Single Phosphate substance for daily product e.g. milk  and  brewery in powder form. It is a buffering agent and an acidity regulator.

Single Phosphate that is a buffering and

chelating agent for preserving food products.

pH stabilizer for milk precipitation and an

anti-caking agent for powdered food.

Single Phosphate which is used as a pH stabilizer, thickening agent and an emulsifier.

Single Phosphate which is used as a pH stabilizer, a leavening agent in baking

powder. It preserves color and water-binding

properties of meat and canned products.

Single Phosphate which is used as a

sequestrant to preserve color and taste of food

products. It is also an emulsifier.

Single Phosphate which is used as an emulsifier. It increases water-binding properties of meat and seafood products and increases sale weight.

Single Phosphate which is used as a buffering

agent and a sequestrant to increase shelf life. It is also a thickening agent and a source of potassium.

Single Phosphate which is used as a buffering agent, a thickening agent and emulsifier in food products such as chicken nuggets, marshmallow, imitation crab meat, crab meat, canned tuna, vegetarian food and cat food.

Single Phosphate which is used as a buffering agent, a thickening agent and emulsifier in food products such as chicken nuggets, marshmallow, imitation crab meat, crab meat, canned tuna, vegetarian food and cat food.

Single Phosphate that is used as a pH stabilizer in milk production. It is an anti-caking agent and a source of calcium.

Single Phosphate which is used as an emulsifier to improve texture. It is an acidity regulator and a stabilizer in milk processing.

Mix phosphate (Semi phosphate) is used for seafood product to increase sale weight. It also reduces the amount of P2O5 left in food products.

Mix phosphate which is used for noodle products to improve texture andincrease viscosity.

Mix phosphate which is used for noodle products (from wheat starch), to improve texture and increase viscosity.

Mix phosphate which is used for fermented pork to increase shelf life, preserve color and texture and retain moisture.

Mix phosphate which is used for noodle products to improve texture and increase viscosity.

Mix phosphate which is used for egg and soft tofu to improve texture and transparency of tofu.

Mix phosphate which is used for meat ball. It prevents slime formation on meatball.

Mix phosphate which is used for meat products. It helps soften meat and reduce time used for boiling meat.

Mix phosphate which is used for fermented pork. It helps improve flavor and color.

Mix phosphate which is used for fermented pork. It helps improve flavor and color.

 Mix phosphate which is used for noodle products. It helps improve noodle texture and viscosity in rice stick noodles.

Mix phosphate which is used for noodle products and meatball. It helps improve noodle texture and viscosity in wide stick noodles.

Mix phosphate which is used for meatball and noodles. It helps improve noodle texture and viscosity.

 Mix phosphate which is used for noodle product to improve noodle  texture and viscosity. It helps prevent noodles from absorbing too much water in.

Mix phosphate which is used for meatball, sausage, noodle and grass jelly. It helps to improve texture of product.

Mix phosphate which is used for meatball to improve texture and viscosity.

Mix phosphate which is used for pork meatball to improve texture and Viscosity of product.

Non phosphate which is used to improve quality of shrimp, fish and squid. It helps increase sale weight and reduce drip loss after thawing (dosage depends on Quick Freeze or Slow Freeze)

Non phosphate which is used to improve quality of shrimp, fish and squid. It helps increase sale weight and reduce drip loss after thawing (dosage depends on Quick Freeze or Slow Freeze)

Acid used for making vinegar.

Vitamin C that is commonly used in food supplements and beverages. It can be an antioxidant agent.

Powdered lime acid with no H2O molecule.

Powdered lime acid with 1 H2O molecule.

Acid for making drinking yogurt and yogurt

 Apple acid

pH stabilizer in beverages

 Tamarin acid

A sugar substitute that provides a sweetness 200 time than table sugar.

Monosaccharide with no water molecule. It is used for many types of food.

Monosaccharide with one water molecule. It is used for many types

of food.

Liquid monosaccharide derived from fruits

Monosaccharide derived from milk

Polysaccharides derived from starch that is common in healthy food products for weight control, diabetic control and powdered food. It has low level of sweetness.

A sugar substitute that has sweetness 300 - 400 times of table sugar.

A sugar substitute that has sweetness 0.7 times of table sugar.

Salt of erythorbic acid that is used as an antioxidant in meat, poultry and soft drink industry. It keeps fresh color of meat and improves flavor stability.

A salt and an antioxidant that is used to give pink color to processed meats like ham, bacon and hot dogs. It is a preservative as it prevents some microbial growth and delays rancidity of meat products.

Silicon dioxide is a flow and anti-caking agent in powdered foods. It adsorbs water in powdered foods.

Cream of tartar used in baking as an anti-caking, thickening and stabilizing agent.

A chemical additive that reduces the formation of foam in industrial processed liquids. Polydimethylsiloxane is a common agent in defoamer.

Cream of tartar used in baking as an anti-caking, thickening and stabilizing agent.

Beef sauce and powder used to add beef flavors into food products.

Ground peppercorns that adds sharp and mildly spicy taste to food products.

An oily organic resin that is derived from Capsicum genus such as chili peppers. It is used for adding spice in food.

A food additive used to make beverages look more cloudy, natural-looking and visually appealing.

A white solid flavorant with sweet smell of caramelized sugar and cooked fruit. It is used as a flavor enhancer in foods such as confectioneries and bakeries.

A flavorant that is used as a flavor enhancer in food production

such as chocolate. It is about four times as potent as vanillin.

Granulated salt finely ground into powder.

Food coloring powders used to add colors to food products.

Artificial food flavors in liquid form used in food and beverages.

Artificial fruit flavors in liquid form used in food and beverages.

Ground, dehydrated garlic used in wide ranges of application to give garlic taste.

An amino acid that has a mildly sweet taste. It is commonly used as a flavorant. It can counter the aftertaste of saccharin.

A mixture of Disodium-5’-Inosinate and Disodium-5’-Guanylate that gives flavor enhancement. It is 50-100 times as potent as monosodium glutamate.

A sweet glaze made from sugar and liquid such as water or milk and is enriched with ingredients such as butter, egg whites, cream cheese, or flavoring. It is used to decorate baked goods such as cakes or cookies.

Yellow-brownish fatty substances used for smoothing food textures, emulsifying and homogenizing liquid mixtures.

A vegetable gum extracted from the seeds of carob tree. It is used as thickening or gelling agent.

A sodium salt of glutamic acid used as a

flavor enhancer with an umami taste that intensifies the meaty and savory flavor of

food.

An oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens. It is used as a coloring and flavoring agent in food products such as cheese, orange juice, spice mixtures and sauces. It is much milder than capsicum oleoresin.

Dried, pulverized fruits of chili pepper used to add spice and flavors to food products.

A mixture of MSG and I+G. It is used as a flavor enhancer with umami taste.

Pork sauce and powder used to add pork flavors into                                   food products.

A flavor enhancer and potassium enrichment as a salt replacer to reduce sodium content in foods. It has a slightly bitter taste and is often mixed with sodium chloride to improve the taste.

A viscous, colorless liquid that is used as a carrier and solvent in food products such as coffee-based drinks, liquid sweeteners, ice cream, whipped dairy products and soda.

Refined salt with anti-caking agent added.

Refined salt with iodine added.

Refined salt with no anti-caking agent added.

Various kinds of seasoning used to add taste and flavor into food products.

Smoke powder used to add smoke flavor into food

products.

Liquid smoke used to add smoke flavor into food products.

A sodium salt of succinic acid that is used as a flavor enhancer and an acidity regulator.

Fermented soy sauce that is spray-dried into powder that reduces unpleasant charring and oxidation odor. It can substitute liquid soy sauce and is convenient to store.

Smoke powder used to add smoke flavor into food products.

An amino sulfonic acid that is often added to soda, energy drinks and supplements. Taurine is essential for cardiovascular, muscle, retina, and central nervous system function.

Vanillin is a flavoring that is commonly used in sweet foods such as ice cream and chocolate industries.

Calcium salt of propionic acid. It prevents microbes from

producing energy thus it is used as a preservative in products such as bread, baked goods, processed meats and dairy products. It is a mold inhibitor in bakery products.

A preservative that inhibits molds and yeasts in foods such as wine, cheese, yogurts, dried meats, soft drinks and baked goods to increase shelf life.

A food preservative used to prevent bacteria and fungi. It is most widely used in acidic foods such as salad dressings, carbonated drinks, jams and fruit juices.

 A disinfectant, antioxidant, bleaching and preservative agent. It can preserve colors of fruits and prevent enzymatic browning reaction.

A food preservative used as a mold inhibitor in bakery products and products from wheat starch such as bread and crackers. It can be used in hydrated and dehydrated noodles.

 A sodium salt of sulfurous acid used as a preservative to prevent dried fruit from discoloring and for preserving meats. It slows rancidity in pickled vegetables and fruits, jams, noodles, and frozen food.

Disodium salt of succinic acid. It is used as an acidity regulator and flavor enhancer.

It is used as an acidity regulator and buffering agent in the production of mead, wine, bakery foods, soft drinks, cocoa, and confectionery.

Sodium acetate can be used as food seasoning to give salt and vinegar flavors and can act as a buffering agent. It can extend shelf life.

A food additive used as acidity regulator, anti-caking agent, raising agent, and stabilizer. It is used in the production of food such as noodles and grass jelly.

Sodium salt of citric acid. It is used as an acidity regulator and a preservative in food and drinks and as an emulsifier for oil.

Sodium salt of lactic acid. It is used as a food additive that acts as a preservative, acidity regulator, and bulking agent.

Liquid chlorine 10% is used to kill bacteria, yeast mold, and disinfect.

Chlorine powder is used to kill bacteria and disinfect food-contact surfaces, fruits skin and food processing areas. It is also used in water management.

Hydrogen Peroxide 35% bactericidal agent, capable of destroying both non-spore forming bacteria and more resistant spore-forming strains. It is also a sterilant by spraying on the food contact surfaces of food packaging material using SIG Combibloc machine.

Hydrogen Peroxide 50% is used as an

oxidizer, bleaching agent and antiseptic.

Hydrogen Peroxide 35% bactericidal agent

used as a sterilant of food packaging material. It is suitable for TetraPak Aseptic Filling machines.

Potassium alum is used as an acidicingredient of baking powder. It can be used as in pickling recipe to preserve and add crispness to fruits and vegetables. It is also used for water purification.

Caustic soda used as a washing or chemical

peeling of fruits and vegetables. It is also used in chocolate, cocoa and soft drink processing.

A colorant to enhance and brighten the color

of white foods such as dairy products, candy, frosting, and the powder on donuts.

Corn starch is used as a thickening agent in liquid- based foods. It is used to thicken sauces or soups and in making corn syrups and other sugars. It forms translucent mixture.

Dry powder food ingredient that has been isolated

from soybean. It has a high level of protein. It is used in foods such as dairy-type products, bottled fruit drinks, bread and baked goods, and soups and sauces.

Modified tapioca starch (crosslink) with 200-400 BU

viscosity.  

Modified tapioca starch (crosslink) with 400-600 BU

viscosity.

Modified tapioca starch (crosslink) with 600 BU

viscosity.

Modified tapioca starch (hydroxyl propyl

crosslink) with 200-350 BU viscosity. Viscosity increases when passing through heat. It is also stable in acidic condition.  

Modified tapioca starch (acetylated crossink) with

600 BU viscosity.

Modified tapioca starch (acetylated crossink) with

200-400 BU viscosity.

Modified tapioca starch (acetylated crossink) with

400-600 BU viscosity.

Modified tapioca starch (acetylated starch)

Modified tapioca starch (acetylated crossink)

with 400-600 BU viscosity.

Modified tapioca starch (oxidised starch) with

200-400 BU viscosity.

Modified tapioca starch (oxidised starch) with

750 BU viscosity.

Modified tapioca starch (octenyl succinate) with

1000 BU viscosity.

Pea starch gives good thickening and gelling properties. It is used in food applications such as confectionery, coating ,dairy, pasta and noodles, bakery products, snacks, potato products, soups and sauces, meat and seafood.

Potato starch is extracted from potatoes. It is used in food such as noodles, wine gums, cocktail nuts, potato chips, hot dog sausages, bakery cream, and instant soups and sauces. It has a thickening and translucent properties when goes through heat and dissolves in water.

Modified starch that is made by heating starch

solution to induce gelatinization followed by dehydration to dry starch into powder. It is good for using under low temperature and in food that does not go through heating process.

Fiber derived from tapioca. It helps to absorb fats

and water in meat products, sausages, meatball and

bakery product to improve texture.

Modified tapioca starch (Hydroxypropyl

distarch phosphate) is developed especially

for canned foods,baked foods, and frozen foods.

The viscosity is 350-500 BU.

Starch extracted from roots of cassava plants. It is

a thickener and stabilizer in fruit pies,soups, puddings,

breads, sauces, soy and meat products. Tapioca starch

MF grade has the viscosity 700 BU and Tapioca starch

GFgrade has the viscosity 600 BU.

Natural protein derived from wheat or wheat flour. It

can be used to make a vegetarian meat substitute.

It is a binding agent and improves the crumb and the

chewiness of a variety of breads.

A starch made from the processed endosperm of

the wheat grain with the gluten protein removed.

It is used primarily as a thickener. It assists with

texture, viscosity, gel formation, adhesion, binding,

moisture retention and can be used as a fat replacer.

A mixture of gum used in making milk curd and

jelly. The viscosity is 700-1500 mPas.

A firming agent used in canned vegetables and in soybean curds

to make soybean tofu. It is also used as an electrolyte in sports drinks and other beverages, including bottled water.

A food additive used as a firming agent, a flavor

enhancer, a leavening agent, a nutritional supplement, a stabilizer and a thickener.

An additive used to thicken, emulsify, and preserve foods and drinks. It comes from red seaweed. The main application is in dairy and meat products, due to their strong binding to food proteins.

A highly purified carboxymethylcellulose

that is used in food as a thickener, stabilizer, or a dispersant with a viscosity of 2500-4500 mPa.s.

A food additive used as a thickening agent and a

stabilizer. It is common in salad dressings and sauces. It stabilizes the emulsion to prevent oil from separating. It is used instead of gluten to give stickiness to dough or batter.

Baking soda is primarily used in baking as a

leavening agent and a texturizer.

A galactomannan polysaccharide extracted from

guar beans. It is used as a thickening and stabilizing agent. It can thicken milk, yogurt, and liquid cheese products and function as a binder in meat products.

A gelling and thickening agent derived from

collagen. It is a stabilizing agent, an emulsifier and can be used as a fat replacer. It can be used to coat ham and cakes surface to retain moisture. It dissolves in warm water.

A highly purified carboxymethylcellulose

that is used in food as a thickener, stabilizer, or a dispersant with a viscosity of 2400-2600 mPa.s.

A sequestrant that helps maintaining product  color and flavor.

A sequestrant that helps maintaining product

color and flavor, especially in canned products. It is suitable for mildly acidic condition.

A sequestrant that helps maintaining product

color and flavor, especially in canned products. It is suitable for mildly acidic condition.

A sequestrant that helps maintaining  product

color and flavor for sausage, bacon and ham product. It is also an acidity regulator.

Whey protein powder with minerals removed 40%. It is used for milk, candy and bakery products.

Whey protein powder with minerals removed 50%. It is used for milk, candy and bakery

Protein from albumin that is used for mayonnaise

and salad dressing.

Egg powder for bakery product

Protein from egg yolk that is used for mayonnaise

and salad dressing.

Milk powder without milk fat reduced that is used for

food such as ice cream, beverages, and bakery

Milk powder with milk fat reduced that is used for ice cream, beverages, and bakery

Protein found in milk that is used as an emulsifier for  beverages, protein powder and non-dairy creamer

Sweet whey protein powder from milk used for icecream, bakery, dairy, and beverages