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Acetyl L Carnitine HCL Desheng International Industry Acetyl L Carnitine HCL is a water-solulble amino acid in a white powder form. This product is most commonly used as a functional food additive.
Alkaline Lipase LBK B400 Leveking Enzymes Alkaline Lipase LBK B400 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder typically used in baked goods. This product can improve softness and crust color, extend shelf life of the baked goo...展開 Alkaline Lipase LBK B400 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder typically used in baked goods. This product can improve softness and crust color, extend shelf life of the baked goods, enhance the dough stability, and give it better crumb structure along with more volume and visual appeal. 收起
Alkaline Lipase LBK B900 Leveking Enzymes Alkaline Lipase LBK B900 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder, and it can improve softness and crust color, extend shelf life of the baked goods, enhance the dough stability, and...展開 Alkaline Lipase LBK B900 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder, and it can improve softness and crust color, extend shelf life of the baked goods, enhance the dough stability, and provide better crumb structure along with more volume and visual appeal. 收起
Alkaline Lipase LBK BX300 Leveking Enzymes Alkaline Lipase LBK BX300 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder, and it can improve softness and crust color, extend shelf life of the baked goods, enhance the dough stability, an...展開 Alkaline Lipase LBK BX300 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder, and it can improve softness and crust color, extend shelf life of the baked goods, enhance the dough stability, and provide better crumb structure along with more volume and visual appeal. 收起
Alkaline Lipase LBK N300 Leveking Enzymes Alkaline Lipase LBK N300 is a white to creamy powder primarily used to make noodles and pastas. It can improve the surface smoothness and fineness of pastas, enhance the flexibility, elasticity, and tenacity of noodles, and finally to help prolong the she...展開 Alkaline Lipase LBK N300 is a white to creamy powder primarily used to make noodles and pastas. It can improve the surface smoothness and fineness of pastas, enhance the flexibility, elasticity, and tenacity of noodles, and finally to help prolong the shelf life. 收起
Alkaline Lipase LBK S200 Leveking Enzymes Alkaline Lipase LBK S200 is a white to creamy powder primarily used to make Mantou which is a steamed bread. This product can enlarge Mantou volume and internal structure, improve the flavor and taste, extend the shelf life, and to whiten the Mantou.
Bacterial Xylanase XBK BX1 Leveking Enzymes Bacterial Xylanase XBK BX1 is a light yellow powder primarily used in baked goods. This product can enhance dough stability, improve flavor and taste, improve softness and crust color, extend shelf life, and produce an excellent crumb structure along with...展開 Bacterial Xylanase XBK BX1 is a light yellow powder primarily used in baked goods. This product can enhance dough stability, improve flavor and taste, improve softness and crust color, extend shelf life, and produce an excellent crumb structure along with product volume and visual appeal. 收起
Bacterial Xylanase XBK BX2 Leveking Enzymes Bacterial Xylanase XBK BX2 is a yellow powder primarily used in baked goods. This product can enhance the dough stability, improve the flavor and taste, improve the softness and crust color, extend shelf life, and produce an excellent crumb structure alon...展開 Bacterial Xylanase XBK BX2 is a yellow powder primarily used in baked goods. This product can enhance the dough stability, improve the flavor and taste, improve the softness and crust color, extend shelf life, and produce an excellent crumb structure along with product volume and visual appeal. 收起
DMAA Desheng International Industry DMAA, also known as 1, 3 Dimethylamylamine, is a chemically synthesised liquid stimulant. This product is most commonly used as a functional food additive to increase workout energy and strength.
Fungal Alfa Amylase ABK BY100 Leveking Enzymes Fungal Alfa Amylase ABK BY100 is a light brown powder typically used in the baking industry. This product can improve dough handling, extend freshness, improve softness, bread volume, and crust color.
Fungal Alfa Amylase ABK I80 Leveking Enzymes Fungal Alfa Amylase ABK I80 is a light brown powder typically used in the baking industry. This product can improve dough handling, extend freshness, improve softness, bread volume, and crust color.
Fungal Xylanase XBK B300 Leveking Enzymes Fungal Xylanase XBK B300 is a white to creamy powder typically used in the baking industry. This product can improve flavor and taste, extend shelf life, enhance dough stability, improve softness and crust color and ensure excellent crumb structure along ...展開 Fungal Xylanase XBK B300 is a white to creamy powder typically used in the baking industry. This product can improve flavor and taste, extend shelf life, enhance dough stability, improve softness and crust color and ensure excellent crumb structure along with overall volume and visual appeal. 收起
Fungal Xylanase XBK B500 Leveking Enzymes Fungal Xylanase XBK B500 is a white to creamy powder typically used in the baking industry. This product can improve flavor and taste, extend shelf life, enhance dough stability, improve softness and crust color and ensure excellent crumb structure along ...展開 Fungal Xylanase XBK B500 is a white to creamy powder typically used in the baking industry. This product can improve flavor and taste, extend shelf life, enhance dough stability, improve softness and crust color and ensure excellent crumb structure along with overall volume and visual appeal. 收起
Fungal Xylanase XBK BIM Leveking Enzymes Fungal Xylanase XBK BIM is a white to creamy powder typically used in the baking industry. This product can improve flavor and taste, extend shelf life, enhance dough stability, improve softness and crust color and ensure excellent crumb structure along w...展開 Fungal Xylanase XBK BIM is a white to creamy powder typically used in the baking industry. This product can improve flavor and taste, extend shelf life, enhance dough stability, improve softness and crust color and ensure excellent crumb structure along with overall volume and visual appeal. 收起
L-Alanine Desheng International Industry L-Alanine is a water-soluble amino acid in a white crystal or crystalline powder form. This product is most commonly used as a functional food additive.
L-Arginine Desheng International Industry L-Arginine is an amino acid in a white crystal or crystalline powder form. This product is most commonly used as a functional food additive.
L-Arginine HCL Desheng International Industry L-Arginine HCL is an amino acid in a white crystal or crystalline powder form that has had hydrochloric acid added to it. This product has a CAS number of 1119-34-2. L-Arginine HCL is most commonly used as a flavoring agent and functional food additive.
L-Aspartic Acid Desheng International Industry L-Aspartic Acid is an odorless, slightly acidic tasting amino acid in a white crystal or crystalline powder form. This product has a CAS number of 56-84-8. L-Aspartic Acid is most commonly used in beverage applications and as a functional food additive.
L-Carbocysteine (S-CMC) Desheng International Industry L-Carbocysteine (S-CMC) is a water soluble amino acid in a white crystal or crystalline powder form with a slightly acidic taste. This product has a CAS number of 638-23-3. L-Carbocysteine (S-CMC) is most commonly used as a functional food additive.
L-Carnitine Base Desheng International Industry L-Carnitine Base is an amino acid in a white crystal or hygroscopic crystalline powder form. This product has a CAS number of 541-15-1. L-Carnitine Base is most commonly used as a functional food additive.
L-Carnitine HCL Desheng International Industry L-Carnitine HCL is an amino acid in a white crystal or crystalline powder form that has had hydrochloric acid added to it. This product has a CAS number of 6645-46-1. L-Carnitine HCL is most commonly used as a nutritional supplement in beverage applicat...展開 L-Carnitine HCL is an amino acid in a white crystal or crystalline powder form that has had hydrochloric acid added to it. This product has a CAS number of 6645-46-1. L-Carnitine HCL is most commonly used as a nutritional supplement in beverage applications. 收起
L-Carnitine Tartrate Desheng International Industry L-Carnitine Tartrate is a water soluble amino acid in a white to off-white crystalline powder form. This product has a CAS number of 36687-82-8. L-Carnitine Tartrate is most commonly used as a functional food additive.
L-Carnosine Desheng International Industry L-Carnosine is an amino acid in a white to off white powder form. This product has a CAS number of 305-84-0. L-Carnosine is most commonly used as a functional food additive.
L-Citrulline Desheng International Industry L-Citrulline is an amino acid in a white crystal or crystalline powder form with a slightly sweet taste. This product has a CAS number of 372-75-8. L-Citrulline is most commonly used as a functional food additive.
L-Cysteine Base Desheng International Industry L-Cysteine Base is an amino acid in a white crystalline powder form. This product has a CAS number of 52-90-4. L-Cysteine Base is most commonly used as a functional food additive.
L-Cysteine HCL Anhydrous Desheng International Industry L-Cysteine HCL Anhydrous is a water-soluble amino acid in a white crystal or crystalline powder form. This product has a CAS number of 52-89-1. L-Cysteine HCL Anhydrous is most commonly used in beverage applications and as a functional food additive.
L-Cysteine HCL Monohydrate Desheng International Industry L-Cysteine HCL Monohydrate is an amino acid in a white crystal or crystalline powder form with a strong, acidic taste. This product has a CAS number of 7048-04-6 and is available in USP28 and AJI92 specifications. L-Cysteine HCL Monohydrate is most comm...展開 L-Cysteine HCL Monohydrate is an amino acid in a white crystal or crystalline powder form with a strong, acidic taste. This product has a CAS number of 7048-04-6 and is available in USP28 and AJI92 specifications. L-Cysteine HCL Monohydrate is most commonly used as a functional food additive. 收起
L-Cystine Desheng International Industry L-Cystine is an amino acid in a white crystal or crystalline powder form. This product is almost insoluble in water, and insoluble in ethanol and ether. L-Cystine is most commonly used as a functional food additive.
L-Glutamic Acid Desheng International Industry L-Glutamic Acid is a hot water soluble amino acid in a white, scale, shaped crystal form. This product is most commonly used to manufacture MSG, as a spice, and as a functional food additive.
L-Glutamine Desheng International Industry L-Glutamine is an almost tasteless, odorless amino acid in a colorless to white crystal or crystalline powder form. This product is most commonly used in meat, soup, poultry, salt substitute, and seafood applications, as well as a functional food additiv...展開 L-Glutamine is an almost tasteless, odorless amino acid in a colorless to white crystal or crystalline powder form. This product is most commonly used in meat, soup, poultry, salt substitute, and seafood applications, as well as a functional food additive. 收起
Transglutaminase Leveking Enzymes Transglutaminase is a kind of food additive for improvement of proteinic food. This enzyme plays a function as a catalyst that promotes the reaction thereby improving functional characteristics of protein food such as elasticity, mouth feel, flavor, textu...展開 Transglutaminase is a kind of food additive for improvement of proteinic food. This enzyme plays a function as a catalyst that promotes the reaction thereby improving functional characteristics of protein food such as elasticity, mouth feel, flavor, texture, and binding force. It can be used in meat products and cereal products. 收起