Our Products
Vegidrill-DS is a modified starch based cold water hydra table natural polymer specifically designed for filtration control and rheology stability in oil well drilling application, Vegidrill meets all the specifications falling pi-13a.
Application : Vegidrill-DS provides adequate viscosity to variety of water based mud systems it is specially applicable and economical in saturated salt and brine systems where other products are in active.
Special Features :
Additional Information:
Packaging Details : Available in 50kgs/500kgs/700kgs HDPE laminated oven sacks with inner line.
Specification
Parameter | Specification |
---|---|
Appearance | Off white to creamy granular free flowing powder |
Moisture | 10.0% max |
Nature | Cold water hydra table |
Ionic nature | Non-ionic |
600 rpm reading | 1.18max in 40 g/l salt water 2.20max in saturated salt water |
Fluid loss | 1.10cc max in 40 g/l salt water 2.10cc max in saturated salt water |
Fermentation | Relatively fermentation stable up to 72hrs |
Residue | Passes 2000 micron or as per customer need |
PH of Glue | Alkaline |
Details :
Additional Information:
Packaging Details : Available in 50kgs/500kgs/700kgs HDPE laminated oven sacks with inner line
Specifications
Parameter | Specification |
---|---|
Appearance | Golden Yellow |
Moisture % | 10 |
Protein % | 60 minimum |
RBD palm oil is obtained from refining crude palm oil. It is a light yellow liquid and semi-solid at room temperature, melting to a clear yellow liquid on slight heating. RBD palm oil is used as frying oil for food industries such as instant noodles and snack food. It can also be used in manufacture of margarine, shortening, vanaspathy, ice cream, condensed milk and soap.
Standard Specifications
Parameters | Specifications |
---|---|
Free Fatty Acid ( % as Palmtic) | 0.10 Max |
Colour (5.25” Lovibond Cell) | 3.0 R Max |
Moisture & Impurities (%) | 0.11 Max |
Iodine Value ( Wijs Method) | 50.0 Min |
Cloud point (oC) | 10.0 Max |
Slip Melting Point (oC) | 24.0 Max |
Details :
Storage & Shelf Life : Store in a dry place at ambient temperature and away from direct sunlight, Development of slight turbidity does not affect the wholesome quality of the product. This product will solidify and become cloudy below 250c. Before dispensing, gradually thaw above melting point, stable up to two years from production date.
Additional Information:
Packaging Details : We pack in 230ML/500ML/970ML Glass Bottles, and also make private labeling for
bulk purchases.
Virgin Coconut Oil Cold Pressed Product Specifications
Parameter | Specification |
---|---|
Country of Origin | India |
Ingredients | Organic or conventional coconut meat |
Production Process | Cold Pressed and Unrefined |
Description | Clean transparent coconut oil, naturally stable vegetable oil |
Certifications | ISO 9001, 14001, 18001, 22000 & CGMP |
Iodine value | 8.0 max |
Color and appearance | Clear free from visible foreign matter |
Flavor and aroma | Mild, fresh and characteristics of coconut with no- off odor |
Free fatty acid (as lauric acid %) | 0.20% max |
Moisture & impurities melting | 0.10% max |
Peroxide, meq/ kg | 2.0meq/ kg |
Melting point ( in 0c) | 25-26 |
Saponification | 250 – 270 |
Unsaponifiable | 0.2-0.5 % by mass |
Fatty Acid Composition | |
C6 Capronic acid | 0.4 - 0.7 % |
C8 Caprylic acid | 4.6 – 10 % |
C10 capric acid | 4.6 – 8.0 % |
C12 lauric acid | 43-56 % |
C14 Myristic acid | 16.8 – 21 % |
C16 palmitic acid | 7.5-10.2 % |
C18 stearic acid | 2.0 – 4.0 % |
C18:1 oleic acid | 5.0 – 10.0 % |
C18:2 linoleic acid | 1.0-2.8 % |
Microbiology | |
Total plate count | < 1000cfu/g |
Coliform count | < 3 mpn/ml |
Yeast & mould count | < 100 cfu/ g |
E.coli | Absent / negative |
Salmonella | Absent / negative |
Nutritional Values - Amount Per 1tbsp. Serving (15ml)
Calories from saturated Fat | 125 Kcal |
---|---|
Protein | 0 g |
Dietary Fiber | 0 g |
Sugar | 0 g |
Cholestero | l 0 mg |
Total Fat | 14 g |
Vitamin C | 0 g |
Calcium | 0 g |
Iron | 0 g |
Lauric acid | 0.5134 |
Caprylic acid | 0.0713 |
Capronic acid | 0.0042 |
Capric acid | 0.0578 |
Myristic acid | 0.1921 |
Palmitic acid | 0.0765 |
Stearic acid | 0.03056 |
Oleic acid (Unsaturated) | 0.0505 |
Linoleic acid | 0.0032 |
Moisture | 0.1 |
Vijicato-50 is a chemically modified amphoteric starch which has dual characteristics. In this, chemical modification is carried out by incorporating both cationic as well as anionic charges. Presence of both the charges here, imparts dual characteristics. Amphoteric starch is used as a wet end additive to improve retention of fines & fillers as well as internal strength of the paper.
Advantage : Wet-end - Internal strength of the paper & board, improvement in frp%, improves machine runability
Preparation : Prepare slurry of vijicato-50 in cold water till free of lumps at desired solids. The slurry can be cooked either by direct steam injection or in a jacketed vessel with continuous agitation. The complete cooking would occur only after reaching temperature at 90-95 deg c. The time to temperature should be 35-40 min. & time at temperature should be 15-20 min. When using a jet cooker, the starch slurry is to be heated to 110-130 deg c.
Additional Information:
Packaging Details : Available in 50kgs/500kgs/700kgs HDPE laminated oven sacks with inner line.
Specification
Parameter | Specification |
---|---|
Appearance | White granular powder |
Odour | None |
Solubility | Soluble on cooking in water |
Moisture | 13.0% max |
pH(10% aq solution) | 5.5-7.5 |
Viscosity(2% paste at500c spindle no:02,rpm:30 ) | 100-400cps |
Ionic character | Amphoteric |
Brightness | 85% min |
Degree of substitution | 0.025-0.030% max |
Vijispray is a modified spray starch possesses non- ionic charge. Spray starch slurry (uncooked) is to be sprayed by using a specially designed spray bar system on wire part before dry-line to improve both surface & internal strength properties esp., burst factor for Kraft paper/ surface properties for cultural paper / ply-bond for duplex board. The retention of spray starch sprayed on paper web is much higher results in reduction in etp load. The mechanism of this is. The spray starch (un-cooked) granules are entrapped by the fibrous web and subsequently gelatinized by heat available in the dryer section.
Application :
Advantages :
Preparation : The use of spray starch in cold water suspension of 1 to 10% solids (by metering pump) and 3 to 5% solids (by spraying) method is recommended to achieve excellent improvement in paper physicals. However, the dosage levels could be maximized depending on the properties required and quality of paper products.
Additional Information:
Packaging Details : Available in 50kgs/500kgs/700kgs HDPE laminated oven sacks with inner line
It contains no cholesterol or Trans fats while being rich in a number of essential nutrients, including manganese, copper and selenium. Having the nutty taste of coconut this powder is a great source of dietary fiber which can be consumed every day.
Details :
Benefits :
Storage & Shelf Life :
Additional Information:
Packaging Details : 25 KG HDPE food grade packing.
Specifications
Parameter | Specification |
---|---|
Country of Origin | India |
Ingredients | Pure coconut meat |
Physical | |
Colour | White reasonably free from yellow specks or other discoloration |
Flavor | Mild, fresh and characteristics of coconut with no |
Size | Finest granular |
Particle size 10# | 10 max |
Chemical | |
Moisture | 2.5% Max |
Total Fat | 60.0% Max |
Free fatty acid (as lauric) | 0.20% Max |
PH ( 10% dispersion) | 6.0 to 6.7 |
Protein | 8.0% Max |
Ash | 2.5% Max |
Trans fat | 0 mg |
Cholestero | l 0 mg |
Microbiology | |
Total plate count | 5000cfu/g max |
Coliform count | 50 cfu/g max |
Yeast & mould count | 100 cfu/ g max |
Escherichia coli | Absent / negative |
Salmonella | Absent / negative |
Aflatoxin | Absent / negative |
Lipase | Absent / negative |
During the crude palm oil process the fruit’s flesh is melted through a steaming treatment. The residual nuts are further mechanically crashed to extract the seeds or kernels. The crashed shells are called Palm Kernel Shell (PKS), a virgin biomass with a high calorific value.
Specifications :
Packaging :
Application : Biofuel
Vijayp-10 is a fine white granular powder. The core use of this product is in the manufacture of Gypsum Board as an adhesive. In the process of making Gypsum Board, Vijayp 10 is one of the necessary additives. This product features excellent tack capability of adhesion for Paper and Gypsum. This product has uniform and stable Viscosity. It creates Smooth and fine finishing on Board Surface. Its special properties are Quick Spreading and Setting.
Application :
Additional Information:
Packaging Details : Available in 50kgs/500kgs/700kgs HDPE laminated oven sacks with inner line
Specifications
Parameter | Specification |
---|---|
Appearance | Granular, white fine powder |
Odour | Neutral |
Moisture | 13.0% max |
PH (10% aq solution) | 6.0-8.0 |
Brook field Viscosity (10% paste at 800c) | 50-100cps |
Chloride (%) | 0.2% max |
Passes through 150# | 98% min |
Ash % | 0.01 |
RBD palm oil is obtained from refining crude palm oil. It is a light yellow liquid and semi-solid at room temperature, melting to a clear yellow liquid on slight heating. RBD palm oil is used as frying oil for food industries such as instant noodles and snack food. It can also be used in manufacture of margarine, shortening, vanaspathy, ice cream, condensed milk and soap.
Standard Specifications
Parameters | Specifications |
---|---|
Free Fatty Acid ( % as Palmtic) | 0.08 Max |
Colour (5.25” Lovibond Cell) | 2.8 R Max |
Moisture & Impurities (%) | 0.05 Max |
Iodine Value ( Wijs Method) | 56.71 Min |
Cloud point (oC) | 7.8 Max |
Slip Melting Point (oC) | 24.0 Max |
RBD palm oil is obtained from refining crude palm oil. It is a light yellow liquid and semi-solid at room temperature, melting to a clear yellow liquid on slight heating.RBD palm oil is used as frying oil for food industries such as instant noodles and snack food. It can also be used in manufacture of margarine, shortening, vanaspathy, ice cream, condensed milk and soap.
Standard Specifications
Parameters | Specifications |
---|---|
Free Fatty Acid ( % as Palmtic) | 0.08 Max |
Colour (5.25” Lovibond Cell) | 2.8 R Max |
Moisture & Impurities (%) | 0.05 Max |
Iodine Value ( Wijs Method) | 56.71 Min |
Cloud point (oC) | 6.0 Max |
Slip Melting Point (oC) | 24.0 Max |