Products

Sofeze® M is a milk-based premix that is to be reconstituted in milk. 1Kg of Sofeze™ M is to be reconstituted in 4 Liters of milk.

Xanoluc® (Xanthan Gum) is a high molecular weight exocellular heteropolysaccharide and is produced by a pure culture fermentation of a carbohydrate by microorganism Xanthomonas Campestris. Xanoluc® has been manufactured for use in food systems where excellent solubility and stability against varying pH at different concentrations of salts/enzymes/other ingredients is required.

Luctocel® is a Sodium salt of Carboxymethyl ether of cellulose, which is anionic in nature. Luctocel can be used as thickener, binder, emulsifier, stabilizer and colloidal suspending agent in food & personal care systems and as a binder, thickener, stabilizer or film forming and tableting excipient in pharmaceutical systems.

Luctoman® is a special grade of Guar Gum, specifically developed for the Pharmaceutical industry. Guar Gum is a natural vegetable polymer, and it is obtained by refining and pulverizing the endosperm of the Guar seed - “Cyamopsis Tetragonoloba”. The use of Guar Gum as a Pharmaceutical aid has increased significantly over the last few years. The material has been successfully used as a tablet binding and disintegrating agent; in peptic ulcer therapy; jelly formulations; bulk laxatives; appetite depressants; emulsions and suspensions; lotions and creams, and as a viscosifying and stabilizing agent. Some Pharmaceutical formulators have produced pharmaceutically elegant and therapeutically efficient products, using Guar Gum as an aid, while others have not taken advantage of this versatile gum’s unique properties.

Sofeze® W is a milk-based premix that is to be reconstituted in water. Sofeze™ W contains all the milk solids necessary to yield a creamy and smooth product without addition of any extra milk. 1Kg of Sofeze™ W is to be reconstituted in 2 Liters of Water.

Pectoluc® is a polymeric structural carbohydrate, mainly prepared from citrus peel and apple pomace, commonly known as pectins. These raw materials are used because they produce pectin of superior quality, contain a relatively large amount of pectin and are available in sufficient quantities to make them commercially viable.

Edicol® properties to rapidly hydrate in cold water and yield high viscosities; its pseudoplastic rheology and its relative stability over a wide pH and temperature range make it a highly efficient and cost effective ingredient in many food stability systems. Any food requiring the scientific management of its water phase is a potential application for Edicol®. Edicol® is used as a stabilizer, thickener, viscosifier, rheology control agent, bodying and suspension agent, texture and consistency modifier.

Carraluc® carrageenan’s are partially sulfated polysaccharides extracted from red seaweed (Rhodophyceae) or Irish moss. It is used as a gelling and stabilizing agent and as viscosity builder in foods especially in milk based systems such as ice cream, frozen desserts, chocolate milk, whipped cream, flan & personal care; etc.

Stamulcol® FR is a depolymerised natural Guar gum of high purity. Guar (Cluster Bean) has been cultivated and consumed in India as a vegetable for hundreds of years. Guar Galactomannan (also known as Guar Gum) is a high molecular weight polysaccharide contained in the endosperm of Guar Seeds. It is a naturally occurring agro material and widely used the world over as an important food stabilizer. Guar Galactomannan molecule has a mannose backbone with side branching galactose units, the average ratio of mannose: galactose being 1.8-2.0: 1.0.

Sofeze® Y is a yogurt-based premix to be reconstituted in water. Sofeze™ Y contains all the milk and yogurt solids necessary to yield a creamy and smooth product without addition of any extra milk or yogurt. 1Kg of Sofeze™ Y is to be reconstituted in 2 Liters of water.