Food Grade Emulsifier

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 Guar Gum is extracted from the seed endosperm of the plant called Cyamopsis tetragonoloba, commonly known as Guar. It is widely grown in the North-western parts of India as a major monsoon crop. In general, this crop is cultivated once a year for the local farm-based economy. The Guar seed is separated from beans and processed to extract Gum splits which make up about a 30% part of the seed. The remaining parts of the seeds are Guar Korma (Germ) and hull that is used as cattle feed for its high protein content. Thus, splits are used to make powdered guar gum. With various hydrocolloids available under one roof, we also provide technical service on designing thickening and gelling stabilizers for your needs. Our experience of creating blends or even a specific property gum can be useful in terms of providing body, texture, and stability. With the help of various natural thickeners, we also guide to reduce costs yet keeping the same texture and processing chart. Our ingredients always prove to make economic yet effective usage. 

 Applications

Food Industry widely uses Guar Gum for its various interesting properties. Due to the wide spectrum of its properties it can be used in almost every type of food stability situation. A food grade of Guar is normally identified as plain Guar Gum Powder. For different applications based on recipe, demand and process control conditions, the user chooses the viscosity, the particle size and the hydration rate.

Microbiological, heavy metals and pesticide control is however the common parameters checked for food applications. Listed below are the most commonly used products . More grades can be offered after understanding the client’s needs. Bakery, salad dressings, dairy, frozen desserts, cheese and spreads, processed meat etc. are the few food segments where Guar can be used due to its economic yet effective role in promoting texture and extending stability.

Grades:

• Guarsrb 501 (High viscosity, fast hydrating fine mesh), viscosity, fast hytte mesh)
• Guarsrb 351 (medium high viscosity fine mesh)
• Guarsrb F01 (Low viscosity, prehydrated Guar and odorless)

Cassia Tora and Obtusifolia are two very similar looking seeds that are wildly grown in many parts of India. Seeds of Cassia Tora/Obtusifolia are collected by the native people and processed by the industry to get Cassia splits which are then used to produce the powder.

Cassia Gum comprises (is comprised of) 75% polysaccharide consisting primarily of a linear chain of 1,4- -D-mannopyranose units with 1,6 linked -D-galactopyranose units. The ratio of mannose to galactose is about 5:1.

Characteristics:

• -Easy dispersion and viscosity with the increasing temperature.
• -Exponential increase in viscosity with an increase in concentration.
• -Neutral Polysaccharide that is mostly not affected by the presence of other electrolytes.
• -Good stability at a wide range of pH but unstable in a very strong acid ambient
• -High stability in retorted processes.
• -Good freeze thaw stability
• Interactivity with other hydro-colloids (carrageenan, xanthan gum and agar-agar). This can lead to a synergy and have a considerable effect on the consistency and elasticity with an improvement in stability when freezing/melting and provide a better resistance to gelatinization

Applications

Ice Creams, Ketchup, Mayonnaise, sauces in general, Cheese, Sweets, Jams, Ready Soups, Dessert, Pet food, Processed meat, baby food etc.

Grades:

• SRBCOL GM15 (Medium viscosity pet food grade)
• SRBCOL GM20 (High viscosity pet food grade)
• SRBCOL 100 (medium viscosity food grade)
• SRBCOL 200 (High viscosity food grade)
• SRBCOL HVC (Very high viscosity food grade)

Tamarind seed polysaccharide is obtained from the seed of Tamarindus indica that belongs to the family leguminosae. It is generally called “Tamarind Seed Polysaccharide (another name is Tamarind Gum)”
It is a constitution of Glucose, Xylose and Mannose, this unique combination gives it the ability to bind water and impart a thick creamy viscous texture. Such aqueous solution is highly stable against acid, salt & heat and highly synergistic with Sugars. Our Group subsidiary produces the world's finest range of Xyloglucan derived from Tamarind Polysaccharide. SRBCOL has multi-speciality products to choose from to fit various applications. It imparts multiple rheological characteristics that can’t be obtained alone by any other type of Gums, only in combination with others. Hence, SRBCOL can be also considered as a pack of properties and features that can be utilized as thickening and stabilizing agents in the food industry. 

Some of the major properties promoted by the SRBCOL range are:

• Gives a rich mouth feel with a thick creamy texture.
• Provides a stable viscosity in Acidic, high salt or heat shock
• Binds Sugar and provides an elastic Gel texture
• promotes and stabilises emulation and acts as a fat replacement as well

Applications:

SRBCOL has all of these properties and that is the reason why it is so highly desirable in various applications like Ice cream, Sherbet & Frozen desserts, Butter for frozen foods, Preserved foods boiled down with soy, Pickle, Jam, Jelly, Cup jelly, Sweet jelly, Jam, Frozen jelly, Jelly containing alcohol, Sauce for pork cutlet, hamburger, etc., Medium thick sauce, Worcester sauce, Various kinds of seasoning soy, Drinks & powdered drinks), etc.

Some of the main grades in the SRBCOL range are:

• SRBCOL 10 (for Ice-Cream, Salad Dressing, Dairy product thickening etc)
• SRBCOL 20 (Semi-Refined refined and high viscosity and beneficial in most applications)
• SRBCOL 30 (Refined and very high viscosity, high performing)
• SRBCOL 40 (Clarified, high viscosity, high performing)

Carrageenan is Refined Kappa Carrageenan derived from Eucheuma Cottonii and similar species. It is extracted from seaweed, then processed and pulverized to meet the general required parameters for its use in food.

Carrageenan is a natural hydrocolloid that is extracted from seaweeds (species like Euchema Cottoni). Sarda produces carrageenan using crops that are mainly cultivated in the coastal area of Southern India, Indonesia and Philippines. Its processing is done to remove unwanted natural fibres and mucilage of weed and thus its final product is in powder form. Standard products are made with the addition of a small quantity of KCL, Sugar and other ingredients to maintain general specifications. As a polysaccharide with a High molecular weight s, carrageenan is made up of repeating galactose units and 3,6 anhydrogalactose (3,6-AG), both sulfated and nonsulfated. The units are joined by alternating α-1,3 and β-1,4 glycosidic linkages. 

There are three main commercial classes of carrageenan:

• Kappa Carrageenan that forms strong, rigid gels in the presence of potassium ions, and reacts with dairy proteins. It is sourced mainly from Kappaphycus alvarezii or Eucheuma Cottonii seaweeds.
• Iota Carrageenan that forms soft gels in the presence of calcium ions. It is produced mainly from Eucheuma denticulatum.
• Lambda carrageenan that although does not gel but can be used to thicken dairy products. In aqueous systems it can act as a suspending and emulsifying stabilizer, thickener, binder and gelling agent.

Apart from food applications, Carrageenan can act as a good gelling agent for various Industrial and household applications as well. Air-Freshener Gel, Tooth paste, colour transfer painting, coating etc. are the examples. 

Applications:

• Desserts, carrageen, ice cream, cream, milkshakes, yogurts, salad dressings, sweetened condensed milks
• -Sauces: to increase viscosity
• -Beer: clarifier to remove haze-causing proteins
• -Processed meats (e.g., ham): as a substitute for fat, to increase water retention, to increase volume and to improve slicing
• -Toothpaste: as a stabilizer to prevent constituents from separating
• -Fruit Gushers: as an ingredient in the encapsulated gel
• -Air freshener gels
• -Biotechnology: to immobilize cells and enzymes
• -Pharmaceuticals: used as an inactive excipient in pills and tablets
• -Soy milk and other plant milks: to thicken
• -Diet sodas: to enhance texture and suspend flavours

Konjac Gum is extracted from tubers of konjac (Lasioideae amorphophallus), which is grown largely in the Far East and Southeast Asia. It is a hetero-polysaccharide consisting of β-D glucose and β-D- mannose, with a glucose to mannose ratio of 1 to 3. Hence it is referred to as a Glucomannan. The Konjac glucomannan is water-soluble under high shear and gets quickly dissolved in aqueous system if cooked. 

The viscosity of konjac glucomannan solutions increases with the concentration that is remarkably stable against high salt concentration but highly sensitive to pH. Lower pH systems affect the viscosity adversely. Synergistic effects Konjac can get by cross-linking with other various polysaccharides including xanthan, carrageenan and agar, and form thermally reversible gels. Adding sugar can enhance the strength of the synergistic gel, while adding salt can inhibit the formation of the synergistic gel. This can be used to control its gel-forming capacity.

Its molecular weight is very high and hence it imparts high viscosity in water solutions. This makes it a good thickener for food products. At higher levels of concentration of konjac, a thermally reversible and strong elastic gel will be formed with other hydrocolloids. These gels are freeze–thaw stable and have low syneresis. Such gels can also be formed with mixtures of konjac and carrageenan (showing stronger synergy than carrageenan and LBG). The texture of the gel can be changed by varying the gum ratio.

Applications:

• Bakery products, Beverages, Carbonated beverages, Concentrates and ades, Confectionary, Desserts, Dough conditioners, Edible films, fibre drinks, Formed foods, Frozen foods, Glazes, Gravies, Ice cream, Jellies, Meat, Meat products, Non-dairy creamers, Noodles, Pasta, Pudding, Cream, Yogurt

Botanically known as Plantago Ovata, Psyllium Husk is a 100% natural soluble dietary fibre that has an ancient history of use in India. It is also known as Isabgol in the local language. The husk, which is the main active part of the seed, is the coating of the seed. This husk is removed by a mechanical process where controlled conditions are maintained to get rid of any plant remains since they are the major impurity.

The husk has a tendency to absorb water and form mucilage if used on its own and swallowed.. This is the property that is highly useful and hence there are several health benefits. Sarda Bio Polymers has a dedicated line of production for various Psyllium products that differ in purity and particle size. Going steps ahead, we have an online sterilisation system in place to provide premium products to clients at nominal value addition in process.

Categorised in 3 segments:

• SRBGOL (Straight Psyllium Husk powder of coarse mesh)
• SRBHGOL (Fine mesh Psyllium Husk Powder)
• SRBHEGOL (Sterilised Psyllium Husk Powder)

Applications:

• It is beneficial to use in consumer products such as high fiber breakfast cereals.The effect of soluble fiber from psyllium on body lipids and proteins associated with metabolic process. In bakery products, yogurt and drinks it is possible to add fibres by use of
• Psyllium Husk powder and also achieve texture improvements for its role of stabilising thickener or water binder.
• Psyllium fiber addition to wheat flour for bakery products can help to reduce gluten amount in wheat flour and hence lead to healthier yet desired texture and elasticity in the final product. Psyllium fiber in wheat flour dough leads to an increase of water absorption.
• In cake batter Psyllium husk helps to develop a better spongy texture. In Cottage cheese manufacturing, the Spongy texture is much more superior in comparison of no Psyllium in it at all.
• It is highly beneficial stabilizer component in health drinks, beverages, ice cream, bread, biscuits, other bakery products, rice cakes, jams, instant noodles, breakfast cereals etc., to improve the fiber content of the food as also to increase the bulk of the food.
• In ice cream and frozen desserts, the benefits are similar to any other hydrocolloid in

Xanthan gum is an extracellular polysaccharide secreted by the micro-organism Xanthomonas campestris. It is produced by aerobic fermentation of glucose or sucrose solutions.

Sarda Group has a close cooperation with one of the qualitative fermentation product makers in China and offers the specialty product.

The cold water soluble Xanthan gum exhibits highly pseudoplastic flow and synergistic interaction with many galactomannans derived from Guar, Cassia, Carob bean etc.

The effective water binding imparted by Xanthan Gum is highly stable against high acidic, salt, oil, sugar or electrolyte conditions.

Applications:

• Srbcol FX (high purity food grades)
• Srbcol FT (transparent type)
• Srbcol FG (economic industrial use)
• Carboxymethyl Cellulose Powder

Aquacol range of Sodium carboxymethyl cellulose (NaCMC) are made with highly optimised conditions to convert cellulose into soluble polymers. Often they are considered as the most effective water binders for use in food and non-food applications. Benefits of using Aquacol grades go far beyond being a cost-effective solution. High water-solubility and high water binding capacity help impart a number of property enhancements that bring high stability of texture etc. Not just that, they also provide food grade adhesion to enable creative food applications beside non-food types.

Key features of Aquacol grade CMC:

• High purity for food safety and stable binding and liberty to create various texture improvements in formulation.
• Excellent stability in salt, acidic conditions to promote proper binding. Wherever sensitivity for salt content, purity availability is above 99.5%.
• Great adhesion to the surface and hence coating and glaze applications in food are served well.
• Excellent water-binding and film-forming combination gives strength to products to sustain shape and moisture migration from food.
• Precise viscosity control from water thin to pasty due to highly controlled viscosity ranges in a wide range of selection.
• No degradation during temperature fluctuations to absorb thermal shocks, shear stress etc.

 Supercritical fluid extraction (SFE) is a process where liquid CO2 is used instead of any polar or non-polar solvent for in extraction process.SFE is a process of two steps: (i) extraction and (ii) separation of the extract from the solvent. As the pressurised liquid CO2 is used in the process which in later stages is de-pressurised and removed from the system. Hence, it is a non-contaminating process against other polar and non-polar solvents. As the process is performed at relatively low temperatures, it keeps the activity of the extracted molecule at the highest. In the current time, it is considered as the most dependable, clean and green way of extraction without any harm to Mother Nature.

SRB Herbal Extract is a well geared and a silent player in this segment and provides a wide range of Colors, flavours, extracts and essential oils derived from natural sources.

Our state of art facility is equipped with small, medium and large scale plants of CO2 extraction systems. Besides extraction, we are also producing a variety of other value added versions including encapsulated, emulsified (water soluble), and stabilised forms of these extracts for ease of applications.