H. M. Shah & Company

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

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.
Other Information:
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: 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.

Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars

Liquid Glucose is an aqueous solution of nutritive saccharide obtained by starch hydrolysis, by using Corn and Rice as raw material, which is purified and concentrated to required solids. It is usually odorless and clear yellow colored viscous liquid sweet syrup which is processed and stored under hygienic conditions

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.
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.

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.

Unlock the potential of your formulations with our premium Malto Dextrin Powder. Crafted to perfection, our Malto Dextrin Powder stands as a hallmark of quality, consistency, and efficacy in the world of food and beverage formulation. Whether you're in the sports nutrition, bakery, confectionery, or beverage industry, our Malto Dextrin Powder is your ultimate solution for achieving superior texture, stability, and taste.

What is Malto Dextrin Powder?

Malto Dextrin Powder is a versatile carbohydrate derived from starch, typically corn, wheat, or tapioca. Through a controlled hydrolysis process, starch molecules are broken down into shorter chains of glucose units. This results in a soluble, white powder with excellent water solubility and a neutral flavor profile.

Key Features:

1. Rapid Digestibility: Malto Dextrin Powder is renowned for its fast digestion rate, making it an ideal choice for sports nutrition products and energy supplements. It provides a quick source of energy, making it popular among athletes and fitness enthusiasts alike.

2. Enhanced Texture: Our Malto Dextrin Powder acts as a bulking agent and texture enhancer in various food applications. It imparts a smooth, creamy mouthfeel to beverages, improves the crumb structure in baked goods, and prevents crystallization in confectionery items.

3. Stability: With its excellent moisture retention properties, Malto Dextrin Powder extends the shelf life of food products by preventing moisture migration and maintaining freshness. It also stabilizes emulsions and suspensions, ensuring uniformity and consistency in formulations.

4. Versatility: From energy gels and protein bars to soups and sauces, Malto Dextrin Powder finds its place in a wide array of food and beverage applications. Its neutral taste and odor make it adaptable to both savory and sweet formulations, allowing for endless culinary creativity.

5. Digestive Health: As a soluble fiber, Malto Dextrin Powder supports digestive health by promoting regularity and aiding in nutrient absorption. It serves as a prebiotic, nourishing beneficial gut bacteria and contributing to overall gut wellness.

Quality Assurance:

At our state-of-the-art facilities, we adhere to stringent quality standards throughout the production process. From raw material sourcing to final product packaging, every step is carefully monitored and controlled to ensure purity, safety, and consistency. Our Malto Dextrin Powder is non-GMO, allergen-free, and complies with industry regulations and certifications.

Partner with Us:

Experience the difference that premium Malto Dextrin Powder can make in your formulations. Whether you're launching a new product or optimizing an existing recipe, our team of experts is here to collaborate with you every step of the way. We offer customized solutions tailored to your specific needs, backed by unparalleled technical support and customer service.

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.

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

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

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.

Features:

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

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 mold and core washes. Its binding abilities’ make it an essential ingredient in various other applications, such as Adhesives, Gums, Pastes Pyrotechnics.
Application:
Paper tubes and cones manufacturing Unit
Excellent binding agent for sand cover in foundries.
Pharmaceutical industries
In textile printing as thickener
Envelope adhesives
Mining industry as an additive in froth flotation
Paint industry as binder.
Fire Works
 
Advantages:
Foundries: Gives high green bonding strength to remain intact during handling.
Printing: Gives sharp printing with less consumption of ink

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

Pregelatinized starch is widely used as a pharmaceutical aid, especially as a filler-binder. It is known that the tableting performance of excipients could be affected by their source.

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.

Applications:

Foundry

Paper

Dyes & Chemicals

Textiles

Corrugated

Fire Works

Pharmaceuticals

• Paper Industries
• Textile Industries
• Adhesives
• Pharmaceutical industries

• 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).

Thin-boiling starch is a partially hydrolyzed starch product, providing low and uniform viscosity. It can be readily dispersed in water and is ideal for use in sauces and gravies, candies and jellies, and frozen food.

High-maltose corn syrup is a food additive used as a sweetener and preservative. The majority sugar is maltose. It is less sweet than high-fructose corn syrup^[1] and contains little to no fructose.^[1] It is sweet enough to be useful as a sweetener in commercial food production, however.^[2] To be given the label "high", the syrup must contain at least 50% maltose.^[3] Typically, it contains 40–50% maltose, though some have as high as 70%.^[4][5]
By using β-amylase or fungal α-amylase, glucose syrups containing over 50% maltose, or even over 70% maltose (extra-high-maltose syrup) can be produced.^[6]p. 465 This is possible because these enzymes remove two glucose units, that is, one maltose molecule at a time from the end of the starch molecule.
Uses
High-maltose corn syrup is used as a substitute for normal glucose syrup in the production of hard candy: at a given moisture level and temperature, a maltose solution has a lower viscosity than a glucose solution, but will still set to a hard product. Maltose is also less humectant than glucose, so that candy produced with high-maltose syrup will not become sticky as easily as candy produced with a standard glucose syrup.
Since maltose has a low freezing point, HMCS is useful in frozen desserts. It is also used in brewing, because it has a balanced fermentability, can be added at high concentrations to the wort kettle, increasing throughput, and reduces haze caused by varying malt quality. Another of HMCS's uses is to preserve food. According to the Center for Science in the Public Interest, HMCS preserves food by inhibiting fermentation and bacterial growth.