Industrial Food Ingredients

Techno Target Nigeria Ltd offers a wide range of industrial food ingredients designed to meet the needs of food and beverage manufacturers. Our products, including Corn Starch and Liquid Glucose Syrup, are ideal for bakery, dairy, confectionery, and beverage industries, providing superior performance, consistency, and reliability.

Corn Starch

Corn Starch is a fine, white, odorless powder obtained from the endosperm of maize. It’s widely used as a thickener, stabilizer, and texturizer in food processing. With its versatility, Corn Starch is an essential ingredient for improving the texture, viscosity, and moisture retention in various food applications.

Applications:

• Beverages & Dairy: Stabilizes flavored milk, ice cream, and yogurt.
• Bakery & Confectionery: Used in cakes, cookies, and pastry dough.
• Meat & Seafood: Enhances water retention and improves tenderness. 

Liquid Glucose Syrup

Liquid Glucose Syrup is a viscous, clear to light-yellow syrup derived from hydrolyzed starch (usually maize). It’s commonly used as a sweetener, humectant, and binder in food processing, offering excellent stability and improving texture in confectionery, beverages, and dairy products.

Applications:

• Confectionery: Used in hard candies, toffees, caramel, and chewing gum.
• Bakery: Adds moisture retention in cakes, cookies, and dough.
• Ice Cream & Dairy: Controls freezing point and prevents ice crystal formation.
• Beverages: Adds body and mouthfeel in soft drinks and syrups.

Hydrogenated Vegetable Fat (SMP 38–40°C)

Hydrogenated Vegetable Fat SMP 38–40°C is a medium-melting-point fat ideal for applications where a creamy texture and smooth mouthfeel are required. It is commonly used in bakery, confectionery, and dairy analogue products, providing stability without becoming too brittle.

Applications:

• Bakery: Used in cakes, cookies, pastries, and icing.
• Confectionery: Ideal for creams, chocolate coatings, and praline fillings.
• Dairy Analogues: Perfect for non-dairy creamers and fat-filled milk powders.

Hydrogenated Vegetable Fat (SMP 39–42°C)

This high-melting fat is ideal for confectionery applications where long shelf life and creamy texture are essential. It provides stability in chocolate coatings, pastry creams, and other dairy-based products, helping to maintain structure and enhance mouthfeel.

Applications:

• Bakery: Perfect for creating the right consistency in doughs and pastries.
• Confectionery: Used in creams, fillings, and chocolate coatings.
• Dairy: Non-dairy creamers, fat-filled milk powder.

ICC Premium Green Hydrogenated Vegetable Fat (SMP 39–42°C)

This vegetable fat is ideal for bakery and confectionery products that require excellent texture and mouthfeel. It has a higher melting point, making it suitable for use in tropical climates while maintaining creaminess and stability. It’s perfect for chocolates, confectionery fillings, and processed dairy products.

Applications:

• Bakery: Enhances texture and shelf-life of pastries and cakes.
• Confectionery: Used in chocolate coatings, cream fillings, and pralines.
• Dairy: Ideal for fat-filled milk products and whipped toppings.