Angel Starch & Food (P) Ltd.,

Tapioca Starch possesses outstanding thickening strength and therefore is preferred in the production of different food items. It is very commonly used in food industry in the processing of pastas, noodles, salad dressings, custards, soups and many more. It is also used in various industries as a binder and stablizer.

DESCRIPTION

Light creamy to white color fine free flowing powder, Tapioca has a neutral flavor and strong gelling power, making it highly useable as a thickening agent in both sweet and savory food.

KEY FEATURES

High level of purity, High paste viscosity and clarity
Excellent thickening characteristics
A Gluten free starch
A neutral (bland) taste
Desirable high binding and long textural characteristics
High freeze-thaw stability
· High concentration of starch (dry-matter basis)

Yoghurt Starch Angel-curia
This will give smoother and firmer body texture and ensure proper blending of flavours for Yoghurts, Curds and Curdled Beverages like Lassi, Yoghurt Drinks, Butter Milks etc.,

S.NO

Parameters

Specifications
1.

Appearance

White to cream color fine fluffy powder

2.

Solubility

Partially soluble in cold water

3.

pH , (10 % solution ,w/v)

5 to 7

4.

Viscosity Of 3% Soln In Brookfield Viscometer

20 TO 250 cPs



5.

Moisture Content , % w/w

Max 13 %



6.

Ash content ,%, w/w on DB

Max 0.25 %

7.

Bulk Density , gm/ml

0.4 to 0.8

PREGEL STARCH is a fine white powder. It provides product with viscosity without the need for cooking on high temperatures, which means that the food manufacturer does not need to precook the starch. Pre-gelatinized starches retain most of the functional properties and viscosity of the original base material.

Features

High Paste formation in cold water

Water holding capacity is high at low temperature

High Pasting property

Viscosity is stable

Excellent thickening characteristics

Excellent solution stability with high flow and spread properties

Application

Baking Industry

Beverages, meats and dairy products

Confectioneries for gelling, thickening, texture stabilizing

Foam strengthening and crystal growth control in food products

For adhesion, film foaming and glazing

Starch For Food Products

Modified Tapioca Starch possesses outstanding thickening strength and therefore is preferred in the production of different food items.

It is very commonly used in food industry in the processing of Dairy products & more.

It is also used in various industries as a binder and stablizer.

Uses : Dairy Products

With the assistance of our skilled professionals, we are offering a quality tested array of Cassava Starch for Food Industry in the market. It is easy to use and give excellent performance to the user. Our range of Cassava Starch for Food Industry is available in varied specification and easy to use.



Features:

•Low prices
•Good quality
•Safe in use



Specifications:

Appearance White color free flowing powder Viscosity of 2% soln in Redwood No.1 Viscometer@75°C46-48 sec Viscosity of 5% soln in brook field No.1 Viscometer in spindle No:1- 60 RPM @850C1000-1100 cpsAsh Content0.3 MaxPh of 10% solution5-6Moisture Content13-14% MaxAcid Factor2.0-3.0 mlStarch Content98¬id Insoluble (Sand and Silica)0.10% Max Brightness against (Mgco3)95% MinProtein0.30% Max Clearness Negligible dirt and Foreign MatterFiber0.50% Max

We are the leading supplier of Starch for Puddingsmade available to our clients at competitive prices.


Angel Maltrin (high Maltose Corn Syrup)
High Maltose Syrup Is a colorless, odourless, viscous sweet syrup.

Features
Moisture and texture control in soft / hard confectionery
Moisture retention and color control in the final product
Control of fermentation via balanced ferment able sugar spectrum
Control of softness and freezing characteristics
No crystallization less hygroscopic product Viscosity and osmotic profiles, sweetness control.

Specification
Parameters

HMCS-A

HMCS-B

Dry Solids

80-82%

80-82%

Dextrose Equivalent

45-49%

52-53%

Sulphated Ash

0.30% (max)

0.30% (max)

pH(50% Soln)

4.8-5.5

4.8-5.5

Sugar Profile DP1

2-6%

10% (max)

DP2

45-50%

52% (max)

This gluten free flour mix is made with garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour.

Keeping in mind the various requirements of the customers, we are involved in offering best quality of Tapioca Starch. The offered Tapioca Starch is known for its quality. We are offering this Tapioca Starch at reasonable rates. Tapioca Starch is extensively used as a thickening agent in various foods.



Features:



Fresh
Good in quality
Nutrient rich






Specifications:
Appearance White color free flowing powder
Viscosity of 2% soln in Redwood No.1 Viscometer@75°C 46-48 sec
Viscosity of 5% soln in brook field No.1 Viscometer in spindle No:1- 60 RPM @850C 1000-1100 cps
Ash Content 0.3 Max
Ph of 10% solution 5-6
Moisture Content 13-14% Max
Acid Factor 2.0-3.0 ml
Starch Content 98%
Acid Insoluble (Sand and Silica) 0.10% Max
Brightness against (Mgco3) 95% Min
Protein 0.30% Max
Clearness Negligible dirt and Foreign Matter
Fiber 0.50% Max

Tapioca Starch possesses outstanding thickening strength and therefore is preferred in the production of different food items. It is very commonly used in food industry in the processing of pastas, noodles, salad dressings, custards, soups and many more. It is also used in various industries as a binder and stablizer.

DESCRIPTION

Light creamy to white color fine free flowing powder, Tapioca has a neutral flavor and strong gelling power, making it highly useable as a thickening agent in both sweet and savory food.

KEY FEATURES

High level of purity, High paste viscosity and clarity
Excellent thickening characteristics
A Gluten free starch
A neutral (bland) taste
Desirable high binding and long textural characteristics
High freeze-thaw stability
· High concentration of starch (dry-matter basis)

We are presenting an impressive array of Tapioca Starch including Classic Tapioca Starch. It is extensively used as a thickening agent and stabilizing agent in puddings, custards, soups, sauces, pie fillings and so forth. We use the highest grade of raw materials and adhere to set norms of the industry while processing this. It is available at reasonable rates to our clients.

Features:

Natural and vegetarian
Precise composition
Impeccable finish

Specifications:
Appearance White color free flowing powder
Viscosity of 2% soln in Redwood No.1 Viscometer@75°C 46-48 sec
Viscosity of 5% soln in brook field No.1 Viscometer in spindle No:1- 60 RPM @850C 1000-1100 cps
Ash Content 0.3 MAX
Ph of 10% solution 6-May
Moisture Content 13-14% Max
Acid Factor 2.0-3.0 ml
Starch Content 95% MIN
Acid Insoluble (Sand and Silica) 0.10% MAX
Brightness against (Mgco3) 95% MIN