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Product Overview:
http://www.niir.org/profiles/profiles/product-overview/z,,87,0,a/index.html

SOYA LECITHIN

Lecithin is a synonym for phosphatidylcholine. It is the main lipid component in biological membranes, like our cell membranes or cell walls of plants. On the other hand, commercial lecithin is actually a natural mixture of neutral and polar lipids, including glycolipids, triglycerides, sterols, and small quantities of fatty acids, carbohydrates, and sphingolipids. The polar lipid Phosphatidyl choline is present in commercial lecithin in concentrations of 20 to 90%. Lecithin is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, and in egg yolk, composed of phosphoric acid, choline, fatty acids, glycerol, glycolipids, triglycerides, and phospholipids (e.g., phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol). Lecithin is one of the principal natural emulsifiers for the industry. It is used in many products from food industrial chemicals to animal feed stuffs and pharmaceuticals. Lecithin is unique amongst natural emulsifiers for the sheer diversity of functions it performs in the food industry ...

Natural Colours

India, recognized as one of the hotspots of biodiversity is home to a range of economically important plants. Some of these plant species have found use in the preparation of natural dyes. Natural dyes are colorants having several applications in textiles, inks, cosmetics, etc.‘Natural’ has become a word consumers like to see on food product packages, while ‘clean label’ is an industry term to describe an E-number-free ingredients list. Natural colours have an advantage over synthetic colours in that they are perceived as being preferable because they are natural.The market for colours is shifting to favour natural colours, but there is still a big need for certain synthetic colours ...
 

Investment Opportunities:
http://www.niir.org/profiles/profiles/investment-opportunities/z,,88,0,a/index.html

SORBITOL

Sorbitol, a polyol (sugar alcohol), is a bulk sweetener. Sorbitol is produced either from starch hydrolysates, from dextrose syrup, or from dextrose monohydrate. It is a water soluble polyhydric alcohol, having sweet taste and high stability besides properties of humectancy and plasticizing. Sorbitol is about 60 percent as sweet as sucrose with one-third fewer calories. It finds a wide range of application such as oral care, cosmetics, pharma, paints, etc. Sorbitol also combines well with other food ingredients such as sugars, gelling agents, proteins and vegetable fats ...

MANNITOL

 Mannitol is a polyol (sugar alcohol) widely used in the food and pharmaceutical industries because of its unique functional properties. Mannitol is the generic name for a Food and Drug Administration (FDA) approved drug used as an osmotic diuretic and a mild renal vasodilator. Mannitol is typically administered intravenously, but can also be taken orally, depending on the purpose. Intravenously, it is used to treat excessive intracranial pressure, oliguria, and to expand openings in the blood-brain barrier. Orally, mannitol is used a sweetening agent in confections for people with diabetes and, in higher concentrations, as a laxative for children.It is also used as an anti-caking & free flow agent ...

PHENOL/ACETONE

 Phenol and acetone are two basic chemicals to manufacture derivative products
which eventually become essential ingredients in numerous beneficial products that consumers use every day. Phenol also known as carbolic acid is an organic compound that contains a six-membered aromatic ring, bonded directly to a hydroxyl group. It is produced on a large scale as a precursor to many materials and useful compounds. Pure phenol is a white crystalline solid, smelling of disinfectant. It has to be handled with great care because it causes immediate white blistering to the skin. The crystals are often rather wet and discolored ...

MODIFIED STARCH

 Starches are modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their texture; to decrease or increase their viscosity; to lengthen or shorten gelatinization time; or to increase their viscostability ...

Latest Books:

NI230    Alkyd Resins Technology Handbook
NI231    The Complete Book on Gums and Stabilizers for Food Industry
NI232    Handbook on Spices and Condiments (Cultivation, Processing and Extraction)
NI233    Handbook on Fermented Foods and Chemicals
NI234    Spirit Varnishes Technology Handbook (with Testing and Analysis)
NI235    The Complete Guide on Industrial Pollution Control
NI236    The Testing Manual of Paints, Varnishes and Resins
NI237    Handbook on Paint Testing Methods
NI238    Industrial Alcohol Technology Handbook

 
Regards,

--
Manager
NIIR PROJECT CONSULTANCY SERVICES
AN ISO 9001 : 2000 COMPANY
106-E, Kamla Nagar, Delhi – 110 007 (India)
Tel: 91-11-23843955, 23845886, 23845654 Mobile: 9811043595
Fax: 91-11-23841561
E-mail: [email protected]; [email protected]  
Website: www.niir.org

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