Speciality Food Ingredients
| Product Name | Chemical Name | Application |
|---|---|---|
| QUALICHEM SERIES | Refined Kappa & Iota Based Semi Refined Kappa & Iota Based Locust Bean Gum |
Meat, Breweries, dairy And Icecreams, Water Desserts, Air Freshner, Toothpaste |
BAKERY PRODUCTS
| Product Name | Function | Application |
|---|---|---|
| QUALIMUL SE (F) QUALIMUL 9000 | As emulsifiers, starch-complexing agents, and aerating agents, Antistaling | Breads/ Rolls/Buns/sweet dough |
| QUALIMUL SSL | Protein interaction, increases volume & texture, improves dough rheology. To increase the softness and crumb structure of bread and rolls and maintain softness during storage | Breads/ Rolls/Buns/sweet dough |
| QUALIMUL 9750 | Antistaling & excellent crumb softener, improved dough tolerance during mechanical handling resulting in improved crumb texture & volume | Breads/ Rolls/Buns/sweet dough |
| QUALIMUL PGPR | Excellent emulsifier for Pan release system | Breads/ Rolls/Buns/sweet dough |
| QUALIMUL AG 3800 | Excellent aerating and foam stabilizing properties. Also used as lubricants and release agents | Breads/ Rolls/Buns/sweet dough |
| QUALIMUL CG 5100 | bread dough or other yeast dough’s for improving baking performance | Breads/ Rolls/Buns/sweet dough |
| QUALIMUL 9000 | Excellent aerating agent | Cakes & pastilles |
| QUALIMUL PGE 3118 | Excellent emulsifier resulting in fine crumb structure & volume | Cakes & pastilles |
| QUALIMUL PGMS | Excellent aerating agent, good foam stabilizing action when used in combination with QUALIMUL 9500 | Cakes & pastilles |
DAIRY PRODUCTS
| Product Name | Function | Application |
|---|---|---|
| QUALIMUL SE (F) | Stable emulsion, better overrun, prevents ice crystals resulting in smooth structure, shape retention | Ice cream & Deserts |
| QUALIMUL 9000 | Stable emulsion, better overrun, prevents ice crystals resulting in smooth structure, shape retention | Ice cream & Deserts |
| QUALIMUL 9000 | Excellent emulsifier & better dispersibility | Coffee whiteners |
| QUALIMUL SSL | Excellent emulsifier. It is also used in coffee creamers to ensure good dispersion and whitening power and in fine bakery wares as a fat replacer | Coffee whiteners |
| QUALIMUL SE (F) QUALIMUL 9000 | Stabilizes emulsion & provides fine & stable water distribution | Cheese spreads/Low fat spreads |
| QUALIMUL PGE 3118 | Improves emulsion stability | Cheese spreads/Low fat spreads |
| QUALIMUL PGPR | As aerating agents, humectants, defoaming agents and anti-spattering agents | Cheese spreads/Low fat spreads |
CONFECTIONARY
| Product Name | Function | Application |
|---|---|---|
| QUALIMUL NSE(F) | Improves fat distribution resulting in enhancing palatability. Antisticking | Chocolates/Tofees/Caramels |
| QUALIMUL PGPR | Viscosity modifier in chocolate | Chocolates/Tofees/caramels |
| QUALIMUL CG 5100 | Viscosity modifier in chocolate | Chocolates/Tofees/Caramels |
| QUALIMUL 65 (F) | Best gloss bloom resistant | Chocolates/Tofees/Caramels |
| QUALIMUL LG 4100 | To improve aeration and foam stability as well as texture and volume | Chocolates/Tofees/Caramels |
| QUALIMUL NSE(F) | Good plasticizer for gum base, improves handling operations & gloss | Chewing Gum |
| QUALIMUL 9000 | Good plasticizer for gum base, improves handling operations & gloss | Chewing Gum |
| QUALIMUL AG 3800 | Excellent aerating and foam stabilizing properties. Also used as lubricants and release agents | Chewing Gum |
BEVAERAGES & OTHER PRODUCTS
| Product Name | Function | Application |
|---|---|---|
| QUALIMUL SE(F) | Good water absorption & better emulsification of fat | Meat products |
| QUALIMUL 9000 | Good water absorption & better emulsification of fat | Meat products |
| QUALIMUL SSL | Good water absorption & better emulsification of fat | Meat products |
| QUALIMUL CG 5100 | Good water absorption & better emulsification of fat | Meat products |
| QUALIMUL 60 (F) | Improves dehydration of yeast | Yeast |
BISCUITS/COOKIES/CRACKERS/SHORTENINGS
| Product Name | Function | Application |
|---|---|---|
| QUALIMUL SE(F) | Better fat distribution resulting in good porous texture, better release of dough from mould & cutters | Biscuits/Cookies/Crackers |
| QUALIMUL SSL | Emulsifier for fermented dough (Crackers), enhances crispiness, easy release from mould & cutter, prolongs shelf life with reduction in fat & better texture | Biscuits/cookies/crackers |
| QUALIMUL 9750 | Cold water dispersible Speciality emulsifier for producing excellent high biscuits, can replace soya lecithin, prolongs shelf life with reduction in fat & better texture | Biscuits/Cookies/Crackers |
| QUALIMUL SE (F) | Provides fine distribution of water droplets in fat phase with smooth spreading & stable crystalline structure | Margarine/shortenings |
| QUALIMUL 9000 | Provides fine distribution of water droplets in fat phase with smooth spreading & stable crystalline structure | Margarine/shortenings |
| QUALIMUL 65( F) | Prevent crystal transformation & subsequent sadiness in margarine, anti-spattering agent | Margarine/shortenings |
| QUALIMUL CG 5100 | Emulsifier & as anti-spattering agent | Margarine/shortenings |
| QUALIMUL LG 4100 | To improve aeration and foam stability as well as texture and volume | Margarine/shortenings |
| QUALIMUL SE (F) | Provides fine distribution of water droplets in fat phase with smooth spreading & stable crystalline structure | Peanut butter |
| QUALIMUL 9000 | Provides fine distribution of water droplets in fat phase with smooth spreading & stable crystalline structure | Peanut butter |
| QUALIMUL AG 3800 | Excellent aerating and foam stabilizing properties. Also used as lubricants and release agents | Peanut butter |