We have a wide portfolio of natural antioxidants ( grapeseed, rosemary extracts and mixed tocopherol), synthetic products (Ascorbyl palmitate, BHA, BHT, TBHQ), and blends (BHA with BHT, mixed rosemary oils, and mixed tocopherol). These amazing products help to improve the color stabilization, enhancement of flavors, and expand the product’s shelf lives.
Emulsifiers, as a hand holder between the oil and water mix, stabilize non-homogeneous mixtures, for example between water and oil. They are used as an intermediary for water and oil blends. Various emulsifiers are used in bakery, dairy drink formulas. Some common examples are lecithin, mono- and di-glycerides, DATEM, SSL and CSL, PGE... You choose!
(CMC, MCC, Pectin, Guar Gum, Xanthan Gum) and blends are used to support
formulations to assure texture and viscosity in mixtures of ingredients that
deliver outstanding quality and shelf lives like ice-cream, sauces, and
Release Agents and Lubricants
A baking release agent is an indispensable ingredient during the baking process. When applied, it can create a thin layer between the product and equipment to avoid any difficulties in removing the cakes. There are different kinds of baking release agents, with unique properties. The use of a proper release agent is crucial since it can impact the overall quality of your products. We have many types of release agents in various forms (spray or oil) for your selection.
Bread Improvers and Baking Soda
Our raw ingredients contain high quantities of nutrients such sweet potato powder, purple sweet potato powder, potato powders, dried fruits. They are together with supplements Omega 3 (DHA, EPA),Vitamin A, Vitamin D3, FOS, plant extracts enhance the nutritional value of products