Dairy product

Acidic milk drink

TSC-D9257

Lactic acid bacteria drinks, acid or juice milk drinks

0.50-0.60%

Stable protein, prevent water and product fat from floating, moderate taste, good flavor release

TSC-D9243

Lactic acid bacteria drinks, acid or juice milk drinks

0.45-0.60%

Stable protein, prevent water dissolving, good stability, strong taste and non-stick mouth

Yogurt

Yogurt/low fat yogurt

0.30-0.60%

Enhance texture, give uniform smooth taste, prevent water, taste thick, effectively resist mechanical shear

TSC-D9312

Yogurt (stirred or set), containing fruit granules

0.30-0.50%

Improve texture, give a uniform smooth taste, prevent water, taste fresh, good flavor release, shear resistance

TSC-D9280

Set yogurt

0.30-0.50%

Prevents whey from separating out, provides a very delicate texture, prevents sticky cups, and releases good flavor

Remade milk, reduced milk, flavored milk

TSC-D9119

Remade milk, reduced milk, flavored milk

0.10-0.20%

Stabilize the fat and protein in milk, increase the milk texture and flavor, and effectively extend the continuous running time of UHT

Flavored milk and milk drinks

TSC-D9216

Sweet milk, fancy milk and milk drinks

0.15-0.20%

Stabilize the fat and protein in milk, improve product viscosity and increase milk texture

TSC-D9273

Fancy milk, chocolate milk, vegetable protein drink

0.15-0.20%

Prevent solid particles from settling, give the product a rich and mellow taste, and have an excellent effect of preventing fat separation

High calcium milk

TSC-D9204

High calcium milk

0.15-0.30%

Increase milk texture and milk aroma, prevent calcium powder particles precipitation

Vegetable protein drink

TSC-D8072

Peanut milk

0.15-0.20%

Stabilizes protein, prevents fat from floating and solid particles from settling, giving the product a rich and mellow taste

Milk pudding/dessert

TSC-D9255

Suckable milk pudding

0.80-1.00%

Provide brittle weak gel texture, good flavor release. Stabilizes protein in acidic products and prevents protein flocculation

饮料

beverage

Fruit juice, pulp drinks

JU543

Fruit juice, pulp drinks

0.15-0.40%

The taste is rich and refreshing, the tissue stability is good, and the aroma release is fresh and natural. The application is convenient and the addition amount is low

Fruit juice, pulp drinks

TSC-J5001

Fruit juice, pulp drinks

0.15-0.40%

The taste is rich and refreshing, the tissue stability is excellent, and the aroma release is fresh and natural

Ice and cold drinks

Ice cream

GRINDSTEDIceProLF2008-C

Squeeze and fill ice cream

0.55%

Delicate sense of food. It can be widely used in scoop soft ice cream, bulk ice cream, cold drinks with poor cold chain storage and distribution, but it is not suitable for filling film products

CREMODANSE709-C

Premium ice cream

0.30-0.50%

Give the product a strong creaminess, high swelling rate, good solubility, prolong the shelf life. Suitable for producing extrusion ice cream. Complete combination of granulation products

CREMODANG6036

Standard ice cream

0.40-0.60%

Give the product strong continuity and high expansion rate, especially suitable for economic ice cream and mold ice cream

Milk ice

GRINDSTEDXL-C

Jelly Popsicle

0.40-1.00%

Suitable for the production of jelly like Popsicle and fruit soft ice, elastic, strong solubility

CREMODANG6055

Straight milk ice

0.50-0.60%

Give the product excellent texture and bite as well as good solubility, fresh taste

CREMODANDC-C

Popsicle sticks, milk ice

0.0-0.20%

Effective control of ice crystal growth, strong texture, fresh taste

Meat product

Functional addition

TSC-M3016

High-temperature ham sausage, emulsified sausage such as crispy sausage, baked sausage, etc

Depending on the production process and formula

Improve product taste, reduce cost, and stabilize product structure

Refined product

CC140/CC165

For injection/kneading meat products

Depending on the production process and formula

Uniform particle size distribution, water solubility at low temperature, good dispersion, very easy to inject and penetrate in meat, can reduce cooking loss, improve juice and taste

Semi-refined product

CC750

For stretching and emulsifying meat products

Depending on the production process and formula

It can form a strong gel in milk and meat, and has good interaction with fat and protein, strong water retention, and can make products with different yield rates according to needs, and the price is more advantageous

Bake

Cake

GRINDSTEDPS1003

Cake oil

1.00-2.00%

Sponge cake

GRINDSTEDTSC-B8020

Cake compound improver

0.30-1.50%

Heavy oil cake, muffin cake

Bread

GRINDSTEDTSC-B8102

Croissant dough improver

1.00-3.00%

Improve dough workability and ductility

GRINDSTEDTSC-B5005

Frozen dough improver

2.00-4.00%

Improve freezing resistance of dough and yeast

GRINDSTEDPS1008

Bread/biscuits/mooncakes

1.00-2.00%

Improve dough handling, product fullness, and bread softness

Powder cake oil Spongolit series

Larger cake volume

Softer cake structure

Excellent melting taste

Ease of operation

Increase cost benefit

Good storage stability

Longer premix shelf life

Consistent high quality

Ready mix manufacturers and central factories

Spongolit®543 series

Industrial amendment factory

Spongolit®460/518C series

Clean Label products (without emulsifiers)

Spongolit®Pure 10

Lamequick® Cream foaming Agent

Main characteristics

Premix

Ready-to-eat product

Fresh cream

Cake filling

Mousse cake

Homemade ice cream

Milkshake

Dessert in cup

Italian soft ice cream

Cold cake