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Calcium Citrate Laiwu Taihe Biochemistry Co., Ltd Calcium Citrate is a white, slightly deliquescent, odorless powder. In the food industry, it is used as a chelant, buffer agent, coagulant, and a calcareous intensified agent.
Citric Acid Anhydrous Laiwu Taihe Biochemistry Co., Ltd Citric Acid Anhydrous is a colorless or white crystalline powder. It is used as an acidulant, flavoring agent, preservative, and anti-staling agent in the food and beverage industry.
Citric Acid Monohydrate Laiwu Taihe Biochemistry Co., Ltd Citric Acid Monohydrate is a colorless to white crystalline powder. It is used as an acidulant, flavoring agent, preservative, and anti-staling agent in the food and beverage industry.
Cocoa Butter Barry Callebaut Belgium - EU HQ Cocoa Butter is procured from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. It is pale yellow in color and comes natural or deodorized. It provides chocolate products with consistent crystallization and complements ...展開 Cocoa Butter is procured from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. It is pale yellow in color and comes natural or deodorized. It provides chocolate products with consistent crystallization and complements the cocoa flavor. Cocoa Butter is used widely in the making of chocolates and other chocolate products. 收起
Cocoa Liquor Barry Callebaut Belgium - EU HQ Cocoa Liquor is produced from cocoa beans that have been fermented, dried, roasted, and separated from their skins. It is the main ingredient in most chocolate products and provides the signature cocoa flavor. Cocoa Liquor is used widely in the confection...展開 Cocoa Liquor is produced from cocoa beans that have been fermented, dried, roasted, and separated from their skins. It is the main ingredient in most chocolate products and provides the signature cocoa flavor. Cocoa Liquor is used widely in the confectionary industry as well as by chocolatiers to produce a mass variety of chocolate products. 收起
Cocoa Powder Barry Callebaut Belgium - EU HQ Cocoa Powder is a light brown to deep dark red powder with a strong chocolate flavor. It is the end result from the separation of cocoa solids and cocoa butter from cocoa liquor. Cocoa Powder is used mainly in baking applications to make desserts, drinks,...展開 Cocoa Powder is a light brown to deep dark red powder with a strong chocolate flavor. It is the end result from the separation of cocoa solids and cocoa butter from cocoa liquor. Cocoa Powder is used mainly in baking applications to make desserts, drinks, confectionery, and ice-cream products. 收起
Sodium Citrate Laiwu Taihe Biochemistry Co., Ltd Sodium Citrate is a white crystal or powder. It is used as a flavoring agent, emulsifier, and food stabilizer in the food production industry.