Silicon dioxide is commonly used as a flow agent in powdered food products and pharmaceuticals. Its hygroscopic properties help prevent clumping by absorbing moisture, ensuring that the powders remain free-flowing and easy to measure or mix. This is especially important in baking and cooking, where consistency is key

Creatine is a naturally occurring compound found in small amounts in certain foods and synthesized in the body. It's primarily stored in skeletal muscle, where it helps produce adenosine triphosphate (ATP), the energy currency of cells. This boost in energy can enhance physical performance, particularly during high-intensity exercise or activities that require quick bursts of effort. Many athletes and fitness enthusiasts use creatine supplements to improve strength, increase muscle mass, and enhance recovery. 

Guar gum is also known for its excellent film-forming properties, making it a popular choice in the production of specialty films, coatings, and adhesives. It provides a barrier that helps protect the product and improve its integrity.

maltodextrin is a type of complex carbohydrate that is produced from starch, typically from sources like corn, rice, or potatoes. It undergoes partial hydrolysis, which breaks the starch down into shorter chains of glucose molecules, resulting in a powder that's easily digestible and quickly absorbed by the body. Maltodextrin is commonly used as a food additive for several purposes. It acts as a thickener, filler, or preservative in processed foods. Because it has a neutral taste, it’s often added to products like snacks, sauces, energy drinks, and even supplements. Additionally, its ability to quickly provide energy makes it popular in sports and performance nutrition products. Despite being derived from starch, maltodextrin behaves somewhat like sugar in the body, though it is technically a complex carbohydrate.

It has 80% sweetness as compared to sugar, and is used across the food & beverage industry for sugar replacement and prebiotic benefits

Soya protein isolate is highly regarded not only for its nutritional value but also for its potential health benefits. It is a purified form of soy protein, containing around 90% protein content, and is derived from defatted soy flour. The isolation process removes most of the fats and carbohydrates, making it an excellent, concentrated source of protein

These are lactose free and have very low carbohydrate and protein content, which make these extensively used to manufacture various nutritional products.

80% pure whey protein concentrate, providing a rich source of essential amino acids

These are lactose free and have very low carbohydrate and protein content, which make these extensively used to manufacture various nutritional products.

These are lactose free and have very low carbohydrate and protein content, which make these extensively used to manufacture various nutritional products.