|Concentrated flavor for baking||Feature high temperature resistance characteristic. Among the representative products are milk flavor, condensed milk flavor, butter flavor, chocolate flavor, etc.
|High concentration fruit flavor||Available in strawberry, pineapple, hami melon, and grape flavors, etc.
|Emulsification essence||Water soluble, features two-in-one effect of cloudifier and flavor.
|Meat Flavor No. 1
|A type of oily meat essence and mixed yeast extracts made through Maillard reaction and emulsification process to yield a water-soluble meat flavor (vegetarian egg cream).|
|Emulsified garlic||Water soluble, prepared through an emulsification process from 100% allicin, suitable to use as seasoning sauce and prepared foods.
‧2011-06-01 起雲劑檢驗報告 （塑化劑）
‧2011-06-01 楊堃 起雲劑檢驗報告 （六項塑化劑）
‧2011-06-01 源崑 起雲劑檢驗報告 （六項塑化劑）
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