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Milk Based Protein
Our milk based protein ingredients were full of bioactive ingredients. Since the 1990s a lot of active proteins from milk were found to have a lot of unique functions in neutraceutical products. The process of this milk base functional ingredients was often found produced by hydrolysis with high technological equipment. The bioactive percentage was also accurately measured with HPLC.
Milk Based Protein
Colostrum is the nutrient-rich fluid produced by mammals in the early stages of lactation. It contains proteins, antibodies, vitamins, and minerals that are vital for newborns' growth and immune system development. As a nutraceutical, colostrum is used in supplement form to provide immune support, growth factors for tissue repair, and promote gut health.
Acidity Regulatory
Acidity regulatory is one means of pH control agents used to change or maintain pH (acidity or basicity). It also plays as a taste modifier which gives an acid or sour taste to your beverage and dairy product.
Citric Acid
Citric acid (E330) is the most widely used acidulant to give a sour taste and also acts as a preservative, pH buffer, and chelating agent. It's a weak organic acid naturally found in citrus to provide the acidity taste and makes sour citrus taste. You can choose any type of citric acid according to your seasoning and condiment specifications.
Products
Color
Food colors are used to restore, enhance, and differentiate beverages and dairies in a wide variety. In most cases, color it's a matter of preference. But, creating eye-catching products is key to standing out in an ever-growing market. Consumers are frequently attracted to the vibrancy, optimism, and boldness of bright colors. Currently, the use of food coloring is able to give value-added, such as technology or claim. So, don't hesitate to add as many colors as possible to your beverage and dairy products. Odds are, it will benefit you!
Natural Color
Natural colors are derived from a natural source and added to beverages and diaries for modifying the color. These are extracted from a wide range of sources including plants, spices, microorganisms, and minerals. They give a bright, vibrant, and stable color so you can get excellent performance of beverages and condiments. We offer you many types of natural color in various solubility (oil soluble and water soluble) and forms (liquid and powder).
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Nutrition and Enrichment
Nutrition and Enrichment: Nutrition and enrichment are components that have had vitamins, minerals, or other nutrition elements added to beverage and dairy products. The enrichment process added natural nutrition elements or being fortified
Vitamin and Nutrition
Vitamins and nutrients are essential nutrients to develop bodies and normally function. These are deliberately fortified in special beverages and diaries to improve nutrition and quality and also provide health benefits with minimal risk. We offer you a wide range of vitamins and minerals type. It can be a single ingredient or mixed in a premix form.
Products
Flavor
The flavor is a mixture of aroma-chemical molecules that is not intended to be consumed in concentrated form but is used within a food product. The use of flavor in beverage and diary applications are to boost weak intrinsic flavor, to impart flavor to an otherwise bland product, and to mask or disguise unwanted character. In the United States, the flavor is divided into natural flavor and artificial flavor but in Europe, it is divided into artificial flavor, natural flavor, and Natural FTNF (From the Named Fruit).
Natural Flavor
Natural flavors are declared as extracts and/or naturally occurring chemicals obtained by natural process only can be used. Natural flavors are more often preferred; however, the extraction and refinement of natural aroma chemicals are more expensive than those which can be factory synthesized which often results in a higher cost. We offer you many types of natural flavors with various solubilities (oil soluble and water soluble) and form (liquid and powder) natural flavors.
Herbal Extract
The herbal extract is a standardized herbal extract that has one or more components present in a specific, guaranteed amount, usually expressed as a percentage. It's derived from selected finest herbs. Whether used as flavor enhancers or food preservatives, these herb extracts offer a wealth of nutritional benefits. Our nutraceutical herbal extract range: Basil extract Lavender extract Laurel extract Mint extract Oreganum extract rosemary extract Sage extract Thyme extract
Herbal Extract
The herbal extract is a standardized herbal extract that has one or more components present in a specific, guaranteed amount, usually expressed as a percentage. It's derived from selected finest herbs. Whether used as flavor enhancers or food preservatives, these herb extracts offer a wealth of nutritional benefits. Our nutraceutical herbal extract range: Basil extract Lavender extract Laurel extract Mint extract Oreganum extract rosemary extract Sage extract Thyme extract
Products
Sweetener
Sweeteners are food additives used to sweeten seasoning and condiments. Sweeteners play an important role in particular seasonings and condiments. It's one of the key elements of taste, texture, color, and processes. There are several good sweetener options and the answer to which is the best is subjective and depends on what you seeking.
Artificial Sweetener
Artificial sweetners are chemicals or food additives derived from natural substance like herbs, fruit, or berries. Artificial sweetners act as sugar subtitutes in beverage and diary. They are many times sweeter than natural sugar, sometimes up to several thousand times.
Products
Natural Sweetener
Natural sweeteners are sweeteners that metabolized and change as they pass through the body and contain calories and nutrients. There are three main groups of sugar that seasoning and condiment generally used, classified according to the way the atoms are arranged together in the molecular structure. These groups are the following: Monosaccharides: or simple sugars. Dextrose is the major monosaccharide used in seasoning and condiments. Disaccharides: or complex sugar. Sucrose is primarily used in seasoning and condiments. Polysaccharides: starches and dextrin are also mainly used in seasoning and condiments.
