Sauce and Seasoning
Food additives, ingredients for sauce and seasoning.
Sauce and Seasoning
Natural color
Colors obtained from the extraction of natural raw materials, such as vegetables and fruits, are produced through high-quality processes to achieve natural color extracts that meet customer requirements.
- Red color extracted from beetroot : Red wine color extract from beetroot, water-soluble red powder.
- Yellow color extracted from beta-carotene : Natural yellow color, water-soluble.
- Yellow turmeric color : Yellow extract from turmeric, water-soluble.
- Caramel color : Natural brown color from caramel.
- Blue extracted from butterfly pea flowers.
- Red extracted from roselle flowers.
- Green extracted from mulberry leaves.
- Green extracted from pandan leaves.
- Green extracted from basil.
- Custom colors according to customer needs
Sauce and Seasoning
Synthetic color
Synthetic colors are food additives in the food color group, providing bright, durable, and consistent colors. They are widely used in various types of food. Our colors meet FDA standards and have international safety quality certifications.
- Beta-carotene Red
- Carmoisine
- Sunset Yellow FCF
- Erythrosine
- Ponceau 4R
- Tartrazine
- Brilliant Blue FCF
- Chocolate Brown
- Egg Yellow, Lemon Yellow, Yellow
- Green
- Orange, Orange Red
- Red
- Violet
- Colors as announced by the Ministry of Public Health
Sauce and Seasoning
Sweetener
Sweeteners are sugar substitutes that provide sweetness ranging from 125 to 13,000 times that of sugar.
- Acesulfame k : 200 times sweeter than sugar
- Aspartame : 200 times sweeter than sugar
- Sucralose : 600 times sweeter than sugar
- Erythritol : Provides 60-70% of the sweetness of table sugar
- Swizsi A2 : Reduces aftertaste, provides better flavor
- S-Swisse : No bitter taste, reduced lingering sweetness
- Neotame : 7,000-13,000 times sweeter than sugar
- Stevia : 450 times sweeter than sugar
- N-Swisse : Provides a sweetness similar to sugar
Sauce and Seasoning
Flavor enhancers
Flavor enhancers are food additives used to enhance and improve the taste of food.
- Paprika Oleoresin : Intensely concentrated extract from paprika, a dark red liquid providing the color and flavor of paprika.
- Capsicum Oleoresin : Highly concentrated extract from peppers, a dark red liquid providing the color and flavor of peppers.
- White Pepper Oleoresin : Highly concentrated extract from white pepper, a yellowish-brown liquid providing the color and flavor of white pepper.
- Black Pepper Oleoresin : Highly concentrated extract from black pepper, a dark green liquid providing the color and flavor of black pepper.
- HVP : Natural-like flavor enhancer adding taste and roundness, mimicking the flavor of meat.
- Thermal Process Flavoring : Natural-like flavor enhancer providing specific aromas such as grilled meat or boiled chicken.
- Taste enhancer : Natural-like flavor enhancer providing intense, specific aromas and tastes, especially for meat.
- Natural Dairy Concentrate : Natural flavor enhancer derived from dairy, enhancing the aroma and taste of butter, milk, and cheese in food products.
- Yeast Extract : Natural flavor enhancer that can be claimed as a clean label ingredient, serving as a substitute for monosodium glutamate (MSG) and reducing salt usage in recipes by 30%.
Sauce and Seasoning
Stabilizer
Stabilizers are food additives used to maintain the stability of food by increasing viscosity and improving the texture of the product.
- Specialized Pea Protein : Yellow pea protein with high protein content, a natural extract, free from gluten, and labeled as clean (no E number, non-allergenic).
- Specialized Pea Starch : Yellow pea starch with high nutritional value, labeled as clean (no E number, non-allergenic, gluten-free).
- Specialized Pea Fiber : Fiber extracted from yellow peas with excellent water-holding capacity, versatile for various products, and labeled as clean (no E number, non-allergenic, gluten-free).
- Wheat Starch : Starch used for shaping and as a base in products.
- Potato Starch : Starch used for shaping and as a base in products.
- Modified Starch : Starch used for shaping and as a base in products.
- Maltodextrin, Dextrose monohydrate : Used as bulking agents.
Sauce and Seasoning
Flavor
สารที่ใช้เป็นวัตถุเจือปนอาหาร (food additive) เพื่อใช้ปรุงแต่งกลิ่นให้กับอาหาร
- Chicken flavor : A thermal process flavoring derived from corn protein that imparts a grilled chicken aroma.
- Beef flavor : A thermal process flavoring made from soy protein that provides a grilled meat aroma.
- Pork flavor : A thermal process flavoring derived from corn protein that gives a grilled pork aroma.
- Smoke flavor : A thermal process flavoring made from plant protein that adds a smoky aroma to meat products, including both smoky and charcoal notes.
- Bacon flavor : A thermal process flavoring derived from plant protein that delivers a bacon aroma.
- Vinegar Powder : Available in various types, including white distilled vinegar, balsamic vinegar, apple cider vinegar, and malt vinegar.
- Butter flavor : A fresh butter flavor available in natural, naturally imitated, and synthetic forms, enhancing the rich buttery aroma.
- Cheese flavor : A cheese flavor available in natural, naturally imitated, and synthetic forms, with various profiles such as Cheddar, Mozzarella, and Parmesan, enhancing the cheese aroma.