Sigachi is an Indian industry leader in various fields such as Pharmaceutical, food, nutrition, cosmetics.
It has been incorporated in 1989 with the vision of creating a healthier world and became one of the largest manufacturers of Microcrystalline Cellulose worldwide. The idea of this company is a healthier world is a better world.
Food ingredients produced by Sigachi can be used as stabilizer and emulsifier, dietary fibre, texturizer, anticaking agent, flow improver in different applications such as dairy, bakery, instant foods and other applications.

Products:
JoyMix CP: Premix of stabilizer, emulsifier and dietary fibre for instant cake preparation in confectionary and bakery application.
• Quick to prepare as functional ingredients added in a single step.
• Gives a moist crumb & uniform cell structure
• Provides good sponge slice ability
• Increases cake volume
• Better mouthfeel & palatability
• Increase of dietary fibre content
Recommended dosage: 1.5 – 2 %

HiCel MCX: It is a water-insoluble compound composed of Microcrystalline Cellulose and Xanthan Gum using for chocolate fillings and bakery application.
• Good compatibility & Easy to disperse
• Good Baking Stability with Improve freeze-thaw stability
• Reduces melting rate
• Used as a colloidal substitute to improve the viscosity
• Reduces Calories
Recommended Dosage: 1%

AceFibre CF300: This stabilizer which can be used in bread, cakes, confectionary and bakery application.
• Increases dough volume
• Provides a superior texture
• Maintain freshness and softness for a longer time
• Increases dietary fibre content
• Improves yield
Recommended dosage: 2% of dry flour weight

AcefFibre CF90: As dietary fibre in rusk and toasts and bread.
• Uniform baking
• Substantially improves sensory parameters (taste, color)
• Provides a superior texture
• Reduces breakage
• Higher water absorption capacity
• Improves shelf life
• Calorie reduction
Recommended Dosage: 2% of dry flour weight

JoyMix IC: As stabilizer and emulsifier in ice creams and frozen desserts.
• Adds body and gives uniform texture
• Controls ice crystals growth
• Reduces air bubble size with a stable overrun
• Melt resistance characteristics
• Protects against heat shock damages
The recommended dosage depends on the fat content of the ice cream.

JoyMix CM: This is a stabilizer premix designed for the stabilization of chocolate milk.
• Avoid Sedimentation
• Thermal Stability
• Emulsion Stability
• Improves Texture
• Creamy Mouthfeel
• Cost Effective

JoyMix MS: This is a combination of stabilizers and emulsifiers designed for milkbased products.
• Simplified dispersion-process during hydration
• Prevents separation and sedimentation
• Texture optimization achieving desired viscosity
• Maintains creaminess & enhances the taste
• Heat stability of milk protein during UHT treatment