PGPR (Polyglycerol Polyricinoleate, E476) is a highly effective food emulsifier commonly used in chocolate and confectionery products. It works by reducing viscosity and improving fat flow, allowing chocolate to be processed and molded more easily without increasing cocoa butter content. PGPR also helps enhance texture stability and mouthfeel, making it a cost-efficient and reliable emulsifier for modern chocolate manufacturing.
Whipping Cream Powder is a convenient dairy or non-dairy ingredient designed to create stable, light, and creamy whipped products after reconstitution. It offers excellent whipping performance, good overrun, and stable foam structure, making it suitable for cakes, desserts, beverages, and bakery toppings. With long shelf life and easy handling, whipping cream powder is widely used in commercial baking, foodservice, and industrial food production.
MCT oil (Medium-Chain Triglycerides oil) is a refined oil derived mainly from coconut or palm kernel oil. It is quickly absorbed and metabolized by the body, providing a fast source of energy. In food applications, MCT oil is valued for its neutral taste, good stability, and easy blending, making it widely used in nutritional beverages, functional foods, bakery products, and dietary supplements.
Cake Gel Powder (Cake Emulsifier) is a food-grade emulsifier designed to improve the texture and volume of cakes and baked goods. It helps stabilize the batter, allowing ingredients like oil, water, and eggs to blend uniformly, resulting in a smooth, consistent crumb. By enhancing air incorporation during mixing, cake gel powder contributes to a softer, lighter texture and extended freshness. Its reliable performance makes it a common choice in both industrial and home baking applications.
Natamycin is a natural antifungal preservative produced by fermentation, widely used in food applications to inhibit the growth of molds and yeasts. It is especially effective on the surface of cheese, dairy products, and baked goods, helping extend shelf life without affecting taste or aroma. Due to its high efficiency at low dosage and good safety profile, natamycin is approved for use in many countries worldwide.
Lipase is an enzyme that catalyzes the breakdown of fats (triglycerides) into glycerol and free fatty acids. Widely used in food processing, baking, dairy, and fat modification, lipase improves texture, flavor development, and digestibility in various products. With high specificity and efficiency, it helps manufacturers enhance product quality and processing performance.
Maltogenic Amylase is a specialized enzyme that breaks down starch into maltose, commonly used in baking and cereal processing. It helps improve dough stability, extend bread shelf life, and enhance softness and volume of baked goods. With high efficiency and precise activity, maltogenic amylase supports consistent product quality and improved texture in modern bakery formulations.
Fungal α-amylase is a food-grade enzyme produced by controlled fermentation of selected fungal strains. It works by breaking down starch into smaller sugars, improving dough fermentation and overall baking performance.
In bakery applications, fungal α-amylase helps increase loaf volume, improve crumb structure, and enhance crust color. It is widely used in bread, buns, and other baked products to deliver consistent quality and better processing tolerance.
In bakery applications, fungal α-amylase helps increase loaf volume, improve crumb structure, and enhance crust color. It is widely used in bread, buns, and other baked products to deliver consistent quality and better processing tolerance.