Chaitanya Biologicals Private Limited
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Seasoning & Natural Flavor Enhancer

We are ISO , FSSC 22000, , 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 umami taste to the products.

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


· Hydrolysed Vegetable Protein (HVP) (Non GMO Soya Base).

·Hydrolysed Vegetable Protein (HVP) (Ground NutBase).

· Hydrolysed Vegetable Protein (HVP) (Wheat Base)

· Soya Sauce Powder.

· Yeast Extract Powder.


Soya Sauce Powder

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Soya Sauce Powder
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Approx. Rs 220 / KgGet Latest Price

Product Details:
Minimum Order Quantity500 Kg
FlavourSoya Sauce
BrandChaitanya
Packaging Size25 kg
Packaging TypeBag
Sauce TypeSoya Sauce concentrated Powder
Best Before3 Year
CertificationISO 9000: 2015, FSSC 22000, FSSAI , HALAL

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:

  • Production Capacity: 200 MT
  • Delivery Time: 4-6 days
  • Packaging Details: 25 kg Multiwall Bopp Paper Bag
  • 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 550 / KgGet Latest Price

    Product Details:
    Minimum Order Quantity100 Kg
    Packaging Size25 kg
    Packaging TypeHDPE Drum
    BrandYeast Extract Chaitanya
    Shelf Life3 year

    Yeast Extract Powder
    (Snack Food  Seasoning Flavor Enhancer )

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

    Yeast extract is rich in amino acids, flavor nucleotides, B-complex vitamins which enhance the delicacy of food. It is a natural, nutritional & 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 & other food preparations as a vehicle for seasonings. It is a fine, free flowing, slightly hygroscopic, spray dried powder. 
    Applications: Yeast extracts rich in natural nucleotides used as savory taste enhancers in soups, sauces, snacks & ready-to-eat meals.

    Yeast extracts used in sauce, composite flavoring, meats, frozen food, leisure food, essence and spices. Fresh sauce, 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

    Poduct

    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 27 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 kjeldahls 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 customers requirement.

     

     


    Additional Information:

  • Port of Dispatch: Mumbai ,India
  • Production Capacity: 500 MT
  • Delivery Time: 8-10 days
  • Packaging Details: 25 Kg
  • Request a Quote

    Hydrolyzed Vegetable Protein (HVP) Soya ( Umami Flavor Enhancer)

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    Hydrolyzed Vegetable Protein (HVP) Soya ( Umami Flavor Enhancer)
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    Approx. Rs 220 / KgGet Latest Price

    Product Details:
    Minimum Order Quantity200 Kg
    Packaging Size25 kg
    FormPowder
    FlavorUmami
    Packaging TypeBag
    BrandHVP
    Solubility In WaterSoluble
    Shelf life3 year
    Country of OriginMade in India

    Hydrolyzed Vegetable Protein (HVP) Soya 

    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,Wheat in acid and then neutralizing the solution with NaOH. 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 non GMO soya.  

    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.

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

    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 TO SLIGHT HAZY.

    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)

    3.00-5.00 % 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:

  • Port of Dispatch: Mumbai
  • Production Capacity: 200 MT Par Month
  • Delivery Time: 8-10 days
  • Packaging Details: 25 kg in Multiwall BOPP Paper Bag
  • Request a Quote

     
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    DrVikas Likhitkar (General Manager)
    Chaitanya Biologicals Private Limited
    District Buldana, Hanuman Nagar
    Malkapur - 443101, Buldhana, Maharashtra, India
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