Exportvn Co., Ltd

Ginger root
Botanical name: Zingiber officinale Linn.
Family: Zingiberaceae.
Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant.

Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice.

Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position.
Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed.
Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils.
The composition of dry ginger is given below:
Dry Ginger rootMoisture:6.9 %
Protein:8.6 %
Fat:6.4 %
Fiber:5.9 %
Carbohydrates:66.5 %
Ash:5.7 %
Calcium:0.1 %
Phosphorous:.15 %
Iron:0.011 %
Sodium:0.03 %
Potassium:1.4 %
Vitamin A:175 I.U./100 g
Vitamin B1:0.05 mg/100 g
Vitamin B2:0.13 mg/100 g
Niacin:1.9 mg/100 g
Vitamin C:12.0 mg/100 g
Calorific value:380 calories/100 g.
Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.

Yeltrin-T 100 E1400 is an acid-treated tapioca starch (as per E1400 classification) designed for use in textile, paper, and food applications where controlled viscosity and film-forming properties are required. It offers excellent fluidity, improved adhesion, and easy solubility, making it suitable for coating, sizing, and binding processes. In food, it can be used as a thickening and stabilizing agent in products requiring mild processing. Yeltrin-T 100 provides a smooth finish, good clarity, and is valued for its cost-effectiveness and functional versatility.

StabiFlo TS UHV2000 is a high-viscosity modified tapioca starch specifically developed for applications requiring enhanced texture, thickening, and excellent process stability. It is ideal for use in soups, sauces, dairy products, ready meals, and frozen foods, providing smooth consistency, glossy appearance, and strong resistance to heat, acid, and shear. StabiFlo TS UHV2000 delivers reliable freeze-thaw stability, making it suitable for both instant mixes and retort-processed food products.

Texturamyl 6M 8515 is a clean label native starch offering excellent thickening, stability, and freeze thaw resistance. Ideal for sauces, dairy, and bakery products, it delivers modified starch-like performance without E-numbers or chemical additives.

WHITRIN-F is a maize based Thin boiling Starch. It is Vegan, Plant-based and Non-GMO starch which is used as an Emulsifier, Binder and Textureimproviser. WHITRIN-F has low and uniform viscosity, which does not change much with temperature during cooking. WHITRIN-F is used extensively in coffee powders and Instant Coffee Premixes to enhance viscosity, aroma and overall mouthfeel. It is used in Confectionary products, Jellies, Candies, soft sweets, colloid jelly, starch jelly, toffee/milk candy, inflatable marshmallow, nougat, etc.,

MALTOX-TS is a Tapioca Starch Based MALTODEXTRIN. It is an Enzymatically Modified, Vegan, Gluten-Free, Plant-based, Non-GMO starch used a Taste Improver, Bulking Agent, Volumising, Emulsifier , Fat Replacer, Stabilizer and Thickener in Health drinks, Soups, Sauces, Milkshakes, Frozen Desserts, Ice-Creams etc. .This product is suitable for applications where Low Hygroscopicity and Ready Solubility are desired characteristics. It is especially useful in applications where nutritive bulk without excessive sweetness is necessary.

Applications :
As a Thickener and Stabilizer:
FlaMas-MS-CWS-E1422 is cold water soluble. It can be used in foods
as a Bulking agent, Binder, Thickener, and Stabilizer; provides medium
smooth thickness & texture to the products like Ketchup, Chilli Sauce, Soy
Sauce, Chocolate sauce, Canned foods, Baked Foods, Gravies, Yoghurt,
Jelly, and Pudding.

For Shear Applications:
FlaMas-MS-CWS-E1422 has process tolerance; it is resistant to
medium heat and shear. It has medium resistance against acids, sugar, and salt
and freeze/thaw stability. It adds luster to the products, making them more
appealing. It has high paste formation properties in cold water.

For Gluten-Free Products:
It can be used as a Gluten-Free substitute in various foods like
infant foods, confectionery, Jelly type sweets, iced lollies, wine gums, yogurts,
fruit-flavored fillings and batter mix to egg white mix.

WHITRIN-F MS is a maize based functionally modified clean label Starch. It is Vegan, Plant-based and Non-GMO starch which is used as an Emulsifier, Binder and Texture improviser. WHITRIN-F MS has low and uniform viscosity, which does not change much with temperature during cooking. WHITRIN-F MS is used extensively in coffee powders and Instant Coffee Premixes to enhance viscosity, aroma and overall mouthfeel. It is also used in Confectionary products, Jellies, Candies, soft sweets, colloid jelly, starch jelly, toffee/milk candy, inflatable marshmallow, nougat, etc.,

WHITRIN-F-MS HV1060 is a maize based functionally modified clean label Starch. It is Vegan, Plant-based and Allergen free starch which is used as an Emulsifier, Binder and Texture improviser. WHITRIN-F-MS HV1060 has low and uniform viscosity, which does not change much with temperature during cooking. It is also used in Confectionary products, Jellies, Candies, soft sweets, colloid jelly, starch jelly, toffee/milk candy, inflatable marshmallow, nougat, etc.,
APPLICATIONS
IN CONFECTIONARIES:WHITRIN-F-MS HV1060 is a functionally modified clean label starch. It provides low viscosity during cooking. This low hot paste allows high-solids confectionery products to be easily deposited. The transparency nature of WHITRIN-F-MS HV1060 will increase the glossiness of the product. The coating of WHITRIN-F-MS HV1060 in food products provides protection, prevents crystallization of sugars reduces oil and fat migrations.
WHITRIN-F-MS HV1060 products can be cooked with sweeteners and water to low moisture content without becoming too viscous.