Food Production Group

The food industry Tejarat Nokhbeh Moheb, started its operations in 2009 with the foundation of a realization base and the use of know-how of experienced experts with a history of food industry in the country. The core of our research activities is based on finding strategic materials with different analyzes and superior quality in different countries around the world. In order to achieve this goal, we have started consulting on the production of raw materials in the country with extensive research on raw materials for producing the product according to the taste of people in different regions of Iran. As a result of our continuous efforts, we have been producing and importing raw materials with The quality and technology of European and American countries conformed to Iranian formulations and lines of taste. Providing high-quality formulation, appropriate final price, also working together with food industry factories is from the procurement of raw materials to final production of our other goals. In order to achieve this goal, experienced experts of this complex are ready to provide telephone advice and free attendance to manufacturing plants. Sales and sales support from industrial engineering graduates, R&D, all Saman Commercial Personnel are in the food business. This has led us to be more successful in providing customer service and advice.
The goal of the food group (Tejarat Nokhbeh Moheb) is: supplying raw materials for dairy products, meat products, sweets, chocolate and bread.

Modified Starch: Recastamil 343 (RESISTAMYL 343 TATE & LYLE)

The use of modified starch has been developed for numerous work properties, easy to use and affordable prices widely used in food, pharmaceutical and cosmetic industries. Modified starches are used specially for specific conditions and purposes based on the type of variation they apply in their molecular structure. The creation of transverse links between starch molecule chains is one of the methods of starch fertilization. In this method, a small number of hydrogen bonds between these chains are replaced by strong covalent bonds and the starch can withstand low pH conditions, heat and shear stresses. These types of modified starches are used for products that are to be tolerated during the production process, such as hot sauces and cheese yogurt.

Antibiotic Detection Kit:

The basis of this kit's performance based on complex antibody responses & Antigen and immunoglobulin. The beta-lac tam antibody antibodies and tetracycline within the specimen compete to react with the antigen coating in the test strip membrane and the result is visible through a color reaction.

Demineral powder:

This powder contains 10-8% of protein-soluble milk. The separation of about 85% of the mineral elements and minerals and the remnants of the rennet in the initial cheese boosts the absorption of water and solubility, as well as the reduction of the effective factors in the creation of undesirable flavor. This powder is made from processed cheese made from enzymatic coagulation, which is why it has pH and acidity close to the milk powder, and this powder has a very sweet taste and does not increase the acidity of the final product in any way. Whey De-mineral powder is used as a substitute for infant formula in a variety of food products including dairy products, ice cream, meat products, sweets and chocolates, and a variety of cake or soup powders and so on.

Milk Protein Concentrate (MPC):

Milk protein concentrate (MPC) is any type of concentrated milk product that contains 40–90% milk protein. The United States officially defines MPC as “any complete milk protein (casein plus lac-albumin) concentrate that is 40 percent or more protein by weight.” In addition to ultra-filtered milk products, the MPC classification includes concentrates made through other processes, such as blending nonfat dry milk with highly concentrated proteins, such as casein.

Capacity (MPC) in food

Consumption of MMPC includes:

Nutrition, Nutrition and Dietary Nutrition, Elderly Care Products, Special Formulas for Infants, Protein Packages, Yogurt, Processed Cheeses, Bacterial Cultures, Frozen Desserts, Uses In the production of bread and confectionery. Compared to other milk products, MFC has more advantages over cheese production. Since adding that level of protein in the product increases the quality of the cheese much higher and with less investment. MMC contains substances called Mislerar casein, whey protein, and bio active proteins with the same proportions as milk. As the content of the MMP protein increases, the lactose level decreases. This high protein ratio and LDL lactose make it an excellent ingredient for foods, low-carbohydrate foods and drinks with a protein-rich supplement.


Lecithin (from the Greek lekythos (egg yolk)) is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic - they attract both water (and so are hydrophobic) and fatty substances (lipophilic), and are used for smoothing food textures, dissolving powders (emulsifiers), homogenizing liquid mixtures, and repelling sticking materials.
The non-toxicity of lecithin leads to its use with food, as an additive or in food preparation. It is used commercially in foods requiring a natural emulsifier or lubricant.
In confectionery, it reduces viscosity, replaces more expensive ingredients, controls sugar crystallization and the flow properties of chocolate, helps in the homogeneous mixing of ingredients, improves shelf life for some products, and can be used as a coating. In emulsions and fat spreads, it stabilizes emulsions, reduces spattering during frying, improves texture of spreads and flavor release. In Doughs and bakery, it reduces fat and egg requirements, helps even distribution of ingredients in dough, stabilizes fermentation, increases volume, protects yeast cells in dough when frozen, and acts as a releasing agent to prevent sticking and simplify cleaning. It improves wetting properties of hydrophobic powders (e.g., low-fat proteins) and lipophilic powders (e.g., cocoa powder), controls dust, and helps complete dispersion in water. Lecithin keeps cocoa and cocoa butter in a candy bar from separating. It can be used as a component of cooking sprays to prevent sticking and as a releasing agent. In margarine, especially those containing high levels of fat (>75%), lecithin is added as an 'anti spattering' agent for shallow frying.
Lecithin is approved by the United States Food and Drug Administration for human consumption with the status "generally recognized as safe". Lecithin is admitted by the EU as a food additive, designated as E322.

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