FAT POWDER AND SOYA SAUCE POWDER

Fat Powder

Fat powders with high fat content using three types of fats/oils, namely semi-solid fats like vanaspati, Trans free speciality fat, and liquid oils like safflower or flax seed, are prepared by spray drying. Sugar and tricalcium phosphate are found to improve flowability of the powders. The quantity of fat encapsulated depends on type of fat or oil and found that semi-solid fats could be encapsulated at a higher percentage compared to liquid oils. The moisture of powders is 1–2 g/100 g, bulk density 0.3–0.4 g/cc, surface fat 15–19% and angle of repose 50–55◦. The powders with bakery fat or speciality fat are lighter (creamish) in appearance compared to those with safflower or flax seed oils, which are light yellow due to the colour of the parent oil.

Soy Sauce

Soy sauce is comparatively a recent introduction in the market. Various other types of tomato sauce were used either sweatened or salted coupled with spices. Soya sauce is the development of soya bean based sauce which has its merits. The soya sauce is heavier, smooth and voluminous. It has more unique appearance. It is low cost compared to other chinese sauce like chill sauce.

Various tomato sauce have been tried by imparting different starchy products like starch, potatoes. Maize and other starchy vegetables. Some of these are still used. Soya sauce is another development of this series. Soyabean has great food and nutrition value. Addition of this product not only increases the nutritive value of the sauce but also enhance the smoothness and taste.

Soya sauce is consumed is good amount by all the people all over the world. The main consuming centers are hotels, restaurant, hostels, bars, messes, canteens besides shops, houses and kitchens. It is the product of modern civilization and therefore big cities have more craze for chinese style food, sauces and other products. Besides the country demand, soya sauce has a very secured export market too. Among the wide range of Indian export of food products, tomato sauce, chili sauce, soya sauce, various ketchups, squashes etc. had figured precisely since the inception of various sophisticated plants having been set up in the various metropolitan cities who launched out to manufacture these products in India much over 50 years ago. From their records it would appear that in recent years, consumption of various sauces in Indian and Foreign markets, has increased manifold. It is quite fortune that India is quite rich in the cultivation of soybean. The main producing states are U.P., Bihar, M.P., Rajasthan, Gujarat, H.P, Jammu & Kashmir, West Bengal, Manipur & Maharashtra. In fact it is scattered all most everywhere in the country. The cultivation has since increased manifold due to better fertilizers available now and modern techniques of cultivation.

The soya sauce and the like products are marketed in various packs like glass bottles, cans, plastic containers and tins. Out of these packs, glass bottles are the best and most attractive. It is packaged with a multivolour strips pasted on it. Following information are imparted on the packaging :

1. Name of the manufacturer.

2. Trade name of the Product, if any.

3. Net weight when packed.

4. Date and Batch No. of manufacture.

5. Price, excluding local taxes.

6. Directions for use etc.

7. I.S. marks if any.