| Calcium Lactate | Ronas Chemicals Ind.Co.,Ltd. | Calcium Lactate is an odorless, white powder or granules used as a calcium additive in food and beverages. It is a nutrition fortifier for calcium, buffering agent and raising agent for bread and pastry. It can also be used in jellies, processed meat, and...展開 Calcium Lactate is an odorless, white powder or granules used as a calcium additive in food and beverages. It is a nutrition fortifier for calcium, buffering agent and raising agent for bread and pastry. It can also be used in jellies, processed meat, and chewing gum. 收起 | |
| Phosphoric Acid | Ronas Chemicals Ind.Co.,Ltd. | Phosphoric Acid is a colorless, transparent, or yellowish, thick liquid used as an acidulant or yeast nutrient in canned food and drinks. | |
| Sodium Erythorbate | Ronas Chemicals Ind.Co.,Ltd. | Sodium Erythorbate is a white, or slightly yellow crystalline powder that is used as an antioxidant in food. It can also be used as a preservative to help food maintain its color, flavor, and lengthen shelf life. It is often used in processed meat, jams, ...展開 Sodium Erythorbate is a white, or slightly yellow crystalline powder that is used as an antioxidant in food. It can also be used as a preservative to help food maintain its color, flavor, and lengthen shelf life. It is often used in processed meat, jams, beer, wine, soft drinks, fruit tea and fruit juices. 收起 | |
| Sodium Pyrophosphate | Ronas Chemicals Ind.Co.,Ltd. | Sodium Pyrophosphate is a colorless, transparent, crystalline powder used in the food industry as a buffering agent, emulsifier, dispersing agent, and thickening agent. It can be used in canned fish products. | |
| Sodium Tripolyphosphate | Ronas Chemicals Ind.Co.,Ltd. | Sodium Tripolyphosphate is a white powder that is used a stabilizer and sequestrant. It is used to improve the whipping properties of egg-containing angel food cake mix and meringues. It can also reduce gelling of juices and canned ham and tenderize canne...展開 Sodium Tripolyphosphate is a white powder that is used a stabilizer and sequestrant. It is used to improve the whipping properties of egg-containing angel food cake mix and meringues. It can also reduce gelling of juices and canned ham and tenderize canned peas and lima beans. 收起 | |
| Transglutaminase TG-B | Taixing Dongsheng Food Science & Technology | Transglutaminase TG-B is an enzyme preparation. It improves the final texture of products, increases juiciness in products, increases water retention capacity, and does not contain allergens. In addition, it reduces processing loss and increases the gel s...展開 Transglutaminase TG-B is an enzyme preparation. It improves the final texture of products, increases juiciness in products, increases water retention capacity, and does not contain allergens. In addition, it reduces processing loss and increases the gel strength of products. This product is specially designed for ham, bacon, sausages, salami, meatballs, and other meat products. 收起 | |
| Transglutaminase TG-GB | Taixing Dongsheng Food Science & Technology | Transglutaminase TG-GB is a transglutaminase used specifically for meat. It is a functional formula with the ability to cross-link proteins. It is delicately designed to restructure muscle food for good manufacturing practice. This product can produce str...展開 Transglutaminase TG-GB is a transglutaminase used specifically for meat. It is a functional formula with the ability to cross-link proteins. It is delicately designed to restructure muscle food for good manufacturing practice. This product can produce strong bonds between two pieces of meat, allowing small, quality pieces to be reformed into standard sized products with added value. TG-GB is available as a powder or as a slurry. 收起 | |
| Transglutaminase TG-K | Taixing Dongsheng Food Science & Technology | Transglutaminase TG-K is an enzyme preparation designed for the fish industry. It improves the elasticity and firmness of the product, is easy to handle, has no influence on flavor, helps increase the gel strength of products, and offers strong binding by...展開 Transglutaminase TG-K is an enzyme preparation designed for the fish industry. It improves the elasticity and firmness of the product, is easy to handle, has no influence on flavor, helps increase the gel strength of products, and offers strong binding by natural cross-linking of protein molecules. It also increases water retention and facilitates the incorporation of mechanically deboned fish into standardized portions with high added value. This product is recommended for fish and other seafood products such as surimi and surimi-based products, fish balls, and more. 收起 |
