Angel Starch And Food Private Limited

Periyar Nagar West, Opp To Periyar Nagar Arch, Erode, Tamil Nadu

GST No. 33AAICA3758N1ZB

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Curd, Yoghurt, Lassi Starches

Manufacturer of a wide range of products which include modified starch curiya yg special curdling and thickening agent for yogurt and lassi.

Modified Starch Curiya YG Special Curdling and Thickening Agent for Yogurt and Lassi

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Modified Starch Curiya YG Special Curdling and Thickening Agent for Yogurt and Lassi
  • Modified Starch Curiya YG Special Curdling and Thickening Agent for Yogurt and Lassi
  • Modified Starch Curiya YG Special Curdling and Thickening Agent for Yogurt and Lassi
  • Modified Starch Curiya YG Special Curdling and Thickening Agent for Yogurt and Lassi
  • +6 Modified Starch Curiya YG Special Curdling and Thickening Agent for Yogurt and Lassi
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Approx. Rs 140 / KgGet Latest Price

Product Brochure
Product Details:
Minimum Order Quantity1000 Kg
Packaging Size25 kg
Usage/Applicationas curdling and thickening agent in Yogurt and Lassi.
FormPowder
Packaging TypeAvailable in 25 Kgs net weight
Grade StandardFood grade
Physical StateFine powder
Shelf Life12 months
Storage InstructionExhibits excellent stability when stored under cool and dry ventilated place. Avoid direct sun light

CURIA YG is a Vegan, Gluten-Free, Plant-based and Non-GMOstarch used as curdling and thickening agent in Yogurt and Lassi. No addition of preservative and Mono sodium Glutamate in the starch.
FEATURES AND BENEFITS 100% Natural. Protein and carbohydrate derivative. Improves thickness of the product. Improves smooth texture.

DOSAGEFor excellent results, use 2 to 10% CURIA-YG of total batch size,based on the Protein Content of the Milk. For Lower Protein Content in the Milk higher Curia-YG NEED TO BE USED.
APPLICATIONS1. First add 2% to 10% of CURIA- YG based on the Protein Content of the Milk in cold (40C to 360C) condition. Dissolve it well without Lump formation.2. Heat the milk mixer to 850c & hold it for 12 minutes with continuous stirring.3. Cool the pasteurized milk to 430c to 450c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture.4. Then keep it in an incubator @ 430c for 6 hours and transfer it to chiller.
OR
1. Add 2% to 10% of CURIA- YG based on the Protein Content of the hot milk at 800C to 850C and stir continuously for 2 minutes without lumpformation2. Cool the milk to 430c to 450c with slow stirring and then add requiredquantity of Culture and stir it slowly for even mixing of culture.3. Then keep it in an incubator @ 430 c for 6 hours and transfer it to chiller.

Additional Information:

  • Production Capacity: 4000000
  • Delivery Time: 15 days
  • Packaging Details: Available in 25 Kgs net weight
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    V.P. S. Radhakrishnan (Managing Director)
    Angel Starch And Food Private Limited
    1st Floor, H-19, Periyar Nagar, Periyar Nagar West, Opp To Periyar Nagar Arch
    Erode - 638009, Tamil Nadu, India
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