Others

We are mainly engaged in the bubble tea material : tea leaves/bag, flavour powder, fruit juice, fruit juice concentrate, fruit jam, non dairy creamer

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ALOE VERA being used to make a dessert (leaves, diced)
* Discuss direct me via ALEXPHAM0206-at-GMAIL-dot-COM
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Fat content:10-12%
Fineness:99%
Ph value:6.2-7.2
Moisture:5% max

 
Ventilated Counter Depth French Door Refrigerator 440L For Home
 
 
Spe

1.Excellent gelification
2.Good emulsification
3.Comnined water ability
4.High solubility
5.Low content of ash

1.Sodium Acid Pyrophosphate (SAPP) Food Grade
2.Monosodium phosphate Anhydrous(MSP) Food Grade
3.Disodium Phosphate Anhydrous(DSP)

We are mainly engaged in the bubble tea material : tea leaves/bag, flavour powder, fruit juice, fruit juice concentrate, fruit jam, non dairy creamer

Red apple flavor is sweet, slightly tart, and refreshing, making it a popular choice in both culinary and beverage applications.

We as one of a Leading supplierof High Quality Desiccated Coconut from Viet Nam with HACCP, GMP and ISO Certificate.

fat content 10-12% ph:7.2-7.8

Ice cream powder is divided into soft ice cream powder and hard ice cream powder according to the end product of ice cream.

12 Colors PET / AL / PE Plastic Spout Po

Specifications
Unit
Food Grade
1 Appearance Solid granule
2 K4P2O7 % ≥96.5 ...

1.Excellent gelification
2.good emulsification
3.comnined water ability
4.high solubility with low content of ash

Waxberry, also known as yangmei or Chinese bayberry, has a unique sweet-tart flavor that makes it versatile in various culinary applications

We are mainly engaged in the bubble tea material : tea leaves/bag, flavour powder, fruit juice, fruit juice concentrate, fruit jam, non dairy creamer

We are Sovimexco., Ltd From Viet Nam, one of the leading enterprises specializing in agricultural products.

foreign commercial enzyme preparation,,acidic rising agent, emulsifier,and so on.
Application: fried food, bulk food,bakery products.

1.Excellent emulsification ability
2.Superior gelification
3.Superior water retention ability
4.Enhance flavor
5.Improve structure of product

ascorbic acid