Anhydrous dextrose.
Vanillin.
Methyl cinnamate.
Baking powder.
Dicalcium phosphate.
Taurine, inositol, ascorbic acid, beta alanine, glutamine, potassium sorbate.
High catechin from gambier extract.
Natural colours, flavours.Production & distribution
Lycopene.Manufacturer
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ic acid is widely used as an acidulant and/or flavor enhancer in Carbonated drinks, non -carbonated drinks, Snacks products, Confectionary, Bakery, Seasoning, Flavor, Instant Mix, sauce, Pickles, ORS Supplements, Dairy Division - whey protein cheese, Fermented milk, Pharmaceuticals - cough syrup, Effervescent tablet, ORS, lozenges, cough syrup. toothpaste etc. FUSO MALIC ACID is also used in Cosmetics Products as AHA such as Shampoo, Anti-aging cream body lotions, and serums etc.
We are offering food enzymes, like as transglutaminase with activity: 100i/u, 120i/u, 250i/u, 500i/u, 1000i/u, 2000i/u, 10000i/u. Package vacuum foil bag in carton boxes.
Protein coagulant
sweetening agent
Soybean reception and storage - Extrusion (T 135 ° C) - Oil extraction by pressing - Storage - Size reduction - Sieving - Hydration of micronized soybean meal - Texturization (high pressure and T 170 ° C) - Cutting - Drying by hot air - Cooled - Packaging Ingrediente / Materia prima / Ingredient / Raw material Argentina Textured Soy Protein
Storage Type Dry and cool place Specification powder Shelf Life 2years Manufacturer China Ingredients:/ Content:/ Address: Shandong China Instruction for use: Use in moderation Place of Origin Shandong, China CAS No. 91-53-2 Other Names Ethoxyquin MF C14H19NO EINECS No. 202-075-7 FEMA No. ****** Brand Name YIDO Model Number Ethoxyquin
Characters: Yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot grease, non-ionic water-oil emulsifier (W / O). Applications: No bad odor, has good thermal stability. 1. Used in chocolate, add a small amount, can significantly improve the mobility of chocolate products, and save the amount of cocoa butter. 2. Expedit the process of filling and mold forming for chocolate products, optimize the process and make the small bubbles to discharge easily, and then avoid occuring empty holes and pore in the chocolate products. 3.Used with lecithin , has a good synergistic effect, thinning the thickness of chocolate coating to make it easy to process. 4. In humid conditions, can reduce the viscosity. And form chocolate sugar coat quickly. And accelerate its conglutination . And increase adhesion, reducing the small pores.
Characters Ivory white powder, soluble in water, dispersible in hot water and fat Application: Have the function of emulsification, dispersion, chelation, antioxidant, starch anti-aging and control of fat accumulation. (1)Used for emulsifying fat products, dairy products, grease, meat, enhancing its stability, taste and texture. (2)Used in improving efficiency and solubilization for ice cream, chocolate, candy. (3) Food code CAC stipulates that it can be used as emulsifier, chelating agents, stabilizers, antioxidants.
Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 8.3. Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (4) It can make hot and spicy food more pliable and softer and prolong the preservation time. (5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %
Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 5.1. Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011)
