Carrageenan powder, betel nut, white pepper, black papper, nutmeg, clove, cardamo, nilam oil, vco (virgin coconut oil), desiccatted coconut powder, bbq charcoal, shisa coconut charcoal, gum kopal / gum dammar (agathis dammara), tuna fish, layur fish, milkfish, baraccuda fish, skipjack tuna fish / cakalang, tenggiri / spanish mackerel fish, kembung / long jawed mackerel fish, layur / swort fish / fish belt, squid, baby octopus, sea cucumber / gamat / duri / nanas..
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Chemically modified starches contain an E-number; the declaration is Modified starch. Oxidized starch (E1404) is a suitable carrier for food mixtures exhibiting low viscosities after hot preparation. Compared to native starches, acetylated cook-up starches (E1420) are characterized through lower gelatinization temperatures and an improved stability against retrogradation. Regarding heat treatment, acidic conditions and shear forces, di-starch phosphates (E1412) are stable in terms of their viscosity. Acetylated di-starch phosphates (E1414) and adipates (E1422) additionally exhibit excellent freeze-thaw stability as well as clear appearance of the final preparation. Starch sodium octenyl succinate (E1450) exhibits emulsifying properties making it perfectly suitable in the application of oil-in water applications.
