28 Items found | BRAND: Sharon Food Ingredients Sfi
GMS
9/10

Application GMS Glyceryl monostearate (GMS) is an effective emulsifier used in the baking industry available in the form of small beads, flakes, or powders. In addition to emulsification, GMS is a thickening agent and a stabilizer. In baking, it is used to improve dough quality and stabilize fat/protein emulsions.

WHEY PROTEIN
9/10

WHEY PROTEIN (80%) Emulsification: aids in stabilization of emulsions, and reducing agglomeration of fat globules. Color and flavor development: provides substrate for browning Maillard reaction. Whipping: aids in foam stability and volume. It can be used as an egg substitute. Water binding: retains water and thus aids in retarding staling. Texture:…

POTATO WHIP
9/10

Potato whip is a deodorized protein powder derived from potato that creates emulsifying & gelling effect. * Used a a substitute of Albumin powder or egg whites for vegans & those allergic to egg protein or those who simply prefer eggless baking. It can be used in both cold and…

SFI Date Powder
9/10

* Confectionery * Protein Bars * Protein Powder * Granola * Baby Foods * Chocolates * Dairy * Ice Cream * Vegan Chocolate And Sweets * Bkaes Goods * Cereals * Dietary Supplements * Smoothies * seasonings

SFI Black Cocoa Powder
9/10

All Natural Alkalised Unsweetened Cocoa. Use it in any recipe to make extra- rich confections with stringly dark color. Best used as an accent black cocoa is great for adding color and flavor to baked goods, sauces, cookies, icings, and more.

SFI Corn Starch
9/10

Corn Starch is most often used as a thickening agent for sauces, gravies, glazes, soips, casseroles, pies, and other deserts. It originates from the inside of corn seeds.

SFI Citric Acid
9/10

Citric acid is a kitchen essential used in preserving, flavoring and cleaning. It adds an acidic or sour taste to meat, candy, soft drinks and ice cream, it keeps fruits and vegetables fresh and food flavorful. It's ideal for use for in craft making, candy making, ph adjustment, water softening…

SFI Baking Powder 400gm
9/10

Sodium bicarbonate , commonly known as baking soda , is a chemical compound with the formula NaHCO3. It is a salt composed of a sodium cation (Na+) and a bicarbonate anion (HCO3−). Sodium bicarbonate is a white solid that is crystalline, but often appears as a fine powder. It has…

SFI Agar Agar
9/10

Agar is a naturally gelatinous powder derived from marine red algae. It's the perfect vegetarian substitute for beef gelatin in any food application, and makes an excellent thickener for soups, jellies, ice cream and mor

SFI Dextrose
9/10

Dextrose is a naturally occurring sugar that comes from corn. You'll often see dextrose as an artificial sweetener added to a variety of food items, including fructose corn syrup. It's not just used in food though – it's also used medicinally.

Skimmed Milk Powder
9/10

Lecithin is used for its emulsifier properties that helps the powder rehydrate quickly. Skimmed milk powder is mostly used in products based on reconstituted milk (yogurt, dairy dessert, ice creams…), in chocolates, in confectionery, in baby food, in animal feeding.

SFI Gluten
9/10

Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together. Used…

SFI Custard Powder
9/10

Custard powder originated as a boon for people who wanted an alternative to eggs. It looks a lot like cornflour and the reason being that the base used is cornstarch along with salt and flavourings. It is a ingredient which has aided everyone to make custard in a jiffy.

SFI cornflour
9/10

Also known as corn starch or cornflour , it is finely grounded white starch powder extracted from maize kernels. ... In the arts of culinary, corn flour is used as a binding agent for puddings and similar recipes. It is commonly used as a thickener for soups, stews, sauces and…

SFI Yeast
9/10

Yeast is a single-cell organism, called Saccharomyces cerevisiae, which needs food, warmth, and moisture to thrive. It converts its food—sugar and starch—through fermentation, into carbon dioxide and alcohol. It's the carbon dioxide that makes baked goods rise.

SFI Pectin
9/10

Pectin is a unique fiber found in fruits and vegetables. It's a soluble fiber known as a polysaccharide, which is a long chain of indigestible sugars. When heated in the presence of liquid, pectin expands and turns into a gel, making it a great thickener for jams and jellies .

SFI Titanium Dioxide
9/10

Titanium dioxide, also known as titanium(IV) oxide , is the naturally occurring oxide of titanium, chemical formula TiO 2. When used as a pigment, it is called titanium white, Pigment White 6 (PW6), or CI 77891. Generally, it is sourced from ilmenite, rutile, and anatase. It has a wide range…

SFI Baking Soda
9/10

Sodium bicarbonate , commonly known as baking soda , is a chemical compound with the formula NaHCO3. It is a salt composed of a sodium cation (Na+) and a bicarbonate anion (HCO3−). Sodium bicarbonate is a white solid that is crystalline, but often appears as a fine powder. It has…

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