Industry updates

Feb 27th 2013

Prasan Solutions signs an agreement with Chemico group based In Thailand

April 13th 2013

Prasan Solutions launches Robust™Red Paprika and Robust™Yellow Paprika

April 14th 2013

Prasan Solutions launches PRESOL™ series for Palm oil and Sunflower Oil

April 15th 2013

Prasan Solutions launches PRESOL™ 3101,a Preservative for Poultry

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Prasan Solutions- The Company

Prasan Solutions (India) Pvt Ltd focuses in developing a portfolio of natural preservatives for food and cosmetic industry. The company has an array of products meeting the international standards of quality developed systematically by implementing the finest practices in chemistry.

With its extensive research and development facilities Prasan is capable of exploring larger horizons in the food, cosmetics and health and wellness segments. The R&D team strives untiringly towards developing effective competitive and optimum natural preservatives keeping abreast the ever changing customer needs. The state of the art R&D lab is equipped with test facilities that enable Prasan to deliver accurate results. The company's core strength lies in its in house library of accredited test methods, standards, certified references coupled with sound technical knowledge and scientific approach.

Apart from this Prasan extends their service by acting as a sourcing house for international customers. The company facilitates sourcing of spices, value added spices, pulses, food ingredients and cosmetic ingredients to clientele globally. Profound knowledge about production houses across India, Sri Lanka and other south eastern countries gives Prasan an edge over its competitors to offer right products at the right time.

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Board Of Directors

Alex P. J. – Chairman

Mr. Alex is the founder of Manasara Group, which is incorporated for early stage investments in diversified sectors like Telecom & Wireless, Hardware & software, Infrastructure Projects, Integrated Steel plants and Coal and Hydel based power plant. He is also the co-founder and Director of Cellcomm Solutions Limited, Zealtec Energy Limited, Minmet Global Infrastructure Limited and Xindia Steels Limited.

Mr. Alex is a Electrical Engineering Graduate from NIT, Durgapur (Regional Engineering College) qualified in 1986.

He has 24 years of working experience in various sectors including infrastructure, metals, telecom, hardware and software Industry. He has a good track record of building successful organizations and creating value for investors. He has wide experience in acquisitions, raising funds through private placements and stock exchange listings.

His earlier experience includes as a leading member of Thapar Steels Limited, a leading steel manufacturer and re-roller in the province of Punjab in North India in the year 1986 – 1987 just after his education.

He has also worked as an Area manager – Inductotherm India Limited, a leading induction furnace manufacturer in the world from year 1987 – 1991. He was instrumental in helping many companies to set up steel plants and foundries in India. He is also in touch with major players in Steel and Iron.

With a vision to be an entrepreneur, he started own Business in 1991 in the field of Telecom along with a partner for just US$ 250 each. The current name of the Company which he started is Subex Ltd (www.subexworld.com) where in the name Subex – " ex "stands for Alex. Listed in many stock exchanges in India and abroad, this company is today the world leader in revenue assurance software for Telecommunication companies. It acquired company's world over from big giants like Alcatel and British Telecom for its inorganic growth. After 15 years of nurturing this business, Alex exited this venture in 2006 to create the Angel fund Manasara Investments and Manasara Ventures for investments in diversified sectors.

Specifically in the infrastructure sector, the Manasara Group has invested into :

  1. Minmet Global Infrastructure Ltd., which is providing total turnkey solutions for the thermal power plants and Integrated Steel Plants which includes bidding, design, construction and commissioning
  2. Dakshin Mines & Minerals Ltd., which is working to setup beneficiation of natural resources. This company is also working on setting up a railway line, highway and water pipeline of 200 Kms. This pipeline is to be shared with Posco of Korea and Mittal Group of UK
  3. Zealtec Energy Ltd., is setting up a 1320 MW coal based power plant in India and is exploring opportunities in Senegal and Srilanka. This company is also working on setting up own port for handling 5 million tons of coal apart from Railway line and water pipeline for own use.
Prof. Anurag Tyagi – Director
Mr. Iyer Gopalaswamy Ramanathan – Director
Prof. H. N. Mishra – Professional Director

work ethos

Prasan Solutions believes that people are our vital resource and the key ingredient to our existence. Our positive and productive work environment is conducive to innovation, creativity and growth. Our workplace culture provides challenges, encourages new thinking, delivers opportunities and rewards performance.

We understand global competitiveness and motivate our people to align themselves to the expectations of the global market, and hone their skills to maximise their potential to meet global challenges.

At Prasan Solutions, we recruit highly talented and motivated professionals who can bring forward their capabilities and expertise. We nurture latent talent and provide stepping stones to higher platforms of achievement.

JOIN US

Sourcing House

We act as a sourcing house to many renowned firms globally.

India and Srilanka are known for their wide range of botanical food and cosmetics ingredient reserves. However, buyers in the western hemisphere find it challenging to locate the right product and supplier. Being a sourcing partner, Prasan Solutions facilitates these ingredients at the right price guaranteeing timely delivery.

Due to global warming, availability of vegetation is becoming increasingly scarce which affects sourcing activities in the food industry. Prasan Solutions backs its customers with real time, unbiased market information and analysis, which aids the customer in taking the right call at the right time.

Our sourcing team includes a group of qualified professionals with sound knowledge and hands-on experience in handling a variety of natural ingredients which makes us credible and dependable. We offer a wide spectrum of services including vendor development, order management, shipment consolidations and quality assurance. Currently we are sourcing partners to companies like Chemico and others.

Services Offered

  • - Guide and support firms to source right ingredients on right time
  • - Real time, unbiased market information
  • - Sourcing hub & consolidation
  • - Vendor development
  • - Order management

Products

  • Spices and Pulses
  • Oleoresins and Essential oils
  • Onions and Garlics
  • Food and Cosmetic ingredients

R & D

Equipped with state-of-the-art research and development lab, Prasan works towards satisfying client requirements and ensures products that adhere to internationally accepted quality standards. A library of accredited test methods, standards, and certified references coupled with sound scientific knowledge adds to our strength. The testing activity encompasses the quality and safety attributes of our raw materials and finished goods.

Key Instruments

  • High Performance Liquid Chromatograph (HPLC)
  • Gas Chromatograph (GC)
  • Rancimat (Oil Stability Index)
  • Particle Size Analyzer
  • UV-Spectrophotometer
  • Cryomill
  • High Pressure Homogenizer
  • Potentiometric Titrator
  • Halogen Moisture Analyzer
  • Optifry
  • Autoclave
  • Incubator
  • Laminar Airflow Cabinet
  • Digital Colony Counter

Application Lab

To support our customers in a better way, Prasan Solutions runs an application lab to evaluate our preservative formulations in a real world scenario. The lab facilitates in understanding the feasibility of the product and also demonstrating and optimizing the developments with respect to customer requirement.

The application lab offers an opportunity to conduct studies in a wide range of foods which includes bread and baked goods, meat products, cheese, yogurts, soups etc. This lab also focuses in promoting innovative ideas and concepts that confirms to the ever changing customer demands.

Our professionally trained chef understands and replicates customer's processes, which helps to offer optimum solutions with ease.

Quality

"Quality is never an accident; it is always the result of high intention, sincere effort, intelligent direction and skillful execution"

William Foster

At Prasan Solutions, quality is at the forefront of all that we do.

Stringent quality control measures are implemented at each and every step. A set of procedures are adhered to ensure that every product conforms to the highest of standards. Monitoring and reviewing products and processes form an integral part of our methodical quality control process.

Our quality assurance is a well-planned systematic activity implemented in line with ISO 17025: 2005 guidelines. We ensure that the quality requirements of our customers are fulfilled to their utmost satisfaction. Our quality assurance measures instil confidence in our products. The in-house Quality Control facilities include

  • High Pressure Liquid Chromatograph
  • Gas Chromatograph
  • UV Spectrophotometer
  • Potentiometric Titrator (Peroxide Value, Acid Value, Saponification Value)
  • Rancimat (Oil Stability Index)
  • Optifry (Total Polar Compounds)
  • Halogen Moisture Analyser

Not resting on our laurels, quality is under continuous improvement and innovation in Prasan Solutions. We stop at nothing to ensure the highest quality of products.

Production

Prasan Solutions has a top-notch production facility at KINFRA BIOTECH PARK, Kochi, Kerala, India. The proximity of the facility to the Seaport (11 Km) and the Airport (20 Km) gives us logistical advantage. Moreover, the Central Instrumentation Lab facility provided by KINFRA, helps not only in quality control and assurance but also in research and product development.

The plant is equipped with various state of the art precision blending capabilities which enable the company to produce a wide range of Liquid-Liquid, Powder-Powder & Liquid-Powder formulations. The production facility is designed following the norms of ISO 22000: 2005 and other regulatory bodies. Prasan Solutions follows GMP including 100% traceability and have an annual production capacity of 5000MT.

Understanding the importance of the Environment and Mother Nature, Prasan Solutions follows a Zero Effluent policy. A group of motivated, talented, experienced and highly qualified production personnel form the heart of Team Prasan.

Salient Features

  • Jacketed blending vessels
  • Vessels are made of SS316 high grade material
  • Temperature controlled room for storing sensitive products
  • 200 MT storage facility
  • Individual production slots to avoid cross contamination
  • Polyurethane flooring for better hygiene and easy change over cleaning
  • Effluent treatment plant

Certification

FSSC 22000:2005
Majelis Ulama Indonesia
Jamait Ulama – E – Maharashtra
Star K
ISO 17025
US FDA
Spices Board
FSSAI

Careers

If you are creative, dynamic, inquisitive and have a passion for chemistry, discovery and innovation, we would like to hear from you. Fill in the form below

Contact Us

corporate address

PRASAN SOLUTIONS (INDIA) PVT. LTD.
Plot No. 17-20, KINFRA Biotechnology & Industrial Zone, Opp. Government Medical College,
HMT Colony P.O., Kalamassery, Ernakulam, 683503, Kerala, India

Office: +91-484-2887700

Email: prasan@prasansolutions.com

Gallery

TECHNICAL PARTNERSHIP

IIT Kharagpur

Indian Institute of Technology, Kharagpur is one of the oldest and the most respected institutions in India. The chemical engineering faculty is world renowned especially for their innovative discoveries in the food research segment. They have a rich tradition of discovering and nurturing young talent by bringing out the best in their creative abilities.

IIT Kharagpur boasts of laboratories with the most technically advanced equipment that are utilized by extremely brilliant professionals. This makes IIT Kharagpur, a hub of innovations in the world of Food Chemistry

Dr H. N .Mishra, one of the senior most professors at IIT Kharagpur is a member of the Board of Directors of Prasan Solutions guiding our projects and endeavours. He is a driving force for the technical team and provides valuable insight into the various projects undertaken by Prasan Solutions.

Prasan Solutions thus has access to the latest cutting edge technology and a resourceful team to face any fresh challenges.

BUSINESS PARTNERSHIP

Chemico

Headquartered in Thailand,Indonesia Chemico Ltd., began its operations in 1994 as an importer and distributor of cosmetic raw materials. They are renowned for their distribution strategy which has greatly contributed to their success. Chemico is one among the few trading companies having an in-house lab and research facility.

The group is well established in the health and beauty segments and now has widened their interests in various industries like food, nutraceutical, candle, instruments and packaging.

Chemico has taken up the responsibility of marketing all innovative products of Prasan Solutions in Thailand, Malaysia, Vietnam and Philippines.

Meats -

  • Preservatives for Poultry
  • Rancimat Studies

Preservatives for Poultry

Lipid peroxidation is one of the primary causes of quality deterioration in meat and meat products, as it largely contributes to colour and flavour deterioration, loss of nutritional value, and generates compounds that may be detrimental to consumers.

Antioxidants inhibit lipid peroxidation and other free radical-mediated processes: therefore, they are able to protect consumers from several ailments attributed to the reactions of free radicals. Synthetic antioxidants have more toxic side effects. On the other hand, Natural antioxidants have an advantage of being more acceptable to consumers as they are considered nontoxic.

Product Variants

Both these formulations are ideal for usage in Injection Method, Dipping Method and Spraying method as per requirement.

Rancimat Studies

Our Study on Chicken fat confirms the efficacy of PRESOL™ formulations towards rancidity

Other scientific analytical studies that are being conducted at our facility to evaluate the efficacies of our preservative formulations include:

Breads

Coming Soon...

Vision & Mission

Vision

To Provide the finest solutions to create a healthier and better world.





MIssion

To develop a preservative portfolio conducive to food, cosmetics and Health & Wellness segment.





Natural Colour -

  • Introduction
  • Light Stability Studies
  • Heat Stability Studies
  • Application in Bread crumbs

Introduction

All forms of Paprika like the powder, flakes and oleoresin are used in Industrial as well as culinary food colorants. The striking red-orange color of paprika is mainly due to the presence of keto-carotenoids, namely capsorubin and capsanthin which comprise 70-80% of the total carotenoid content of paprika. During processing and storage, the color of paprikadegrades mainly due to deterioration of carotenoids and this process is accelerated at higher temperatures and when exposed to light.

Prasan'sextensive,in depth research in this area has led to the development of Robust™ Red Paprikawith decelerated colour degradation. Robust™ Paprika has enhanced stability and greater shelf life than the usual variety.

Robust™ RED PAPRIKA

PRASAN'S Robust™ RED PAPRIKA OLEORESIN is an advanced Paprika Oleoresin which provides three to four fold stability towards light and heat when compared tothe normal paprika oleoresin. The natural spice and herb extracts used in Robust™ Red Paprika improve stability of the pigmentseven in adverse conditions of high temperature and light.

Robust™ Paprika has ∝ and β series, both in Oil and Water soluble forms.

Paprika can be used in various Industrial and Culinary applications including

Light Stability Studies

Robust™ Paprika and Normal Paprika were dispersed at one percent in salt. These preparations were kept on windowsills and observations were recorded periodically.

  • PICTORIAL
  • GRAPHICAL

Heat Stability Studies

Robust™ Paprika and Normal Paprika were dispersed at one percent in salt. These preparations were kept in oven at 50°c and evaluated every 24hrs.

  • PICTORIAL
  • GRAPHICAL

Application in Bread crumbs

Prasan Formulations and normal Paprika were dispersed at one percent in Bread Crumbs.These Preparations were kept in the Oven at 110°c and evaluated Periodically.

  • PICTORIAL

Natural Colour -

  • Introduction
  • Light Stability Studies
  • Heat Stability Studies

Introduction

PRASAN'S Robust™ YELLOW PAPRIKA OLEORESIN is an advanced Paprika Oleoresin which provides three to four fold stability towards light and heat when compared tothe normal paprika oleoresin.The natural spice and herb extracts used in Robust™ Yellow Paprika improves stability of the pigmentseven in adverse conditions of high temperature and light.

Robust™ Paprika has ∝ and β series, both in Oil and Water soluble forms.

Paprika can be used in various Industrial and Culinary applications including

Light Stability Studies

Robust™ Paprika and Normal Paprika were dispersed at one percent in salt. These preparations were kept on windowsills and observations were recorded periodically.

  • PICTORIAL
  • GRAPHICAL

Heat Stability Studies

Robust™ Paprika and Normal Paprika were dispersed at one percent in salt. These preparations were kept in oven at 50°c and evaluated every 24hrs

  • PICTORIAL
  • GRAPHICAL

Natural Colour -


Turmeric Oleoresin is the organic extract from the root of Curcuma plant. It has a wide application in food,cosmetic and pharmaceutical industry.It is also used as a natural food colorant because of its bright yellow color.Due to the presence of curcuminoids, it’s more stable when compared to other Natural Colors, especially thermal stability

Prasan Solutions has Oil soluble and Water Soluble(emulsifier) versions of Turmeric Oleoresins suitable for use in a variety of Food and Cosmetic applications

Natural Colour -


Green Chlorophyllin is one of the major sources of natural green color in the Food industry. While Chlorophyllin is used as a natural food colorant,it is also perceived to have an array of health benefits including detoxification, improved circulatory system etc.

Prasans comprehensive research in the Natural color domain has resulted in the development of Robust™ Green Chlorophyllin. Prasan uses naturally occurring substances such as spice and herb extracts to boost the stability of Green chlorophyllin. Our product range comprises of Copper and Copper less Green Chlorophyllin in Oil soluble and water soluble forms to meet the industry requirements.

Natural Colour -


Beetroot Color is one of the more common Natural colors that is used in the food Industry. It is used extensively as colorants in ice-creams and beverages. Derived from beet juice extract, beetroot color get its peculiar bright reddish color from betaninpigments present in the beetroot.

Prasan offers Robust™ Red Beetroot which is a highly stable variant of Beetroot color.Enhanced with natural antioxidants Robust™ RED Beetroot offers higher stability towards light and heat.

Sun Flower Oil




  • Introduction
  • Case Study 1: Studies on the Oxidative Stability Index (OSI)
  • Case Study 2: Studies on Total Oxidation Value (TOTOX):
  • Case Study 3: Studies on Total Polar Compound( TPC):

Introduction

Preservatives for Sunflower Oil

Vegetable Oils like Palm oil, Sunflower Oil and Corn Oil are extensively used for frying by food industries across the globe. One of the hurdles faced by the food industries is the propensity of oxidation of these oils. Oxidation not only decreases the shelf life of oils and fats but also adversely affects the shelf life of food containing lipids, in particular those that are thermally processed like fried foods.

Besides oxidative instability, Vegetable Oils also undergo degradation on frying and produce undesirable chemical changes, namely polymerization, cyclization, and hydrolysis, inevitably reducing their shelf life and directly affecting the quality of the final fried food.These undesirable chemical changes result in the loss of vitamins and inhibit the activity of enzymes. Consequently, they contribute to the development of cardiovascular system disorders and quicken the ageing process.

PRASAN has developed PRESOL™ PS 2101, a novel solution to overcome these disadvantageous processes taking place during the storage and frying, thereby enhancing the shelf life of Sunflower Oil and also the fried products.

Case Study 1: Studies on the Oxidative Stability Index (OSI)

The Oxidative Stability Index (OSI) of 'PRESOL™ PS 2101'is compared at high temperature with the widely used Synthetic preservative 'TBHQ' and Natural Preservative 'Rosemary Extract'. The Rancimat study carried out at 100 °C confirms the efficacy of PRESOL™ PS 2101 over its counterparts.

Case Study 2: Studies on Total Oxidation Value (TOTOX):

The Total Oxidation Value (TOTOX) of 'PRESOL™ PS 2101' is compared with the Synthetic Preservative ' TBHQ' and Natural Preservative ' Rosemary Extract' at ambient condition for 90 days.

Case Study 3: Studies on Total Polar Compound( TPC):

The Total Polar Compound ( TPC) values of 'PRESOL™ PS 2101' is compared with 'TBHQ' and 'Rosemary Extract' in frying applications.

Natural Preservatives

With the ever increasing demand for foods to be delivered fresh, manufacturers are compelled to use preservatives in their products. Consumers being more educated and aware about the ill effects of synthetic preservatives, manufacturers are under immense pressure to replace the synthetic variants with Natural versions. In tune with this growing demand, Prasan Solutions has developed a range of Natural Preservatives, PRESOL, suiting applications across different Food segments. Our team with its unrivaled experience focuses on developing high quality commercially viable natural options to keep food fresher for a longer period of time.

Focus Segments
  • Oils & Fats
  • Poultry

natural color

Our natural preservatives stabilize the color and extend the shelf life of your food products, enhancing its appetizing appeal. Our specialized natural formulations improve stability of the pigments even in adverse temperature and light conditions. Natural Colors have an inherent disadvantage with regards to their stability especially when exposed to heat and light. This phenomenon affects the consistency of the final product. Prasans Robust™ range of Natural Colors are highly stable variants when compared to their counterparts. This higher stability is achieved through a patented process which promises consistent performance

Distinctive Features
  • Stable at high temperatures
  • Stable towards direct sunlight
  • Consistent color performance
  • Patented process
  • No flavor impartation
  • Single Ingredient Colors
Application Segments
  • Bakery & Confectionary
  • Beverages
  • Dairy Products
  • Meats
  • Sauces
  • Seafood
  • Seasonings

Product Range
  • Robust™ Red Paprika
  • Robust™ Yellow Paprika
  • Robust™ Green Chlorophyll
  • Robust™ Yellow Turmeric
  • Robust™ Purple Black Carrot

Oils & Fats




Our natural preservatives for Oils and Fats provide complete solutions to enhance the quality, arrest undesirable chemical changes and improves the shelf life of your end product. Being natural, they also increase the nutritional value and sensory quality

Vegetable Oils are highly prone to oxidation. Oxidation not only reduces the Shelf life of Oils but also adversely affects the Quality and Shelf life of the end product. PRESOL™ range of preservatives for oils are specially formulated blends of natural herb extracts designed to enhance the shelf life of oils.PRESOL™ reduces the rate of oxidation thus keeping the Oil fresher for a longer time.

Distinctive Features
  • Longer Shelf Life
  • Stable at high temperatures
  • Homogenous Dispersion
  • No Color Impartation
  • No Sensory Variations
  • No Settling
Application Segments
  • Bakery & Confectionary
  • Dairy Products
  • Sauces
  • Seasonings
  • Snacks

Meats

Our preservatives, specially formulated for meat and poultry restricts microbial & oxidative activity, chemical and physical reactions that cause the change in color, odor, flavor and spoilage of your meat products

Meat and related products are susceptible to spoilage due to oxidation and microbial activity. Most meat products are initially spoiled by the oxidation of the fat present within the meat, resulting in darker color and foul odor. PRESOL™ for meats reduces the rate of oxidationkeeping the product fresh for a longer period of time.

Distinctive Features
  • Available in powder form and liquid form
  • Derived from natural herb extracts
  • Patented process


Application Segments
  • Animal Fats
  • Processed Meat products


Meats -

  • Preservatives for Poultry
  • Rancimat Studies

Preservatives for Poultry

Lipid peroxidation is one of the primary causes of quality deterioration in meat and meat products, as it largely contributes to colour and flavour deterioration, loss of nutritional value, and generates compounds that may be detrimental to consumers.

Antioxidants inhibit lipid peroxidation and other free radical-mediated processes: therefore, they are able to protect consumers from several ailments attributed to the reactions of free radicals. Synthetic antioxidants have more toxic side effects. On the other hand, Natural antioxidants have an advantage of being more acceptable to consumers as they are considered nontoxic.

Product Variants

Both these formulations are ideal for usage in Injection Method, Dipping Method and Spraying method as per requirement.

Rancimat Studies

Our Study on Chicken fat confirms the efficacy of PRESOL™ formulations towards rancidity

Other scientific analytical studies that are being conducted at our facility to evaluate the efficacies of our preservative formulations include:

rice bran oil

Comming soon

cottonseed oil

Comming soon

groundnut oil


Groundnut oil is organic edible oil which has a wide application in food and pharmaceutical industries. It is used for deep fat frying, pan spraying, roasting etc. in food industry. Groundnut oil has very good lipid profile. It has saturated, monounsaturated and polyunsaturated fats in healthy proportions. It is one of the cooking oils with a high smoke point, 450 °F, and this property can be employed in setting oil temperatures while deep-frying food items.

Although, Groundnut oil has very good lipid profile, the stability of omega-6, omega-9 and other fatty acids is crucial to obtain their beneficial health effects. In spite of its oxidative stability, it undergoes degradation on heat treatment and produces undesirable chemical changes in oils, namely by oxidation, polymerization, cyclization, and hydrolysis, inevitably reducing their shelf life and affecting directly the quality of the final fried food.

PRESOL™ provides you a solution to preserve these beneficial fatty acids naturally by retarding oxidation and thereby, enhancing the products’ shelf life.

poultry

Analytical Services

Growing concerns over Food Quality and safety have raised the necessity to regularly examine the quality of foods and the raw materials that are used in the manufacturing.Prasan Solutions has a well-equipped lab capable of examining the quality of the finished product as well as the raw materials in line with the internationally accepted parameters.

Below is a list of tests that are conducted at Prasan.

Sl No PARAMETERS TEST METHOD
FOODS & AGRICULTURAL PRODUCTS
SPICES AND CONDIMENTS
1 Moisture IS 1797 : 1985 – 09 (Reaffirmed 2009)
2 Volatile Oil IS 1797 : 1985 – 15 (Reaffirmed 2009)
3 Total Ash IS 1797 : 1985 – 6 (Reaffirmed 2009)
4 Acid Insoluble Ash IS 1797 : 1985 – 8 (Reaffirmed 2009)
5 Non-Volatile Ether Extract IS 1797 : 1985 – 14 (Reaffirmed 2009)
6 Crude Fibre IS 1797 : 1985 – 13 (Reaffirmed 2009)
7 Starch IS 4706 : 1978 - Part 2
8 Curcumin content ASTA 4th Edition1997, Method 18
9 Piperine content ASTA 4th Edition1997, Method 12.1
10 Capsaicin ASTA 4th Edition1997, Method 21.3
11 Colour Value ASTA 4th Edition1997, Method 20.1
12 Extraneous Matter IS 1797 : 1985 – 4 (Reaffirmed 2009)
13 Bulk Density IS 1797 : 1985 - 3 (Reaffirmed 2009)
14 Light Berries ASTA 4th Edition1997, Method 14.0
15 Edible common salt IS 1797 : 1985 – 16 (Reaffirmed 2009)
16 Cold water soluble Extract IS 1797 : 1985 – 11 (Reaffirmed 2009)
17 Alcohol soluble Extract IS 1797 : 1985 – 10 (Reaffirmed 2009)
18 Water Insoluble Ash IS 1797 : 1985 – 7 (Reaffirmed 2009)
OIL, FATS AND RELATED PRODUCTS
1 Moisture IS 548(P-1) – 1964 – 05 (Reaffirmed 2010)
2 Acid Vale IS 548(P-1) – 1964 – 07 (Reaffirmed 2010)
3 Free Fatty Acid IS 548(P-1) – 1964 – 07 (Reaffirmed 2010)
4 Iodine Value IS 548(P-1) – 1964 – 14 (Reaffirmed 2010)
5 Saponification Value IS 548(P-1) – 1964 – 15 (Reaffirmed 2010)
6 Unsaponifiable Matter IS 548(P-1) – 1964 – 08 (Reaffirmed 2010)
7 Refractive Index IS 548(P-1) – 1964 – 10 (Reaffirmed 2010)
8 Peroxide Value IS 548(P-1) – 1964 – 21 (Reaffirmed 2010)
6 Unsaponifiable Matter IS 548(P-1) – 1964 – 08 (Reaffirmed 2010)
9 Polenske Value IS 548(P-1) – 1964 – 19 (Reaffirmed 2010)
10 Specific gravity IS 548(P-1) – 1964 – 11 (Reaffirmed 2010)
11 Anisidine Value ES ISO 6885 : 2012
12 Total Polar Compounds ES ISO 8420 : 2012
13 Oxidative Stability Index 743 Rancimat Manual 8.743.8003EN, PSPL/QEL/MOA/17
14 FAME analysis Saturated Fat
Saturated Fat IS 548 Part 3:1976(Reaff 2006)
Mono Unsaturated Fat IS 548 Part 3:1976(Reaff 2006)
Poly Unsaturated Fat IS 548 Part 3:1976(Reaff 2006)
15 TOTOX Value
16 Particle Size Analyzer
17 Vitamin A
TEA AND TEA PRODUCTS
1 Loss on drying at 103°C IS 13853 : 1994
2 Total Ash IS 13854 : 1994
3 Acid Insoluble Ash
4 Water soluble Ash IS 13855 : 1993
5 Alkalinity of water soluble ash IS 13856 : 1993
6 Water extract IS 13862 : 1999
7 Crude fibre IS 10226 Part 1 : 1982
8 Total poly phenols J.food Engineering. 2005, 67, 253-260. PSPL/QEL/MOA/14
MILK AND DIARY PRODUCTS
1 Protein IS 1479(Part 2) –1961- 08 (Reaffirmed 2009)
2 Milk Fat IS 1479(Part 2) –1961- 05 (Reaffirmed 2009)
3 Solids-Not-Fat AOAC 19th Edn 2012,Chapter 33, 990.21
4 PTotal Solids IS 1479(Part 2) –1961- 04 (Reaffirmed 2009)
HONEY AND HONEY PRODUCTS
1 Moisture IS 4941:1994 Annex B(Reaff.2002)
2 Specific gravity IS 4941:1994 Annex A(Reaff.2002)
3 Total Reducing Sugar IS 4941:1994 Annex C (Reaff.2002)
4 Sucrose IS 4941:1994 Annex C(Reaff.2002)
5 Fructose - Glucose ratio IS 4941:1994 Annex C(Reaff.2002)
6 Acidity IS 4941:1994 Annex E(Reaff.2002)
7 Fiehes test IS 4941:1994 Annex F(Reaff.2002)
CEREALS AND CEREAL PRODUCTS
1 Moisture IS 1155:1968(Reaff.2005)
2 Total Ash IS 1155:1968(Reaff.2005)
3 Moisture IS 1155:1968(Reaff.2005)
3 Acid Insoluble Ash IS 1155:1968(Reaff.2005)
4 Gluten IS 1155:1968(Reaff.2005)
5 Alcoholic Acidity IS 1155:1968(Reaff.2005)
6 Crude Fibre IS 1155:1968(Reaff.2005)
7 Protein IS 1155:1968(Reaff.2005)
BAKERY AND CONFECTIONARY PRODUCTS
1 Moisture IS 12711 : 1989 - 5
2 Total Ash IS 12711 : 1989 - 5
3 Total Fat IS 12711 : 1989 - 5
4 Protein AOAC18thEdn 2005,Chapter32,920.87
5 Carbohydrate AOAC 18th Edn 2005,Chapter 50, 986.25
6 Energy Pearson's Composition and Analysis of Foods
7 Sugar AOAC 975.14, 19th Ed. 2012
8 Salt ISO 1841-1:1996
9 Saturated Fat IS 548 Part 3:1976(Reaff 2006)
10 Mono Unsaturated Fat IS 548 Part 3:1976(Reaff 2006)
11 Poly Unsaturated Fat IS 548 Part 3:1976(Reaff 2006)
FRUIT AND VEGETABLE PRODUCTS PICKLES
1 Acidity IS 3501)
2 pH IS 3501
3 Sodium Chloride content IS 3501
4 Benzoic Acid IS 3501
WATER
1 pH APHA
2 Total solids APHA
3 Total Hardness APHA
4 Calcium Hardness APHA
5 Magnesium Hardness APHA
6 Total Alkalinity APHA
7 Carbonates APHA
8 Bicarbonates APHA
9 Chlorides APHA
10 Sulphate APHA
11 Residual free Chlorine APHA
12 Nitrate APHA
13 Flouride APHA

Palm Oil

  • Introduction
  • Case Study 1: Studies on the Oxidative Stability Index (OSI)
  • Case Study 2: Studies on Total Oxidation Value (TOTOX):
  • Case Study3 : Studies on Total Polar Compound ( TPC):

Introduction

OILS & FATS - Preservatives for Palm Oil

Vegetable Oils like Palm oil, Sunflower Oil and Corn Oil are extensively used for frying by food industries across the globe. One of the hurdles faced by the food industries is the propensity of oxidation of these oils. Oxidation not only decreases the shelf life of oils and fats but also adverselyaffects the shelf life of food containing lipids, inparticular those that are thermally processed like fried foods.

Besides oxidative instability, Vegetable Oils also undergo degradation on frying and produce undesirable chemical changes, namely polymerization, cyclization, and hydrolysis, inevitably reducing their shelf life and directly affecting the quality of the final fried food.These undesirable chemical changes result in the loss of vitamins and inhibit the activity of enzymes. Consequently, they contribute to the development of cardiovascular system disorders and quicken the ageing process.

PRASAN, with PRESOL™ PS 2201, provides a unique solution to overcome these undesirable and harmful processes that take place during the storage and frying, thereby enhancing the shelf life of Palm Oil and also the fried products.

Case Study 1: Studies on the Oxidative Stability Index (OSI)

The Oxidative Stability Index (OSI) of 'PRESOL™ PS 2201'is compared at high temperature with the widely used Synthetic preservative 'TBHQ' and Natural Preservative 'Rosemary Extract'. The Rancimat study carried out at 120 °C confirms the efficacy of PRESOL™ PS 2201 over its counterparts.

Case Study 2: Studies on Total Oxidation Value (TOTOX):

The Total Oxidation Value (TOTOX) of 'PRESOL™ PS 2201' is compared with the Synthetic Preservative ' TBHQ' and Natural Preservative ' Rosemary Extract' at 50 °C for 90 days.

Case Study3 : Studies on Total Polar Compound ( TPC):

The Total Polar Compound ( TPC) values of 'PRESOL™ PS 2201' is compared with 'TBHQ' and 'Rosemary Extract' in frying applications.

Natural Preservatives

Changing life styles have boosted the demand of convenience foods, in turn driving the preservative segment. With the growing awareness on ecological balance, natural products have taken precedence over synthetic variants. This trend has resulted in natural preservatives gradually substituting its chemical counterparts.

In Prasan solutions , we have a portfolio of natural preservative solutions suiting the needs of food, cosmetic and heath & wellness industry. With a dedicated work group we are constantly in the pursuit of novel possibilities in this segment.

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