Maize Starch & Derivatives,India LABH price supplier

Starch is an abundantcarbohydrate distributed worldwide in plants. Starch has been a majoringredient in man's diet over the centuries.In addition it has become a majorindustrial raw material. Plant seeds, roots and tubers are all sources ofindustrial starch production. The commercial realities of the starch recoveryprocess limit the industrial sources mainly to wheat, maize and tapioca. Indianstarch industry mainly consumes maize as input raw material. Also someindustries are tapioca based.

Maize is doing wonderful things in our everyday life. Maizeis present in one form or other in

• The Food we eat
• The Milk we drink
• The Chocolates/Biscuits we take
• The Clothes we wear
• The Paper we read
• The Medicines we take

Our Product range includes:

• Maize Starch
• Liquid Glucose
• Dextrose Monohydrate
• Dextrose Anhydrous
• Malto dextrin

Maize Starch

Diverse uses of Starch make it a very versatile product. Maizeor Corn Starch is a typical cereal starch with distinctly low protein and ashcontents. Its carbohydrate content of high purity makes it useful in severalindustries.

We have different grades of starch for our variousapplications like:

• Food Grade Starch
• Pharmaceutical Grade Starch
• Unmodified Starch
• Modified starch
• Native Starch

Liquid Glucose

The partial hydrolysis of starch slurry by acid or enzymegives an end product, which is commonly known as Liquid Glucose (Sweetose),Corn Syrup or Glucose. Chemically, Liquid Glucose is a mixture of the entirespectrum of carbohydrate molecules derived by breaking the long chainedmolecules of polysaccharides contained in starch slurry. By adjusting thecontent of the ingredients, Liquid Glucose of various DE (DextroseEquivalent)can be obtained for varied end uses.

Applications:

• A food technologist will use it to control crystallization, body appearance,sweetness, osmotic pressure and as a ' preservative in hard-boiled candies,jams and jellies.
• A baker will ferment it with yeast for raising the product. A dairyman will addit to ice cream, to improve the texture and palatability of the ice cream and enhance flavours. It is usually the cheapest source of total solids. It has become common in the dairy industry to substitute all or a portion of the sucrose content with sweetners derived from corn syrup. This sweetner isreported to contribute to a firmer and chewier body to the ice cream, it is an economical source of solids, and improves the shelf life of the finished product.

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 LiquidGlucose. DMH is freely soluble in water at room temperature and also in boilingalcohol.

Application:

Food Grade
Dextrose Monohydrate is purified and crystallized D-glucose. It contains onemolecule of water of crystallization. It exists in white, odourless,crystallinegranules having a bland and sweet taste.

Food Application:
Bakery Products:
DMH has several functional purposes in yeast-raised foods, such as Bread andBuns. The primary purpose is to supply fermentable carbohydrate, on which theyeast may grow and provide CO2 for 'raising' the product. Its presence alsoassists in browning of the crust to give a final product that is pleasing inappearance and aroma.

Biscuits:
DMH can partially replace sucrose in fondants and cream fillings where finecrystals are required for a smooth texture.

Alcoholic Beverages:
DMH has high fermenting ability and can be added to low calorie beer forcomplete fermentation of alcohol. No carbohydrate residue remains to increasethe calories in the beverages.

Canned Products:
DMH is used in canned vegetables and fruits in some instances for controlling
sweetness and preserving properties.

Dextrose Anhydrous

Dextrose Anhydrous is produced by re-dissolving DextroseMonohydrate and refining the resulting Dextrose solution. This solution isevaporated to very high solids content and Anhydrous D-Glucose iscrystallizedon induced elevated temperatures. The Dextrose Anhydrous isseparated by centrifugation, washed and dried.

Malto Dextrin

Malto dextrin is a moderately sweetpolysaccharide used as a food additive. It is produced from corn starch and is usuallyfound as a creamy white hygroscopic powder. Malto dextrin is easily digestible,being absorbed as rapidly as glucose.  Malto dextrin is an intermediateproduct obtained during the controlled hydrolysis of starch. It is a midwayproduct between starch and glucose when hydrolyzed by enzymes,typically byBacterial Alpha Amylase and then additional conversion to get the desired DE,which ranges between 4 and 30. Due to its non-hygroscopic nature,it increasesthe viscosity and prevents caking and crystallization in the frozen foods suchas ice cream. It is an ideal ingredient for ready to eat products.

Application:

Food & Pharma Industry
It has been largely used in making of baby food & mix with other cerealpowder to give a low calorie diet for the children. Besides, this liquid formof Malto dextrin is also used in manufacture of pharma syrups subject topassing through microbial tests.

Bulking Agents
Malto dextrin and dried glucose syrup are used as bulking agents and servemainly as a  carbohydrate component in a number of different dry mixproducts, including dry beverage mixes, puddings, soups, frozendesserts,frosting, cake, cookie mixes, artificially sweetened cocoas, tea,coffee, etc.

Fat Replacers
For ice cream, salad dressings, etc.

Packaging:

We ensure superior quality packaging of all our products.This ensures convenient shipment & longer shelf life. We provide packing in25/50 kg HDPE bags with inner liner of LDPE or in drums or as per customerrequirement.

Please visit www(dot)foodingredients4u(dot)com for moreinformation.