Saturday, 21 September 2013

Start a Business in Micro-algae Commercial Cultivation

Start a Business in Micro-algae Commercial Cultivation


What are Algae?

Algae are simple plants that can range from the microscopic (microalgae), to large seaweeds (macroalgae), such as giant kelp more than one hundred feet in length. Microalgae include both cyanobacteria, (similar to bacteria, and formerly called “blue-green algae”) as well as green, brown and red algae. (There are more varieties of microalgae, but these are the main ones.)
Algae can be grown using water resources such as brackish-, sea-, and wastewater unsuitable for cultivating agricultural crops. When using wastewater, such as municipal, animal and even some industrial runoff, they can help in its treatment and purification, while benefiting from using the nutrients present.
Most microalgae grow through photosynthesis – by converting sunlight, CO2 and a few nutrients, including nitrogen and phosphorous, into material known as biomass This is called “autotrophic” growth. Other algae can grow in the dark using sugar or starch (called “heterotrophic” growth), or even combine both growth modes (called “mixotrophic” growth).

Algae are very diverse and found almost everywhere on the planet. They play an important role in many ecosystems, including providing the foundation for the aquatic food chains supporting all fisheries in the oceans and inland, as well as producing about 70 percent of all the air we breathe.

Algae cultivation is an environmentally friendly process for the production of organic material by photosynthesis from carbon dioxide, light energy  and water. The water used by algae can be of low quality, including industrial process water, effluent of biological water treatment or other waste water streams.

The open systems, in order to increase their efficiency, are generally designed as a continuous culture in which a fixed supply of culture medium or in fluent ensures constant dilution of the system. The organisms adapt their growth rate to this dilution regime, with the organism best adapted to the environment prevailing in the system winning the competition with the other organisms.
A drawback of the common open algae culture systems is the major risk of contamination by undesirable photosynthetic micro-organisms which can be introduced via air or rain.
Fig. The central role of micro-algae in mariculture 
An alternative to the drawback of the open system could be to carry out algae cultivation in closed photo bio-reactors  In these, the process conditions can be accurately controlled, and no infection carrying alga species will occur. A major drawback of the closed photo bio-reactors resides in the high investment costs which lead to high production costs.

How Algae Grow

Algae reproduce very quickly and need only sunlight (or another form of energy, like sugar), water, carbon dioxide and a few inorganic nutrients to grow.

Algae Cultivation

Autotrophic microalgae are cultivated on land in large ponds, or in enclosed so-called photobioreactors, using enriched CO2. The CO2 can come in the form of flue gases from power plants or be obtained from other fossil fuel combustion and biological processes. They thus can help recycle this specific greenhouse gas, and can help reduce greenhouse gas emissions overall when the algal biomass is converted into biofuels.
Heterotrophic microalgae are grown in large fermenters using sugar or starch, similar to the corn ethanol fermentation already providing almost 10 percent of our liquid transportation fuels.
Seaweeds (macroalgae) are cultivated in seawater, typically in near-shore systems, though open ocean cultivation has been studied in the past and is again of interest, and even on-shore cultivation of seaweeds is a possibility.
Algae can reproduce very rapidly, faster than any other plants, and there are tens of thousands of species of algae, with more constantly being discovered.

Algae are emerging to be one of the most promising long-term, sustainable sources of biomass and oils for fuel, food, feed, and other co-products. What makes them so attractive are the large number and wide variety of benefits associated with how and where they grow.
Nearly all these benefits stem from the fact that these plants have evolved over billions of years to produce and store energy in the form of oil, and they do this more efficiently than any other known natural or engineered process.

Here are 10 reasons why algae are a promising new source of fuel and other products:

1) Algae Grow Fast
Algae can double their numbers every few hours, can be harvested daily, and have the potential to produce a volume of biomass and biofuel many times greater than that of our most productive crops.

2) Algae Can Have High Biofuel Yields
Algae store energy in the form of oils and carbohydrates, which, combined with their high productivity, means they can produce from 2,000 to as many as 5,000 gallons of biofuels per acre per year.

3) Algae Consume CO2 
Like any other plant, algae, when grown using sunlight, consume (or absorb) carbon dioxide (CO2) as they grow, releasing oxygen (O2) for the rest of us to breathe. For high productivity, algae require more CO2, which can be supplied by emissions sources such as power plants, ethanol facilities, and other sources.

4) Algae Do Not Compete With Agriculture
Algae cultivation uses both land that in many cases is unsuitable for traditional agriculture, as well as water sources that are not useable for other crops, such as sea-, brackish- and wastewater. As such, algae-based fuels complement biofuels made from traditional agricultural processes.

5) Microalgal Biomass Can Be Used for Fuel, Feed and Food
Microalgae can be cultivated to have a high protein and oil content, for example, which can be used to produce either biofuels or animal feeds, or both. In addition, microalgal biomass, which is rich in micronutrients, is already used for dietary supplements to advance human health.

6) Macroalgae Can Be Grown in the Sea 
Macroalgae (seaweeds) are grown in the sea, or even on land with seawater, and their sugars can be converted into biofuels and chemicals.

7) Algae Can Purify Wastewaters
Algae thrive in nutrient-rich waters like municipal waste waters (sewage), animal wastes and some industrial effluents, at the same time purifying these wastes while producing a biomass suitable for biofuels production.

8) Algal Biomass Can Be Used as an Energy Source
After oil extraction, the remaining algal biomass can be dried and “pelletized” and used as fuel that is burned in industrial boilers and other power generation sources.

9) Algae Can Be Used to Produce Many Useful Products
Algae can be cultivated to produce a variety of products for large to small markets: plastics, chemical feedstocks, lubricants, fertilizers, and even cosmetics. 

10) The Algae Industry is a Job Creation Engine
Algae can grow in a wide variety of climates in a multitude of production methods, from ponds to photobioreactors to fermenters, and thus will create a wide variety of jobs throughout the United States, from research to engineering, from construction to farming, from marketing to financial services. The Algal Biomass Organization projects the potential for creation of 220,000 jobs in this sector by 2020.

Algae Industry 
The focus of today’s algae industry is on bringing the advances of science and technology for the production of algae products into the marketplace. These efforts are proceeding quickly, primarily driven by those that recognize algae’s high per-acre-yield and its suitability for making a variety of different products, from the small volume high value to the large volume commodities such as fuels and feeds.
In recent years, the number of algae research projects and companies in the US has increased by more than an order of magnitude, with many, if not most, focused on biofuels production. Overall investments into this space, private and public, exceed two billion dollars. This growth trend is now playing out globally. Many companies believe they are only a few years away from commercial production.

Commercial Production
Demonstrations of large-scale algae biofuels production have already occurred. Over 8 tons of algae biomass have been produced at Cellana’s six-acre Kona Demonstration Facility (pictured above) for testing in biofuel and other applications.  Thousands of gallons have been manufactured by fermentation for the US Navy as it develops a “green fleet” that can operate on domestically-produced alternative fuel. Pilot plants are slated to go online in Florida, Hawaii, Iowa, and elsewhere in the country throughout 2012.
In recent months, algae companies have had many achievements in the area of commercial production. In mid-2011, for example, Sapphire Energy broke ground on a 300 wet-acre project in Columbus, New Mexico that will begin operations in 2012, and produce 1 million gallons of algae biofuels per year when it reaches full capacity. Phycal, Inc. has been awarded a grant from the US DOE to help support its purchase agreement from the Hawaii Electric Company to supply algae-based fuel for power generation.

New Markets
The future of algae production will be determined by the size of the market it serves. Several initiatives are underway to support a strong marketplace for algae fuels in the hopes that this will accelerate true commercial production.
One of the earliest large markets for algae biofuels has been the US military. The US Navy is building a “Green Fleet” that will need domestically-produced biofuels, and the Departments of Energy, Agriculture, and US Navy are plowing $510 billion over three years into research and commercial production efforts.
Beside fuel, demand for other algae-derived products is growing as well. In 2010 only 9-13 percent of chemical sales were bio-based, a segment that is expected to grow to 22-28 percent of total chemical sales by 2025.That translates in to a market size of $483-$614 billion.
But the big market will always be fuel. And the upshot for algae here is that fossil fuel prices have been on the rise for decades, with no let-up in sight.


Microalgae are currently cultivated commercially for human nutritional products around the world in several dozen small- to medium-scale production systems, 
producing a few tens to a several hundreds of tons of biomass annually. The main algae genera currently cultivated photosynthetically (e.g. with light energy) for various nutritional products are Spirulina, Chlorella, Dunaliella and Haematococcus . Total world production of dry algal biomass 
for these algae is estimated at about 10,000 tons per year. About half of 
this produced takes place in mainland China, with most of the rest in 
Japan, Taiwan, U.S.A., Australia and India, and a few small producers in 
some other countries.  Microalgae biomass is also produced for live 
aquaculture feeds in systems that individually produce from a few 
kilograms to a few tons of biomass annually. Microalgae flourish in 
municipal wastewater treatment ponds, where they perform a waste 
purifying function , but harvesting of the algal biomass is generally not practiced, and where it is the chemical flocculants used to remove the algal cells limit further uses of the algal biomass, even for biofuels (e.g. anaerobic digestion for methane generation).

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Wednesday, 11 September 2013

Start a Ginseng Capsule Making Business

Start a Ginseng Capsule  Making Business

What is Ginseng?

 Ginseng root is native to eastern Asia and North America, and has been in use as a folk medicine and tonic.
 A perennial plant, wild ginseng is often found in heavily wooded areas and requires rich soil to thrive. Ginseng takes several years to mature, and most cultivated roots are harvested when the plant is between 3-10 years old. After too many years the cultivated plant and its root can begin to degenerate, and the root may become pitted and wooden. Interestingly enough this happens mainly with cultivated ginseng, wild ginseng can reach as much as a hundred years of age without any marked degeneration.
The plant itself is very attractive, with well shaped green leaves and bright red berries. Research has demonstrated that active ginsenocides can be found in limited quantities in the leaves and stalk of the plant, however the root possesses the greatest concentration of active ginsenocides, and it is only the root that is traditionally used for its medicinal value. The ginseng plants original chinese name, Ren Shen, means Man Root due to the shape of the ginseng root which strongly resembles the form of a human body.

Ginseng capsules are available in several varieties. To choose the best ginseng capsule, it is important to assess individual needs and study the differences between each type of capsule. The most notable differences are age and species of ginseng, country of origin and processing method. Other differences include potency, quality and cost.

Ginseng is cultivated in both Asia and North America. The species Panax ginseng is indigenous to Asia, and Panax quinquefolius is the American species. Asian and American ginseng also grow wild, although they are considered rare and endangered. Both wild and cultivated ginseng are available in capsule form.
In traditional Chinese medicine, Asian and American ginseng are believed to have different therapeutic properties. Asian ginseng is more yang and is used to balance yin conditions. The American variety is more yin and is used to balance yang conditions. Asian ginseng is more stimulating, while American ginseng is more tonic.
With regard to processing, ginseng capsules are divided into two categories: white and red. Both are produced from the same type of ginseng root, and the color is determined by the processing method. For white ginseng, the root is peeled and dried in the sun, which bleaches it. For red ginseng, the root is steam-heated to 212 degrees Fahrenheit (100 degrees Celsius),which turns it dark red, increases its potency and preserves the active ingredients.

Why should I use Ginseng?

Ginseng is known for:
  • Opening the mind
  • Strengthening the body
  • Improving memory
  • Increasing vitality
  • Extending endurance
  • Cleansing the body of stress
  • Fighting fatigue
  • Resisting disease
  • Bolstering immunity
  • Balancing metabolism
  • Preventing headaches
  • Treating sleep disorders and overcoming insomnia
  • Ginseng has had beneficial effects on women suffering post-menopausal symptoms.
  • Ginseng has also demonstrated clinical improvements in virility among men, and effected improvements in conditions of sexual dysfunction for both sexes.

How do I use Ginseng?

  Dried ginseng root has been the most commonly available form of ginseng in Asia for thousands of years. The root can be used by itself in an infusion (tea), or as a part of a combination of herbal ingredients taken together either as an infusion, a pill, or a medicinal wine.
     The most popular ways of consuming ginseng root are as an infusion or as an extract. The dried roots can also be sliced for consumption by themselves or in combination with other foods such as honey. Alternatively, they can be powdered and added to foods that way, or the powder packed into gel capsules.
     To prepare as an infusion (tea) bring 24 ounces of water to a boil, preferably in a non-metallic container such as an enamel or porcelain pot, and then add about 1/8 to 1/3 ounce of dry whole or sliced ginseng root, or a loose handful of our American Ginseng Clippings. The more you add the deeper the color of the tea will be, and the more potent. These are general guidelines; as you become more experienced you can use more or less water and more or less ginseng to suit your personal tastes.
     Turn down the flame to low and simmer covered for about 20-30 minutes. You can boil longer if you prefer, up until the water is about half reduced.
     Allow the resultant tea to reach room temperature. In Daoist thought, which permeates Chinese medicine, teas should be taken at a tepid neutral temperature. It can be taken hot at the time of preparation if you prefer. Consume about one cup once or twice a day.
     To make enough for several days increase the amounts proportionately. The tea can be safely stored in a refrigerator, and reheated if desired on the stove or in a microwave.
     The roots can be sliced and consumed. When making a tea the roots should be left in it throughout the simmering and cooling stages. When the tea is poured off the softened root can then be easily sliced.
     Dried ginseng root can be softened without making tea by placing several pieces together in a microwave on medium or high for a few minutes at most. Great care must be exercised not to let the roots become scorched, or they will be rendered unpalatable. Place at least four or five roots, if not more, in a plastic bag and mist lightly with a spray bottle. Close the top of the bag and place in the microwave. Try to use at least five roots or the roots may be too easily scorched.
     Check every 30 seconds to see how soft they have become. Do not over-microwave them. After a couple of minutes or so the roots will be softened enough to be easily sliced by a sharp knife. The slices can then be consumed, a few slices at a time, by themselves or in honey. 

Proper Storage of Ginseng:
Store ginseng at room temperature, between 59 and 86 degrees F (15 and 30 degrees C), in a cool, dry place. Store away from heat, moisture, and light. Do not store in the bathroom. Most herbal products are not in childproof containers. Keep ginseng out of the reach of children and away from pets.

What is the difference between "Red" Ginseng and "White" Ginseng?

Ginseng is naturally white or off-white when harvested. The manner in which it is then dried determines the color. In ancient times red ginseng was ginseng which had been dried in the sun. In modern times red ginseng is often steamed during processing, which has the similar effect of changing the color to red. In both cases this is probably due to the caramelizing of sugars in the root.     Red ginseng is considered warmer, or more "yang" than white ginseng. White ginseng is conversely considered cooler, or more "yin". These distinctions have nothing to do with the taste, which is neither.
     It has been theorized that the effect sun-drying or steaming white roots has on the ginsenocides, the principal active ingredients of ginseng root, may be no different than the effect caused by simply infusing a dried white root in hot water to make tea. Purists would likely disagree. 

Ginseng Side Effects, Safety, Danger, Risk

High dosages of ginseng can cause overstimulation, restlessness, rapid heart beat, anxiety, headache, and insomnia. Just with any medication or supplement, the right dosage can be quite helpful while an excessive amount can lead to unpleasant adverse effects. Discuss with your doctor before using a ginseng product if you have a heart condition, are taking blood pressure pills, hormone medications, anti-depressants, or have a serious health condition.
   Insomnia is a common side effect from ginseng overuse, particularly Asian ginseng—especially when it’s combined in high doses with other herbs or nutrients that cause alertness. Althea, a 38 year-old owner of a garden shop in Maui, says, "I took ginseng that was recommended by a Chinese physician for fatigue. I took it for two weeks. I felt really better emotionally, mellow, and with increased energy. Then I started to have increased sleep problems and insomnia. I went three days being so mentally and physically overstimulated that I hardly got any sleep. I imagine this is what being on "speed" must feel like. I stopped taking the ginseng and within two days I slowly returned to my normal state."
   This story confirms my recommendations that dosages of nutrients and herbs have to be constantly evaluated since they can build up in the system.
   Patients being treated with the blood-thinning drug Coumadin (warfarin) should probably avoid using ginseng, since ginseng seems to reduce the drug's effects. Ginseng use for two weeks was tied to a significant reduction in the INR, meaning that the blood was now less thin and more prone to clotting.
   Ginseng should be used cautiously in those with heart disease. Keep the dosage low in order to prevent heart racing or high blood pressure.

The world ginseng market and the ginseng (Korea)


Ginseng is being consumed in various forms depending on the nature of consumer culture in each country.
Asian countries such as South Korea and China have a long history of ginseng consumption that goes back as far as 1,000 years. Looking at the consumption pattern by each country, while ginseng root product is the mainstream in China and Taiwan, it is consumed in the form of solid type such as capsule, tablet, etc. and tonic nutrition beverage in addition to ginseng root product in Canada, US, Japan, etc.
On the other hand, in the case of South Korea, the world’s strongest ginseng distribution market, a wide variety of products are being consumed to the extent that it is no exaggeration to say any kind of ginseng product can be found in South Korea.
In South Korea, ginseng root is consumed and distributed in 4 types. The first is fresh ginseng right out of the field, the second is processed white ginseng which is dried ginseng, the third is Taekuksam which is the fresh ginseng blanched in the water dried, and the fourth is red ginseng which is steamed fresh ginseng with vapor and dry. Among them, while the full quantity of fresh ginseng and Taekuksam are consumed in ginseng root type and approximately 95% of white ginseng is consumed as ginseng root and only approximately 5% is distributed as processed products, red ginseng is more consumed in various processed forms (67%) than in ginseng root (33%) form. In particular, the representative ginseng of South Korea is red ginseng and its related products are widely consumed as health supplements, general food, medicine and the majority (estimating more than 90%) is consumed as health foods (agricultural products, health supplements, and general food) (Table 5).
Table 5.
Production amount by classification of each ginseng type in South Korea
These red ginseng health supplements are consumed in the forms of ginseng root, powder, tablet, capsule, concentrated extracts, soft capsule, pill, granule, beverage, candy, etc. The production amount by classification of each ginseng type in South Korea as of 2009 is estimated as follows.
In South Korea, ginseng is widely being consumed by children as well as the elderly. Recently, ginseng consuming classes are gradually expanding to the children and the youth. Although most ginseng (Korea), they have become the most popular health foods for all of Korean. In South Korea, ginseng consumption stays steady throughout a year and especially, the sales reaches the highest marks around New Year’s Day, Parents’ Day, Chuseok holiday seasons, etc.
Red ginseng, the most attractive product of the South Korea ginseng markets, takes approximately 59% in the entire South Korean market, and the consumption is continuously rising every year and growing steadily each year in every ginseng type as well as health foods (Fig. 2).
Fig. 2.
Recent market trends of red ginseng in South Korea.
The key reasons why specifically ginseng (Korea) is loved by customers in South Korea, are shown above. The meaning can be reaffirmed from the fact that ginseng (Korea) was originated from “Panacea (cure-all).” The efficacy research by the modern scientific approach started from 1950, and research is still being conducted by many eminent scholars to explore the mysterious efficacy. In South Korea, there are about 1,000 scholars who study ginseng, and more than a hundred of research papers are published every year.
Various effects of ginseng have been reported so far; anti-stress effect , improvement on cognitive function , prevention on memory impairment , anti-wrinkle effect , treatment of androgenic alopecia , prevention of influenza virus , gastroprotective effect , anti-diabetic effect , hepatoprotective effect , renoprotective effect , efficacy in erectile dysfunction , effect on blood circulation , efficacy in inhibiting acquired immune deficiency syndrome virus (human immunodeficiency virus) growth , efficacy in improving female climacteric disorder , protection against 2,3,7,8-tetrachlorodibenzo-p-dioxin , anti-oxidant effect, cancer prevention , etc. including homeostatic maintenance  of human body . Since ginseng is the most popular health food in Korea, the consumption will undoubted keep increasing.


Due to a growing well-being trend around the world, the health food market focusing on natural food, medicine, and other end products of chemical synthesis of health food is expanding greatly. As of 2009, the market size of the world health foods is estimated to be $254,237 million. Since the value of ginseng is evaluated as the highest among natural health foods, if health products with various functions using this ingredient are developed, they will be able to tremendously enhance the quality of life and become the world bestseller.
Until now, the ginseng market maintained the premium around Asia based on the traditional efficacy. However, if a variety of products and marketing appropriate for the international market and customers are developed along with scientific research on efficacy, the value could expand beyond Asia and to the world in the future.
According to the international spread of ginseng consumption, the marketing strategies such as new distribution development, brands, design, packaging, price, product differentiation, etc. should be accompanied along with continuous investment in research and development in ginseng cultivation, new material development, efficacy, new product development, etc.

General information:

·         If you have any questions about ginseng, please talk with your doctor,        pharmacist, or other health care provider.
·         Ginseng is to be used only by the patient for whom it is prescribed. Do not     share it with other people.
·         If your symptoms do not improve or if they become worse, check with   your doctor.
·         Check with your pharmacist about how to dispose of unused medicine.

This information should not be used to decide whether or not to take ginseng or any other medicine. Only your health care provider has the knowledge and training to decide which medicines are right for you. This information does not endorse any medicine as safe, effective, or approved for treating any patient or health condition. This is only a brief summary of general information about ginseng. It does NOT include all information about the possible uses, directions, warnings, precautions, interactions, adverse effects, or risks that may apply to ginseng. This information is not specific medical advice and does not replace information you receive from your health care provider. You must talk with your healthcare provider for complete information about the risks and benefits of using ginseng.


  • La Nutraceuticals  Delhi
La Nutraceuticals
Manufacturer & exporter of a wide range of products which include ginseng roots, antioxidant capsules, antioxidant capsules for skin, antioxidants, ayurvedic syrups, breast care products & ginseng roots from India.

Send Enquiry
Address: G - 40/2, Lawrence Road, Industrial Area, Delhi - 110 035, Delhi, India
Phone:  08376805407


Mahalaxmi Herbal Overseas
Exporter and supplier of ginseng roots.

Send Enquiry
Address: Main Road, Naya Bazar, Delhi - 110 006, Delhi, India
Phone:  +(91)-11-43596929

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Wednesday, 4 September 2013

Start a Egg Substitutes Making Business

Start a Egg Substitutes Making  Business


What is Egg Substitute ?

Egg Substitute is listed in many low fat or low cholesterol recipes as an alternative to whole eggs. Egg substitute looks a lot like beaten eggs, but what’s it made of?
 Most egg substitute products—fresh, frozen or powdered—contain mostly egg whites, so if you have an egg allergy, these are not suitable as egg alternatives. But egg substitute is an excellent alternative to eggs if you want to cut your intake of fat and cholesterol, which are concentrated in the egg’s yolk.
Although whole eggs are not especially high in fat—just 5 grams of total fat and less than 2 grams of saturated fat per egg—they are notoriously high in dietary cholesterol, containing more than two-thirds the daily recommended total. So multi-egg dishes such as omelets and frittatas, which often contain cheese or other high-fat, high-cholesterol ingredients, are good candidates for using egg substitute.

 What else in is egg substitute?

Well, egg substitute products such as Egg Beaters brand, contain 99 percent egg whites. The other one percent comprises undefined “natural flavor,” coloring, spices, salt, onion powder, xanthan gum and guar gum. Many nutrients are added to make up for the ones lost from the yolk, so egg substitute will usually contain varying amounts of iron, zinc, folate, thiamin, riboflavin, vitamins A, E, B6 and B12, and have an equivalent amount of protein as whole eggs. While some brands, like Egg Beaters, contain no fat or cholesterol, others use vegetable oil as an ingredient, which adds to the fat content again—though the fat is largely unsaturated.
  Check the label on the egg-substitute product to see if it’s low enough in fat, and also to see    whether the egg substitute is suitable for all your needs. Some egg-substitute products are great for adding leavening qualities to baked goods, but unless the egg-substitute also contains added lecithin, which is normally found in egg yolks, it can't act as an emulsifier, or thickener. This also makes egg substitute unsuitable for custards. In these cases, it's wiser to replace some rather than all whole eggs if you need to lower the fat and cholesterol content of a recipe. Powdered egg substitute may work very nicely in baking but not at all in scrambled eggs. If you need an egg-free alternative for this, then tofu would be your best bet.
There are plenty of egg substitutes available for baking or preparing a dish that calls for eggs. Ener-G Egg Replacer is a reliable egg substitute for use in baking. It is available at health food stores and most grocery stores.

Tofu: Tofu is great for egg substitutions in recipes that call for a lot of eggs, like quiches or custards. To replace one egg in a recipe, purée 1/4 cup soft tofu. It is important to keep in mind that although tofu doesn't fluff up like eggs, it does create a texture that is perfect for "eggy" dishes.

Tofu  is also a great substitute for eggs in eggless egg salad and breakfast scrambles.

In Desserts and Sweet, Baked Goods:
 Try substituting one banana or 1/4 cup applesauce for each egg called for in a recipe for sweet, baked desserts. These will add some flavor to the recipe, so make sure bananas or apples are compatible with the other flavors in the dessert.

Other Egg Replacement Options
• 1 egg = 2 Tbsp. potato starch
• 1 egg = 1/4 cup mashed potatoes
• 1 egg = 1/4 cup canned pumpkin or squash
• 1 egg = 1/4 cup puréed prunes
• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again

Egg Replacement Tips

• If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
• Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
• When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product.
• Be sure to use plain tofu, not seasoned or baked, as a replacer.
• Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.
• If you want a lighter texture and you're using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
• If you're looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.

Fruit makes an excellent replacement for eggs - try bananas, apple puree or any high protein content fruit. Usually 1/4 cup of banana will replace 1 egg.

Grind 1 tbsp whole flax seeds (or use 2 1/2 tbsp pre-ground flaxseed) and combine with 3 tablespoons of water to replace one egg

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Monday, 2 September 2013

Start a Vegetable Gum Making Business

Start a Vegetable Gum Making Business


Vegetable gum is derived from a variety of plants found naturally on land and in the ocean. Vegetable gum is also used in nutritional supplements as a dietary fiber source. Vegetable gum is a fairly new form of dietary fiber. It is believed to help with bowel regularity and provide numerous health benefits. Vegetable gum has been used for years as an ingredient in many foods and beverages as a thickening agent. Vegetable gum will retain the fluids in the product as the body goes through the digestion process preventing the body from absorbing any liquids from the product.

Vegetable Gum is used in a wide variety of confectionery items.

Vegetable gums are natural polysaccharides derived from a variety of vegetable and plant sources including beans, fruits and seaweeds. Xanthan gum is derived from the bacterial coat of Xanthomonas campestris, and is made by the process of microbial fermentation. Cellulose gum is a water soluble gum that is made from plant fiber. Guar gum, which comes from the guar bean, is mainly produced in India. Locust bean gum, also called carob gum, comes from the carob bean seed. Pectin, a vegetable gum, is obtained from citrus fruits and other fruits sources, such as apple peels. Acacia gum, made from the hardened sap of the acacia tree, comes from Arabia and West Asia.

Vegetable gum is a powder or resin that is used in the food industry as a gelling agent, thickener, texturizer, stabilizer, humectant, binding agent and also to increase shelf life. Vegetable gum has the property to absorb many times its weight in water. There are many types of vegetable gum. Agar agar is a gum used to gel dairy products like yogurt. Cellulose gum is often an ingredient in ice creams, beverages and baked goods. Xanthan gum, used to increase shelf life, is found in salad dressings, sauces and pie fillings. Guar gum is 80-85% fiber and is added to breads to provide soluble fiber. Locust bean gum, also called carob gum, is used to thicken puddings and dairy products. Pectin is widely used as a gelling agent in fruit-based jams and confections and as a stabilizer in yogurt.
Vegetable gums are used in cosmetics such as shaving creams, facial scrubs and shampoos. They act as gelling agents, thickeners, humectants and binders. Vegetable gum, especially guar gum, is used medicinally as a source of dietary fiber.
Some vegetable gums are a great source of fiber. In particular, guar gum is used as a fiber supplement to aid in digestion and help with irritable bowel syndrome. Vegetable gums are gluten free. They may be useful in lowering blood sugar and reducing heart disease. There are no significant side effects to consuming vegetable gums.

Major Vegetable Gums

Xanthan Vegetable Gum
Xanthan Gum
  • Agar Gum
  • Cellulose Gum
  • Xanthan Gum
  • Guar Gum
  • Locust Bean Gum
  • Pectin

Agar  Agar agar is used as a vegetable gum for gelling the dairy products like yogurt. Agar agar as a food thickener has the capacity to absorb 100 times more water than its weight. Agar agar is a polysaccharide that has the repeating unit of alpha-D-galactopyranosyl and 3,6-anhydro-alpha-L-glactopyranosyl. 

Cellulose Gum Use of cellulose gum as a vegetable gum and food thickening agent is not new. At home homemakers have been using it for the last 50 years. All cellulose vegetable gums are water soluble because of the cellulose content in it. It is used in ice-creams, beverages and in baked food products to prevent stalling. Also the ice-crystal formulation in ice-creams is prevented by this vegetable gum.

Xanthan Gum Xanthan Gum is again a polysaccharide and chiefly used in salad dressing and sauces. Also some of the bakery filling use the Xanthan gum that is an excellent food thickener. This vegetable gum is also used to increase the shelf period of eatables. 

Guar Gum Guar Gum is a carbohydrate based vegetable gum and food thickener that swell up in cold water. It is an excellent food thickening agent used in food industry as it has about 80-85% of soluble dietary fibers. Because of this reason guar gum is also used in bread to have more soluble dietary content.

Locust Bean Gum Locust Bean Gum is also called the Carob bean gum as it is made from the carob bean's seed. It is mainly used in food for water binding, thickening and gel strengthening. This vegetable gum is used as dessert gel, dairy applications and as processed cream cheese. 

Pectin Pectin is a kind of polysaccharide that is obtained from plant such as citrus fruit peel, apple peel etc. Pectin is a vegetable gum and food thickener that is used to make gel. You will find in almost every fruit based product such as jam, confectioneries, fruit drinks etc. Aprt from this yogurt and other dairy products also use this vegetable gum as food thickener. 
For more details:

Altrafine Gums (100%EOU)
88/2, GIDC Estate
Phase-1, Vatva
Ahmedabad - 382445Gujarat
  • Tel:+91 79 25890401
  • Fax:+91 79 25890406