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Bakery
Caramel Type I, III & IV (Liquid and powder form)
Provides color of caramel.
Cheese powders and cheese blends
Provide lots of cheese flavor like Parmesan, Cheddar, Cream cheese, fresh curd.
Coffee blend / extract
Provides Strong and very aromatic flavor, taste, odor and color of special coffee
Fluid Soya Lecithin
Emulsifier
Fruit powder
Citrus, Orchard fruits, Tropical fruits, Berries, Super fruits, etc.
Fruity and sweet flavor
Nature identical flavor and artificial flavor. Flavoring agent for enhancing the varieties of flavor and taste.
Instant Oat powder (Oat flour)
Oats in granular powder form grinded from oat flakes which cook within few minutes.
Instant Tea Powder
100% spray dried tea powder
Malt Beverage Powder (White and Brown)
A combination of Malt Extract, Skimmed Milk Powder, etc. Instantly soluble in hot water.
Malt extract cereal
The nutritious goodness of combined cereals i.e. barley, wheat, soy bean.
Malt extract powder
As texture, color and aroma improver for bread, beverage, nutritional drinks, bakery, biscuit, ice cream, etc.
Modified starch
Improve the binding, thickening, stability and texturing of products.
Natural color
Powder and liquid form; dissolve in oil and water
Natural dairy concentrate
Dairy-based concentrates optimize flavor at low application levels to provide rich dairy flavor, fatty mouthfeel, flavor masking – and significant ingredient cost-savings.
Product range: Butter, cheese, cream, buttermilk, cocoa butter, dried beer extract, olive oil concentrate, butter savory flavor, Non-dairy (butter, cream) flavor, etc.
Non-GMO Lecithin
Emulsifier
Oat bran (6-8% β-glucan)
The outermost layer of the oat kernel which added in breakfast cereal and bakery for its value to the human digestive system as roughage
Potassium sorbate
Potassium sorbate
Preservative blend
Preservative blend
Quick Cooking Oat
Whole oat groats rolled into uniform, thick, oat flakes which cook within 3 – 5 minutes.
Rolled oat
Whole oat groats rolled into uniform, thick, oat flakes which cook within 5 minutes.
Sodium benzoate
Sodium benzoate
Soluble Fiber: Inulin, Oligofructose
Take the place of all or some of the fat in a food and yet give the food a taste, texture and mouth feel similar to the original full-fat food.
Use as fat substituted in low fat products.
Promotes as a prebiotic selectively the beneficial bacteria especially Bifidobacteria.
Improves the gastro-intestinal functions.
Soy powder
Instant powder with milk sweet and creamy soy taste. Mixes readily with warm water.
Soy protein Isolate
Purified form of soy protein to replace meat of product and improves product firmness for meat product, sausage, surimi, vegetarian foods protein drink.
Special blend
Berry mix, Veggie Fruity, etc.
Synthetic color (dye and lake)
Powder and liquid form; dissolve in oil and water
Vegetable powder
Tomato, Carrot, Red beet, etc.
Wheat Gluten
Wheat protein fraction which improve the binding, thickening, stability and texturing of products.
Wheat starch
Improve the binding, thickening, stability and texturing of products.