Food Additives Dealers in Awadhan, Dhule

• Parameters : Specifications 
• Acetone Insoluble: 62 Min.
• Moisture: 0.5 Max.
• Colour (Gardner Scale): 10-12 Max.
• Hexane  Insoluble: 1% Max.
• Acid value: 30mgKOH/g Max.
• Peroxide value: 5.0 Max.
• Viscosity @ 25 0 c(Brookfield,Spindle No.3,4 R.P.M 10-20): 80-120
• Micro Biological Analysis : Total page counts
• 3000 Max.: Yeasts and Moulds
• 100 Max.: Salmonella in 25 gm
• Absent: E-Coli
• Absent: Coliforms

White Vinegar finds extensive usage in the preparation of different types of foods in order to make them more tempting. We are enlisted among the reputed Manufacturers and Suppliers of White Vinegar from Maharashtra, India. The White Vinegar that we offer is gaining high popularity among customers due to its purity and longer shelf life. We are efficient enough to process retail as well as bulk orders for White Vinegar even at short notice period.

• Type: Natural Saffron, Saffron
• Style: Dried, Fresh
• Cultivation Type: Natural, Organic
• Shelf Life: 2 years
• Color: Natural-red, Red
• Form: Thread
• Packaging Type: Plastic Packet, Plastic Pouch, Acrylic Air Tight Bottle
• Feature: Freshness, Good Purity, High Quality, Hygienic, Mogara Fragrance, Natural Taste, No Added Color, Non Harmful
• Packaging Size: 100g, 1gm, 200gm, 2gm, 50gm, 5gm, 25 gm
• Country of Origin: AFGHANISTAN
• Product Name: PERSIAN SAFFRON
• Saffron Type: SUPER NEGIN, NEGIN, POSHALI

• Shelf Life: 1years
• Color: Red
• Form: Powder
• Packaging Type: Plastic Bag, Box
• Packaging Size: 20Kg
• Country of Origin: India
• Type: Strawberry Powder
• Certification: Spice Board Of India.
• Feature: Good For Health, No Artificial Flavour, No Harmful

Strawberry Powder is a convenient way to introduce a fresh strawberry flavor to yogurt, candies, glazes, sorbets, fruit jellies, hot cereal or cold cereal. Add this powder into powder mixes for cookies, cakes or anywhere a bright color and berry flavor is desired.

Soya Lecithin is brownish coloured viscous liquid which is obtained while refining of soya oil at water degumming stage. The gums (hydratable phosphetides ) are heated under vacuum to remove the moisture. The Lecithin is a mixture of 3 types of phospholipids, phosphatidylcholine, phosphatidylethanolamine, and phosphotidylinositol. It has emulsifying properties means it will let oil and water (or two similar liquids) stay mixed together  

Whole Toor Dal, Yellow Neem Seeds, Tamarind (Imli Seeds), Processed Radish

jaljira powder, Loungi Chilli Powder, Peeli Mirch Powder, Kurkure Masala

phenyl hydrazine hcl, methyl chlo acetate, isopropyl chloro acetate

Toasted Defatted Soya Flakes, Defatted Soya Grits

guruji shabat, Ice Cream Mix, real juice

pudina leaves powder, White Chilly Powder, kari leaves powder