Red papaya fruit is very low in calories (just 39 calories/100 g) and contains no cholesterol; however, is a rich source of phyto-nutrients, minerals, and vitamins. Papayas contain soft, easily digestible flesh with a good amount of soluble dietary fiber that helps to have normal bowel movements; thereby reducing constipation.
• Model number: FRp
• Product type: Red Papaya
• Product Style: Can
• Part: Whole
• Ingredient: Red Papaya, Water, Sugar, Acid
• Flavor: Sweet
• Cut Style: Chunk, tidbit, half
• Certification: ISO, HACCP, FDA, GAP
• Preservation Process: Syrup
• Can size: 15.OZ; 20.OZ; 30.OZ; A.10
• Net weight: 425; 565; 830; 3,050
• Drained weight: 50-52%
• Packing: 24/24/24/6cans/cartons; 1650/1350/900/1000cartons/cont 20”
• Place of origin: Vietnam
• Acidity: 0.2-0.6% (as citric acid)
• Brix: 14-16%
• Shelf life: 02 years
Quantity: 6 cans/carton, 1000 carton/container 20’
Vietnamese lychees are a delicious fruit which will add flavor to fruit salads.Lychees are eaten fresh or dried, but canned lychees have become very popular. Lychees are the good source of riboflavin, potassium and copper.
Brand Name: AIPU FOOD
Place of Origin: China
Model Number : ONS26
Description
ONS26 is a yellow to brown powder with neutral flavor produced from soy materials.
1. Product feature: favorable price; basic/standard flavor; kosher, halal, vegetarian
2. Application: Recommended to use in red meat products, cured meats, sauces, sausages to enhance the flavor and umami tast
Product Description
Naturally fermented coconut vinegar is rich in minerals and vitamins such as Beta carotene, calcium, iron, magnesium, phosphorous, potassium and sodium. Vinegar is emerging as a functional food that not only adds interest to your meal, it may also significantly benefit your health.
Product Feature
As reported in the Journal of Food Science:2."Functional therapeutic properties of vinegar include antibacterial activity, blood pressure reduction, antioxidant activity, reduction in the effects of diabetes, prevention of cardiovascular disease, and increased vigor after exercise. " Diluted dose of 5-10ml is suggested daily with any fruit juice or honey.
Product Specification/Models
pet bottles, drums
Application
100% natural coconut water based vinegar can perform miraculous tricks for improving flavor, preserving food, filling in for missing ingredients, and even making food look better. This ingredient can prevent spoilage and salvage the occasional cooking disaster. In fact, if you add a drop here and there during the preparation process, vinegar may change the whole personality of certain foods.
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AIPU FOOD's EM-8
EM-8 is a white, crystalline powder presenting a characteristic odor and a sweet, fruitlike flavor in dilute solution.
1. Feature: Crystalline powder
2. Certification: ISO22000, HACCP, BRC, Halal, Kosher
3. Pure product color range: White
4. Application: Ethyl Maltol is widely applied in food, meat products, beverage, wine, tobacco, cosmetics to enhance pleasant flavor.
About Ethyl Maltol
Ethyl maltol is a flavor enhancer and improver. It provides a sweet odor that can be described as caramelized sugar or cooked fruit. The sweet smell of the product makes it a good choice to cover some unpleasant odor of the food.
AIPU FOOD's SSA-E
SSA-E is a white powder with a distinctive and long-lasting shellfish taste.
1. Feature: Natural(crop sourced) product
2. Certification: ISO22000, HACCP, BRC, Halal, Kosher
3. Pure product color range: White
4. Application: Disodium succinate can be utilized with a wide range of ingredients and cooking methods to boost the flavor of all kinds of dishes, east or west. Compatible with all kinds of seasonings and savory flavors and used to enhance food flavor and umami taste.
About Disodium Succinate
Disodium succinate is a savory flavor enhancer that delivers a unique seafood and shellfish (clams) flavor. When used together with other savory ingredients, it can greatly enhance the salty and umami taste of the food.
AIPU FOOD's SSA-A
SSA-A is a white powder with a distinctive and long-lasting shellfish taste.
1. Feature: Basic product; seafood/shellfish flavor
2. Certification: ISO22000, HACCP, BRC, Halal, Kosher
3. Pure product color range: White
4. Application: Disodium succinate can be utilized with a wide range of ingredients and cooking methods to boost the flavor of all kinds of dishes, east or west. Compatible with all kinds of seasonings and savory flavors and used to enhance food flavor and umami taste.
About Disodium Succinate
Disodium succinate is a savory flavor enhancer that delivers a unique seafood and shellfish (clams) flavor. When used together with other savory ingredients, it can greatly enhance the salty and umami taste of the food.
AIPU FOOD's SSP-006
SSP-006 is a brown powder with concentrated soy sauce flavor produced through spray drying method from naturally brewed soy sauce.
1. Feature: Soy sauce and grilled flavor
2. Certification: ISO22000, HACCP, BRC, Halal, Kosher
3. Pure product color range: Brown
4. Application: Recommended to use in dry seasoning blends, snacks, meat items, soups and marinades to enhance the flavor and umami taste.
About Soy Sauce Powder
Soy sauce powder is a savory flavor enhancer that has the taste and aroma of fermented soy sauce. It can help enhance the umami taste of food thus can replace MSG to some extent.
AIPU FOOD's SSP-025
SSP-025 is a brown powder with soy sauce flavor produced through spray drying method from naturally brewed soy sauce.
1. Feature: Strong soy sauce-flavor
2. Certification: ISO22000, HACCP, BRC, Halal, Kosher
3. Pure product color range: Brown
4. Application: Recommended to use in dry seasoning blends, snacks, meat items, soups and marinades to enhance the flavor and umami taste.
About Soy Sauce Powder
Soy sauce powder is a savory flavor enhancer that has the taste and aroma of fermented soy sauce. It can help enhance the umami taste of food thus can replace MSG to some extent.
AIPU FOOD's SSP-009
SSP-009 is a brown powder with delicate soy sauce flavor produced through spray drying method from naturally brewed soy sauce.
1. Feature: Gluten Free
2. Certification: ISO22000, HACCP, BRC, Halal, Kosher
3. Pure product color range: Brown
4. Application: Recommended to use in dry seasoning blends, snacks, meat items, soups and marinades to enhance the flavor and umami taste.
About Soy Sauce Powder
Soy sauce powder is a savory flavor enhancer that has the taste and aroma of fermented soy sauce. It can help enhance the umami taste of food thus can replace MSG to some extent.
AIPU FOOD's SSP-001
SSP-001 is a yellow to brown powder with soy sauce flavor produced through spray drying method from naturally brewed soy sauce.
1. Feature: Light Color & Low Salt (Salt Typical Value 23%)
2. Certification: ISO22000, HACCP, BRC, Halal, Kosher
3. Pure product color range: Yellow to brown
4. Application: Recommended to use in dry seasoning blends, snacks, meat items, soups and marinades to enhance the flavor and umami taste.
About Soy Sauce Powder
Soy sauce powder is a savory flavor enhancer that has the taste and aroma of fermented soy sauce. It can help enhance the umami taste of food thus can replace MSG to some extent.
AIPU FOOD's HVP RBS04
RBS04 is a brown powder with roast beef flavor produced from soy materials using advanced hydrolysis technology and spray drying method.
1. Feature: Roast beef flavor; kosher, halal, vegetarian
2. Certification: ISO22000?HACCP?BRC?Halal?Kosher
3. Pure product color range: Yellow-brown
4. Application: Recommended to use in red meat products, beef gravies, sausages, beef soups and snacks to enhance the flavor and umami taste.
About Hydrolyzed Vegetable Protein
Hydrolyzed vegetable protein is a vegetable-base savory ingredient with an authentic bouillon (broth) taste. When foods are produced by canning, freezing, or drying process, partial loss of flavor is almost inevitable. Manufacturers can use HVP to restore these lost flavors, bring out latent taste characteristics, and generally round off and improve the flavor of the food. It can also help in enhancing the umami taste thus can replace MSG to some extent.
AIPU FOOD's HVP RMS07-R0
RMS07-R0 is a yellow to brown powder with roast meat flavor produced from soy materials.
1. Feature: Roast meat flavor; kosher, halal, vegetarian
2. Certification: ISO22000?HACCP?BRC?Halal?Kosher
3. Pure product color range: Yellow-brown
4. Application: Recommended to use in red meat products, pork gravies, sausages, soups and snacks to enhance the flavor and umami taste.
About Hydrolyzed Vegetable Protein
Hydrolyzed vegetable protein is a vegetable-base savory ingredient with an authentic bouillon (broth) taste. When foods are produced by canning, freezing, or drying process, partial loss of flavor is almost inevitable. Manufacturers can use HVP to restore these lost flavors, bring out latent taste characteristics, and generally round off and improve the flavor of the food. It can also help in enhancing the umami taste thus can replace MSG to some extent.
AIPU FOOD's HVP HVP-201P
HVP-201P is a brown Paste with neutral flavor produced from soy and sweet corn materials.
1. Feature: Brown Paste; neutral/basic/standard flavor
2. Certification: ISO22000?HACCP?BRC?Halal?Kosher
3. Pure product color range: Yellow-brown
4. Application: Recommended to use in soups, red meat products, cured meats, sauces and seasonings to enhance the flavor and umami taste.
About Hydrolyzed Vegetable Protein
Hydrolyzed vegetable protein is a vegetable-base savory ingredient with an authentic bouillon (broth) taste. When foods are produced by canning, freezing, or drying process, partial loss of flavor is almost inevitable. Manufacturers can use HVP to restore these lost flavors, bring out latent taste characteristics, and generally round off and improve the flavor of the food. It can also help in enhancing the umami taste thus can replace MSG to some extent.
AIPU FOOD's HVP ONC52-R4
ONC52-R4 is a yellowish to yellow powder with neutral flavor produced from corn materials.
1. Feature: Yellow powder; neutral flavor; corn protein
2. Certification: ISO22000?HACCP?BRC?Halal?Kosher
3. Pure product color range: Yellow-brown
4. Application: Recommended to use in red meat products, cured meats, sauces, sausages to enhance the flavor and umami taste.
About Hydrolyzed Vegetable Protein
Hydrolyzed vegetable protein is a vegetable-base savory ingredient with an authentic bouillon (broth) taste. When foods are produced by canning, freezing, or drying process, partial loss of flavor is almost inevitable. Manufacturers can use HVP to restore these lost flavors, bring out latent taste characteristics, and generally round off and improve the flavor of the food. It can also help in enhancing the umami taste thus can replace MSG to some extent.
AIPU FOOD's HVP RBS04
RBS04 is a brown powder with roast beef flavor produced from soy materials using advanced hydrolysis technology and spray drying method.
1. Feature: Roast beef flavor; kosher, halal, vegetarian
2. Certification: ISO22000?HACCP?BRC?Halal?Kosher
3. Pure product color range: Yellow-brown
4. Application: Recommended to use in red meat products, beef gravies, sausages, beef soups and snacks to enhance the flavor and umami taste.
About Hydrolyzed Vegetable Protein
Hydrolyzed vegetable protein is a vegetable-base savory ingredient with an authentic bouillon (broth) taste. When foods are produced by canning, freezing, or drying process, partial loss of flavor is almost inevitable. Manufacturers can use HVP to restore these lost flavors, bring out latent taste characteristics, and generally round off and improve the flavor of the food. It can also help in enhancing the umami taste thus can replace MSG to some extent.
AIPU FOOD's CDL-001
CDL-001 is a liquid colorant that can be widely used in carbonated beverages, juice drinks, tea drinks, grape wine, ice-cream, biscuit, etc.
1. Feature: water soluble; acid/alcohol stable
2. Higher color intensity than other existing double-strength caramel color in market
3. Pure product color range: Dark brown - Black Brown
4. Application: Widely used in various carbonated beverages, juice drinks, tea drinks, grape wine, ice-cream and biscuit.
5. Specification: Color intensity (Typical) 0.27 # Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.
About Caramel Color
Caramel color is one of the most widely used food colorings. It is water-soluble and has an odor of burnt sugar and a somewhat bitter taste. Its color range in water solution from yellowish to amber to dark brown. It'll help to make the alimental color more attractive.
AIPU FOOD's CDL-020
CDL-020 is in liquid form with following properties - good water solubility, acid/alcohol resistance and stability.
1. Feature: Low 4-Methyl Imidazole (4-Mel); Acid/alcohol stable
2. Certification: ISO22000, HACCP, BRC, Halal, Kosher
3. Pure product color range: Dark brown - Black Brown
4. Application: Widely used in various carbonated beverages, juice drinks, tea drinks, grape wine, ice-cream and biscuit.
5. Specification: 4-Methyl Imidazole£10ppm
About Caramel Color
Caramel color is one of the most widely used food colorings. It is water-soluble and has an odor of burnt sugar and a somewhat bitter taste. Its color range in water solution from yellowish to amber to dark brown. It'll help to make the alimental color more attractive.
AIPU FOOD's CCL-001
CDL-001 is in liquid form with medium hue index which provides a red and brilliant coloring.
1. Feature: Suitable for various applications
2. Certification: ISO22000?HACCP?BRC?Halal?Kosher
3. Pure product color range: Brown - Dark brown
4. Application: With a positive colloidal charge, widely used in brewed soy sauces and compound seasoning sauces because of its excellent coloring property.
5. Specification: Color intensity (Typical) 0.114 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelengths
About Caramel Color
Caramel color is one of the most widely used food colorings. It is water-soluble and has an odor of burnt sugar and a somewhat bitter taste. Its color range in water solution from yellowish to amber to dark brown. It'll help to make the alimental color more attractive.
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