Global Specialty Ingredients
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Categories
Performance
Application
Ingredients List
Product List
Antioxidant, Antimicrobials & Preservatives
Prevent food spoilage from bacteria, molds, fungi, or yeast (antimicrobials); slow or prevent changes in color, flavor, texture and delay rancidity maintain freshness, extended shelf life and frying life of cooking oil
Fruit sauces and jellies, beverages, baked goods, cured meats, oils and fats, margarines, cereals, dressings, cookies, snack foods, fruits and vegetables
Antioxidant Formulations, BHA, BHT, TBHQ, EDTA, Tocopherols, Ascorbic acid, Ascorbly Palmitate, Citric acid, Rosemary Extract, Green Tea Extract ,sodium benzoate, Propyl Galate, calcium propionate, sodium nitrite, calcium & potassium sorbate.
Blends of Hydrocolloids and plant based gum system
Frozen desserts, dairy products, cakes, pudding and gelatin mixes, dressings, jams and jellies, sauces , beverages, chewing gums
Hydrocolloids functional system well suited on final texture , stability , taste and improve "mouth-feel"
Stabilizers Thickeners, Texturizers
Soy lecithin, mono- and diglycerides,, polysorbates, sorbitan monostearate, ACETAM, DATEM, SSL, CSL, Glycerol Esters, Poly glycerol Esters, DMG, Propylene Glycol Esters, Sorbitan esters, Sugar Esters and etc.
Salad dressings, peanut butter, chocolate, margarine, frozen desserts, bakery, confectionery
Allow smooth mixing of ingredients, prevent separation, to keep emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and etc.
Emulsifiers
Natural and Synthetic colors , Annatto extracts, Annatto turmeric extracts, beta-carotene, grape skin extract, egg yellow, paprika oleoresin, caramel color, fruit vegetable juices and etc.
Sauces , bakery, dairy, savory, confectionery, tobacco salad dressings, beverages, ice cream, BBQ sauce, Margarine
Develop color from colorless correct natural variations in color enhance colors that occur naturally
Colors
Natural flavoring and artificial flavors, Paste , liquid , emulsion and powdered type.
Sauces, bakery, dairy, confectionery, tobacco, salad dressings, beverages, ice cream, BBQ sauce. Margarine
Enhance sensation taste, smell and distinctive appealing
Flavors
Natural flavoring and Anti-clouding / Anticrystallisation Agent – HIFED MF18, Crystal Promoter – GLO 60, Antifoaming Agent – Silicone based defoaming compound, D-SOL D60, Dalsorb 3000M, D-SOL 300R, MAGNESOL R60, HAZEOUT® and etc.
ideally use as anti-static flow agents, anti-caking agents, catalyst supports, carriers, and reinforcing fillers , Antifoaming, clouding agent, anti-clouding or anti-crystallization agent and Absorbents in biodiesel, Solvents industry, Vegetable Oil, Frying Oil industry, Oleo chemical industry, beer, wine, and other fruits or vegetables based beverages industries
Ingredients with special functionalities to retard crystal formation in cooking oil, adsorbents used in vegetable oil refinery, Biodiesel and Oleo-chemical industry for further reduction of acid value , color ,avoid foaming , crystals promoter in palm oil fractionation plant
Functional Ingredients , processing aids and absorbents
Vitamins A, C, D, E, Tocopherol, Tocotriends, Tocotrienol, Beta Carotene, Vitamins & Mineral Blends, Vitamin Supplement.
For Human Consumption.
Fortification in Oil and Fats.To be used in infant formula.
A vitamin is an organic compound required by an organism as a vital nutrient in limited amounts.
Vitamins
Acidulants Blends, Acetic Acid, Lactic acid, citric acid, ammonium hydroxide, sodium carbonate, Sorbic Acid, Phosphoric Acid, Tartaric Acid, Malic Acid and etc.
Beverages, frozen desserts, chocolate, low acid canned foods, baking powder
Control acidity and alkalinity, prevent spoilage
pH Control Agents and acidulants.
Enzymes, lactase, papain, rennet, chymosin, Acid Protease, Alpha Galactosidase, Aminopeptidases, Amylase, Amyloglucosidase, Bacterial Amylases, Beta Amylase, Cellulase, Glucoamylase and etc.
Cheese, dairy products, meat, Breads and other baked goods, noodles and etc.
Modify proteins, polysaccharides and fats. Produce more stable dough. Improve texture, appearance and volume.
Enzyme
CBS, CBE, CBR, PMF, shortenings, vegetable Oil and etc.
Bakery, Chocolate, frying, Confectionary and etc.
Enhance product palatability ,texture and taste
Oils and Fats
Carob, Chocolate, Chocolate Extenders, Chocolate Liquor (Masse) Unsweetened, Cocoa Butter, Cocoa Butter Extenders, cocoa Extenders, Cocoa Powder and Cocoa Replacers
Food, pastry, ice cream, dairy, cake & biscuits, chocolate coating, bake stable filling, enrobing, compound, chips and chocolate confectionary industries.
Excellent Chocolate Bake stable, Excellent mouth feel, flavor release, Excellent Bloom resistance, Excellent Melting profile, Extended shelf life.
Chocolates
Essential Oils – Natural, Essential Oils – Synthesized.
Used in perfumes, spa, cosmetics, soaps and household cleaning products, for flavoring food and drink, and etc.
Essential oil is mainly used in medicine and partly in popular remedies and aromatherapy procedures and etc.
Essential Oils
Sucrose (sugar), glucose, fructose, sorbitol, mannitol, corn syrup, high fructose corn syrup, saccharin, aspartame, sucralose and etc.
Beverages, baked goods, confections, table-top sugar, substitutes, many processed foods
Add sweetness without or with limited amount of calories
Sweeteners