pleasant mouthfeel. Sorbitol powder is used for non-cariogenic, non-acidogenic and sugar-free formulations, in different types of tablets, as well as in sachets and dry syrups.
Type : Sorbitol Powders
Application : Cough Syrups, Diet Foods, Mints
Feature : Pleasant Mouthfeel
Packaging Type : bag
Packaging Size : 20-30 Kg
...morenon dairy creamers
300 - 350 Per Kilogram
3 Metric Ton (MOQ)
Non-dairy creamer is a milk or cream substitute used primarily for flavoring coffee and tea. There are a variety of these creamers made with various products, but most of the standard or best-known brands contain the protein-rich milk derivative casein in the form of sodium caseinate. For this reason vegans and some vegetarians choose to use a soy-based creamer instead. Other ingredients in the typical non-dairy creamer include cornstarch and vegetable oils. Nestlé’s Coffee-Mate™ was the first and is probably the best-known non-dairy creamer, hitting the market in 1961. Today there are many popular brands including Cremora™, International Delight™, Flavor Charm™, and Coffee Rich™. This material is lactose-free, which might explain initial reasons manufacturers wanted to label these products as “non-dairy,” as this would attract those consumers who are lactose intolerant, or unable to consume milk and cream. Non-dairy creamer comes in powder form or as a refrigerated liquid. Advantages of the powder form are that it won’t cool your coffee and it has a longer shelf life. However, some find the liquid version more convenient and richer in texture and taste. Generally it is recommended that liquid creamers be consumed within 14 days of opening the product.
Application : Home Purpose
Type : Non Dairy Creamers
Country of Origin : India
Storage Process : Cool And Dry Place
...moreMaltose Syrup
80 - 100 Per Kilogram
20 Metric Ton (MOQ)
Maltose is a disaccharide containing two glucose molecules with an α(1→4) glycosidic linkage. Maltose can be derived from starch in food through the action of amylase. Maltose can be found in many food products, including beer, cereals, and pasta.
...moreMaltodextrin Powder
51 - 60 Per Kilogram
5000 kilogram (MOQ)
Sorbitol[pronunciation?], also known as glucitol[pronunciation?], is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, changing the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in apples, pears, peaches, and prunes.[2] It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2.[3] While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
Country of Origin : India
Type : Maltodextrin Powder
Color : Snow-white
Packaging Size : 0-25Kg
...moreLiquid Glucose
33 - 40 Per 5000 Kilometer
5000 Kilogram (MOQ)
It has been prepared after a partial hydrolysis of starch from corn or rice using enzyme. Glucose syrups have specific physico-chemical properties. Depending on their hydrolysis degree (de= dextrose equivalent level), glucose syrups get different viscosity and hygroscopic properties and so are its effects and flavor, freezing point depression and osmotic pressure. Other properties such as cohesiveness, foam stabilization and prevention of sugar crystallization are inversely proportional to the increasing de.
Form : Liquid
Type : Food Grade
Primary Ingredient : RICE
Brand Name : OWN
...moreInvert Syrup
40 - 45 Per kgs
10 Ton (MOQ)
This is Sweetner.Invert sugar syrup is produced by processing of high quality cane sugar. It is pri-marily used in : Pharmaceuticals, Bakery & Confectioneries... SPECIFICATIONS Sucrose 23-31% Glucose 22-26% Fructose 22-26% Colour (IU) Max. 60 Density at 20°C 1.39 Viscosity at 20°C 2400 Viscosity at 40°C 400
Type : Invert Syrup
Application : Bakery, Confectionery, Pastries
Color : Light Yellow, Transparent
Purity : 100%
Taste : Sweet
Form : Liquid
Packaging Type : Barrel
...moreGlucose Syrup
55 - 60 Per Kilogram
10 Ton (MOQ)
Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava. Glucose syrup containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose. Glucose syrup is used in foods to sweeten, soften texture and add volume. By converting some of the glucose in corn syrup into fructose (using an enzymatic process), a sweeter product, high fructose corn syrup can be produced.
Application : Health Supplement
Form : Liquid
Syrup Type : Glucose
...moreFragrance Perfume
1,500 - 2,500 Per kilogram
100 Kilogram (MOQ)
Smell reallly like .
Packaging Type : Bottle
Fragrance : Smell
Perfume Type : Body Perfume
Size : Violet
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