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Innovative Healthcare (India) Pvt Ltd
Nutraceuticals & Food FlavoursAN ISO 9001:2008 & ISO 22000:2005 CERTIFIED COMPANY
About us Established in 2000 manufacturing food flavors and Aminoacids.
Manufacturers of Hydrolysed Vegetable Protein (HVP), Hydrolysed Rice Protein (HRP),Food flavours and extracts, Soya Sauce powder, Yeast Extracts Etc..
In 2005 we have started manufacturing L-Cystine and derivative in our Unit -1 with Indian
Drug manufacturing license and proposed unit license for GMP.
We maintain a Fully-equipped modernized Manufacturing Plant
Modern Laboratory with qualified and experienced personnel in production, quality control, administration and marketing departments
Catering export volume of 1000 MT Per Annum to a variety of customers in food industries across Japan, Europe, US and South-East Asian countries.
We are dedicated to provide healthy food with excellent savoury flavours and possess skill and knowledge to develop variety of flavours, supplemented with protein
FACTORY –UNIT –I & UNIT -II
PRODUCTION FACILITIES
•4 KL GLASS LINE Reactor [5 nos.]•2.5 KL GLASS LINE Reactor [5 nos.]•5 KL FRP Neutralization Tank [4 nos.]• Filter Press [8 nos.]•Electro Cell•15 KL FRP Storage Tanks [8 nos.]•6 KL - SS 316 Process Tank [2 nos.]•0.5 KL - SS 316 Process Tank [1 no.]•500 Lt. Centrifuge •500 Litres/Hour –SS 316 Homogenizer •500 Litres/Hour - SS 316 Spray Drier
UTILITIES :
1 Tonne Boiler Chilling Plant Cooling Tower Softener Plant D M Water Plant Effluent Treatment Plant
FLAVOR ENHANCERS: HYDROLYSED VEGETABLE PROTEIN
* Soya (non GMO)
* Rice
SOYA SAUCE POWDER
PROCESSED FLAVORS
* VEGETARIAN
- MSG./I+G Replacer
- Barbeque
- Customized flavors
(Biriyani, Sambar, Rasam, etc.)
* NON VEGETARIAN
- Chicken
- Beef
- Shrimp
YEAST EXTRACT (YEAST PRO)
(HVP) - Hydrolysed Soya Protein
HYDROLYSED SOYA PROTEIN is manufactured from NON-GMO defatted Soya flakes from India is widely used as a snack flavour and finds its usage in Snacks (one such is potato chips and wafers), Noodles, Chips, Sauces, Soups, Cutlets, Sausage, Spread and many other prepared foods. In dry preparations it is used as a dusting powder to impart delicate snack flavour.
The product analyses for app: 45 % Salt and 30 % Protein as broken down amino acids. This is a free flowing, Spray dried Product with maximum moisture content 5 %.
HRP – HYDROLISED RICE PROTEIN
HRP-HYDROLISED RICE PROTEIN is manufactured by rice after starch removal which is widely used as a confectionary flavour and finds its usage in Snacks (one such is potato chips and wafers), Baby Foods, biscuits, cookies, Noodles, Chips, Sauces, Soups, Cutlets and many other prepared foods. In dry preparations it is used as a dusting powder to impart delicate snack flavour.
31.06
27.12
41.82
Umami
Sweet
Bitterness
PROCESSED FLAVORS :
EXPERTISE
Process technology obtained from UK Based Consultancy firm that has an expertise in the chemistry and technology of the Maillard reaction, processed flavors and savory ingredients.
PRODUCTION CAPACITY
500 Kg per day / product.
Soya Sauce PowderInnovative Soya Sauce Powder is prepared from Non-GMO defatted soya
naturally fermented under sunshine for more than 180days. It’s a free flowing
spray dried powder on Malt dextrin carrier with rich brewed soy sauce flavour.
The powder is dispersible and soluble in water. Soya sauce powder is used to
enhance and harmonize the flavours of various Asian Foods. Soya sauce powder
is perfect for dry rubs, seasonings, and marinades, and for simply sprinkling
on any food items for flavour enhancement.
Benefits/Applications:
Can use directly in dry formulations.Excellent flavor retention during heat processing and freezing.Dispersible and soluble in water.Reconstitution for soya sauce liquid: 1 part Soy Sauce powder to 3 parts water.Applications include: Powdered mixes and concentrated bases for soups, bouillon, sauces, dips, seasoning rubs, Snack coatings, and meat products. Soups and sauces such as Asian curries, Noodle soups, Spaghetti, Asian Vegetable broth etc.
Nutritional Facts:KCAL/100GRAMS 210MOISTURE 5%PROTEIN 12%FAT 0.1%
Ingredients:
SOY SAUCE (WHEAT, SOYBEANS, SALT), MALTODEXTRIN, SALT.
AMINOACIDS:
L - CYSTINE
* Expectorant for Respiratory Diseases
* As a Nutrient (Transfusion Solution) before & after Operation on Patients having:
a) Hypo proteinemia
b) Hypo alimentation
L – CYSTEINE
* Bronchial Allergy & Bronchitis
* Used for curing Arteriosclerosis in Cardio Vascular System
* In Hair Tonics & Eczema
N-ACETYL - L - CYSTEINE (NAC)
* Provides Immune Support
*Protection against Toxic Hazards of Cigarette smoke, Auto Exhaust & Overdose of Acetaminophen
*As a Mucolytic Agent
S-CARBO METHYL – L – CYSTEINE (SCMC)
* Benefecial role in Prostrate & Respiratory Conditions
* Hepato Protectant
* Glutathione Precursor
NUTRACUTICALS:
SOYA PROTEIN CONCENTRATE:
This is used as functional or nutritional ingredients in wide variety of food products. Being very digestible it is suited for children pregnant and lactating women and elderly people. Used in pet foods and milk replacers for calves and pigs. Improved water and fat absorption helps to retain moisture and to bind fat thereby improving eating quality of many products such as
bakery and meat products. Manufacture of pasta products with increased protein contents.
SOYA PROTEIN HYDROLYSATE:
In pharmaceutical preparation developed for convalescent and those who suffer from digestive disorders. Nutritional enrichment of soft drinks and juice based beverages. Improvement of flavors of food. Preparation of hypoallergenic formulae for infants who are allergic to intact proteins.
SOYA PROTEIN ISOLATE:
Aid in Natural hormone replacement therapy. Reduce LDL cholesterol. Infant formulas where milk solids are replaced by soy products. ISP is the preferred soya ingredient, because of its blandness, absence of
flatus-producing sugars and negligible fibre content. The principal markets for these products are lactose-intolerant babies. However, ISP is use in geriatric and post-operative feeding a well as in weight reduction programs.
QUALITY ASSURANCE :LAB EQUIPMENTS :
CHEMICAL / PHYSICAL Spectrophotometer Polorimeter Electronic Weighing balance [2 nos.] Centrifuge pH meter [2 nos.] Hot air oven [2 nos.] Vacuum oven Refractometer [All Ranges]
Microbiology Incubator Laminar air flow Autoclave
ANALYSIS: Kjeldahl Apparatus Salt estimation by Titration
CERTIFICATES:ISO 22000 : 2005 HALAL ISO 9001 : 2008
OUR CUSTOMERS DOMESTIC:
IFF – INTERNATIONAL FLAVOURS AND FRAGRANCE KERRY INGRIDIENTS INDONISSIN SYMRISE VKL SPICES LTD SYMEGA SAVOURIES OLAM SPICES AVT MCCORMICK AB MAURI
….AND MANY MORE
OUR CUSTOMERS INTERNATIONAL:
NIKKEN FOODS –JAPAN MC FOODS – JAPAN HAEMA FOODS – KOREA FARMESA – ARGENTINA ZAIKA FOODS – NIGERIA EUSA COLOURS – FRANCE NEW FLAVOUR HOUSE – PHILIPINES
… AND MANY MORE
PERSONNEL / TECHNICAL STAFF
PRESIDENT – T.K.MOHAN (40 years) MANAGING DIRECTOR – Mr.K.M.SAKTHIVEL MBA (10 year) FACTORY & PRODUCTION MANAGER – Mr. R.NAGARAJAN BSc. (20 years) MAINTENANCE MANAGER – Mr. S.SESHAN B.E. (25years) Q.C. MANAGER – Mr. G.NAKKEERAN MSc. (20 years) STORES & WAREHOUSE MANAGER – Mr. M. PRABAKARAN B.Com (15 years) R&D ADVISOR – Dr. K.RAJARAMAN MSc. PHD (30 years) R &D MANAGER – MS. M. SARANYA B.E. Biotech (4 years) MICROBIOLOGIST [1] CHEMIST [4] PRODUCTION ASSISTANT / TECHNICIAN [5]
TECHNICAL SERVICE / DOCUMENTATION
FOR CUSTOMER CONTACT
K.M.SAKTHIVEL – CEO/MD
[email protected] FOR DOCUMENTATION
S.SESHAN
[email protected] FOR REGULATORY COMPLAINCES
DR.RAJARAMAN
[email protected] FOR FSMS (Safety Health Environment)
R.NAGARAJAN / S.SESHAN
Our UNIT 3 CONSTRUCTION SITE
Contact Us Address : No.88/1, AB-Block
First Street,AnnaNagar,Chennai – 600 040. Tamil Nadu, India
Email : [email protected]
Phone : (00-91-44) 26289003, 6289004, 42189654
Fax : (00-91-44) 42615110Website : www.ihcinfo.com
FACTORY
MADHURANTHAGA