Alex William
INNOVATIVE INTERNATIONAL INGREDIENTS (3I)
Ingredient System
Ingredient System
Combining Emulsifiers and Stabilizers for use in Food products makes it possible to obtain a number of advantages but the process involved also requires considerable expertise in order to achieve precisely the system needed for specific application.
3i Functional Food Ingredients consists of mixtures of various stabilizers, all of which have the ability to thicken and impart viscosity to aqueous solutions. Some Stabilizers are also able to form gels. The company offers a wide variety of stabilizer systems to suit customer requirements and applications.
Specialty Ingredients are a hallmark of 3i. These technology-based specialty ingredients for food application are safe, efficient and environmentally friendly. Focus is very driven by customer needs and anchored on knowledge based and sustainable solutions. We believe that sustainability creates long term value on an economic, social and environmental basis. Based on what we know, we constantly strive to expand the use of our products for the benefit of existing and new markets.
In short 3i works very closely with customers by adding a broad spectrum of knowledge and experience to bring great value to our customers.
Beverages
3I works with customers in developing solutions for the beverage industry meeting both local and global trends. Our functional ingredient formulation provides key functional influences such as
● Stabilization
● Maintaining Taste and Aroma
● Mouthfeel and Texture
● Health and Nutritional benefits
Let it be a new and trendy beverage or a traditional beverage, 3I has good understanding of these beverages and how our products can bring a new customer experience altogether.
Dairy/Ice Cream
APPLICATION AREAS
1. Dairy Ice Cream
2. Ice Lollies
3. Milk Ice
FUNCTIONALITY
● Improves stability by imparting slow and uniform meltdown
● Retards ice crystal growth
● Improves texture and mouthfeel of Ice Cream
● Increases whipping properties
● To stabilize the air bubbles and hold flavourings
Bakery
Moist and spongy cakes or bread with good crumb but tender inside will surely satisfy our palate. 3i functional ingredients consist of a mixture of emulsifiers and stabilizers in order to result in good quality breads and cakes or other bakery products. 3i functional ingredients suitable for all types of cakes and bread; from low to high fat content cakes and all types of breads.
FUNCTIONALITY
● Improves fluffiness of the cake
● Improve the cake volume
● Maintain crumb structure
Tasteless, dry, and tough described those bakery products without the addition of any emulsifier or stabilizer. Bakery industry is the largest use of food emulsifiers as it has multi functions in bakery. Emulsifier helps improving the dough handling and overall quality in yeast-raised products such as buns and bread. Specifically, it helps in dough strengthening and crumb softening. To improve dough strength, emulsifiers improve the network of wheat flour gluten. Thus, it strengthens the disulfide linkages resulting in stronger gluten film with better gas retention and larger volume of the dough.
3i formulation composed of a wide range of emulsifiers and stabilizers. In 3i, we treat every product very carefully following the FDA regulation as well as HACCP and GMP. All ingredients in 3i products are plant based, thus, you can rest back and have no doubt using our product. Our products are HALAL and KOSHER certified.
Confectionery
3i supports various confectionary manufacturers such as sugar confectionary or chocolate making with superior ingredients to deliver an overall well-rounded product of taste, texture, shelf life or cost saving processing benefits. 3I also supports customers with developing products that address health and nutrition concepts that is being demanded by the ever-conscious consumer.
Spreads/Soups/Sauces
3I can play a key role in supporting a growing culinary industry. Our solutions contribute towards easy processing, extended shelf life and texture to meet convenience, lifestyle and ethnic trends of the modern culinary industry. Health and Nutrition concepts such as low fat spreads, taste and palatability are also part of our solution to meet these growing demand in the art and science of culinary products.