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Food

Dietary Fibers

Our dietary fibres in convenient foods and drinks not only provide required nutritional benefits but also add to the physiological benefits of the users.

AceFibre®

Purified form of dietary fibre when added to food, improves the texture and stability.
  • Characteristics:
  • Insoluble, indigestible fibres
  • Low fat absorption
  • Decreased calorific value
  • Functionality
  • Bulking agent: Increases the volume.
  • Anticaking agent: Prevents clumping and sticking.
  • Imparts body & opacity in reduced-fat food products.
  • Insoluble dietary fiber: Does not generate calories.
  • Extrusion aid in snacks.
  • Carrier of liquid materials such as essential oils.
  • Advantages
  • Chemically inert.
  • Improves texture.
  • Heat stable.
  • Highly compressible material.
  • Improving the liquid binding capacity.
  • Controls the extrusion process.
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AceCel® SG

Purified form of cellulose when added to food applications, improves the quality of finished products. Oil absorption capacity makes it an ideal choice for processed foods.
  • Characteristics:
  • Chemically inert
  • Improves liquid binding capacity
  • Controls extrusion process
  • Functionality
  • Fibrous structure provides physical strength in product
  • Capacity of water retention
  • No free water available
  • Original softness is maintained
  • Advantages
  • Tasteless, odourless and neutral in colour
  • Chemically inert and will not interfere or interact with other nutrients added to the foods
  • Improves Texture -
  • With less shrinkage
  • More stronger texture
  • More crispy and crunchy
  • Improve Stability
  • Improves liquid binding capacity
  • Maintaining softness in product over a long period
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Thickening Agent

Ecocel®

Carboxy Methyl Cellulose (CMC) available as EcoCel is used for optimal viscosity and consistency in food items.
  • Characteristics:
  • Stability for longer period
  • Resistance to bacterial decomposition
  • Good water absorption capacity
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Stabilizers

Give your food products the desired quality and superior taste by using premium blend of selective ingredients. Ready to use premixes under the brand name JoyMix from Sigachi Industries which are dedicated to optimising your ice-creams, cakes, salads and milk.

Our Stabilizers provide structure, viscosity, stability along with consistent texture, taste and mouthfeel.

ApplicationsRecommended ProductAdvantages
Ice Cream
- Ice Cream (Premium)JoyMix® IC Max⦁ Prevents ice crystals growth
- Ice Cream (Popular)JoyMix® IC⦁ Reduces air bubble size
- Frozen DessertsJoyMix® FD⦁ Stable overrun
- Ice LolliesJoyMix® IL⦁ Excellent melt resistance
- SorbetsJoyMix® SORB⦁ Protects against heat shock damages
Dairy Beverages
- FrappeJoyMix® FP⦁ Better consistency
⦁ Texture improvement
⦁ Prevents overrun fizz out
⦁ Enhances colour perception
- Chocolate MilkJoyMix® MS⦁ Prevent sedimentation
- UHT Milk / Almond Milk⦁ Emulsion stability & product texture
- Milk Shake / Smoothie⦁ Improve mouthfeel
- Malt & Ceral Drink⦁ Excellent thermal stability
- UHT Custard / Puddings
YogurtJoyMix® GY⦁ Prevents whey separation
⦁ Smooth and fine texture
⦁ Good creamy mouthfeel
Whipped CreamJoyMix® WC⦁ Provide overrun
⦁ Stabilizes whipped cream
⦁ Improve smoothness and creaminess
⦁ Excellent freeze thaw stability
ApplicationsRecommended ProductAdvantages
Fruit JuicesJoyMix® FJ⦁ Prevent phase separation
⦁ Uniform color distribution
⦁ Stability at low pH
⦁ Improves texture & mouthfeel
Nata-de-cocoJoyMix® NC⦁ Imparts viscosity to the drink
⦁ Improves texture
⦁ Keep the chunks in suspension
⦁ Stabilizes the juices
Soya Milk / Almond milk / Oat MilkJoyMix® SM⦁ Enhances emulsion stability
⦁ Prevents sedimentation
⦁ Improves texture
⦁ Imparts creamy mouthfeel properties
Coconut MilkJoyMix® CC⦁ Improves emulsification.
⦁ Gives ample viscosity & storage stability.
⦁ Prevents phase separation.
Protein ShakesJoyMix® PS⦁ Prevents sedimentation and phase separation
⦁ Suppress gelation in protein beverages
⦁ Improves emulsification and maintain consistency
ApplicationsRecommended ProductAdvantages
Sponge Cakes & MuffinsBaseBlend CP⦁ Moist crumb & uniform cell structure
JoyMix® CP⦁ Good sponge sliceability
⦁ Higher cake volume
⦁ Better mouthfeel & palatability
Fruit / Chocolate FillingsJoyMix® MX⦁ Improve the viscosity
⦁ Good Baking Stability
⦁ Improve freeze-thaw stability
⦁ Reduced melting rate
ApplicationsRecommended ProductAdvantages
Salad DressingsJoyMix® SD⦁ Stabilizes herbs
⦁ Emulsion stability
⦁ Maintains and imparts color
⦁ Provide stability at low pH
Dips & SpreadsJoyMix® DS⦁ Improves creaminess
⦁ Stabilizes the sauce even in low-fat
⦁ Prevents separation
MayonnaiseJoyMix® MAYO⦁ Prevents phase separation
⦁ Provides stability at low pH range
⦁ Improve smoothness and creaminess
⦁ Provides excellent freeze thaw stability
SaucesJoyMix® DS⦁ Improves creaminess
- White Cheese SauceJoyMix® MX⦁ Stabilizes the sauce even in low-fat
- Pizza Sauce⦁ Prevents separation
- Tomato Ketchup
ApplicationsRecommended ProductAdvantages
Gravy MixJoyMix® GM⦁ Improves texture and consistency of gravy
⦁ Prevents settling even at elevated temperature
Breakfast Cream / Cooking CreamJoyMix® BC⦁ Gives the cream ample viscosity & spreadability
Table CreamJoyMix® TC⦁ Prevents phase separation
⦁ Improves mouthfeel
MargarineJoyMix® MG⦁ Emulsion stability
⦁ Improved spreadability
⦁ Improved mouthfeel and flavour release

Food and Nutrition

Sigachi represents excellence through pre-formulated excipients in adherence to international quality standards, extensive research expertise, global sales and distribution, and exceptional customer service.

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