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Fructose Hebei Huaxu Pharmaceutical Co., Ltd. Fructose is a naturally occurring monosaccharide. This product has a sweet taste; tasting twice as sweet as sucrose. Fructose is used in the food industry to replace sucrose in canned fruit and fruit preserves. It can also be used in carbonated beverages,...展开 Fructose is a naturally occurring monosaccharide. This product has a sweet taste; tasting twice as sweet as sucrose. Fructose is used in the food industry to replace sucrose in canned fruit and fruit preserves. It can also be used in carbonated beverages, bread and cakes, creams, marmalade, and chocolate. 收起
Glycine Jizhou Huaheng Biological Technology Glycine is a white crystalline powder that is odorless and has a peculiar sweetness. Food grade Glycine is mainly used as a nutritional supplement and food additive. It is also used in alcoholic beverages as an acid corrector or buffer for the composition...展开 Glycine is a white crystalline powder that is odorless and has a peculiar sweetness. Food grade Glycine is mainly used as a nutritional supplement and food additive. It is also used in alcoholic beverages as an acid corrector or buffer for the composition of wine and soft beverage. Glycine is used as an additive for the making of salted vegetables and sweet jams, sauces, vinegar and fruit juice. This product functions as a stabilizer for cream cheese, margarine, fast cooked noodles, white flour and pig lard. 收起
L-Alanine Jizhou Huaheng Biological Technology L-Alanine is a white crystalline powder that is odorless with a peculiar sweetness. It can be used to improve the artificial edulcorator and the flavor of organic acid. This product also heightens the effect of a chemical condiment, promote the flavor of ...展开 L-Alanine is a white crystalline powder that is odorless with a peculiar sweetness. It can be used to improve the artificial edulcorator and the flavor of organic acid. This product also heightens the effect of a chemical condiment, promote the flavor of alcoholic beverages and improve the quality and flavor of oil. 收起
Multec Lac 80 Beldem Multec Lac 80 is lactylated monoglycerides of edible fatty acids (E472b). It is used as an emulsifier in cakes, margarine, and dairy products.
Multec Mono 4212 spw Beldem Multec Mono 4212 spw are mono- and diglycerides of edible fatty acids (E471) with more than 40% monoglycerides from hydrogenated palm oil. It is used as an emulsifier in margarine, dairy, and confectionery products.
Multec Mono 6212 spw Beldem Multec Mono 6212 spw are mono- and diglycerides of edible fatty acids with more than 59% monoglycerides. It is used as an emulsifier in margarine, dairy, and confectionery products.
Multec Mono 9202 spw Beldem Multec Mono 9202 spw is a distilled monoglycerides from fully hydrogenated vegetable fat containing more than 90% monoglycerides. It is used as an emulsifier in bakery, confectionery, dairy, margarine, and sauce products.
Multec Mono 9203 spw Beldem Multec Mono 9203 spw are distilled monoglycerides from fully hydrogenated vegetable fat containing more than 90% monoglycerides. It is used as an emulsifier in bakery, confectionery, dairy, margarine, and sauce products.
Multec Mono 9403 sfp Beldem Multec Mono 9403 sfp are distilled monoglycerides derived from fully hydrogenated vegetable fat containing more than 90% monoglycerides. It is used as an emulsifier in bakery, dairy, margarine, and sauce products.
Multec Poly 237R Beldem Multec Poly 237R is a polyglycero lpolyricinoleate (E476). This hydrophobic emulsifier is especially suitable for reduction of the yield point in chocolate and for stabilization of water in oil emulsions such as low fat margarine and thin release agents.
Multec Poly 2C Beldem Multec Poly 2C are polyglycerolesters of edible fatty acids (E475). This product is used as an aerating agent in cake or sponge cake emulsifiers both in gel and in powder form as well as in cake margarines.
Multec Soral TS Beldem Multec Soral TS is sorbitan tristearate (E492). This product has crystal modifying properties and is especially useful in chocolate to inhibit the formation of bloom.