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Food Technology

Buy the food additives you need for your cakes and confectionery.

Food Technology There are 15 products.

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Showing 1 - 12 of 15 items
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    Citric acid is an extensively used food acidulant additive. It can be used in cakes, drinks, ice creams, candies and many more food ingredients.

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    Calcium chloride is a salt commonly used in the food industry in cheese making.

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    Dextrose Monohydrate (D-glucose) is a sugar with a stable and odorless white crystalline powder. It is widely used in making cereal and confectionery products.

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    Kappa carrageenan is a natural food gelling agent extracted from red seaweed. It is tasteless and odourless and forms a strong brittle gel. Kappa carrageenan is a highly versatile ingredient, especially with meat. It is also commonly used in conjunction with iota carrageenan in molecular cuisine.

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    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.

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    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.

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    Maltodextrin powder is a bland and minimally sweet white carbohydrate produced from corns of US origin. Maltodextrin is widely used as a food thickening agent in many food, such as desserts, sauces and sports drinks. DE (Dextrose Equivalent): 9.0 - 12.0

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    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.

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    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.

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    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.

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    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.

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    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.

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Showing 1 - 12 of 15 items