• Beneficial for Low concentration
• Desired disintegration of tablet
• Capillary action / wicking action

• Better disintegration
• Ideal for low moisture sensitive drugs

• High intrinsic flow
• Enhanced lubrication efficiency
• Superior binding properties
• Enhance blending efficiency
• Ideal for capsule manufacturing
• Improved properties like weight uniformity, friability, disintegration, etc.

• Low density
• Better for low dose drug formulation
• Flow improvement of crystalline blends

• Excellent compactibility
• Desired flow properties
• Good flow to direct compression APIs
• Increased production capacity
• Easy for dry blending in capsule
• Improved blending properties

• Low moisture content, better compressibility of low moisture sensitive drugs, direct compression

• Tablet diluent and filler in two-piece
• Hard capsules
• A bulking agent
• To increase the physical size of the dosage form

• Acceptable compression properties
• Reduce the sedimentation rate of oily suspension fills
• Suspending agent in aqueous suspensions
• Good for extrusion/spheronization

• High surface area
• High whiteness
• Better lubricity

• Better improvement of flow in moisture sensitive and crystalline APl’s

• Viscosity Modifier
• Stabilizer

• RC 581
• RC 591

• General Thickener
• Custard Powder
• Bakery Products
• Snacks
• Processed Meat

• Ice-creams & Desserts
• Soup, Sauce & Gravies
• Beverages
• Noodles

Food : DMH is readily fermentable sugar and an excellent nutrient for yeast in bread dough. Its reaction when heated with protein provides the color and flavour to bread and cookies, strength in bread for slicing and handling. DMH can help control ice crystals and body of frozen dairy products. DMH can partially replace sucrose in fondants and cream fillings where fine crystals are required for a smooth texture.

Liquid Glucose contains Maltose hence resistant to crystallization. This unique property makes it the universal doctor for all confectionery products.

Viscosity of liquid glucose is the most important physical property which depend on density, Dextrose equivalent & temperature.

Liquid Glucose is a clear‘ colourless making it compatible with the physical properties desired in the end products.

Liquid Glucose has functional properties such as high fermentability, viscosity, humectancy-hygroscopicity, sweetness.

The properties of Liquid Glucose are directly related to the DE (Dextrose Equivalent) and so are its effects and flavour, freezing point depression and osmotic pressure.

Other properties such as cohesiveness, bodying characteristics, foam stabilization and prevention of sugar crystallization are inversely proportional to the increasing DE.

To control crystallization, body appearance, sweetness, osmotic pressure and as a preservative in hard-boiled candies, jams and jellies.

Bakery products, Caramel & Toffee, Meat Industry etc.

A baker will ferment it with yeast for raising the product. Add it to ice cream, to improve texture and palalability of the ice cream and enhance flavors.

It is used in tanning to enhance weight and ensure a softer texture.

It is added to shoe polish to prevent it from caking and to help it to give a better and quicker shine.

It is manufactured from corn with controlled feeding to the system maintaining hygienic conditions throughout the process to control the microbiological load.

• Binder & Fillers in tablet manufacturing.
• Coating agent & tablet disintegrate.
• Anti-adherent & Lubricant.

• Binder & Fillers
• Coating & Dusting Media

Cold water swelling starch and has a moderate solubility and viscosity

• UniGel 270 can be used in various applications in the pharmaceutical and neutraceutical industries.
• It is mainly used as excipient, thickener, stabiliser, moisture etention agent, etc.

• Package : 3-Ply Laminated/Paper/HDPE bags.
• Net Weight : 25kg/50kg
• Storage : UniGel 270 should be stored in a cool dry place, away from strong light and high temperature. When stored under proper conditions UniGel 270 will maintain its declared specifications for at least 24 months.

This product has a natural low water content compared to dextrose monohydrate thereby providing superior stability.

• It is formulated with vitamins and Minerals and sold in packets or containers or used during convalescent periods of physical stress by patients, athletes and students. Dextrose Anhydrous is used as a nutritional supplement in infant formula to improve nutrition value and as a sweetener it is used in confectionery.
• It is used in tableting and as a raw material in the fermentation industry for bio-chemical synthesis of antibiotics (penicillin, streptomycin etc.) and vitamin C. lt is widely used as a major ingredient in the oral rehydration salt (ORS) segment. Being a natural sugar, it immediately cures a person of dehydration, sugar propamidines. It is used as Oral Dosage for Pharmaceuticals and/or Nutraceuticals, Swallowable tablet, Chewable tablets, Effervescent tablets and Medicated Confectionary

• Filler/Binder
• Nutrients
• Carbohydrate Source

• Package : 3-Ply Laminated/Paper/HDPE bags.
• Net Weight : 25kg/50kgs
• Storage : Keep Product away from water, humidity and high temperature to avoid moisture absorption.

• It is sweet, easy to ferment and often used as sugar substitute. It is ideal for applications requiring high fermentability and sweetness.

• Dextrose Syrup is formulated with vitamins and minerals and sold in packets or containers or used during convalescent periods of physical stress by patients, athletes and students.
• Dextrose is used in tableting and as a raw material in the fermentation industry for bio-chemical synthesis of antibiotics (penicillin, streptomycin etc.) and vitamin C.

• It acts as substrate for fermentation due to the high dextrose content, combining the characteristics of high fermentability, sweetness and low viscosity.

• Package : HDPE barrels
• Net Weight : 300kgs hm hdpe barrels
• Storage : Keep Product away from water, humidity and high temperature to avoid moisture absorption.