Food Emulsifiers Dealers in Naranpura, Ahmedabad

Enzymatic Modified Soya Lecithin (Roti Plus) improves roti's freshness and gives additional nutritional value & health benefits. Indian Bread is generally famous and known as Roti/ Chapati /Fulka/Paratha etc. Normally roti become hard when kept in atmosphere. Roti in our daily office tiffin become hard when kept for long time. Addition of Enzymatic Modified Soya Lecithin (Roti Plus) avoids the hardness of roti in atmosphere or in tiffin. Enzymatic Modified Soya Lecithin (Roti Plus) gives more softness to roti for long time. One more advantages of Enzymatic Modified Soya Lecithin (Roti Plus) is non-sticky dough. Roti Plus retains the moisture continents in the starch-gluten network & avoids the retro gradation of starch to become hard.This product is recommended for following applications : Roti, Chapati & Khakra Samosa & Kachori Fursan, Fafada & Namkeen Biscuits, Cookies & Crackers Bread & Pav Pastry & Cake Milk Products

• Application: Industrial
• Form: Powder
• Melting Point: 156 Degree C
• Assay: 99.8 - 100.2 %
• Formula: C6H8O7
• Molar Mass: 192.124 g/mol
• Classification: Organic Compound, Alpha Hydro

Citric acid is an organic compound with the chemical formula hoc(ch₂co₂h)₂. usually encountered as a white solid, it is a weak organic acid. it occurs naturally in citrus fruits. in biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms.

Citric Acid Anhydrous is used in confectioneries, and food products like biscuits and concentrated juices (solid form)It is mainly used for the purpose of making the juices and also in confectioneries so that the products last longer as 90 days.

We are offering latest products of Citric Acid for all age man & woman.

A prominent manufacturer, supplier and exporter of huge range of Soya Lecithin.

Soya Lecithin manufactured by GUJARAT AMBUJA is a complex mixture of acetone insoluble phosphatides, which consist mainly of phosphatidlycholine, phosphatidylethanolamine (PE), phosphatidylserine (PS) and phosphatidylinositol (PI), combined with various amounts of substances such as triglycerides, fatty acids,

Citric acid anhydrous is used in confectioneries, and food products like biscuits and concentrated juices (solid form). It is mainly used for the purpose of making the juices and also in confectioneries so that the products last longer as 90 days.

food emulsifiers, Esters

Soya Lecithin, Deoiled Cake, Refined Edible Oil, Vanaspati Ghee, Flour

Soya Lecithin, Deoiled Cake, Refined Edible Oil, Vanaspati Ghee

Citric Acid

Soya Lecithin, Soya Oil