ESTERS

Emulsifiers have multi dimensional usage in the bakery industry. It works as a starch complexing agent, water-in-oil stabiliser and aerating agent

Esters help improve volume in breads by softening the doughs. Improves aeration of cake batter and crumb structure in bakery applications

Improves and help reduce the product development cycles while creating great tasting products. provide emulsification, stabilisation, viscosity and mouthfeel to various food and beverage products

Enhances the consistency and the touch of variety of food and beverage. Best results are seen in Liquid Milk & Beverage, Yoghurt & Acidified Milks, Ice Cream & Frozen Desserts and cream products

Widely used as a resistance to oil separation. Enhances mouthfeel in peanut butter, wafer creams, savoury pastes and spreads.

Fatty acids are used widely in almost every industries. To see different variety of fatty acid

Margarine has several uses taking from flavouring, baking, and cooking applications. Our margarine products are good in quality and affordable,

These are forms of catalyst that fastens the whole chemical process. Helps Improve flavour, texture & shelf life. Also Improves dough handling, volume and strength