What are the opening hours?

Monday 09:00 - 17:00 Tuesday 09:00 - 17:00 Wednesday 09:00 - 17:00 Thursday 09:00 - 17:00 Saturday 09:00 - 17:00 Sunday 09:00 - 17:00

Neem Sah International

Home
Bangladesh
Dhaka
Neem Sah International

We have been serving for a decade and committed to serve the best. We are a renowned distributor of various product espe

06/06/2025

🌙 Eid Mubarak✨

May your Eid be filled with joy, faith, and togetherness.

Warm wishes from Neem Sah International.

03/06/2025

✳️Coffee Chemistry: Key Compounds, Processing, and Powder Types.

Coffee chemistry explores the various compounds responsible for its distinct taste, aroma, and stimulating effect. Several key chemical components play essential roles in defining coffee’s sensory characteristics.

➡️Key Chemical Component:

🔸Caffeine: A purine alkaloid and well-known stimulant that acts on the central nervous system, enhancing alertness.

🔸Chlorogenic Acids (CGA): A group of antioxidants contributing to coffee’s bitterness and overall antioxidant activity.

🔸Trigonelline: During roasting, it degrades into pyridines, imparting sweet and earthy notes.

🔸Quinic Acid: A degradation product of CGAs that increases during roasting and adds to coffee’s acidity.

🔸Volatile Compounds: Responsible for the aroma, these include hundreds of different molecules developed during roasting.

🔸Lipids (Coffee Oil): Contribute to mouthfeel, body, and crema in brewed coffee.

🔸Other Compounds: Carbohydrates, proteins, and minerals also influence coffee’s flavor and nutritional profile.

✳️Chemical Changes During Processing

🔹 Roasting: Heat causes reactions between carbohydrates and amino acids, altering color, flavor, and nutrient content.

🔹Maillard Reaction: This reaction forms melanoidins, contributing to the brown color, body, and complex flavors.

🔹Fermentation: In wet processing, it modifies proteins, carbohydrates, and CGAs, enhancing flavor complexity.

🔹Coffee Acidity: Coffee is mildly acidic (pH 5.0–5.5). As it roasts, quinic acid increases while chlorogenic acids decrease, affecting flavor balance.

🔰Types of Coffee Powder

1. Spray-Dried: Fine, dry powder with moderate aroma and quick solubility in hot water.

2. Agglomerated: Steam-treated granules with improved solubility and aroma retention.

3. Freeze-Dried: Light, porous granules with premium flavor retention; dissolves well in hot and cold water.

4. Micro ground (Hybrid): A blend of instant and ultra-fine ground coffee, offering rich aroma and enhanced flavor.

12/05/2025

🔰Understanding the Flavor: Composition, Purpose and Sensory Perception.

Flavor is a rich and multi-dimensional sensory experience that goes far beyond just taste. It is the combination of taste, aroma, texture, and mouthfeel that together define how we perceive food and beverage

🔰Purpose of flavor in Food:

1. Recovery of Lost Flavor: Restores taste lost during processing or heat treatment.
2. Masking Unpleasant Notes: Balances or hides undesirable tastes (e.g., bitterness or metallic notes).
3. Product Identity: Provides a signature taste that differentiates products in the market.
4. Food Safety: Some flavor compounds offer antimicrobial benefits.
5. Cost Control: Flavors can replace or mimic expensive ingredients.
6. Standardization: Ensures consistent taste across batches despite raw material variations.

🔰Flavor Composition:

▫️Flavoring Ingredients: The core components responsible for taste and aroma.
▫️Non-Flavoring Ingredients (Carriers): Aid in stability, solubility, and delivery of flavor.(see below the pie chart for better understanding)

🔰Main Types of Carriers:

🔸 Oil-Soluble: Vegetable oil, Triacetin, MCT oils
🔸Water-Soluble: Alcohol, propylene glycol (PG), glycerin, water, sugar syrup
🔸Plated: Starch, Maltodextrin, dextrose, milk powder (used for converting liquids to powders)
🔸Dry Mixes: Gums, starches, sugar

🔰Categories of Flavor
1. Natural
2. Nature-Identical
3. Artificial
4. Process Flavors
5. Smoke Flavors

🔰Flavor Perception Notes:

1. Top Notes: First impression, highly volatile, lasts 2–3 seconds.
2. Middle Notes: Main body, medium volatility, adds depth.
3. Bottom Notes: Lingering aftertaste, made of heavier compounds.

🔰Flavor Release Factors
1. Ingredients: Fat, sugar, acid levels
2. Temperature: Affects volatility during serving or cooking.
3. Chemical Interactions: pH, oxidation, ingredient reactions.
4. Volatility & Evaporation: Determines aroma release.
5. Texture & Structure: Affects how and when flavors are released.

🔰Flavour Technology :

🔸Dry Blend
🔸Plated
🔸Spray Dried
🔸Extruded
🔸Compacted

01/05/2025

Labour Day from !
Honoring the strength, dedication, and hard work of every worker. Your effort drives progress.

30/04/2025

Optimizing Food Texture and Stability: Understanding Native and Modified Starches.

Starch is a complex carbohydrate (polysaccharide) composed of two key molecules—amylose and amylopectin. The ratio of these components plays a significant role in determining the functional and sensory properties of food products. Starches rich in amylopectin provide a
smooth, soft, and glossy texture, reduce water syneresis, and slow retrogradation. In contrast,
high amylose starches yield a firmer structure. Root and tuber starches (e.g., potato, tapioca)generally have higher amylopectin content than cereal starches, while waxy cereals contain nearly 100% amylopectin. Starch serves multiple roles in food systems—as a thickener,stabilizer, binder, water retention agent, texturizer, film former, and gelling agent.However, native starch often lacks stability under intense processing conditions. To overcome
this, modified starches are used. These are treated physically, enzymatically, or chemically to
enhance performance such as heat and acid resistance, freeze-thaw stability, and controlled viscosity. Modified starches are identified by specific E-codes

Functional Starch E-Codes and Applications:

🔹High Processing Stability (Heat, Acid, Shear):Cross-linked Starches – E1412, E1414, E1422
Used in canned soups, acidic sauces, baby food.

🔹Freeze-Thaw Stability (No Syneresis):
Stabilized/Dual Modified – E1422, E1414, E1442
Ideal for frozen meals, fruit fillings, ready-to-eat meals.

🔹Instant Thickening (No Cooking Required):
Pregelatinized Starch
Used in instant desserts, baby food

🔹Emulsification/Flavor Encapsulation:
OSA Modified Starch – E1450
Used in powdered drinks, dry flavor blends.

🔹Glossy Finish, Coating, Binding:
Oxidized Starch – E1404
Perfect for snack coatings, gummies.

🔹Reduced Retrogradation (Extended Shelf Life):
Acetylated Starches – E1420, E1422
Used in puddings, fillings, and frozen foods.

🔹Choosing the right starch ensures optimal functionality, texture, stability, and shelf life of the final product.

13/04/2025

🎏 শুভ নববর্ষ ১৪৩২! 🎏🎉

নতুন বছর আসুক নতুন সম্ভাবনা, নতুন স্বপ্ন ও নতুন সাফল্য নিয়ে।

পহেলা বৈশাখের এই আনন্দঘন দিনে Neemsah পরিবারের পক্ষ থেকে আপনাকে ও আপনার পরিবারকে জানাই আন্তরিক শুভেচ্ছা!🥁

#শুভনববর্ষ #পহেলাবৈশাখ১৪৩২

30/03/2025

Eid Greetings from Neem Sah International!🌙✨
May the spirit of Eid illuminate your life with peace, positivity, and renewed purpose.
We are honored to be part of your journey and look forward to achieving more together.
Wishing you a blessed and successful Eid and beyond.

– Neem Sah International

26/03/2025

Independence is about progress, innovation and limitless possibilities.At Neemsah, we empower business to grow, embrace technology, and shape the future. As we honor this day, let's celebrate the freedom to create, think and thrive.

Happy Independence Day!

01/03/2025

"Ramadan Mubarak" from ! Wishing you a blessed month of peace, prosperity, and togetherness.✨

25/02/2025

day of Food Pro International Expo Bangladesh 2025! Neemsah International is thrilled to be part of this premier event, showcasing our high-quality food ingredients and packaging solutions.

Join us to explore cutting edge solutions from China, Korea, the USA, Europe, and India, designed to enhance efficiency and innovation in the food industry. Let’s connect, collaborate, and shape the future of food production together!

📍 Venue: ICCB, Dhaka
🏢 Hall No: 04
🎯 Stand Number: Pavilion 04
📅 Event Date: 25th-27th February

10/02/2025

🌟Join Us at BAPA FOOD PRO INTERNATIONAL EXPO 2025! 🌟

📅 Date: 25th-26th February
📍 Venue: ICCB, Dhaka
🏬 Hall 4 | Premium Pavilion 4

🔹 Explore cutting-edge food technology from USA, Europe, Korea, India & China!
🔹 Discover top-tier raw materials for food, beverages & bakery!
🔹 Experience premium food processing machines in action!

Pre- Registration Link: https://lnkd.in/gUst-uNn

Don’t miss out on the future of the food industry! See you there! 👋✨

Address

Dhaka
1216

Opening Hours

Monday	09:00 - 17:00
Tuesday	09:00 - 17:00
Wednesday	09:00 - 17:00
Thursday	09:00 - 17:00
Saturday	09:00 - 17:00
Sunday	09:00 - 17:00

Website

http://www.neemsah.com/

Alerts

Be the first to know and let us send you an email when Neem Sah International posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Neem Sah International:

Shortcuts

Want your business to be the top-listed Bakery in Dhaka?