| * HOME > PRODUCTS >FOOD ADDITIVES |
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| It is non-harmful and non-ionized surface active agent. It helps to process and emulsify 2phases (water-soluble and oil-soluble) which would not be mixed with each other. It is used for ice cream, snacks, beverages, and so on widely. |
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| - Glycerin Fatty Acid Ester |
| - Sorbitan Fatty Acid Ester |
| - Organic Acid Monoglyceride |
| - Poly Glycerin Fatty Acid Ester |
| - Poly Solbate |
| - Sucrose Esters Of Fatty Acids |
| - Sodium Stearyl Lactylate |
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This product is made by nano-grinding calcium carbonate and can be added to beverages or milk, and so on. It is a calcium additive which has high dispersion stability against long-term placement.
Its major use is to enrich calcium? ingeneral foods, dairy products such as healthy food, milk, yogurt, cheese, and so on and soy processed beverages, juice, and so on. |
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| It is W/O soluble agent made by gallic acid emulsifying. It contains over 8% of gallic acid. It is a natural Antioxidant. Also, since it disperses rapidly in oils. It is easy to add it. |
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Foaming agent for cakes
It contains emulsifier, sugar content, and water. It always maintains the same ability as an emulsifying Foaming agent regardless whoever uses it. It generates foams and inflates cakes. It also heips to mix with each dther,oils and wheat wheat powder.so that.
It improves work efficiency and prevents aging.
Quality improver for noodles
The main ingredient is refined Vegetable Oil and Sorbitol liquid. It disperses oils equally all over wheat, making the surface smooth. It prevents noodles tangled and aging. It improves food textures. |
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| - ESTER-400 |
| - ESTER-600 |
