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Application of Aadhya Glazing Agents

Glazing Application 

The method needs to be skill and the pan containing the pieces to be glazed is rotated and the varnish solution applied in a quantity just sufficient to distribute it evenly over the surface of each pieces. As soon as this has occurred, the pan is stopped and the solvent allowed evaporating. The pan must not be rotated while this is happening, or the glaze will turn off. The solvent evaporation can be accelerated by blowing air into the pan.

As soon as the glaze is dry, the pan is rotated two or three times to free the pieces and the contents emptied on to trays for final drying and hardening. The glazing chocolates are best left in shallow trays at about 18C ( 50 – 60 % relative humidity for atleast 12 hours.

  • Dark chocolate – 21C (With relative humidity 50%)
  • Milk Chocolate – 18 C (Air dry pan)

Pharmaceutical and Supplements Coating

Our extensive product line for the pharmaceutical, vitamin and nutritional supplement industries places us among the top producers of USP/NF and globally certified glazes. We offer film coatings, seal coatings, and modified release/granulation ingredients.

Quality Coating Technology with Functional Results

  • Core sealing
  • Color coat base
  • Surface finishing
  • High gloss finish
  • Aqueous film coatings
  • Ingredient binding
  • Easily dispersible
  • Immediate, modified and enteric release

Proven Performers with Worldwide Acceptance

  • SHA2020
  • Certified® Shellac Resins
  • Specialty Pharmaceutical Glazes
  • Organic Formulations
  • Aqueous Pharmaceutical Glazes

The extensive pharmaceutical and supplement coating product line at Aadhya International includes shellac and cellulosics for a complete selection of coating solutions. Each coating is proven to provide functional results such as core sealing, color coat base, high gloss finish and more.

Fruit vegetable coating waxing waxes

The Aadhyashellac SB 2020 is nature Seal line of fresh fruits and vegetables formulations and proprietary blends of vitamins and minerals which inhibit the oxidation of fresh fruit and vegetables.

Aadhya -Fresh is an Eco-friendly, non-ammonia based wax coating, which is completely safe for use on fruits and vegetables. Aadhya-Fresh wax coating is a product developed for use on fruits and vegetables that are intended to be stored in Cold Storage or are transported over long distances. Various Research Laboratories and Institutes have tested Aadhya-Fresh on different fruits and vegetables including Mango, Guava, Apple, Citrus, Green Chilli, Capsicum, Green Cardamom etc. The results of its application are excellent on various varieties of fruits and vegetables. Furthermore the product is safe, non-toxic and not harmful for human consumption even if the fruit is eaten without washing.

Our product can be used on stored fruit to reduce shrinkage, weight loss and to maintain a high gloss on the fruit. Aadhya-Fresh can reduce weight loss between 5-25% depending upon the nature of the fruit and the conditions during storage. Weight loss is observed during the storage of fruits over a period of time and this weight loss spoils the appearance of the fruit as well; wrinkles are seen with a change in colour. This weight loss can be minimized and the life of the fruit be extended by a minimum of 10% with an application of Aadhya-Fresh on the fruit. The results of the coating of Aadhya-Fresh are best if it is applied on the fresh fruit immediately after plucking and subsequently it is stored in the cold storage. By proper use of the coating an extra profit can be generated by the growers and marketability of the cold storage fruit can be maintained as for a fresh fruit. The practice of waxing fresh fruits and vegetables is quite prominent in the developed world for better marketability for export..

Vegetables and Fruits Coating: Roles and Applications





Retain moisture in fruits and vegetables

Maintain wholesomeness and freshness


Inhibit mold or bacterial growth

Extended shelf life


Enhance appearance

Consumer attraction


Protect fruits & vegetables from bruising

Control premature rottening


Maintain texture

Delay ripening


Reduce weight loss

Slow decaying


Prevent physical damage

Prolonged transit and holding periods


Minimize discoloration

Avoid aroma loss


Inhibit oxygen penetration

Barrier gas exchange with external environment


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