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Buy the food additives you need for your cakes and confectionery.
Inulin powder is a soluble dietary fibre derived from the root of chicory plant. It is a prebiotic that stimulates healthy bacteria and promotes digestive health.Inulin can be use in baking cakes and cookies, and also used as thickener for drinks like smoothies.
Sodium alginate powder is extracted from seaweed. It is a food grade gelling agent that gels in the presence of calcium ions - commonly used in conjunction with calcium chloride salt. Sodium alginate can be used in molecular cuisine for spherification. There are no additives in our pure powder form of sodium alginate.
Glucono Delta Lactone (GDL) is a non-toxic, mild acidulant widely used to make silky Tau Huay (豆花). The traditional method of making Tau Huay relies on gypsum powder or Calcium Sulfate. This is now largely replaced by GDL due to the potential health risks of Gypsum powder.
Iota carrageenan is a natural food gelling agent extracted from seaweed. Tasteless and odourless, it forms a weak, non-brittle gel. Iota carrageenan is used in making desserts and ice creams. It is also commonly used in conjunction with kappa carrageenan in molecular cuisine.
Konjac glucomannan powder is a natural food stabilizer which is highly prized for its high viscosity and its neutral taste. It is a soluble fibre derived from the root of Konjac plant.Konjac glucomannan powder can be used as a thickener for cakes, sauces, soups and even ice creams. It gives a smooth and silky consistent texture to ice creams.
Xanthan gum is a natural polysaccharide (long chains of carbohydrate molecules) used as a food additive and rheology modifier.Xanthan Gum is an important ingredient for baking gluten-free food, such as cakes and cookies. It is also commonly used as a food thickening agent (eg: salad dressings) and food stabilizer.
Locust Bean Gum is also known as Carob Bean Gum. It is derived from the seed of Carob tree. Locust Bean Gum replaces the fat used in many food and help lower cholesterol. It can be used as a food stabilizer in ice cream or thickener in salad dressing.
Guar gum is a natural food stabilizer milled from the endosperm of the guar bean. Guar gum is typically used to increase the viscosity of food products. Usage levels in the order of 0.1% - 0.3% are common. Structurally it is a galactomannan - long chains of mannose with side branches of galactose.