Wholesale Price Liquid Cooling Additive WS-10 Cooling Agent Koolada ws-10 Coolant Other Name: Cooling Additive WS-10 Cooling Agent Odor: Slight menthol odor Appearance: Colorless liquid CAS No.: 87061-04-9 Empirical Formular: C13H26O3 Boiling Point: 121�ºC-125�ºC 0.25mmHg Flash Point: 172.78�ºC Relative Density(25�ºC): 0.9860 ~ 1.0040 Relative Index(20�ºC): 1.4730 ~ 1.4760 GB Name: General rules for food flavors GB No.: GB 29938-2013 Purity(GC): 99.0% Min FEMA No.: 3784 Applications: Wholesale Price Liquid Cooling Additive WS-10 Cooling Agent Koolada ws-10 Coolant Be used in cosmetic, oral cavity and candy to strength the coolness. can be used in a variety of recipes requiring long-term cooling, such as fudge, jelly, pudding, soft drinks, alcoholic drinks, candy, artificial milk, hard gum. Product use: Wholesale Price Liquid Cooling Additive WS-10 Cooling Agent Koolada ws-10 Coolant 1. Soluble in Ethanol/PG firstly, then adding water solution. 2. Or dissolved in flavors firstly, then added into your products. 3. Mixed with dementholized peppermint oil can increase the fragrance signally. 4. Continuous and long lasting cooling and refreshing effect, having no hot, harsh and stinging sensation of Menthol and/or Peppermint. 5. Heat-Resistance: Heating under 200�ºC will not reduce the cooling effect, suitable to use in baking and other high temperature heating process. 6. Its cooling intensity can maintain 15-30 minutes, enriching the refreshing of product and having no burning pain, stabbing and numbness, it's cooler than traditional Menthol products. 7. Low dosage: 30-100mg/kg dosage will give good cooling effect. 8. Excellent compatibility with other flavors, it can enhance the effect of the flavors. It also can be combined using with other cooling agents. How to order 1. Leave message and we send you our updated flavor list. 2. Select which flavors you like. 3. We send you a proforma invoice. 4. Payment by Paypal, Western Union, T/T. 5. We ship the order and send you tracking number. Our Advantages 1.we can guarantee the quality of the products. 2.Choose the safest way of transportation. 3. The fastest delivery speed. 4. We will be responsible for any quality problem in the products; the goods will bere-dispatched or make the refund.
Koepoe food flavouring. Available variants Cocopandan, Coffee Mocca, Chocolate, Durian, Raspberry, Orange, Lychee, Melon, Mocca, Pineapple, Jackfruit, Orange Crush, Pandan, Rosen, White Soursop, Strawberry, Vanilla, Avocado, Grape, Lemon Squash, Coconut Cream. Packaging 10x1L, 144x25ml, 72x60ml. Product is Manufactured by PT Gunacipta Multirasa.
Natural Flavours Natural Identical Flavours Synthetic Flavours Powder Flavours ( Encapsulated ) Natural Oleoresins & Seasoning Snack Flavours like Tomato, Cheese, BBQ, Ketchup, Chilli Ethyl Vanillin Vanillin
ChikMat P1 is a Vegan, Gluten-Free, Plant-based and Non-GMO starch. ChikMat P1 is used as an excellent additive or ingredient for Crispy oil fried vegetarian and non-vegetarian products. ChikMat P1 will provide structure, tenderness & binding power in baking. It even gives excellent crispiness by better even coating and with low oil absorption. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATION: GLUTEN FREE ALTERNATIVE FOR FLOUR AND BAKERY: ChikMat P1 can make a suitable gluten-free alternative for flour in baking recipes like Waffles, Muffins, Gluten free flour mixes. ChikMat P1 attract and hold more water and helps to increase the moisture content in baked goods and provides structure, tenderness & binding power in baking. FRYING FOODS: ChikMat P1 could serve as a suitable fried food coating where the coating is light and crisp. It helps to lock the flavour of the product while frying. It can improve the texture of the coat foods, such as chicken, fish, or vegetables, before frying and reduces the absorption of oil. The product such as oil fried Nuggets, Potato Shots, and Cheese bites. Even it can be used in Premixes- 65 Masala, Instant Crispy Fry Mix, Manchurian Mix, Bonda Mix, etc... ChikMat P1 coating can give the foods a golden and crispy outer layer during the frying process. PROCEDURE: Replace 5-20 % of Corn flour with ChikMat P1 then add at the time of blending while adding other raw materials FEATURES AND BENEFITS Increase special appearance to the fried products. Better dispersion of spices and other ingredients. Improves texture. Enhance flavor. Low oil absorption. Excellent crispiness. Better even coating
Spice-In is a Vegan, Gluten-Free, Plant-based and Non-GMO starch based seasoning. Spice- In is a Functional food ingredient blended with perfect spices and condiments to enhance the continental masala flavour of the various Veg and Non-Veg products such as Chicken Nuggets, Kabab, Mashed potato snacks, Fryums, Pappads, Khakara, Chanachur etc.,.It can also be used as taste maker masala for RTC noodles, Fried rice, Pasta, Macroni, Chat items, RTU gravies. Spice-InTM is 100% vegetarian and naturally made product which does not have any preservatives and Mono sodium Glutamate (MSG). It provides continental masala flavor with tanginess. â?¢ Can be used as Seasoning for RTC Non- Veg products such as Meat balls, Chicken Cutlets, Chicken Finger, Nuggets, Chicken Popcorn, Kabab â?¢ It can also be used in Veg RTC products such as Mashed Potato snacks, Veg balls, Cutlet, Samosa, etc., â?¢ Can also be used as seasoning for Fryums, Pappads, Khakhra, Chanachur Kaara bhoondhi, Mixer, Bombay mixer, etc., â?¢ Can be used as Seasoning and ideal flavour enhancer for Fried rice, Chow mein, Nasi goreng, Mi goreng, RTC and Instant Noodles, RTC and Instant Vermicelli, RTC and Instant Pasta, RTC and Instant Macaroni, RTC and Instant Spaghetti and other extruded RTC products â?¢ Can also be used as seasoning for Vegan and Plant based Sausage, Meatless meat balls, etc.,
LAS 3 NF is popularly used in biscuits baking, milk cookies, cakes, muffins, cupcakes or pastries. They are effective spray-drying aids for cheese powders, coffee whiteners, flavours and other hard-to-dry products. It ensures even flavour distribution. The functional properties of LAS 3 NF we export are flavour enhancement, emulsification, gelling & heat setting, nutritional enrichment, solubility, water binding and viscosity building and whipping, foaming & aeration.
Elevate Your Products with Giva Agro's Pure Flavor Oils! At Giva Agro, we specialize in 100% pure, premium flavor oils that bring authentic taste to your creations. Perfect for food, beverage, and wellness brands, our flavor oils offer unmatched quality and depth of flavor, crafted to elevate your products naturally. Why Partner with Giva Agro Pure, natural ingredients Customizable private-label & bulk packaging Trusted by global brands for quality and consistency Whether you are looking to enhance an existing product line or create something entirely new, Giva Agro has the flavor oils to help you stand out.
Supplier: Oleoresin, black pepper, turmeric, clove, nutmeg, dehydrated garlic granules, garlic powder, sesame, cumin, coriander, yellow peas, green peas, millet, guar gum, psyllium husk, peanut, raisin, spices, capsicum oleoresin, paprika oleoresin, onion powder, dry red chilli, cassia, cinnamon, tamarind, wheat, oats, potato flakes, french fries, pigeon peas, green mung, red kidney beans, desiccated coconut, black pepper spent, black pepper pinhead, mustard seeds, chickpeas, ascorbic acid, soybean, soybean meal, yellow corn, flavour, peanut butter, butter, ghee, almond, breakfast cereals, frozen vegetables, essential oil
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Ginger root Botanical name: Zingiber officinale Linn. Family: Zingiberaceae. Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant. Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice. Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position. Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed. Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils. The composition of dry ginger is given below: Dry Ginger rootMoisture:6.9 % Protein:8.6 % Fat:6.4 % Fiber:5.9 % Carbohydrates:66.5 % Ash:5.7 % Calcium:0.1 % Phosphorous:.15 % Iron:0.011 % Sodium:0.03 % Potassium:1.4 % Vitamin A:175 I.U./100 g Vitamin B1:0.05 mg/100 g Vitamin B2:0.13 mg/100 g Niacin:1.9 mg/100 g Vitamin C:12.0 mg/100 g Calorific value:380 calories/100 g. Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.
