Products

Clarion supplies a wide range of functional milk proteins for use in the food and nutraceutical industries. Our milk protein ingredients offer excellent nutritional quality and functional properties.
 

Edible Acid Casein


Product :
Edible Casein
Physical & Chemical
Color
Creamish White
Taste
Neutral
Sediment
B
Heat Color
B
Moisture
Max. 10.0 %
Free Acidity
Max. 0.1 ml
pH
4 to7
Fat
Max. 2.5 %
Protein (ODB)
Min. 93.0 %
Solubility (Minutes)
25
Ash (ODB)
Max. 2.5 %
Microbiological
Spc/gm
3500
Coliform / gm
Absent
Yeat & Mould / gm
10
Salmonella / 375 gm
Absent
E.Coli / gm
Absent
Staph. Aureus / 25 gm
Absent
Shigella / 25 gm
Absent
A high quality milk protein product, produced by rennet precipitation of the casein from fresh pasteurised skimmed milk.High protein ring dried milk powder, which gives it high emulsification properties
 

Rennet Casein


Product :
Rennet Casein
Physical & Chemical
Color
White
Protein (N X 6.38)
Dry Basis Min. 88.0 %
As is Min. 80.0 %
Moisture
Max. 12.0 %
Ash
Max. 8.0 %
Fat
Max. 2.0 %
Lactose
Max. 0.2 %
pH
Max. 7.5 %
Microbiological
Standard plate count/gm
Max. 10000
Yeast & Mould / gm
Max. 50
Coliforms / gm
Negative
E. Coli / gm
Absent
Coag. Positive Staph. / gm
Absent
Termophiles / gm
Max. 2000
Salmonella / 375 gm
Absent

Industrial Casein


Product :
Industrial Casein
Physical & Chemical
Color
White
Moisture
Max. 10.0 %
Protein (On Dry Basis)
Min. 85.0 %
Fat
Max. 3.0 %
Free Acidity
Max. 0.7 ml
Ash
Max. 4.0 %

Sodium Caseinate


Product :
Sodium Caseinate
Physical & Chemical
Color
White to light cream
Flavor
Clean
Moisture
Max. 6.0 %
Protein (ODB)
Min. 90.0 %
Fat
Max. 2.0 %
Ash
Max. 4.0 %
Scorched Particles
Max. Disc. B
B.D.
0.25 – 0.35 gm/ml
Lactose
Max. 1.0 %
Microbiological
Total Plate count per gm
Max. 20,000
Coliforms per gm
Absent
E. Coli per gm
Absent
Salmonella / 25 gm
Absent

Calcium Caseinate


Product :
Calcium Caseinate
Physical Properties
Color
White to light cream
Flavor
Clean/Bland
Particle size
Free flowing powder
Typical Analysis
Protein (ODB)
Min. 91.0 %
Fat
Max. 2.5 %
Ash
Max. 5.0 %
Moisture
Max, 6.0 %
Carbohydrate
1.0 %
Ph
6.6 – 7.2
Typical Microbiological
Standard Palte Count
Max. 20,000 cfu/g
Coliform
Max. 10/g
E.Coli
Negative
Yeast/Mold
Max. 100/g
Salmonella
Negative
S. aureus
Negative

Isolated Soya Proteins


Product :
Isolated Soya Protein
Properties
Color
Light – Yellow
Protein (Dry Basis)
≥ 90 %
NSI
≥ 85 %
Moisture
≤ 7.0 %
PH
7 ± 0.5
Ash
≤6.0 %
Fat
≤ 0.50 %
Partical Size
≥ 96.0 % (Passing 100 Mesh)
Total Bacteria
≤ 10000 (per/g)
Salmonella
Negative
E. coli
Negative
Yeasts and Mould
< 100/g
Coliforms
≤ 30 MPN/100g
Melamine
≤ 0.25 mg/100g
Alanine
≤ 0.3 mg/100g

Corn Steep Powder


Product :
Corn Steep Powder
Properties
Color
Yellow being
Protein
Min. 45.0 %
Loss on Drying
Max. 6.0 %
Total Phosphor
Min. 1.0 %
SO2
Max. 0.10 %
pH (1% solution)
4.0 – 4.5
Carbohydrate
Min. 8.0 %
Ash Content
Max. 0.5 %

Maltodextrin – Food Grade


Product :
Maltodextrin – Food Grade
Properties
Physical Appearance
White free flowing powder, extremely bland in taste.
Moisture % Max
5%
DE
4 to 30
Sulphate Ash
1.0% Max
Total Ash
0.1 to 0.2% Max
Acidity%
1.2 to 1.5%
SO2 ppm Max
100
Arsenic
1.0 ppm Max
Copper
5.0 ppm Max
Lead
2.0 ppm Max

Essential Oils



  • Cardamon Oil

  • Black Pepper Oil

  • Nutmeg Oil

  • Ginger Oil

  • Mace Oil

  • Ginger Oil

  • Clove Bud Oil

  • Cumin Seed Oil

  • Cinnamon Oil

  • Wild Turmeric Oil

  • Lemon Grass Oil

  • Ginger Grass Oil

  • Palmarosa Oil

  • Citriodora Oil

  • Eucalyptus Oil

  • Chilli Oil

Black Lemon



  • Black Lemon

  • Black Lemon
We export all the products manufactured by us to many countries in the world. We also export some other products in the areas where we have tie ups with manufacturers of these products.

Exports



  • Quartz powder