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Chaitanya Biologicals Private Limited
Chaitanya Biologicals Private Limited

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Seasoning & Natural Flavor Enhancer

We are ISO , HACCP , HALAL , GMP , FSSAI  Certified leading bulk manufacturer of natural  flavor enhancers  like Hydrolysed Vegetable  Protein ( HVP )  , Soya Sauce Powder  which is produced by boiling non GMO seed, such as Soy, Groundnut, Wheat Gluten  in acid and then neutralizing the solution with Sodium Hydroxide. The acid hydrolyzes, or breaks down, the vegetable protein into their component amino acids results in characteristic aroma and taste to the products.  

We are manufacture following natural flavor enhancers used in various Food, Snacks, Noodle and Pasta Seasonings.


 ·         Hydrolysate Vegetable Protein (HVP) (Non GMO Soya Base).  
 ·         Hydrolysate Vegetable Protein (HVP) (Ground Nut Base).                                                                  
 ·         Hydrolysate Vegetable Protein (HVP) (Wheat Base)
 ·         Soya Sauce Powder. 
 ·         Yeast Extract Powder.

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ProtaMin- Calcium & Boron(Calcium Boron Amino Acid Chelate)

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ProtaMin- Calcium & Boron(Calcium Boron Amino Acid Chelate)
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Approx. Rs 200 / KilogramGet Latest Price

Product Details:
Minimum Order Quantity500 Kilogram
UsageAgriculture Foliar Spray for Calcium & Boron Supplement
FormWater Soluble Powder
BrandChaitanya
Pack TypeMultiwall BOPP Paper
Pack Size25 kg
ColorWhitish Yellow
Usage/ApplicationAs calium & Boron Supplementation
GradeTechnical
Solubility100% water soluble
Crop TypeCotton, Groundnut, Chilli, Horticulture
Boron5
Shelf Life3 year

ProtaMin –Calcium + Boron

( Amino Acids Base Calcium & Boron Chelate)
Calcium & Boron in combination helps in cell elongation & fertilization & growth of reproductive organs.

ProtaMin – Calcium + Boron (Calcium- Boron Proteinate) is a organic Amino Acids based Foliar Spray that corrects Calcium & Boron deficiency satisfactorily in all crops and optimizes yield. It promotes cell division & cell elongation & thus increase the size of fruits.Induces disease resistivity, increasing productive tillers in various, boosting growth, consequently increasing yield. Product is compatible with other agrochemicals and is ideal for correcting Calcium & boron deficiency in various crops.It is 100% water soluble powder available in 25 kg Bulk packing.

Dose:
Powder Formulation: 1 -1.5 G per lit. Water for spray, 2-4 Sprays are recommended on various stages of crop.

Foliar Spray: 1 G / Liter water. Drip & Sprinklers: 300-400 G / Acre.

Seedlings /Root Deep: 10 G /Lit. Seed Treatment: 2-3 G/ Kg. Seed.

COMPATIBILITY:

it is compatible with most of the pesticides and micronutrients formulations.

TOXICITY:

ProtaMin– Calcium+ Boron is eco friendly naturally derived product & free from any toxic effect & can be safely used till harvesting.

PACKINGS:

ProtaMin– Calcium+ Boron is available in 25 Kg Multiwall Paper BOPP Bags & ready for repacking.

Specification Data Sheet

PRODUCT

PROTAMIN - Calcium + Boron

AMINO ACID BASE CALCIUM - BORON COMPLEX, Ca 4%.B-5%

APPLICATIONS.

USED AS A CHELATED MINERAL NUTRITION IN AGRI, ANIMAL & NUTRACEUTICAL INDUSTRIES.

DESCRIPTION

A FINE, FREE FLOWING SPRAY DRIED POWDER CONTAINING AMINO ACIDS, SHORT CHAINED PEPTIDES DERIVED FROM HIGH QUALITY PROTEINS BY HYDROLYSIS.

COLOUR

WHITE TO OFF WHITE POWDER.

SOLUBILITY

2 % SOLUTION IN DISTILLED WATER IS SOLUBLE.

pH OF 2% SOLUTION

6.50 – 8.50 AT 27° C

CHEMICAL PARAMETERS: (ON DRY WT. BASIS)

TOTAL NITROGEN (N)

NLT 3.00 % W/W BY KJELDAHL’S METHOD.

TOTAL PROTEIN (N X 6.38)

NLT 19.14 %W/W BY KJELDAHL’S METHOD.

BORON CONTENT AS B

NLT 5.00 % W/W.

CALCIUM CONTENT AS Ca

NLT 4.00 % W/W.

 


Additional Information:

  • Port of Dispatch: Nahva Sheva , India
  • Production Capacity: 200 MT / Month
  • Delivery Time: As per Requirment
  • Packaging Details: 25 Kg In Multiwalll BOPP Paper Bags
  • Request a Quote

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    Soya Sauce Powder

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    Soya Sauce Powder
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    Approx. Rs 220 / KilogramGet Latest Price

    Soya Sauce Powder

    Chaitanya is one of the leading bulk manufacturers of Soya sauce powder & hydrolysed vegetable protein or HVP. Dehydrated Soy Sauces are made by ray-drying the sauce onto carbohydrates and other additives.

    · Enhancing umami/meaty flavor
    · God solubility.

    · Natural and safe.

    · Better mouth fullness.

    · 100% vegetarian natural flavor enhancer

    Application:

    Soya sauce offers more of meaty, smoked, umami flavor suitable for , chicken soups.

    Soya sauce also used in salad dressing, vegetable sauces, soup bases , barbecue sauses plant protein beverages, cold drinks and cold food to enhance the mouth fullness.

    Soya sauce used in seasonings as a base. Also specifically used in all type of soups, snack seasonings, taste makers.

    Specification Data Sheet

    Product

    Soya Sauce Powder.

    Applications

    It is used in various souces, food dressings , masalas, soups & other food recipies as a flavour enhancer and other food preprations as a vehicle for seasonings.

    Description

    Fine, free flowing, slightly hygroscopic, spray dried powder .

    Colour

    Yellow to light brown coloured powder.

    Odour

    Typical beany sweetish,

    Solubility

    2% solution in water is clear.

    ph of 2 % solution

    4. 00 to 6. 50 at 270c.

    Loss on drying

    NMT 10. 00 % w/w as estimated by aoac method.

    Chemical parameters: (on dry wt. Basis)

    Total nitrogen(N)

    NLT 2. 00 % w/w as estimated by kjeldahl’s method.

    Protein content (N x 6. 25)

    NLT 12. 50 % w/w.

    Residue on ignition

    NMT 30. 00 % w/w.

    Chloride content (nacl)

    NLT 20. 00 % w/w.

    Microbiological parameters:

    Total plate count

    NMT 10,000 cfu per gram.

    Yeast & moulds

    Absent.

    E. Coli.

    Absent.

    Salmonella

    Absent.

     

     


    Additional Information:

  • Minimum Order Quantity: 500 Kilogram
  • Request a Quote

    Hydrolyzed Vegetable Protein (HVP) Flavor Enhancer

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    Hydrolyzed Vegetable Protein (HVP) Flavor Enhancer
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    Approx. Rs 200 / KilogramGet Latest Price

    We are one of the leading bulk manufacturers of Hydrolyzed vegetable protein, or HVP which is produced by boiling non GMO seed, such as soy, groundnut, in acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting powder contains, among other amino acids, glutamic acid which consumers are more familiar with as MSG, or mono sodium glutamate. It is used as a flavor enhancer in many processed foods.

    HVP Soya,
    It is used in soya sauce, meat flavor enhancer, soup and other food preparations as a vehicle for seasonings. A fine, free flowing, slightly hygroscopic, spray dried powder derived from high quality soya. It is yellow to light brown colored soluble powder with typical beany sweetish taste.

    HVP Ground Nut,
    It is widely used in sauce, meat flavor enhancer, soup and other food preparations as a vehicle for seasonings. A fine, free flowing, slightly hygroscopic, spray dried powder derived from high quality defatted ground nut. It is yellow to light brown colored soluble powder. This is used to substitute for soya.

    HVP (Wheat Gluten )
    We also offer HVP wheat Gluten based having enhance umami flavor. for snack food and seasonings .


    Specification Data Sheet

     

    PRODUCT

    HYDROLYSED VEGETABLE PROTEIN ,HVP-Soya 

    (ACID HYDROLYSATE OF SOYA).

    APPLICATIONS

    IT IS USED IN SAUCE MASALA, SOUPS & OTHER FOOD RECIPIES AS A FLAVOUR ENHANCER AND OTHER FOOD PREPRATIONS AS A VEHICLE FOR SEASONINGS.

    DESCRIPTION

    FINE, FREE FLOWING, SLIGHTLY HYGROSCOPIC, SPRAY DRIED POWDER DERIVED FROM HIGH QUALITY NON GMO SOYA.

    COLOUR

    YELLOW TO LIGHT BROWN COLOURED POWDER.

    ODOUR

    TYPICAL BEANY SWEETISH,

    SOLUBILITY

    2% SOLUTION IN WATER IS CLEAR.

    pH OF 2 % SOLUTION

    3.50 TO 6.50 AT 270C.

    LOSS ON DRYING

    NMT 10.00 % W/W AS ESTIMATED BY AOAC METHOD.

    CHEMICAL PARAMETERS: (ON DRY WT. BASIS)

    TOTAL NITROGEN(N)

    4.00-6.00 % W/W AS ESTIMATED BY KJELDAHL’S METHOD.

    RESIDUE ON IGNITION

    NMT 50.00 % W/W

    CHLORIDE CONTENT (NaCl)

    40.00-50.00 % W/W

    MICROBIOLOGICAL PARAMETERS:

    TOTAL PLATE COUNT

    NMT 10,000 CFU PER GRAM.

    YEAST & MOULDS

    ABSENT.

    E. coli.

    ABSENT.

    SALMONELLA

    ABSENT.

    We Also Offer Tailor – Made Product As Per Customer’s Requirement.

     


    Additional Information:

  • Minimum Order Quantity: 200 Kilogram
  • Port of Dispatch: Mumbai
  • Packaging Details: 25 kg
  • Request a Quote

    Yeast Extract Powder ( For Food Seasoning)

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    Yeast Extract Powder ( For Food Seasoning)
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    Approx. Rs 450 / KilogramGet Latest Price

    yeast extract for snack food seasoning formulations :

    chaitanya is a leading manufacturer of yeast extract powder for seasoning in central india. Yeast extract is derived from fresh and natural yeast. By using the modern bio technology, we will biodegrade the protein and nucleic acid inside the yeast cells into the highly nutritious natural flavoring ingredients.

    yeast extract is rich in various amino acids, polypeptide, flavor nucleotides, b-complex vitamins which enhance the delicacy of food. It is a natural, nutritional and good-for-healthy flavor enhancer for its strong umami taste. Yeast extract is natural protein with high nutritive value. It is used in sauce, meat flavor enhancer, soup and other food preparations as a vehicle for seasonings. A fine, free flowing, slightly hygroscopic, spray dried powder. It is yellow to light brown colored hygroscopic powder.

    applications:yeast extracts rich in natural nucleotides used as savory taste enhancers in soups, sauces, snacks and ready-to-eat meals.

    yeast extracts also used in sauce, composite flavoring, meats, frozen food, leisure food, essence and spices. Fresh sauce, oyster oil, chicken bouillon, all kinds of sauce, fermented bean curd, food vinegar and family seasonings. Yeast extract enhances the taste of meat food, such as the ham, the sausage, the meat stuffing and so on, and the bad smell of the meat can be covered. .

    specification data sheet

    product

    yeast extract powder (food gr. )

    applications

    it is used in sauce masala, soups & other food recipies as a flavour enhancer and other food preprations as a vehicle for seasonings.

    description

    fine, free flowing, slightly hygroscopic spray dried powder.

    colour

    yellow to light brown coloured powder.

    odour

    typical sweetish odour.

    solubility

    2% solution in distilled water is partially soluble, solution is opeque.

    ph of 2 % solution

    5. 50 to 7. 00 at 270 c. Or as per requirment.

    loss on drying

    nmt 7. 00% as estimated by aoac method

    chemical parameters: (on dry wt. Basis)

    nitrogen content(n)

    3. 00 to 10. 00 % w/w as estimated by kjeldahl’s method.

    chloride content (nacl)

    nmt 35. 00% w/w.

    microbiological parameter:

    total plate count

    nmt 10,000 cfu per gram.

    yeast & moulds

    absent.

    e. Coli.

    absent.

    salmonella

    absent.

    we also offer tailor – made product as per customer’s requirement.

     

     


    Additional Information:

  • Minimum Order Quantity: 100 Kilogram
  • Port of Dispatch: Mumbai ,India
  • Production Capacity: 1000 MT
  • Packaging Details: 25 Kg
  • Request a Quote

     
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    Chaitanya Biologicals Private Limited
    Vikas Likhitkar (General Manager)
    Behind S. T. Stand, Hanuman Nagar District Buldana,
    Malkapur - 443101, Maharashtra, India
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