FOOD
Additives

We are particular about what goes into our products.

This is our core section where the products listed are the key raw materials for making Ice Creams, Syrups, Kulfis, Jellies, Lollies, Sauces and so on. We are pretty thorough with the characteristics of each ingredient and the properties we can achieve with it.

BUTTERSCOTCH NUTS

In today’s materialistic world when it comes to developing Butter Scotch Nuts, the question is why can’t we keep it RAW and NATURAL - and we did so. We are happy to keep it near to Mother Nature… No added colors, No added flavours.


The naturally caramelised taste of Butter Scotch achieved with perfection by experienced hands with caramelisation of Sugar with Cashew. Natural, Crispy, smooth, golden brown, small and round nuts with visible cashew pieces of Butter Scotch is what we are known for.

SODIUM ALGINATE

Sodium Alginate is derived from sea kelp or seaweed. Sodium Alginate's unique property is to form gels when combined with calcium ions without heating. This reaction is widely used throughout the industry to texturize and stabilize many food products. In the food industry Sodium Alginate is used for gelling, thickening, stabilizing and film forming properties.


  • Due to its water binding capacity it is used in ice creams to bind free water.
  • It is also used in manufacturing of cheese.
  • Thickening and emulsifying capacity: for salad, pudding, jam, tomato sauce and canned products
  • It is one of the key ingredients used for fruit preservation due to its filming and water binding properties.

CARRAGEENANS

Carrageenans are a family of linear sulphated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening and stabilizing properties. There are three main varieties of carrageenan namely Kappa, Iota and Lambda-carrageenan, which differ in their degree of sulphation.


Carrageenan is a vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery. Carrageenan at Nitin’s is a perfect blend of Carrageenans to achieve smooth, firm, elastic and uniform structure. It is a perfect product for any gelling application.

AGAR AGAR

Agar is the product of several species of seaweed. The word "agar" comes from agar-agar, the Malay name for red algae (Gigartina, Gracilaria) from which the jelly is produced. It has no taste, no odour and no colour.


Agar Agar is also known as "China grass" and is used as a gelling agent for making Syrups, Desserts, Jellies, Puddings, Custards and many more applications in the Food Industry.

LOCUST BEAN GUM (L.B.G.)

LBG is used as a thickening agent and gelling agent in food technology. The bean, when made into powder becomes suitable for use in various food applications.


  • Ice cream is made smoother, is more flavor consistent, and is less melt resistant.
  • Prevents whey-off in dairy products.
  • Provides heat/shock resistance to ice cream.
  • Adds body and provides suspension to beverages.
  • Synergistic with xanthan and carrageenan.
  • Replaces guar gum in many applications.

PECTIN

Pectin is a substance derived from fruit, which yields a gel. The particular pectin we use is derived from apples or citrus peel. Pectin has wide applications in a variety of food formulations as jellying and thickening agent. Since it sets into Jelly in sugar-acid solution, it is regularly used in the preparation of jams, jellies and various similar applications.


On account of its ever-increasing use and demand pectin has become an indispensable ingredient in food industry. Based on the application we can supply suitable grade of Pectin with setting time.

XANTHAN GUM

Xanthan gum is a polysaccharide derived from the bacterial coat of Xanthomonas campestris. Xanthan Gum has a variety of applications in various industries and is a key ingredient for many of the food applications. The strength of Xanthan gum is it's excellent suspending properties which cannot be compared.


The viscosity, flow properties and suspending properties of any syrups, ripples, sauces is possible only because of Xanthan Gum. We also offer cold water soluble Xanthan Gum of the highest stability suitable for any food applications that is readily soluble in cold water.

COCOA POWDER

COCOA POWDER is a widely used product for almost every food application, mainly imported from various countries across the globe depending on the colour and flavor of Cocoa.


At Harsha Enterprises, we supply two diffent varieties of Cocoa powder :

  1. Light Cocoa powder – Light brown in colour with a good aroma and excellent cocoa properties.
  2. Dark Cocoa Powder – Used mainly for its property of imparting dark brown colour to the product.

GLYCEROL MONO STERATE (G.M.S.)

G.M.S. is a well known nonionic emulsifying agent which is extensively used by modern food industries. It contains both water & oil soluble groups in one molecule. This characteristic structure enables it to be a very effective emulsifier.


Another important advantage of G.M.S., is it's high nutritive value, it's non-toxic nature & therefore it is very suitable for use in food formulation.

SODIUM CARBOXY METHYL CELLULOSE

SODIUM CARBOXY METHYL CELLULOSE is a cellulose ether gum available in number of grades and viscosity types with wide application. CMC is used in food science as a viscosity modifier or thickener, and to stabilize emulsions in various products including ice cream.


We supply CMC with different viscosity required for different applications.

GUAR GUM

Guar gum, also called guaran, is a galactomannan. It is typically produced as a free-flowing, pale, off-white-colored, coarse to fine ground powder.


Guar Gum is used as an effective binder, stabilizer, disintegrator and thickener. In Ice-creams, bakeries, dairies and in dressings and sauces, Guar is an important natural food supplement with high nutritional value. We supply consistent quality of Guar gum suitable for food application.

HARSHA ENTERPRISES
1/8, Biradar Manzil,
S.S. Wagh Road, Naigaon, Dadar (E),
Mumbai - 400 014. India