Backed with proficient agriculturists and bio-chemists, we have become an expert manufacturer of Dipping Oil. This oil is widely taken into use for drying the fresh fruits for the purpose of facilitating their safe storage for a longer period of time. The Dipping Oil diminishes the most of the moisture from fruits in minimum duration for making it dry completely. This prevents fungal and bacterial growth, improving their storage period.
- Enhanced rate of evaporation of water
- Absorbs most of the heat
- Prevents blackening of fruits
It is used widely for converting fresh fruits into dry fruits and itâs a technology in itself. It is done for converting perishable goods into non perishable goods. It offers better opportunity for growing as the dried fruits can be stored for a longer time period. This technique is taken into use widely for several fruits like Grapes, which are converted into dried raisins. Sols and figs are dried. This is done by removing maximum moisture from the fruits in less time. More than 80% of bacterial and fungal infections are caused by the presence of moisture in fruits. The moisture decays the cell wall and causes rooting and due to this the fruits get perished.
Good quality dipping oil need to have following features:
- Greater heat absorption power
- High water evaporation rate
- Protection from fungal and bacterial infections.
- Protects fruits from blackening and oxidation
- Preservation of Chlorophyll pigments
After 20 years of study, we have been able to develop dipping oil. We are among the largest manufacturer of dipping oil. We manufacture preservatives in large quantity. Oil which is prevent in the fruits have higher tendency of getting oxidized, therefore we are making food grade antioxidants. To make proper amalgamation, food grade emulsifier in accurate concentrations is used for this formulation.
We have developed Dipsol Technology for drying fresh red chilies. Drying of chilies in sun is an essential phenomenon. For proper drying of chilies in the early Dec-Feb approximately 25 days are required. And in this long period the chilies get spoiled because of bacterial and fungal infections. It makes it essential to reduce the moisture content in minimum time.
B1, Royal Residency, Pushpanagri, CBS Road, Aurangabad, Maharashtra, 431001, India