Curd is used to deliver nutrition and flavour to the finished product. This product is used in the production of ice cream, frozen desserts, soups, savoury snacks, instant food products, and seasonings.
Honey powder, like liquid honey, can be used as a sweetener or flavoring. In powder form, the consistency is much easier to maintain, making it perfect for dry rubs and cake, cookie, or bread mixes. Great sprinkled on hot and cold cereals, ice cream, and seeds and nuts before roasting.
Soya lecithin liquid is a yellow to brown viscous liquid separated from the soybean oil refining process. It is an important by-product in the oil industry. Soya lecithin liquid is mainly composed of glycerol, choline, fatty acids and other ingredients, and can be dissolved in oils and non-polar solvents. It is mainly used as an emulsifier and stabilizer in the food field, and can also be used as a feed additive in the field of animal nutrition.
d-ONE Whipping cream is product design to use as topping for beverages, sweet, dessert. There are two flavor available sweetened and unsweetened. Instruction 1. Mix whipping cream powder with cold water (Ratio 100 g : 200 ml) 2.Whip until it become thick according to your preference (More whip time, less water = more thickness) Features: - Versatile usage - Packing in 10 kg /bag - Packing in multi wall craft paper lining with Polyethylene - Contain milk derivative and milk product. - 18 months shelf life from packing date
Chitin is one of the most abundant natural biopolymers and naturally occurring polysaccharide without amino sugars in the world. Chitosan is an off-white, fine, and odorless powder that is derived from crab and shrimp shells. Chitin is the second most abundant natural biopolymer in the world, behind only cellulose. It is also the most abundant naturally occurring polysaccharide that contains amino sugars. Chitin occurs as a component of crustacean shells, insect exoskeletons, fungal cell walls, microfauna and plankton. Chitosan is obtained by de-acetylation of chitin.
Agar Instant is a speciality Agar with fast solubilization and higher performance at lower temperature than standard Agar. It is perfectly dispersible in water without lump formation, creating desirable mouth feel. Types of Agar Instant : Agar Instant Low Gel Strength (LG) Agar Instant Medium Gel Strength (MG) Agar Instant High Gel Strength (HG)
TARA GUM is obtained from the endosperm of the seeds, that comes from the Tara Tree. Its obtained by a physic mechanic process, then pass through a color sorter selection. After that, the splits 100% selected, pass through a mill process, obtaining a safe and healthful product, with a big range of applications. By its high viscosity, it is used in the food industry as a thickener, stabilizer in the preparation of instant soups, Ketchup, Mustard. In Bakery products Tara gum is used as a dough conditioner, grants smoothness improves the texture and retains the humidity of the products, prolonging its shelf life. In the ice-cream industry, it acts as an efficient stabilizer fixing the water, to avoid the formation of ice and as a thickener for bakery and jellies. In the juice industry, it acts as an excellent stabilizer. Tara Gum acts synergistically with Kappa Carrageenan and Xanthan Gum, to increase gel strength and make such gels less prone to Syneresis.
Our Milkshake Stabilizer has been designed to provide creamy mouthfeel and a smooth texture along with foam stability. Flavours can be further added by mixing the stabilizer with milk, chocolate, strawberry or vanilla syrups. Our Milkshake stabiliser also helps attain the whipped light texture that homemade shakes have and provides a consistency in the aerated, creamy viscous texture.
Flavoured milk drinks are sweetened dairy drinks, typically made with semi-skimmed milk, sugar, stabiliser, colour, flavouring and / or cocoa powder. The interactions between milk proteins, minerals, and other milk constituents with stabilizers is crucial for the appearance, body, texture, mouthfeel and consistency of the end product. Stabilizers control the syneresis and thereby reduce sedimentation. We at Meron understand the significance a consistent high quality stabiliser blend can make to our clients. Backed by decades of understanding, Merons Flavoured Milk Stabilizer has been specially formulated to ensure enhanced mouthfeel to the consumer while guaranteeing a consistent formulation for the manufacturer, thus easing their development process.
Glazemate, a ready to use Neutral Cold Glaze Stabiliser, which is a blend of Agar Agar and other essential ingredients. This has been formulated to ensure ease of use at the manufacturers end while at the same time resulting in superior finish and quality in the end product. Glazemates glaze forms a gel layer that protects the finished product from drying out, preserves fruit ingredients, improves the freshness of the cake and makes it visually appealing.
Merons Ice Cream Stabilizer is a 100% vegan blend developed to not only enhance the texture of your icecreams but also to ensure consistency in quality and thereby help reduce your production costs. Developed using Carrageenan and other ingredients, Merons Icecream Stabilizer provides unmatched stability when added to liquid milk products and frozen dairy desserts. It ensures perfectly set ice creams and mousses with the right consistency and texture. Meron offers Low fat ice cream stabilizer, medium fat ice cream stabilizer and high fat ice cream stabilizer.
Xanthan Gum is a product of fermentation of Xanthomonas Campestris under special conditions of nutrient medium, pH, O2 supply and temperature. It is precipitated, dried and milled into white-like or light-yellow fine powder. Popularly used as a replacement of egg for texture, Xanthan Gum increases the viscosity of liquids making it an ideal thickening agent for sauces, dressings and other frozen foods.
In its gel form, Bacteriological grade Agar Agar possesses good firmness, elasticity, clarity, and stability. It is an optimum choice to grow microbes like bacteria and fungi in a petri dish. Our research team has created a top-notch agar agar product that perfectly suits mycobacterial applications. Our product is devoid of any alterations and meets all standards of quality that makes it the perfect culture media to grow a varied number of pathogenic and non-pathogenic bacteria and fungi. The properties of Agar agar and specifications are proof of the same! Our bacteriological grade comes in different grades which includes : Agar Agar Bacteriological Standard Agar Agar Bacteriological Special Agar Agar Bacteriological Superfine Agar Agar Bacteriological Supreme
Extracted from red algae, our Agar Agar food grade strips are a perfect vegetarian alternative to animal-based gelatine. In the flaked form, it does not leave any residue or added color to the dishes. Our dedicated research and development team has produced Agar Agar strips that are completely safe for consumption. These are fine quality products that give your dishes the perfect texture and melt in the mouth easily. Agar Agar strip dissolves completely in water or milk. Once it is cooled it forms gel and this gel is stable at room temperature. So you can place your dishes out even in hot days.
Pure Kappa Carrageenan- kappa karageenan powder is processed in Maine and packaged in quality brought straight into your modern kitchen Vegan Cheese- Carrageenan powder is typically used as a gelling and thickening agent for vegan cheese and other vegan products SEAWEED POWDER- Because carrageenan is made from seaweed it is a vegan gelling agent; Gelatin and other thickeners are made from animal by-products and thus not vegan friendly Refined And Semi Refined Kappa Carrageenan Is Safe And Effective To Use For All Your Kitchen Purposes
Apple pectin is a polysaccharide usually extracted from apple peel and pulp. It is a natural thickener and gelling agent widely used in food and beverages. Apple pectin is a food additive that is mainly used to make apple cake, apple salad, apple sauce, etc. Appropriate consumption of apple pectin can supplement nutrition, promote digestion, assist in improving constipation, assist in weight loss, and assist in improving skin condition.
Food grade Light brown to yellow, viscous liquid without foreign particles
Sucrose octaacetate is an acetylated derivative of sucrose with an intensely bitter tasting and can be used as bitter tasting surrogate. Sucrose octaacetate can be used as food additive and also used as an adhesive and plasticizer. Sucrose octaacetate also used in many pesticides, insecticides, and other toxic products as a deterrent to accidental poisoning. Sucrose octaacetate can also be used as an in situ seed and a soft template to synthesize polyaniline
Features: Very durable; 30-45 minutes long of firmness Mild sweet, fluffy cream High bulk density; 1kg of CORNEX Whipping Cream Powder + 1.5 litre of cold water = 5 litre/2.5kg of liquid whipping cream Application: As decoration of cakes & pastries, topping for coffee, tea, sweets & desserts and to thicken mocktails & milk shakes Packing: 15kg/carton Origin: Thailand
Food colors available in liquid form
