food service, food gelling agent, food ingredients supplier malaysia

Application : - For Cakes 
- For Tofu 
- For Beverages  Benefits : - Calcium sulfate is used in the food industry as an anticaking agent, dough strengthener and stabilizer.  How to apply: - Premix the powder with others dry ingredients first like sugar , salt , seasoning powder etc or direct mix with water. Recommended Dosage : -0.

Application: - For Dessert
- For gluten-free baking
- For icing, filling  Benefits : - A vegan alternative to gelatine powder, agar is extract of marine algae. It able to gel and hold water. It is soluble in boiling water and considered a soluble dietary fiber. It stabilizes icings, glazes and coating. Provide bulking to low calorie bread.

Application: - For Liquid Type Products 
- For Dairy Products
- For Beverages (Soy)  Benefits : -For reduce foam during production, will aids in extend shelf life and enhance product quality such as texture and appearance.  How to apply  : - Direct mix with water.

Application : - Anticaking agent 
- For Cakes 
- For Sauces
- For Beverages  Benefits: - Silicon dioxide is also added to many foods and supplements. As a food additive, it serves as an anticaking agent to avoid clumping. In supplements, it's used to prevent the various powdered ingredients from sticking together.

Application : - For Cakes, dessert 
- For Sauces 
- For Beverages Benefits : - Carrageenan is a hydrocolloid extracted from some red seaweeds . It is used in a wide variety of applications in the food industry as a thickening, gelling, stabilizing and suspending agent in water and milk systems.

Application : - For Dessert
- For Egg tart, gel roe, and other products are widely used in milk tea, ice porridge, ice shaving, Chinese and Western dishes. 
  Benefits : - Alginate Gel is used in casual gel products. The gel formed with calcium has unique mouthfeel and round Q. It can bring a sense of refreshing burst, fun, leisure and new fashion.

Application : - For Gelatin dessert 
- For Jams
- For Beverages
- For Sour confectionery
- For Cake & bread  Benefits : - In cakes and sweet baked goods production, tartaric acid is used as a fast-acting leavening acid in some baking powders.

Application: - For Cakes 
- For Sauces
- For Beverages Benefits: Dextrose is the name of a simple sugar that is made from corn and is chemically identical to glucose, or blood sugar. Dextrose is often used in baking products as a sweetener, and can be commonly found in items such as processed foods and corn syrup.

Application:  - For Cakes
- For Sauces
- For TOFUFA Benefits: Glucono delta-lactone (GDL), also known as gluconolactone, is a food additive used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. Coagulant for Tofu & Tofu Fah making.

Application : - For Cakes
- For ice cream 
- For Sauces (kaya, red bean, lotus paste etc for Pau / Mooncakes）
- For Beverages
  Benefits: - Sorbitol used as a sweetener or moisture-stabilizing agent in the production of confectionery, baked goods and chocolate, among many other products.

Application : - For Beverages  Benefits : Soy protein isolate is a highly refined or purified form of soy protein with a minimum protein content of 90% on a moisture-free basis. It is made from defatted soy flour which has had most of the nonprotein components, fats and carbohydrates removed.

Application : - For Cakes 
- For Sauces 
- For Beverages 
- For Jam & jelly Benefits： - Thickeners, emulsifiers, stabilizers 
- Gelling agent
- Flavor booster 
- Prevent pastry from hardening How to apply : - Premix the powder with others dry ingredients first like sugar , salt , seasoning powder etc or direct