Sl.No | Product | Description |
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1 | Nutra chikki with added spirulina | Chikki is a ready to eat traditional sweet snack consumed by all sections of population in India. The Nutra Chikki with added Spirulina developed by CSIR-CFTRI could therefore be a powerful weapon for combating malnutrition. |
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2 | Nutraceutical enriched Indian traditional Chikki | Chikki or peanut brittle, a traditional sweet snack was chosen as vehicle for enrichment with added natural nutraceuticals through herbs. The formulation and process for preparation of chikki with added herbs like ashwagandha, tulasi, ajwain. |
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3 | High Purity Curcumin | Technology, relates the preparation of high purity curcuminoids from turmeric oleoresin. This novel process for the preparation of high purity curcumin powder containing 98-100% is achieved for the first time. |
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4 | Debitterd Deodorized Turmeric Powder (Colorant) | Debitterd Deodorized Turmeric Powder is the natural colorant and can be directly used to impart yellow colour to food products prepared in powder or semi liquid form. This colorant can replace the present synthetic colors like Tartrazine and Kesari. |
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5 | Zerumbone crystals | Technology involves size reduction of the zerumbet ginger rhizomes, crushing, destarching, and isolation of volatile oil by distillation and crystallization of zerumbone crystals. It is a facile process for the preparation of pure Zerumbone crystals. |
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6 | Dehydrated green pepper without using chemicals | Dehydrated pepper with its natural green colour satisfies this need and has been accepted well as garnishing spice in preference to the traditional black pepper in western countries. |
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7 | Green Pepper in Brine | Green Pepper
in brine is mainly used as a spice in culinary preparations for imparting characteristic fresh pepper flavour. It is a ready to use preparation that can find applications in homes, restaurants, institutional catering. |
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8 | Superior quality white pepper | Ground white pepper is used in the production of mayonnaise and salad dressings. Recently, an enzyme assisted process has been developed at the CFTRI, Mysore for the preparation of white pepper from fresh green pepper. |
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9 | 6-gingerol rich conserve | The technology for the preparation of 6-gingerol rich conserve from fresh ginger rhizomes (Zingiber officinale Roscoe) involves the steps of 1)Cleaning 2)Crushing 3)Pressing 4)Drying 5)Grinding 6)Desilventisation. |
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10 | Dehydrated ginger | Technology relates to its skin is peeled partially by mechanical peeling using an abrasive peeler such as one used for potatoes,beetroot,carrots. Resulting in a loss of about 10-12%. The quality corresponds closely with the fully hand scrapped ginger. |
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11 | Ginger paste | Ginger paste is a viscous retaining the strong aroma and flavour of the raw material namely fresh ginger. The volatile oil content in the product is influenced by factors such as variety, raw material storage, handling and processing conditions. |
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12 | Ginger cocktail | Ginger cocktail is a drink with excellent taste and flavour. In a hot country like India, the use of refreshing and thirst quenching beverages, mostly falling under the category of aerated waters, has come to stay. |
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13 | Ginger tea | Ginger tea has free flowing powder, refreshing and sweet pleasant exotic ginger aroma. |
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14 | Cashew apple candy | A fruit candy used as a confectionery item and it is a supplement to dry fruits for use in culinary preparations. It has a nutraceutical value such as Vitamin C, calcium and phosphorus. Cashew apple can add flavour and enhance particular flavours. |
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15 | Beverage dry mix | The technology provides a cashew apple beverage dry mix which is unique over other dry mixes, since they are prepared from synthetic flavours. It contains 3.5% moisture and total soluble solids of 14-15% when reconstituted to an aqueous beverage. |
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16 | Mouth Freshener | The ingredients present in mouth freshener, generate a pleasant taste and fresh feeling, but stimulate the saliva glands. This naturally flushes and cleans the mouth. Coffee active components would be safer, potential, reliable and exploitable. |
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17 | Process of cocoa beans to cocoa mass,butter & powder | Cocoa mass is used as main ingredients in manufacture of chocolate, chocolate coating, cocoa beverages, bakery goods and drinking chocolate. Cocoa butter is generally used for the enhancement of organoleptic qualities of the chocolate. |
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18 | Compounded Asafoetida | Hing(Ferula alliacea) and Hingra (Ferul foetida) are the two varieties of asafoetida known and recognized in India. With hing, a further distinction is made according to the country of origin, Irani hing from Iran and Pathani Hing from Afghanistan. |
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19 | Enriched spice oleoresins and natural colourants | Colour of foods is an important quality attribute, in judging their quality and acceptability. Turmeric and chilli, the two major spices, are also major spices, are also major sources of natural pigments. |
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20 | Natural Food Colourants | Natural colourants are extracted from natural herbs, plant parts, like kokum, beetroot, safflower, purple grapes and a very large source. The natural colourants could be a good substitute for the synthetic food colours. |
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21 | Spice oil | Spice oils in generally are the steam distilled Volatile oils obtained from the individual spices, rich in characteristic aroma constituents. Ginger oil is used largely as a flavouring material in various alcoholic and non-alcoholic beverages |
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22 | Tamarind Concentrate | Tamarind is one of the common and most important trees of India. Although tamarind is grown for a long time, it as attained commercial significance only recently. Fruit is most useful. |
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23 | Fenugreek | Fenugreek seed is known to have several pharmacological attributes such as hypoglycaemic, hypocholesterolaemic, gast-protective, laxative, chemo-preventive , antioxidant, anti-inflammatory and appetite stimulant. |
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24 | Nanoencapsulated Curcumin | The development of nutraceutical food for addressing chronic diseases has been initiated.
Curcumin has been selected as a bioactive material to be nano encapsulated and finally to be incorporated in the convenience food. |
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25 | Sugarcane juice | Normally sugarcane contains 18-20% soluble solids and is reported to impart health benefits to the customers. India has been known as the original home of sugarcane and the second largest producer next to Brazil. |
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26 | Potato Peel | Potato peel, a waste by product of potato processing, is found to be a good source of both dietary fiber and polyphenols. Potato peel powder supplementation in diet was found to effictively attenuate diabetic alterations in rats. |
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27 | Carotenoids rich pulp | Dietary carotenoids are the main sources of provitamin A carotenoids. Red banana is one of the richest sources of pure alpha and beta carotenes. Red banana provides up to 120mg of carotenoids per 100g Fresh Pulp |
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28 | Spirulina | Spirulina is a concentrated source of protein (65-70)%, vitamins, especially B12, Provitamin A(beta carotene) and Vitamin E, minerals, especially iron and calcium. It is also rich in gamma linolenic acid (GLA), an omega 3 fatty acid. |
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29 | Soya Protein Hydrolysate | The product is a concentrated free flowing creamy powder with good digestibility and solubility. It can be used for geriatric foods and atheletic foods in addition to being used as a source of protein ingredient. |
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30 | Enzymatically modified Rice Bran | The product can have a great potential as a functional ingredient or health food. It can also be used as a source of dietary fiber with prebiotic activity |
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31 | Karanjin molecule | The karanjin from karanja seed possess hypoglycemic, anti-ulcerogenic, anti-inflammatory and analgesic properties. The crystals were purified by either washings. The purified karanjin crystals were analyzed by NMR for structural integrity. |
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32 | Nutri chikki PUFA Enriched | Flax seeds were incorporated into chikki for PUFA enrichment, antioxidant addition was standardized for longer shelf life. |
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33 | Snack Bar | A soft textured bar based on cereals, fruits and vegetables as major ingredient. Snack bar can be used as meal replacers. The products were fortified with iron and folic acid to provide 1/3rd RDA per serving. |
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34 | Sesame oil lignans concentrate | |
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35 | Savory snack, Sev with added leafy vegetables | Sev was prepared incorporating leafy vegetables such as pudina (mint), betel, curry leaves and coriander, which are known to have health benefits due to presence of nutraceuticals. |
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36 | Hard boiled candy | Confectionery products are considered to be good vehicles to transfer nutraceuticals, the sweetness inherits to these products masks the bitterness naturally present in these nutraceuticals. |
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37 | Bombay halwa | A nutra rich confectionery jelly was prepared using extracts of coleus aromaticus which is a source of natural colour, antioxidants for added nutra property. Fructo oligosaccharides(FOS) a low energy bulk sweetener were used to replace sugar. |
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38 | Anti-obesity Garcinia based wine | |
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39 | Probiotic yeast enriched product | |
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40 | Fermented millet food formulation | |
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41 | Probiotic enriched soya based product | |
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42 | Phyto nutrient enriched probiotic formulation | |
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43 | Fructo-oligosaccharides | |
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44 | Xylo-oligosaccharides | |
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45 | Galacto-oligosaccharides | |
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46 | Isomalto-oligosaccharides | |
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47 | FOS based Intermediate moisture fruit chunks | |
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48 | FOS based Gulab Jamun | |
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49 | FOS based Spread | |
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50 | FOS based Beverages | |
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51 | Lactobacillus plantarum | |
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52 | Pediococcus acidilactici | |
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53 | Synbiotic yoghurt | |
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54 | Synbiotic chocolate bar | |
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55 | Synbiotic ice cream | |
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56 | Omega-3 and Omege-6 rich microbial oils | |
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57 | Nutrient enriched fermented cereal food formation | |
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58 | Njavara rice | |
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59 | Garden cress oil | |
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60 | Eugenol | |
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61 | Curcuminoids | |
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62 | Ascorbyl stearate | |
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63 | Arabinoxylans | |
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64 | Xylooligosaccharides | |
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65 | Ferulic acid | |
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66 | Mango peel | |
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67 | Husk from green gram | |
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68 | Germinated green gram exudates | |
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69 | Pomegranate peel | |
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70 | Seed oil based products | |
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71 | Luetin | |
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72 | Beta carotene | |
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73 | Astaxanthin | |
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74 | Fucoxanthin | |
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75 | Lactucaxanthin | |
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76 | Oleic acid | |
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77 | Glycolipid | |
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78 | Phospholipids | |
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79 | Eye protective carotenoid formulations | |
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80 | 2-Hydroxy-4-methoxy benzaldehyde | |
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81 | Cinnamic acid | |
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82 | Arabinogalactan | |
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83 | Marmelosin | |
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84 | Omega-3 fatty acids | |
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85 | Sesamol | |
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86 | Full fat soy flour | A soy based, ready to eat, low-fat, high protein snack food and a process for its manufacture prepared by blending of full-fat soy flour up to 30% gram flour, rice flour to form a dough in a ribbon blender which is extruded into a desired shape |
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87 | Soy protein isolate | Over consumption of lipids has led us to delelop reduced fat products of lower calorific value using isolated soy proteins having good physicochemical and functional properties with high functionality, in controlling the cholesterol levels |
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88 | Rice bran lecithin | |
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89 | Oryzanol concentrate | |
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90 | DAG oils | |
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91 | Nutri oil blends | |
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92 | Coconut oil blends | |
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93 | Health oils | |
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94 | Coconut water concentrate | |
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95 | Coconut testa phenolics concentrate | |
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96 | Health foods based on coconut by products | |
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97 | Phytosterols from rice bran oil DOD | |
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98 | Phytosterol ester of ALA | |
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99 | Tocopherols & tocotrienols concentrate from DOD | |
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100 | Squalene | |
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101 | Healthfood based on oryzanol | |
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102 | Superior quality rice bran oil | |
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103 | Phytosterol ester enriched chocolate/spread | |
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104 | Palm oil based nutraceutical product | |
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105 | Palm oil Nutrient based fat spread | |
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106 | Nigerseed oil bioactive concentrate | |
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