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Our
products enjoy an excellent reputation for high quality. A brief of
products manufactured by us is as follows:
Lime Oil
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Steam
Distilled
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Vacuum
Distilled
Oil
of Lime is one of the most important flavoring oil, used widely in all
kinds of beverages, soft drinks, soft drink powders and tablets, and in
baked goods, such as cakes, pastries, pie fillings, confectionery, soft
and hard center candies, gelatin desserts, ice creams etc.
The
oil is employed in perfumes, toilet waters, Cologne, and in cosmetics to
which it imparts a refreshing top note.
It
is produced primarily for use as perfumery ingredients. Used in citrus
juice, it imparts the characteristic fragrance and taste of the outer
part of the fruit.
Derivative
of Lime Oil
It
is widely employed for the scenting the cosmetics, soaps and all kinds
of technical goods, manufacture of resin adhesives, flavors, flavoring
of pharmaceuticals, deodorizers, shampoos, cleaning solution, and many
other application. In recent years, supply and demand has substantially
increased the value of d-limonene and some manufactures are diverting early season
cold-press oil to d-limonene. A very important use is in imitation
citrus oil, and generally in imitation essential oils.
It
is widely used in compounding of synthetic lime and orange flavors. It
serves for the scenting of soap cosmetics and as an adjunct in numerous
perfume compositions.
Pectin
Pectin
is a natural constituent of all plants and of most foods derived from
them, and thus considered harmless as a food additive.
Amidated
pectin is also used as a food additive. The Joint FAO/WHO Expert
Committee on Food Additives has proposed a temporary ADI (Acceptable
Daily Intake) of 25 mg/kg of body weight (i.e., a standard person of 60
kg may safely eat 1.5g of amidated pectin every day).
Pectin
is a purified carbohydrate obtained from the dilute acid extract of the
inner portion of the rind of citrus fruits.
For
many years industries as well as housewives have made use of its
outstanding property.
High
Methoxyl Pectin
High Methoxyl Pectins (HM): These pectins have a
degree of esterification higher than 50% and it gel in media with a
soluble solids contents higher than 55% and within a pH range of 2.0 to
3.5.
Standardization
Since
pectin is a natural product its gelling power varies. To offer pectin
with a constant gelling power, HM pectin is usually graded with respect
to this property by means of the internationally used IFT method (Food
Tech.13, (1959) 496-500, Final Report of the IFT Committee). Blending
with dextrose or sucrose standardises them. The gelling power, expressed
in US-SAG, should be stated for every pectin.
Click
Here for Data Sheets
Low
Methoxyl Pectin
Low Methoxyl Pectins (LM): These pectins have a degree of
esterification lower than 50% and they need neither sugar nor acid for
gelation, but instead a controlled amount of calcium ions is required.
Gelation may be brought about in a wide range of soluble solids contents
(10 to 80%) and between pH 2.5 to 6.5. The use of LM pectin leads to
excellent spreadability even in products with high solid contents. Due
to their calcium reactivity, LM pectin is very suitable as gelling or
thickening agents in milk products.
Standardization
Up
to now no international grading method has been agreed upon. LM pectin
from SCP is graded by methods, which represent the conditions, found in
practice. Standardization is achieved by mixing different production
lots or possibly by blending the pectin with dextrose or sucrose.
Click
Here for Data Sheets
Lime Juice
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Juice
Concentrated
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Juice
Clouded
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Juice
Clear
During
concentration the product is subjected to high temperature short time
pasteurization for a very short period. This destroys most of the micro
organism responsible for spoilage.
After
pasteurization the juice is chilled, essence may be added in the holding
tank before the filler to provide enhancement of flavor. Juice is than
held for few seconds.
Finish
product handling and storage:
For
extended shelf life of non-aseptic juice, temperature of
20C or below is maintained. Stock
is rotated to ensure uniformity of shelf life.
All
encouragement is given to the market outlet or institution to maintain
low temperature to assure shelf life.
A
complex new technology has been developed by our unit to ensure that
after reconstitution, the juice is as close as possible in flavor and
composition to freshly squeezed material.
(Brix, Citric acid,
Brix-acid ratio, and pulp contents are adjusted as per requirement)
Lime Fibre / Dietry
Fibres
We
manufacture peel fibers of 60 to 150 meshes. Well-cleaned Lime peels are
used for citrus fibers manufacturing. After obtaining desire size of
citrus fibers the same is sterilized by special type of U.V
sterilization unit to ensure complete free from any harmful microbes.
Use
of Lime fibers
Consumption
of low fiber diets is a common etiological factor in many metabolic and
gastro-intestinal disorders of the western world. So, there has been
revival of interest in the fiber content of foods and its possible
implications on human health. Although the amount of fiber ingested is
small in relation to total diet, it appears to exert a major influence
on the metabolism of gastrointestinal tract and these effect are
dictated by quality characteristics of fiber and its components. In this
regard citrus fiber has drawn attention for making dietary capsule.
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