ACE INTERNATIONAL LLP Greater Kailash, Delhi

Packaging Type : Packet

Form : Powder

Definition Whey is a liquid by-product of cheese manufacture. Removing the water, results in Whey Protein Concentrate (WPC) powder. WPC is the most efficient protein for the human body. Research has shown that, of all protein sources, WPC is digested and absorbed better than any other protein. Variation There are 2 major types of whey protein, whey protein concentrate and whey protein isolate. Whey protein concentrate is low in fat, has the highest biological value, and is typically about 75% pure protein by weight. Whey protein isolate is whey in its purest form. Isolates are processed to remove fat and lactose. Typically whey protein isolate is about 90%+ pure protein by weight. Whey protein isolate (WPI) is the holy grail of protein powders, being the most pure form of whey protein available. Whey protein isolate has the highest amount of pure protein, typically containing around 85% to 98% pure protein. Not only is whey protein isolate the most pure form of protein, but it also has the highest biological value (BV). Biological value is a measure of how fast your body can use a fuel source. Whey protein supplements generally fall into 3 categories. Whey protein isolate, whey protein concentrate and whey protein blends. Whey protein concentrate powders are the cheapest, but have the highest levels of fat and lactose. Whey protein isolate powders have the most amount of protein per serving and literally zero carbs, lactose and fat. These are generally priced higher than concentrate. And finally, whey protein blends are the most popular of the whey protein powders. As the name suggests, these products combine whey protein isolate and concentrate to make a high quality product (with an awesome amino acid profile), at an affordable cost to the consumer. Effects whey protein has on performance: » Increased lean muscle mass » Decreased recovery time and faster muscle repair » Reduced post-workout muscle breakdown » Increased metabolic rate Applications Whey protein is traditionally used amongst bodybuilders and athletes for it's ability to promote muscle growth. But as new scientific studies are conducted, whey is being used in other applications. Some of these include: weight loss, cancer treatment, infant health, wound healing and the elderly. Practically everyone can benefit in some way from whey protein supplementation. People that need increased protein levels will get the most benefit out of supplementing with whey. These include: » Bodybuilders & strength trainers » Endurance athletes » Those on weight loss programs » New to strength/weight training » Vegetarians » Team sports players

Definition Whey powders are dairy products, manufactured by spray drying whey or milk plasma. Whey is a co-product of cheese or casein production. It is one of the components which separates from milk after curdling and straining, when rennet or an edible acidic substance is added. Sweet whey is manufactured during the making of rennet types of hard cheese like Cheddar or Swiss. Acid whey (also known as "sour whey") is obtained during the making of acid types of cheese such as cottage cheese. Variation Various kinds of Milk Powder are used in many different applications, for example in the dairy, ice-cream, bakery, chocolate, meat and sauces industry, and infant nutrition. Our R&D staff can assist you in your product development, with their expertise in product technology. Applications Various kinds of whey powder are used in many different applications, for example in infant nutrition, dairy, ice cream and bakery.

Flavour : Apple,Chocolate,Glucose,Vanilla

Condition : Dried

Packaging Type : Paper Box,Plastic Can,Plastic Pouch,Tin

Feature : Completely Safe,Excellent In Taste,Good For Health,Highly Nutritious,Low Calories,Non Harmful

Packaging Size : 1Kg,250gm,2Kg,500gm

Color : Creamy,Creamy White,Light,Yellow,White

Form : Powder

Packaging Type : Packet, Pouch

Form : Powdered

Packaging Type : Packet

Quantity Per Pack : 500 gm

Appearance : Yellow

Form : Powder

Definition Milk Protein Powder is a concentrate of skim milk that is obtained by the process of ultra filtration to make lactose reduced skim concentrate. This concentrate is further concentrated by evaporation and then spray dried into a powder. Milk protein concentrate, also known as MPC is available in 40-90% milk protein. Applications Proteins may vary in composition, particle size and packaging. Various kinds of proteins have many different applications; for example in manufacture of sports nutrition products, cheese, yogurt, energy bars, drinks and meat to name a few. Proteins are also used as a functional ingredient to stabilize emulsions, and for the manufacturing of fat fillers, toppings and foamers.

Definition Powdered milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; Milk Powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content.Milk Powder manufacture is a simple process now carried out on a large scale. It involves the gentle removal of water at the lowest possible cost under stringent hygiene conditions while retaining all the desirable natural properties of the milk - colour, flavour, solubility, nutritional value. Whole (full cream) milk contains, typically, about 87% water and skim milk contains about 91% water. During Milk Powder manufacture, this water is removed by boiling the milk under reduced pressure at low temperature in a process known as evaporation. The resulting concentrated milk is then sprayed in a fine mist into hot air to remove further moisture and so give a powder. Variation The different milks tend to vary according to the way they are produced, and their fat content. The fat content of milk varies depending on the product e.g. whole milk has a fat content of about 4% fat, whole standardised milk, that which is widely available for sale, has a minimum fat content of 3.5% fat, semi skimmed milk contains 1.7% fat, skimmed milk contains about 0.1% fat, and in addition there is 1% fat milk. Applications Milk Powder of various types are used in a wide range of products such as baked goods, snacks and soups, chocolates and confectionary (e.g. milk chocolate), ice cream, infant formulae, nutritional products for invalids, athletes, hospital use etc., recombined milks and other liquid beverages.

We are the manufacturers, exporters and supplier of this products.

Packaging Type : Packet

Definition Permeate is the by-product from making milk or whey protein concentrates, by the process of ultra filtration. After concentrating the liquid permeate, the product is spray dried and crystallized. Permeate contains the soluble parts of the milk or whey; dairy salts and lactose. Proper crystallization is important for the free flowing ability of the product. Demineralised versions of permeates are also available.Lactose is a sugar that is found most notably in milk and is formed from galactose and glucose. Lactose makes up around 2~8% of milk (by weight), although the amount varies among species and individuals. It is extracted from sweet or sour whey. Applications Lactose and permeate may vary in composition, particle size and packaging. Lactose and permeate have many different applications; for example in confectionary products, as a filler for food products and as a carrier for seasonings.

Soya Flour and Lecithin » Soya lecithin contains phosphatidy choline, phosphotidy lethanolamine and phosphtidylinositol.» Soya Lecithin is a clear viscous, pourable liquid with characteristic taste and odour.

Packaging Type : Bottle , Pouches

Color : White

Form : Powder

We are offering Instant Full Cream Milk Powder

Country of Origin : India

Feature : Gluten Free

Castor Oil and its Derivatives » Castor oil, which is extracted from finest quality castor seeds.» We have a team of people who have rich experience in the field of castor oil and its derivative industry.

Form : Powder

Butter & AMF   Definition Butter is made by churning cream or milk and consists of butterfat, water and milk proteins. Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32º-35ºC (90º-95ºF). It generally has a pale yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the cow's/buffalo's feed.Butter produces clarified butter or ghee, which is almost entirely butterfat. AMF is concentrated butter fat to 99.8% purity. . Applications Butter is used in many different applications; For example in various bakery products and laminated dough, reconstituted dairy and cream, ice-cream, chocolate, confectionary and processed cheese.