Agar-agar is obtained from Red Seaweed cts as natural gelling agent, thickener and stabilizer which provide short texture in confectionery, meat and food applications.
Egg White Powder provides good gelling and water binding abilities in processed meat, seafood, bakery and confectionery for texture improvement and protein fortification. The products can be storaged at room temperature and dry condition with long shelf l...view more
Egg White Powder provides good gelling and water binding abilities in processed meat, seafood, bakery and confectionery for texture improvement and protein fortification. The products can be storaged at room temperature and dry condition with long shelf life comparing to liquid egg. view less
Egg Yolk Powder is available in wide range of color shade. Suitable for dry premixes, bakery and food applications with low microbial content, long stability due to heat treated process.
Whole egg powder is suitable for dry premixes, bakery, confectionery and other food applications with no foreign odors and flavors. The product is easy to handling and longer shelf life versus liquid egg.
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