乳制品

Dairy product

酸性含乳饮料

Acidic milk drink

TSC-D9257

乳酸菌饮料，调酸或果汁奶饮料

Lactic acid bacteria drinks, acid or juice milk drinks

0.50-0.60%

稳定蛋白，防止析水和产品脂肪上浮，口感适中，风味释放好

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

TSC-D9243

乳酸菌饮料，调酸或果汁奶饮料

Lactic acid bacteria drinks, acid or juice milk drinks

0.45-0.60%

稳定蛋白，防止析水，稳定性好，口感浓厚不粘口

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

酸奶

Yogurt

TSC-S8039

酸奶／低脂酸奶

Yogurt/low fat yogurt

0.30-0.60%

增进质地、赋予均一香滑口感，防止析水，口感浓厚，有效抵御机械剪切

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

TSC-D9312

酸奶（搅拌型或凝固型），含果粒型

Yogurt (stirred or set), containing fruit granules

0.30-0.50%

增进质地、赋予均一香滑口感，防止析水，口感清爽，风味释放好，耐剪切

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

TSC-D9280

凝固型酸奶

Set yogurt

0.30-0.50%

防止乳清析出，提供非常细腻的结构口感，防止粘杯，风味释放好

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

再制奶，还原奶，调味牛奶

Remade milk, reduced milk, flavored milk

TSC-D9119

再制奶，还原奶，调味牛奶

Remade milk, reduced milk, flavored milk

0.10-0.20%

稳定乳中脂肪和蛋白,增加奶质感和奶香味,有效延长UHT连续运行时间

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

调味牛奶及含乳饮料

Flavored milk and milk drinks

TSC-D9216

甜牛奶，花色奶及奶饮料

Sweet milk, fancy milk and milk drinks

0.15-0.20%

稳定乳中脂肪和蛋白，提高产品粘度，增加奶质感

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

TSC-D9273

花色奶，巧克力奶，植物蛋白饮料

Fancy milk, chocolate milk, vegetable protein drink

0.15-0.20%

防止固体颗粒沉淀，赋予产品香浓醇厚的口感，有极好地防止脂肪分离效果

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

高钙奶

High calcium milk

TSC-D9204

高钙牛奶

High calcium milk

0.15-0.30%

增加奶质感和奶香气，防止钙粉颗粒沉淀

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

植物蛋白饮料

Vegetable protein drink

TSC-D8072

花生奶

Peanut milk

0.15-0.20%

稳定蛋白，防止脂肪上浮和固体颗粒沉淀，赋予产品香浓醇厚的口感

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

牛奶布丁／甜点

Milk pudding/dessert

TSC-D9255

可吸牛奶布丁

Suckable milk pudding

0.80-1.00%

提供脆性弱凝胶质构，风味释放好。在酸性产品中稳定蛋白，防止蛋白絮凝

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

饮料

beverage

果汁、果肉饮料

Fruit juice, pulp drinks

JU543

果汁、果肉饮料

Fruit juice, pulp drinks

0.15-0.40%

口感丰郁、清爽，组织稳定性好，香气的释放清新、自然。应用方便，且添加量低

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

果汁、果肉饮料

Fruit juice, pulp drinks

TSC-J5001

果汁、果肉饮料

Fruit juice, pulp drinks

0.15-0.40%

口感丰郁、清爽，组织稳定性极好，香气的释放清新、自然

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

冰品及冷饮

Ice and cold drinks

冰淇淋

Ice cream

GRINDSTEDIceProLF2008-C

挤压、灌装冰淇淋

Squeeze and fill ice cream

0.55%

细腻的食感。可广泛应用于勺取型软冰淇淋，散装冰淇淋，储藏和配送冷链欠佳的冷饮中，但不适宜用于灌膜产品

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

高档冰淇淋

Premium ice cream

0.30-0.50%

赋予产品较强的奶油感，膨化率较高，抗溶性好，延长货架期。适合生产挤压型冰淇淋。完全复配造粒产品

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

标准冰淇淋

Standard ice cream

0.40-0.60%

赋予产品较强的连续性和较高的膨化率，特别适用于经济型雪糕和灌模雪糕

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

奶冰

Milk ice

GRINDSTEDXL-C

果冻冰棒

Jelly Popsicle

0.40-1.00%

适合生产果冻状棒冰和水果软冰，有弹性，抗溶性极强

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

CREMODANG6055

直灌型奶冰

Straight milk ice

0.50-0.60%

赋予产品极佳的质感和咬劲儿以及良好的抗溶性，口感清爽

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

CREMODANDC-C

冰棒、奶冰

Popsicle sticks, milk ice

0.0-0.20%

有效控制冰晶生长，质感强，食感清新爽口

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

肉制品

Meat product

功能性添加

Functional addition

TSC-M3016

高温火腿肠，乳化香肠如香脆肠、烤肠等

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

视生产工艺及配方

Depending on the production process and formula

改善产品口感，降低成本，稳定产品结构

Improve product taste, reduce cost, and stabilize product structure

精制产品

Refined product

CC140/CC165

用于注射／滚揉型肉制品

For injection/kneading meat products

视生产工艺及配方

Depending on the production process and formula

粒径分布均匀，低温下水溶性、分散性好，非常易于注射和在肉中渗透，能减少烹煮损失，改善汁感和口感

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

半精制产品

Semi-refined product

CC750

用于延展及乳化类肉制品

For stretching and emulsifying meat products

视生产工艺及配方

Depending on the production process and formula

能在乳和肉中形成较强凝胶，与脂肪及蛋白质有良好的相互作用，持水力强，可按需要制作不同出品率的产品，价格更具优势

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

烘焙

Bake

蛋糕

Cake

GRINDSTEDPS1003

蛋糕油

Cake oil

1.00-2.00%

海绵蛋糕

Sponge cake

GRINDSTEDTSC-B8020

蛋糕复配改良剂

Cake compound improver

0.30-1.50%

重油蛋糕，玛芬蛋糕

Heavy oil cake, muffin cake

面包

Bread

GRINDSTEDTSC-B8102

可颂面团改良剂

Croissant dough improver

1.00-3.00%

提高面团加工性和延展性

Improve dough workability and ductility

GRINDSTEDTSC-B5005

冷冻面团改良剂

Frozen dough improver

2.00-4.00%

提高面团和酵母的抗冷冻性

Improve freezing resistance of dough and yeast

GRINDSTEDPS1008

面包／饼干／月饼

Bread/biscuits/mooncakes

1.00-2.00%

提高面团操作性，产品蓬松度，和面包的柔软度

Improve dough handling, product fullness, and bread softness

粉末蛋糕油 Spongolit 系列

Powder cake oil Spongolit series

更大的蛋糕体积

Larger cake volume

更松软的蛋糕组织

Softer cake structure

优良的化口感

Excellent melting taste

操作的便捷性

Ease of operation

提高成本收益

Increase cost benefit

良好的存储稳定性

Good storage stability

更长的预混料保质期

Longer premix shelf life

一贯的高品质质

Consistent high quality

预拌粉厂商及中央工厂

Ready mix manufacturers and central factories

Spongolit®543系列

Spongolit®543 series

工业改良剂工厂

Industrial amendment factory

Spongolit®460/518C系列

Spongolit®460/518C series

清洁标签产品（不含乳化剂）

Clean Label products (without emulsifiers)

Spongolit®Pure 10

Lamequick® 奶油发泡剂

Lamequick® Cream foaming Agent

主要特性

Main characteristics

预拌粉

Premix

即食产品

Ready-to-eat product

鲜奶油

Fresh cream

蛋糕夹心

Cake filling

慕斯蛋糕

Mousse cake

自制冰淇淋

Homemade ice cream

奶昔

Milkshake

杯装甜点

Dessert in cup

意大利软式冰淇淋

Italian soft ice cream

冷动蛋糕

Cold cake