| ATUREX®-50 MS | Aturex Group | ATUREX-50 MS is a malt syrup that mainly contains 50% maltose. It is produced from rice through enzymatic liquefaction, saccharification and refined concentration. The syrup exhibits pure and mild sweetness, and has advantages of better stability, higher ...展开 ATUREX-50 MS is a malt syrup that mainly contains 50% maltose. It is produced from rice through enzymatic liquefaction, saccharification and refined concentration. The syrup exhibits pure and mild sweetness, and has advantages of better stability, higher osmotic pressure and so on under acidic conditions. It is a viscous liquid with a light yellow color. ATUREX®-50 MS is used in candy, beverages, dairy products, and baking foods. 收起 | |
| ATUREX-70 MS | Aturex Group | ATUREX-70 MS is a malt syrup that mainly contains 70% maltose. It is produced from rice through enzymatic liquefaction, saccharification and refined concentration. The syrup exhibits pure and mild sweetness, and has advantages of better stability, higher ...展开 ATUREX-70 MS is a malt syrup that mainly contains 70% maltose. It is produced from rice through enzymatic liquefaction, saccharification and refined concentration. The syrup exhibits pure and mild sweetness, and has advantages of better stability, higher osmotic pressure and so on under acidic conditions. It is a viscous liquid with a light yellow color. ATUREX®-70 MS is used in candy, beverages, dairy products, and baking foods. 收起 | |
| Soymilk Powder | Pacific Soybean & Grain | Soymilk powder is made from choice select soybeans. The process yields an all natural product that is free of chemical solvents. This process leaves the natural oil and lecithin of the whole soybean intact and stabilized. Additionally, the process retains...展开 Soymilk powder is made from choice select soybeans. The process yields an all natural product that is free of chemical solvents. This process leaves the natural oil and lecithin of the whole soybean intact and stabilized. Additionally, the process retains most of the natural isoflavones. The flavor stripping process removes the typical “beany” flavor commonly associated with soy products. It can be used in Soymilk and Soy Beverages, Soy yogurt, buttermilk, puddings and baby foods, etc. 收起 |
