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H. M. Shah & Company
H. M. Shah & Company

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Starch Allied Products

Offering you a complete choice of products which include glucose powder, modified starch, liquid glucose, tapioca starch, dextrose monohydrate and calcium gluconate.

Glucose Powder

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Glucose Powder
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Glucose Powder® is a free flowing white powder that is odourless and is marked by its sweet taste. It is manufactured by blending Dextrose Monohydrate with tricalcium phosphate, di-calcium phosphate and vitamin D.

Applications

In its most popular form, Glucose Powder is used as an instant energy beverage. It is consumed by persons of all age groups.

Packing

Glucose Powder® is packed in normal HDPE Bags (50 kgs Net.) at Ambient Temperature.

Storage

Store in a cool, dry place away from sunlight and moisture.

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Modified Starch

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Modified Starch
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Modified starches are derivatives of starch obtained by modifications intended  for specific applications to respective industries.

 

 

Physically modified and Chemically modified to suit the consumers exact needs.
Oxidized Starch

It is specially developed for high speed film / metering size press through which white paper for writing, printing and Xerox (map litho) papers are made. 

 

Applications

 

1.Paper Industries 
2.Textile Industries 
3.Adhesives 
4.Pharmaceutical industries

 

Advantages

 

It also has good penetrating capacity inside the paper layer which increases the strength and smoothness of paper.

It gives almost zero porosity during surface sizing due to uniform thin film formation. (Based on paper thickness, 20 – 40 kg of this cooked starch can be applied over 40,000 m2 area of paper without porosity).
Cationic Starch

The two essential characteristics of cationic
starch are:
a. Positively charged starch
    (Nitrogen Content)
b. High Viscosity

Applications

 

1. Paper Industries

2. Textile Industries

3. Adhesives Glue Industries

4. Glass Fiber insulation

 

Advantages

 

Our product has two distinct and characteristic advantages over others:
1. Positive charge 2. High Viscosity
Spray Starch

t is  manufactured from Native tapioca starch completely gelatinize at 60-70°C in slurry condition. This starch, so gelatinised is 100% transparent with little or no ungelatinized starch left. The pasty nature is directly proportional to gelatinization. Hence, this fully gelatinized starch, when fed to the size press, completely adheres to the paper due to the very high pasty nature.

 

 

 

Applications


Paper Industries (spray applications) for Duplex Grey Board online, Graft paper

Advantages

 

It has Low gelatinization temperature (60 Deg. C) and high viscosity

In paper board processing - this starch is sprayed between the sheets of paper and processed through the drier.
Carboxylmethyl Starch

It is a natural starch derivative specially developed as an alternative to Carboxymethyl cellulose. The Carboxymethyl groups in the starch enables it to become more resistant to thermal degradation and prevents bacterial attack.

 

 Applications

 

1. In Soap and Detergents - The product

    functions as an anti-dirt depositing agent.

2. Oil Drilling 

3. Paint Industries - Used as thickening agent

4. Adhesive industry

5. Textile industry

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Liquid Glucose

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Liquid Glucose
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Liquid glucose molecular formula C6 H12 O6 also known as corn syrup is a fundamental ingredient in many food and industrial products it is a purified  concentrated aqueous solution of nutritive saccharides obtained from starch.

The solids are composed of various carbohydrates such as dextrose, maltose and higher saccharides, the different  carbohydrate  profiles compiled  with various available solids levels give liquid glucose its unique functionalities. The quality of liquid glucose has a direct impact on the  quality and performance of the finished product.


Functional Advantages


Crystallizing

Liquid glucose is used in almost every type of confection, particularly hard candies. It is primarily used to control sucrose and dextrose crystallization in confections. Candies made out or sucrose alone are subject to Crystallization and may crumble.


Flavour Enhancer

Liquid glucose performs to bring out the delicate flavour in candies.


Texture Enhancers

Liquid glucose provides a smooth body and smooth texture to Ice Cream and other frozen desserts. It helps to eliminate the graining or crystallization that can be objectionable to mouth fed, liquid glucose also impart a firmer, heavier body to Ice creams.


Stabilizer


Liquid glucose acts as a stabilizer and improves the shelf life of the product. It helps to reduce the freezing point thereby reducing the manufacturers freeze time and improving the freezer capacity.


Fermentation

Liquid glucose is an  economical source of fermentable solids and a popular choice in the baking industry it not only provides sweetness and density control to cake and cookies but also adds richer crumb colour.


Humectants

Liquid glucose raises the humectancy levels in certain baked good which in turn increases the shelf life of these products. The icings produced with liquid glucose have a more brilliant sheen and appearance and provide a glaze for the products.


Applications:


Food
Building Materials
Chemicals
Adhesives
Confectionery
Ice Cream & Dairy Product
Pharmaceuticals
Animal & Pet Food
Misc. Industrial Applications


Packaging
: 300 Kg. HDPE Barrels

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Tapioca Starch

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Tapioca Starch
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Tapioca Starch Powder Is A Fine White Powder Having A Bland Taste And is Odourless In Nature. It Is Obtained From Root Tapioca. It has a Higher Viscosity Characteristics. It Is Mainly Used In Food & Paper Industries.


Specifications
Moisture % 14 max
Viscosity* cps min 10001
Starch Content (on dry basis) % 98 min
Ash Content % 0.30 max
Acid Insoluble (Sand & Silica) % 0.10 max
Protein % 0.30 max
Fibre % 0.50 max
pH
5.5 - 7.0
Brightness (against MgCO3) % 95 min



Advantages of Tapioca starch:


  • High level of purity.
  • High paste viscosity and clarity
  • Excellent thickening characteristics.
  • A neutral (bland) taste.
  • Desirable textural characteristics.
  • High freeze-thaw stability
  • High concentration of starch (dry-matter basis)


Applications:

  • Food
  • Paper
  • Chemicals
  • Textiles
  • Corrugated
  • Misc. Industrial Applications
  • Pharmaceuticals
  • Adhesives


Packaging:

  • 25/50/850/1000 Kg HPDE Bags
  • 25/50/850/1000 Kg PP Bags
  • 25 Kg Paper Bags


Storage:

To Be Stored On Above Ground On Clean, Dry & Dust Free Godown. Maintain Ambient Temp. Keep Away From Water, Direct Sunlight & Flames.


Shelf Life:

One Year From The Date Of Manufacturing
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Dextrose Monohydrate

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Dextrose Monohydrate
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The crystalline form of pure α-D-Glucose containing one molecule of water of crystallization. It is Produced from high DE syrup by crystallization under controlled cooling.

In the food industry, Dextrose Monohydrate is used in the production of baked goods, candy and gum, creams and frozen dairy products (like some ice-creams and frozen yogurts), beverages, jarred and canned foods, cured meats and also energy drinks. (See information below.)

  • It's also a common component of complete nutrition drinks and infant formulas.
  • Interestingly, Dextrose Monohydrate has preservative properties and is often used in fruit and vegetable processing to help keep them fresh. It's also used in dehydration.
  • One advantage of Dextrose Monohydrate as a preservative is that it doesn't alter the natural flavor of the food, especially compared to using sugar, another useful preservative.

DMH is moderate in sweetness. It is 65-70% as sweet as sucrose and has a solution which is much less viscous than Liquid Glucose. DMH is freely soluble in water at room temperature and also in boiling alcohol.


Fermentability

Dextrose being a monosaccharide, it is unsurpassed as a carbohydrate source for yeast and other organisms. It provides energy to the cell and many by-products, in addition to carbon di oxide and ethanol. When used in baking and brewing the fermenatation begins instantaneously and proceeds rapidly.


Glucose-D

Dextrose functions as a good oral rehydrating agent and once enriched with Vitamin D and Calcium it provides easy assimilation and replenishment of essential nutrients. In the body. It's a ready source of energy to fight tiredness and refresh you instantly.


Stability

Because Dextrose cannot invert or change on exposure to mild food acid it helps to extend the shelflife of many food products.


Bulking Agent and Carrier

Dextrose works to keep dry food mixes and powdered beverage drinks free flowing.


Tableting

Dextrose is highly suitable for high speed direct compression tableting. It prevents sticking to the die surface during the tableting process.


Applications:

  • Total or partial replacement for sucrose in baking & other dry mixes
  • Canned products
  • Chewing gum, confections
  • Dairy products
  • Carrier for colors and flavors |Bulking agent for intense sweeteners, beverage powders and other dry mixes
  • Specialized applications where low moisture level is required
  • Tableting excipient in confections
  • Source of fermentables in baking, brewing, vinegars, wines
  • Baked goods. Caramel coloring.
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Calcium Gluconate

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Calcium Gluconate
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Calcium Gluconate is an ideal source of Calcium, a vital ingredient for strong bone and teeth formation. It also helps to maintain a regular heartbeat and transmission of nerve impulses. Calcium Gluconate is manufactured at Anil Bioplus Limited by state of the fermentation technology, developed by in-house R&D. It is available in two grades, oral & injectable. Calcium Gluconate is extensively used in the treatment of Calcium deficiency . This product is known to be used in pharmaceutical applications.


Applications :


  • It is mainly used in medicine, food as a source of Calcium
  • Acts as a Calcium replenisher, anti-caking agent
  • As a source of Calcium in prevention and treatment of osteoporosis
  • In Veterinary medicines for Hypocalcaemia state
  • Used in tinned food, pickles, jams to enrich Nutritional value, freshness and preservation


Specification :


For Pharma Industries :
Appearance   A White, Crystalline or granular powder
Assay   98.5 to 102 %
Solubility   Sparingly soluble in water, freely soluble in boiling wat
Heavy Metals   NMT 10 PPM
Chloride   NMT 200 PPM
Sulphate   NMT 100 PPM
Magnessium   NMT 0.4 %
Complies   IP, BP, USP



For Food Industries :
Appearance   White, crystalline or granular powder
Identification ( A & B )   To complies the test
Loss on drying   Not more than 2.0 %
Sucrose and reducing sugars   No red precipitate formed
Water absorption test for 10 gm   Not less 

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Dextrose Anhydrous

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Dextrose Anhydrous
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The crystalline form of pure α-D-Glucose of crystallization. It is Produced from high DE syrup by crystallization above 60 degree centigrade.

The anhydrous form of D-glucose, a natural monosaccharide and carbohydrate. Dextrose serves to replenish lost nutrients and electrolytes. The agent provides metabolic energy and is the primary ingredient in oral rehydration salts (ORS) and is used in intravenous (IV) fluids to provide nutrients to patients under intensive care who are unable to receive them by the oral route. Solutions containing dextrose restore blood glucose levels and provide calories and may aid in minimizing liver glycogen depletion and exerts a protein-sparing action. Dextrose anhydrous also plays a role in the production of proteins and in lipid metabolism.

 

A noteworthy contribution to the field of medicine, the IP/BP/USP grade Anhydrous Dextrose is used in intravenous injections vital for preventing dehydration. In many critical conditions, especially during comas, operations, excessive blood loss due to injuries, wherever oral administration is not possible and is very useful in cases of Diarrhoea & Heat strokes.

Dextrose 5%, 10% or 20% helps restore fluid energy equilibrium while a normal saline solution is for prompt compensation of primary water electrolyte deprivation.

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High Maltose Corn Syrup

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High Maltose Corn Syrup
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High Maltose syrup (HMS) is a specially prepared acid-enzyme converted corn syrup which contains maltose as its major carbohydrate constituent. This high maltose syrup improves flavor, body and texture at high sucrose replacement levels while imparting resistance to color formation, moisture absorption, and crystallization in finished products such as hard candies. It products finished products which have exceptional stability, clarity, and brilliance.

High Maltose syrup is from refined starch by biochemical technology (Double Enzymatic process) The concentration is more than 50% of maltose. It has the characteristics of soft sweet, fine taste, stable at high temperature and acid condition, so it is reasonable to keep good condition so it is reasonable to keep good quality and shelf life.

It is better to use it in candy production with tenacity and transparency instead of granulated sugar. Recrystallization is seldom occurred, which improves the quality and reduces the cost. It is widely used as a thickening and modeling agent. It has advantages of anticrystallinty,


Functional Advantages Crystallising

High maltose syrup is used in almost every type of confection, particularly hard candies. It is primarily used to control sucrose and dextrose crystallization in confections. Candies made out our sucrose alone are subject to crystallization and may crumble.


Texture Enhancers


High maltose Syrup provides a smooth body and smooth texture to ice-cream and other frozen desserts. It helps to eliminate the graining or crystallization that can be objectionable to mouth feel, liquid glucose also imparts a firmer, heavier body to ice creams.


Stabilizer

High maltose syrup acts as a stabilizer and improves the shelf life of the product. It help to reduce the freezing point thereby reduce the freezing point thereby reducing the manufacturers freeze time and improving the freezer capacity.


Fermentation

High Maltose syrup is an economical source of fermentable solids and a popular choice in the baking industry it not only provides sweetness and density control to cakes and cookies also adds richer crumb colour.


Humectants

High Maltose syrup raises the humectancy levels in certain backed goods which in turn increases the shelf of these products.


Applications:

  • Confectionery
  • Baking
  • Ice Cream and Dairy Products
  • Processed Foods
  • Jams & Preserves
  • Canning
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Maize Starch

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Maize Starch
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Maize starch
Maize starch chemical formula (C6H10O5)n also know as Corn starch or flour is a fundamental ingredient in most of the packaged food and industrial products; it is extracted from the corn kernel and has a distinctive appreance and feed. Maize starch in natural ,modified, pregeletanised and dextrinised forms provides viscosity, texture and other desired properties to all types of food & paper, products from canned chilled frozen to microwaveable goods, dry mixes and extruded snacks. Practically every industry in existence uses starch or its derivatives in one form or another.

 

Functional Advantages

 

Thickening & Gelling agent

Maize starch is most commonly used as a thickening and gelling agent for puddings sauces soups, etc it provides an economical and reliable substitute to other ingredients which are unstable at higher temps.

 

Texture and clarity

Corn starch helps in achieving the right degree of clarity structure and mouth feel. It is also used to achieve chewiness in gums. They are equally useful as moulding powders and as ingredients of paste food.

 

Binder & stabilizer (Exciepient)

Corn starch is an effective binder as it allows homogenous dispersion of water in foodstuffs, and acts as a stabilizer. It is an ingredient of choice (along with other modified starches) in the manufacture of soups salad dressings bakery products, various desserts. It is a binder and filler or choice in the pharma industry for tabletting on the application. It acts diluents disintegrating agent.

 

Sizing- paper and Textiles

Native starch is used to provide dry strength and as a surface improvement aid in alkaline papermaking, starch is a critical part of wet-end sizing it is an integral part of micro-particle retention and works as a binder water holding agent and carrier for surface sizing chemicals and other functional additives. In the manufacture of textiles starch keeps the yarn straight and strong significantly improving its ability to chemical’s withstand the stress of weaving.

 

Corn Sweeteners

Native corn starch forms the basic ingredient for all corn sweeteners. A variety of enzymatic and acid-catalyzed processes are used for the manufacture of corn sweeteners which are used in food to provide clean sweet taste retain moisture, clean sweet taste retain moisture control crystallization and freezing points, contribute to texture provide gloss maintain colour inhibit spoilage and modified density.

 

Ethanol

Corn starch is an economical fermentation feedstock to produce many organic chemicals The most widely know bio product is ethanol it is made by fermenting sugars produced from corn starch ethanol produced from corn starch promised a renewable source of fuels for care and other engines with environmental advantages.

Applications:

·         Food

·         Paper

·         Building Materials

·         Confectionery 

 

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Malto Dextrin

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Malto Dextrin
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Malto Dextrin is an intermediate product obtained during the controlled hydrolysis of starch. It is product midway between starch and glucose, when hydrolysed by enzymes, typically by Bacterial alpha Amylase and then additional conversion to get the desired DE which ranges between 4 to 30. The product thus obtained is refined by clarification, carbon treatment and ion exchange and then spray drying to a moisture level of 3% to 5%. Maltodextrin is a white powder and is extremely bland in taste with very little sweetness. When made into a solution, it exhibits very high viscosity although it does not hold water in itself. Its bland taste makes it inert on other food flavours and colours. It is a good agent to ensure dispersibility in cold water maintaining clarity and eye appeal.


Functional Advantages


Stabiliser/Bodying Agents

Maltodextrine acts as flavouring, bodying, drying and stabilizing agent in chocolate drinks, flavour powders, citrous and coffee powders and also improves theshelf life of the product. It can also be used to replace a portion of protein whipping agent in aerated beverages and is choice bulking agent in many puddings’ soups and frozen desserts.Its addition to cream gives it a thicker mouth feel.


Sweetener

In Indian sweets it is used to at the time of making of Khoya/Mawa from milk as it improves the quality, softness and texture. It is also excellent in partially replacing cane sugar in sweets. The sweet taste  of Maltodextrine is a closer approximation to the laste of sugar which make it ideal for use in sweetening teas, coffee and powdered soft drink also.


Applications


Maltodextrin is primarily a product for  the food industry. A dairyman uses it in infant milk foods as stabilizer, bodying agent and flavour carrier. A food technologist uses it in coffee, powders and whiteners, citrus powders, chocolate drinks and flavour powders. A baker uses it in fruit leathers, gronala bars, cream type fillings, icings and cakes. He uses it in bread and meat as a moisture holding agent. A confectioner uses it in lozenges for binding, plasticizing,nuts and snacks coating and candy coating.


Ambuja Malto Dextrin Typical Specifications

Parameters Specifications
Physical Appearance  White free flowing powder, extremely bland in taste.
Moisture % Max 5.00%
DE 4 to 30
Sulphate Ash 1.0% Max
Total Ash 0.1 to 0.2% Max
Acidity% 1.2 to 1.5%
SO2 ppm Max 100
Arsenic 1.0 ppm Max
Copper 5.0 ppm Max
Lead 2.0 ppm Max
Customized specification can also be achieved

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Sorbitol

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Sorbitol
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Sorbitol, also known as D-sorbitol, D-Glucitol or D-gluco hexanehexol, is a hexahydric sugar alcohol. Sorbitol is commercially manufactured by the high pressure hydrogenation of dextrose solutions using a nickel catalyst. Sorbitol is a Lyophilic, non toxic, non irritant, stable and chemically inert, resistant to heat, resistant to acid and is non fermentable by micro organisms.


Characteristics

  • Bulking Agent
  • Low Calorie Sweetener
  • Humectant
  • Stabilizer
  • Cooling Agent
  • Plasticity
  • Sequestrate
  • Texturizing Agent
  • Retains Moisture


Uses

  • Oral Care & Cosmetics : Toothpaste, Mouthwash, Creams, Ointments, Lotions, Shaving Creams & Shampoo
  • Pharmaceuticals : Liquid Syrups , Suspensions & Soft Gel Capsules
  • Food & Beverage : Candies, Energy drinks / Diet Chocolates, Biscuits Cakes & Pastries, Chewing Gums, Enzymes, Ice Creams, Fruit Jams & Halawa
  • Industrial Applications : Vitamin ‘C’, Sorbitol Esters, Polyether Polyols for Rigid Polyurethane Foams, Alkyd Resins, Melamine & Phenolic Resins
  • Others : Papers, Explosives, Mortars & Concrete

 

Technical Data & Specifications

Description

Clear Colorless viscous liquid, sweet in taste, Free from foreign matter

Appearance of solution

Clear, colourless, syrupy liquid, miscible with water.

D-Sorbitol%(m/m)

Min.50%

Water Content

Between 28% to 31%

Dry Matter

Min.69%

Reducing Sugar

Max.0.2%

pH

5.00 to 7.00

Sulphated Ash%(m/m)

Max.0.1%

Lead

Max.0.5ppm

Nickel

Max 1ppm

Sulphate

Max 100ppm

Chloride

Max 50ppm

Arsenic(As)

Max 3mg/Kg

Heavy metals

Max 10ppm

 

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White Dextrin

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White Dextrin
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White dextrin is manufactured by partially hydrolyzing starch, using of a catalyst. The dextrinisation chemically reduces the starch molecules into smaller components. White dextrin is white in colour but with reduced viscosities. it’s cold water solubility’s rang from 25% to 65% White dextrin produce;s a light colour ed paste that set to soft but a definite gel. The higher solubility white dextrin.

 

Can be used at much higher concentration to yield very soft gels. Its solution is a half –transparent plaster. White dextrin has good glutinosity and resolution. It as an indispensable excepiant for medicine food and health care industry. It is also used as an additive in the certain applications for the manufacture of Textile, Adhesive and Dye’s.

 

White Dextrins have a appearance of the native starch and have solubilities varying from 25-80%. It forms a soft, light coloured get on cooling.Yellow Dextrins ranges in colour from pale amber to dark brown and have high water solubility. They are used to produce high solid concentration pastes. They give very tacky solutions.


Technical Specifications:

Product Name

White Dextrin Powder

Appearance

Fine White Powder or Cream White Powder

Moisture

12% Max.

pH (10% Aqueous Solution)

2.5 - 4

Total Ash

0.6% Max. on DB

Cold Water Solubility

20 - 80

Mesh Size-pass through 100 Mesh%

99.00



Applications:


  • Foundry
  • Paper
  • Dyes & Chemicals
  • Textiles
  • Corrugated
  • Fire Works
  • Pharmaceuticals
  • Misc. Industrial Applications


Packaging:

  • 25/50/850/1000 Kg HPDE Bags
  • 25/50/850/1000 Kg PP Bags
  • 25 Kg Paper Bags


Storage:

To Be Stored On Above Ground On Clean, Dry & Dust Free Godown. Maintain Ambient Temp. Keep Away From Water, Direct Sunlight & Flames.

Shelf Life:

One Year From The Date Of Manufacturing
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Yellow Dextrin

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Yellow Dextrin
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Yellow dextrin  is manufactured by partially hydrolyzing Starch, using the dry roasting method in the presence of a catalyst: The dextrinisation chemically reduces the starch molecules into smaller components. Yellow dextrin has low viscosity and is very sticky and hygroscopic in nature. Used in the foundry as a binder for cores. Yellow dextrin helps in increasing dry strength at the same time being completely soluble in water. This product also finds its application as a binder for mould and core washes. Its binding abilities’ make it an essential ingredient in various other applications, such as Adhesives, Gums, Pastes Pyrotechnics.

Application

1. Paper tubes and cones manufacturing Unit

2. Excellent binding agent for sand cover  

    in foundries.

3. Pharmaceutical industries

4. In textile printing as thickener

5. Envelope adhesives

6. Mining industry as an additive in froth

    flotation

7. Paint industry as binder.

·         Fire Works

 


Advantages

1. Foundries - Gives high green bonding

    strength to remain intact during handling.
2. Printing - Gives sharp printing with less

    consumption of ink

 

Packaging:

·         25/50/850/1000 Kg HPDE Bags

·         25/50/850/1000 Kg PP Bags

·         25 Kg Paper Bags

Storage:

To Be Stored On Above Ground On Clean, Dry & Dust Free Godown. Maintain Ambient Temp. Keep Away From Water, Direct Sunlight & Flames.

Shelf Life:

One Year From The Date Of Manufacturing

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Call Us:  +91-8079464980
H. M. Shah & Company
R. Desai (CEO)
No. 9, Telgali, Siyaganj Near Gujrati Girls College,
Indore - 452001, Madhya Pradesh, India
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