Raw Materials for Bakery | Deltairis.com

1. UniQ-Coatfor Food Bakery Meat Confectionary

2. Introduction We provide customized ingredient support for applicationslike: Taste masking & Aroma retention Extended releases & Targeted Release Moisture , Light , Oxygen protection Effectiveness improvement Any chemical , preservative free solution

3. What isUniQ-Coat? Fluid Bed Coating Process In Fluid bed process, atomizing air breaks coating polymer into droplets, which hit the substrate particle and spread on the surface if active ingredient and forms uniform coating. Benefits • Reduce Overages of nutrients, reducing losses and cost savings. • Protection from moisture, acidic pH, ingredient interactions, heat, and exposure to oxygen. • Release Parameters can be altered as desired, for instance at a specified temperature or in the stomach for digestion. • Flavor and Odor Masking • Ease of Handling • Effectiveness replacement products where characteristics such as stability, bioavailability, delivery, and effectiveness are closely regulated. in products like medical foods, nutraceuticals, and meal-

4. Products and industries we serve • UniQ-Coat Sorbic Acid (50/60/70/80/85) • UniQ-Coat Citric Acid (50/60/70/80/85) • UniQ-Coat Calcium Lactate (60/70/80) • UniQ-Coat Malic Acid (50/60/70/80) CONFECTIONARY • UniQ-Coat Malic Acid (50/60/70/80) • UniQ-Coat Sodium Chloride (50/60/70/80) • UniQ-Coat Fumaric Acid (60/70/80/85/90) BAKERY MEAT • UniQ-Coat Tartaric Acid (60/70/80/85/90) • UniQ-Coat Citric Acid (60/70/80) • UniQ-Coat Calcium Propionate (60/70/80) • UniQ-Coat Sucralose (25/50) • UniQ-Coat Lactic Acid (30) • UniQ-Coat Sodium Bicarbonate (70/85) • UniQ-Coat Aspartame • UniQ-Coat Ascorbic Acid (70/80/90)

5. UniQ-Coat – Meat UniQ-CoatProduct Meatproduct QualityParameter Effect on Finalproduct Maintains moist, crumbly texture & prevents chewiness Prevents stickiness & adhesion toequipment caused by protein extraction Improves oxidative stability offat Prevents stickiness & adhesion to equipment caused by protein extraction Improves oxidative stability offat Meatloafs Texture, Moisture, Removestickiness UniQ-Coat SodiumChloride Texture, Crust, crumb, Mouth feel Sticking characteristics Meat balls, Pizzacrumbles Avoided gelation of alginate Increased process flexibility Improved product texture Gave consistent portionsizes UniQ-Coat CalciumLactate FormedMeat Texture, Consistent portions, Processflexibility Texture, Crust, crumb, Color, Aroma & Mouth feel Sticking Prevented protein denaturation Improvedtexture Consistent pHcontrol Prevented protein denaturation Improvedtexture Consistent pHcontrol Prevented protein denaturation Improvedtexture Consistent pHcontrol Prevented protein denaturation Improvedtexture Consistent pHcontrol Sausages UniQ-Coat CitricAcid Meatballs Texture, Mouth feelSticking Texture, Crust, crumb, Color, Aroma & Mouth feel Sticking Sausages UniQ-Coat LacticAcid Meatballs Texture, Mouth feelSticking

6. UniQ-Coat – Confectionary Products UniQ-Coat Product Confectionary product Quality Parameter Effect on Final product Enhancement of flavour and masking of unpleasant flavour Prevents sugar inversion during storage Flavor balance & enhancement, Preventing sugar inversion Candies UniQ-Coat Citric acid Enhanced and long lasting flavour delivery Hard particles withstand mixing process Chewing gums Sharp flavour delivery, Process efficiency Enhancement of flavour and masking of unpleasant flavour Prevents sugar inversion during storage Flavor balance & enhancement, Preventing sugar inversion Candies UniQ-Coat Malic Acid Enhanced and long lasting flavour delivery Hard particles withstand mixing process Chewing gums Sharp flavour delivery, Process efficiency Enhancement of flavour and masking of unpleasant flavour Prevents sugar inversion during storage Flavor balance & enhancement, Preventing sugar inversion Candies UniQ-Coat Tartaric Acid Enhanced and long lasting flavour delivery Hard particles withstand mixing process Chewing gums Sharp flavour delivery, Process efficiency Long lasting sweetness, Slow release, Process efficiency Slow controlled release through encapsulation, easy to use UniQ-Coat Sucralose Chewing gums Long lasting sweetness, Slow release, Process efficiency Slow controlled release through encapsulation, easy to use UniQ-Coat Aspartame Chewing gums

7. UniQ-Coat – Bakery Products UniQ-Coat Product Bakery product Quality Parameter Effect on Final Product Pound cake/Dry cake Rise in product Found to be better than control product UniQ-Coat SodiumBicarbonate Texture, Crust, crumb, Mouth feel Sticking characteristics Found to be better in texture, air spaces better than control Cookies Texture, Rise, Crust, crumb, Color, Aroma & Mouth feel Sticking White pan bread All parameters are better than control product UniQ-Coat Sorbic Acid Texture, Softness, color, crust, crumb & mouth feel sticking All parameters are better than control product. Fruit Buns better in texture and taste as compared to control, dough after mixing was less sticky Wheat Flour Tortilla Texture, color, crust, crumb & mouth feel sticking UniQ-Coat Fumaric Acid Texture was found better with enhancement of overall taste was better than control Dry Cake Texture, Crust, crumb, Mouth feel Sticking Texture, Crust, crumb, Color, Aroma & Mouth feel Sticking Texture and mouth feel was better in product than in control sample Dry Cake UniQ-Coat Citric Acid Dough handling was better than control sample White pan bread Texture, crumb, Mouth feel Sticking Mixing time was lesser, Loaf volume found better, better in taste and texture than of control sample. UniQ-Coat Ascorbic Acid Bread Mixing time, Loaf Volume, Texture & taste

8. OFFICE: No 202, B-1, Sidhivinayak Mahima, A Wing. Survey no 32/9A. Taloja Navi Mumbai - 410205 MOBILE: +918108108991 EMAIL: nithin@deltairis.com WEBSITE: www.deltairis.com