The ABPRO is a polysaccharide, carrageenan based Dairy Ingredients product. But it is widely used in wet and dry applications in the dairy and food industry as a stabilizer and/or emulsifier. Carrageenan is an additive used to thicken, emulsify, and preserve foods and drinks. It’s a natural ingredient So there is no harm in this product. However, you’ll often find this ingredient in nut milk, meat products, and yoghurt.


ABBIND IN2.0 is a unique product that belongs to the category of binders and stabilizers where they have been used for their role in increasing the product integrity and provides aesthetic changes to the final product or in product application. As it is a unique formulation of milk proteins and lactose it automatically matches the composition of natural milk and as the word suggests it brings together the protein molecules present in milk and binds them resulting in providing a firm texture to the products where it has been used. 


Microbial rennet is a coagulating agent produced by nature as a result of live organisms which is used for making ABRENNO. So it is an enzyme obtained from the fermentation of Rhizomucor miehei. And ABRENNO allows the coagulation of milk but all the variety of cheese. And it comes in powdered form that contains endopeptidase and sodium chloride. And the activity of ABRENNO is 3000 IMCU.but


Our Dairy Ingredient ABHIPRO is the vital wheat gluten containing not less than 80% protein and is an excellent source of protein. Also has varied applications in the food and dairy industry. So it is a natural protein found in wheat, and which is nearly gluten and almost no starch of the final product. And also it is used as an additive in baking and improves the rise in raw dough, texture and chewiness.


ABBINDMAX is Similar to ABbind is a unique product consisting of milk protein, lactose and enzymes and specially designed for increasing protein content and provides binding capability as well as protein enhancement in different dairy products. So it is used to increase thickness and yield. ABBINDMAX makes the surface of final products softer, compact, creamier and whiter. And it also improves the shelf life of final products.


Buttermilk is an integral part of the Indian daily diet. To provide the health benefits of buttermilk along with appetizing taste, we present ABSPICE (Butter Milk masala). ABSPICE is made from completely natural ingredients which makes buttermilk the ultimate choice of anyone and everyone. Our ABSPICE is highly nutritious with uniform particle size and high purity. ABSPICE is formulated in such a way that you just need to add ABSPICE in buttermilk and it’s ready to use. ABSPICE is used for different applications like Chach, raita, etc. and accordingly comes in different variants.


ABMERGE is the brand name for GDL (glucono-delta-lactone) a high-end non-agricultural additive, a coagulant. So it is commonly used and preferred to make silken soft tofu and soft, creamier, white paneer with an increase in yield. So ABMERGE, because of its slow so and hydrolysis allows for a gradual building of calcium bridges in the form of soft gel. For instance, ABMERGE can increase the shelf life of the final product, and imparts increased mouthfeel and delivers softer, creamier and whiter Paneer. However, it is 100 % vegetarian and non-GMO.

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