Our Products

Pharmaceutical Tablets
1 Products available
- Antioxidants
Food Emulsifiers
1 Products available
- Carrageenan
Chocolates
1 Products available
- Chocolate
Bakery Flavors
1 Products available
- Cocoa Powder
Adhesives & Sealants
1 Products available
- Guar Gum
Industrial Chemicals
1 Products available
- Food Emulsifiers
Others Products 3 Products available

Our Products

We offer a complete product range of Betaine, CoroWise Plant Sterols and Erythritol

Betaine

In the U.S., sports nutrition sales were valued at $2.9 billion in 2008 and are forecast at $3.5 billion by 2013. By boosting energy, strength and recovery, sports nutrition foods and beverages are successfully expanding within this booming market. In 2007, Danisco launched BetaPower Natural Betaine, a natural nutrient for athletic strength and performance and an ideal ingredient for various sports nutrition formulations including supplements and beverages. Derived from the molasses of sugar beets, BetaPower is minimum 99% purity betaine anhydrous and produced according to high quality standards.

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CoroWise Plant Sterols

A Heart Healthy banner will look great on your label. Now add to this the possibility of co-branding with Cargills CoroWise Plant Sterols. That is marketing nirvana. The CoroWise products are derived from all-natural plant sources and are formulated for use in food, beverages, and dietary supplements. Based on data from scores of trials conducted on the use of plant sterols in the diet, a daily intake of at least 1.3 grams of plant sterols esters (or 0.8 grams of free plant sterols) as part of a diet low in saturated fat and cholesterol is recommended to provide significant cholesterol lowering benefits.

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Erythritol

Erythritol is currently used as a bulk sweetener in reduced calorie foods. It has been part of the human diet for thousands of years as it is present in fruits such as pears, melons and grapes, as well as foods such as mushrooms and fermentation-derived foods such as wine, soy sauce and cheese. Since 1990, erythritol has been commercially produced and added to foods and beverages to provide sweetness, as well as enhance taste and texture.

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Antioxidants

Protecting oils and fats from natural or chemical oxidation remains one of the challenges for the food industry. Consumers are increasingly accepting antioxidants, and medical authorities have demonstrated antioxidants to be beneficial to human health. Today, antioxidants are regarded as essential elements of modern foodstuff.

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Carrageenan

Carrageenan a textural ingredient with extremely effective gelling properties is produced from red seaweed, which can be found along coastlines all over the world.

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Chocolate

The process of transforming the cacao bean into mouth-watering chocolate is as much a blend of art and science as coaxing a ripe, flavorful bean out of Mother Nature. The cacao bean consists of a leathery seed coat, rich in tannin, which envelopes each seed. It contains cocoa butter, proteins, starch, alkaloids, essential oils and various substances, which will release their aroma at the roasting stage of chocolate making.

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Cocoa Powder

While cocoa originated in the Amazon more than 4000 years ago, it quickly moved north into Guatemala and Mexico. By 400 BC, cocoa was being used by the Mayans in religious, spiritual and cultural ceremonies. Few can resist its rich taste and decadent texture. Whether its for confections, pastries, snacks, beverages or ice cream, cocoa powder adds the right appeal.

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Guar Gum

Guar gum is a powerful thickener that is eight times more effective than cornstarch for enhancing texture and consistency. It is a natural vegetable gum extract from the endosperm of the seed of the legume plant Cyamopsis tetragonolobus. Due to ease of use, and neutral taste, color, and smell, guar gum has the ability to crossover many application areas.

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Food Emulsifiers

An emulsion is a dispersion of droplets of one immiscible liquid within another. Emulsifiers concentrate at the interface between immiscible liquids, where they form interfacial films. This is due to their hydrophiliclipophilic structure. Emulsifiers allow for a stable and homogenous mixture of two liquids, which do not normally mix. Emulsifiers can be used for a variety of functions: Starch Complexing (Staling), Dough Strengthening, Crystal Modification, Aeration and Foam Stabilization.

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