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Sauce / Seasoning
Acesulfame K
Intense Sweetener which approximately 200 times sweeter than sugar.
Acids
Acidulant
Aspartame
Intense Sweetener which approximately 200 – 300 times sweeter than sugar.
Booster Cheese Powder
Booster cheese powder
Caramel Type I, III & IV (Liquid and powder form)
Provides color of caramel.
Carrageenan
Gelling agents and thickener
Cheese powders and cheese blends
Provide lots of cheese flavor like Parmesan, Cheddar, Cream cheese, fresh curd.
Cocoa powder
Provides taste, odor and color of cocoa: Light Brown, Medium Brown, Dark Brown and Super Black
Dextrose Monohydrate
Bulking agent
Texturizer
Carrier
Disodium succinate
Flavor enhancer
Erythritol
Sugar alcohol. Sweetness approximately 60-80% that of sugar. It used for sugar replacement and calorie reduction.
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.
Gelatin
Gelling agents and thickener
Gellan gum
Gelling agents and thickener
Instant Oat powder (Oat flour)
Oats in granular powder form grinded from oat flakes which cook within few minutes.
Maltodextrin : DE 10-12, DE 15-17 and DE 18-20
Texturizer
Carrier
Modified starch
Improve the binding, thickening, stability and texturing of products.
Native corn starch
Provide crispy texture in deep-fried product
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.
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
Oleoresin
Black pepper, paprika, Capsicum, Mustard, etc.
Pectin
Gelling agents and thickener
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.
Salt Substitute
Special salt blend for low-sodium product
Sodium alginate
Gelling agents and thickener
Sodium benzoate
Sodium benzoate
Sodium Citrate
Buffering Agent
Sodium Citrate Anhydrous
Buffering Agent
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 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 (Fruit&Vegetable)
Berry mix, Veggie Fruity, etc.
Sucralose
Intense Sweetener which approximately 600 times sweeter than sugar.
Sweetener blend
Intense sweetener which 350 times sweeter than sugar with no PKU labeling
Synthetic color (dye and lake)
Powder and liquid form; dissolve in oil and water
Tara gum
Gelling agents and thickener
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.
Xanthan gum
Gelling agents and thickener
Yeast extract
Flavor enhancer that provides lots of characteristic savory flavor.
Yeast extract for salt reduction
Special yeast extract for low-salt product
Yeast extract for sweet reduction
Special yeast extract for sugar reduction product