1. Acetic Acid 29.Pepper
2. Baking Soda 30.Potassium Chloride
3. Calcium Chloride 31.Potassium Sorbate
4. Caramel 32.Saccharin
5.Carboxymethycellulose ( CMC ) 33.Salt  (99.9% , 97.5%)
6. Carrageenan      words_beep_hot.gif 34.Silicon Dioxide 
7. Citric Acid 35.Skim Milk Powder
8. Cornstarch 36.Sodium Benzoate
9. Color & Coloring Adjuncts 37.Sodium Bicarbonate
10.Dextose 38.Sodium Propionate
11.Dicalcium Phosphate  39.Sodium Carbonate 
12.EDTA 40.Sodium Erythorbate
13.Egg  (Whole egg) 41.Sodium hexametaphosphate
14.Egg Albumen 42.Sodium Metabisulfite
15.Egg Yolk 43.Sodium Thiosulfate
16.Fructose Syrup  44.Sodium Tripolyphosphate
17.Flavoring Agent and Adjuncts 45.Sorbitol
18.Gelatin 46.Tapioca Starch
19. Glycine  47.Tetrasodium Pyrophosphate
20. Glucose Syrup 48.Titanium Dioxide
21. Guar Gum 49.Vitamin A
22. Lactic Acid 50.Vitamin B2
23. Lactose 51.Vitamin C
24. Maltodextrin 52. Vitamin E
25. Modified Starch  words_beep_hot.gif (01,02,03) 53.Wax for Fruits
26. Monosodium Glutamate 54.Xanthan Gum
27. Monosodium Phosphate 55.New Products  words_beep_hot.gif







1.Acetic Acid – An acid produced chemically from the conversion of alcohol to acetaldehyde to acetic acid . It is the principal component of vinegar which contains not less than 4 g. of acetic acid in 100 cm3 at 20o C. The approved salts in clued sodium acetate, calcium acetrate, sodium diacetate, and calcium diacetate. It is used as a preservative , acidulant, and flavoring agent in catsup, mayonnaise , and pickles. It can be used in conjunction with leavening agents to release carbon dioxide from sodium bicarbonate.


2.Baking Soda A leavening agent with a pH of approximately 8.5 in a 1 percent solution at 25oC. It functions with food grade phosphates (acidic leavening compounds) to release carbon dioxide which expands during the baking process to provide the baked good with increased volume and tender eating qualities. It is also used in dry-mix beverages to obtain carbonation, which results when water is added to the mix containing the sodium bicarbonate and an acid. It is a component of baking powder. It is also termed baking soda, bicarbonate of soda, sodium acid carbonate, and sodium hydrogen carbonate.


3.Calcium Chloride A general purpose food additive, the anhydrous from being readily soluble in water with a solubility of 59 g in 100 ml of water at 0° C. It dissolves with the liberation of heat. It also exists as calcium chloride dehydrate, being very soluble in water with a solubility of 97 g in 100 ml at 0° C. It is used as a firming agent for canned tomatoes, potatoes and apple slices. In evaporated milk, it is used at levels not more than 0.1 percent to adjust the salt balance so as to prevent coagulation of milk during sterilization. It is used with Disodium EDTA to protect the flavor in the pickles and as a source of calcium ions for reaction with alginates to form gels.


4.Caramel - A colorant that is an amorphous, dark brown product resulting from the controlled heat treatment of carbohydrates such as dextrosse, sucrose, and malt syrup.  It is available in liquid and powdered forms, providing shades of brown. In coloring a food with caramel, the food components must have the same charge as the particles of caramel, otherwise the particles will attract one another and precipitate out.  Caramel can exist as several types, for example, acid-proof caramel of negative charge which is use in carbonated beverages, acidified solution, bakers' and confectioners' caramel which are used in baked goods; and dried caramel for dry mixes. Major uses are in coloring beverages such as colas and root beers and in baked goods.

5.Carboxymethycellulose ( CMC ) - A gum that is water - soluble cellulose ether manufactured by reacting sodium monochloroacetate with alkali cellulose to from sodium carboxymethycellulose.  It dissolve in hot or cold water and is fairly stable over a pH range of 5.0 to 10.0 , but acidification below pH 5.0 will reduce the viscosity and stability except in a special acid - stable type of CMC.  A variety of types are available which differ in viscosity and degree of substitution (the number of sodium groups per unit). It functions as a thickener, stabilizer, binder, film former, and suspending agent.  It is used in a variety of foods to include dressings, ice cream, baked goods, puddings and sauces.  The usage range is from 0.05 to 0.5 percent. 

6.Carragenan - A gum that is a seaweed extract obtained from red seaweed Chondrus crispus (also known as Irish moss) , Gigartina, and Eucheuma species. Chondrus crispus yields kappa and lambda carrageenans.  Gigartina yields kappa and lambda carrageenan.  Eucheuma yields kappa and iota carrageenans.  It exists as various salts or mixed salts of a sulfate ester.  It is calssified mainly as kappa, iota, and lambda types which differ in solubility and gelling properties.  The kappa and iota types require hot water (above 71°C) for complete solubility and can form thermally reversible gels in the presence of potassium and clacium cations , respectively.  The kappa gels are brittle with syneresis while the iota gels are more elastic without syneresis.  The lambda type is cold-water soluble and does not from gels.  Kappa and iota carrageenan is used stabilize milk protien at 0.01 to 0.05 percent and to form water gels at 0.5 to 1.0 percent.  Its uses include dairy products, water gel  desserts and low  caloie jellies.  A typical use level in systems is 0.2 to 1.0 percent and milk systems is 0.01 to 0.25 percent.

7.Citric Acid An acidurant and antioxidant produced by mold fermentation of sugar solution and by extraction from lemon juice, limejuice, and pineapple canning residue. It is the predominant acid in oranges, lemons, and limes. It exists in anhydrous and monohydrate forms. The anhydrous from is crystallized in hot solutions and the monohydrous from is crystallized from cold (below 36.5° C) solutions. Anhydrous citric acid has a solubility of 146 g and monohydrate citric acid has a solubility of 175 g per 100 ml of distilled water at 20 ° C. A 1 percent solution has a pH of 2.3 at 25 ° C. It is a hygroscopic, strong acid of tart flavor. It is used as an  acidurant in fruit drinks and carbonated beverages at 0.25 to 0.40 percent, in cheese at 3 to 4 percent, and in jellies. It is used as an antioxidant in instant potatoes, wheat chips, and potatoes sticks, where it prevents spoilage by trapping the metal ions. It is used in combination with antioxidants in the processing of fresh frozen fruits to prevent discoloration.


8.CornstarchThe starch made from the endosperm of corn, containing amylose and amylopectin starch molecules. When starch is heated in water it forms a viscous, opaque paste. The paste forms semisolid gels upon cooling and has the ability to form strong adhesive films when spread and dried. Cornstarch is not freeze-thaw stable and is used widely except when clarity or the lack of gel formation is desired. It exists as fine or coarse powders. The coarse starch is sometimes termed pearl starch. It is used in sauces, gravies, puddings, pie fillings, and salad dressings. The typical usage level is 1 to 5 percent. It is also termed maize starch and common cornstarch, regular cornstarch, or unmodified cornstarch.


9.Colors and Coloring Adjuncts - Substances used to impart, preserve, or enhance the color or shading of a food, including color stabilizers, color fixatives, color-retention agents, etc. Legally, they are usually designated artificial (synthetic) or natural, which indicates that they are, respectively, synthetically manufactured or obtained from natural sources. Synthetic color additives “certified” by the Food and Drug Administration are designated FD&C (Food, Drug and Cosmetic). Those acceptable food colors not designated “certified” are designated “approved” and consist of natural organic and synthetic inorganic colorants used in certain applications.


10.Dextose - A corn sweetener that is commercially made from starch by the action of heat and acids or enzymes, resulting in the complete hydrolysis of the cornstarch. There are two types of refined of refined dextrose commercially available: dextrose hydrate, which contains 9 percent by weight water of crystallization and is the most often used , and anhydrous dextrose, which contains less than 0.5 percent water. Dextrose is a reducing sugar and produces a high - temperature browning effect in baked goods. It is used in Ice cream, bakery products, and confection. It is also termed glucose and corn sugar.


11.Dicalcium Phosphate, Anhydrous - A mineral supplement and dough conditioner. It contains approximately 29 percent calcium. It is practically insoluble in water, with a solubility if 0.02 g per 100 ml water at 25 o C. It is also termed calcium phosphate, dibasic anhydrous and dibasic calcium phosphate. Anhydrous. It is used as a mineral supplement in prepared breakfast cereals, enriched flour, and noodle products.



12.EDTA - The abbreviation for ethylenediaminetetraacetate , a sequestrant and chelating agent that functions in water but not fats and oils. It is used to control the reaction of trace metals with some organic and inorganic components to prevent deterioration of color, texture, and development of precipitates, as well as to prevent oxidation, which results in rancidity. The reactive sites of the metal ions are blocked, which prevents their normal reactions. The most common interfering metal ions in food products are iron and copper. It can be used in combination with the antioxidants BHT and propyl gallate. It is used in margarine, mayonnaise, and spreads to prevent the vegetable oil from going rancid. It is used in canned corn prior to retorting to prevent discoloration caused by trace quantities of copper, iron, and chromium. It also inhibits copper-catalyzed oxidation of ascorbic acid. It occurs as disodium calcium EDTA and disodium dihydrogen EDTA. Its use is approved in specified foods, with an average usage level being in the range in the range of 100 to 300 parts per million.


13. Egg - The hard-shelled reproductive body of poulty.  The shell is largely composed of calcium carbonate, and represents approximately 11 percents of its total weight.  Inside the shell are the shell membranes, which are principally protein.  The yolk, which represents approximately 31 percent of the egg's weight,  contains protein , fat and all the know vitamins except vitamin C . Most of the egg's calories come from the yolk.  The egg white is protein and represents approximately 58 percent of the weight.  The white does not appear white in color until beaten orcooked. There is a thick and thin white, which consists mainly of  ovalbumin, ovoglobulin, ovomucoid, abd ovomucin.  Eggs are used whole, as egg white, as yolk, or any combination thereof.  They are used for coagulation, foam formation, emulsification, nutrition, flavor, and color. 

14. Egg AlbumenThe protein fraction of egg, which is also termed egg white. It represents approximately 65 percent of edible egg and is composed of approximately 87 percent water, 11 percent protein, and 1 percent carbohydrate. It provides a source of protein and provides foam upon whipping. It is used in meringues, cakes, and desserts.

15.Egg YolkThe yellow portion of the egg, representing approximately 35 percent of the edible egg. It is composed of approximately 49 percent water, 16 percent protein, 32 percent fat, and trace carbohydrate. It is also used as an emulsifier in mayonnaise , salad dressing and cream puffs. It is also used as a source of color.


16.Fructose Syrup A sweetener that is a monosaccharide found naturally in fresh fruit and honey. It is obtained by the inversion of sucrose by means of the enzyme invertase and by the isomerization of con syrup. It is 130 to 180 in sweetness range as compared to sucrose at100 and is very water soluble. It is used in baked goods because it reacts with amino acids to produce a browning reaction. It is used as a nutritive sweetener in low-calorie beverages. It is also termed levulose and fruit sugar.


17.Flavoring Agents and Adjuncts - Substances added to impart or help impart a taste or aroma in food. They are classified into the major groups of spices, natural flavors, and artificial or synthetic  flavors. Aliphatic ,  aromatic and terpene  compounds refer to  synthetic chemicals  and isolates from  natural sources.  This classification  encompasses the  largest group  of flavoring materials.  The flavors used are natural, artificial ,  or combinations and exist in liquid or dry form. General flavor  types available include fruit , dairy ,  meat, vegetable,  beverage, and liquor.

18.Gelatin A protein that functions as a gelling agent. It is obtained from collagen derived from beef bones and calf skin ( Type B) or pork skin (Type A). Type B is derived from alkali-treated tissue and has an isoelectric point between pH 4.7 and 5.0. Type A is derived from acid treated tissue and has an isoelectric point between pH 7.0 and 9.0. It forms thermally reversible gels which set at 20 o C and melt at 30 o C. The gel strength is measured by means of a Bloom Gellometer and ranges from 50 to 300 with a 250 Bloom being the most common. It is used in desserts at 8 to 10 percent of the dry weight, in yogurt at 0.3 to 0.5 percent, in ham coatings at 2 to 3 percent, and in confectionery and capsules at 1.5 to 2.5 percent


19.Glycine A nonessential amino acid that functions as a nutrient and dietary supplement. It has a solubility of 1 g in 4 ml of water and is abundant in collagen. It is used to mask the bitter aftertaste of saccharin, for example, in the artificially sweetened soft drinks. It retards rancidity in fat.


20.Glucose SyrupA corn sweetener that is a viscous liquid containing maltose, dextrin, dextrose, and other polysaccharides. It is obtained from the incomplete hydrolysis of cornstarch. It is classified according to the degree of conversion which is expressed as the dextrose equivalent(DE), which is the measure of sweetness of the corn syrup as compared to that of a sucrose syrup. Generally the greater the degree of conversion, the sweeter the syrup. Corn syrup is used as a replacement for sucrose but is less sweet than sucrose. It can control crystallization in candy making, contribute body in ice cream, and provide pliability in confections. It is also termed glucose syrup.


21.Guar Gum-A gum that is agalactomannan obtained from the seed kernel of the guar plant Cyamopsis tetragonoloba. It is dispersible in cold water to form viscous sols which upon heating will develop additional viscosity. A 1 percent solution has a viscosity range of 2000 to 3500 centipoises. It is a versatile thickener and stabilizer used in ice cream, baked goods, sauces, and beverages at use levels ranging from 0.1 to 1.0 percent. It is scientifically termed guaran.


22.Lactic Acid-An acidulant that is a natural organic acid present in milk, meat , and beer, but is normally associated with milk. It is a syrupy liquid available as 50 and 88 percent aqueous solutions, and is miscible in water and alcohol. It is heat stable, nonvolatile, and has a smooth, milk acid taste. It functions as a flavor agent , preservative, and acidity adjuster in foods. It is used in Spanish olives to prevent spoilage and provide flavor, in dry egg powder to improve dispersion and whipping properties, in cheese spreads, and in salad dressing mixes.


23.Lactose-A disaccharide carbohydrate that occurs in mammalian milk except that of the whale and the hippopotamus. It is principally obtained as a cows’milk derivative. It is also termed milk sugar and it is a reducing sugar consisting of glucose and galactose. Its most common commercial from is alpha-monohydrate, with the beta-anhydride from available to a lesser extent. All form is solution will equilibrate to a beta : alpha ratio of 62.25 : 37.75 at 0oC. It is about one-sixth as sweet as sugar and is less soluble. It functions as a flow agent, humectant, crystallization control agents, and sweetener. It is used in baked goods for flavor, browning, and tenderizeing and in dry mixes as and anticaking agent.


24.Maltodextrin-Short-chain saccharide polymers obtained form the partial acid or enzymatic hydrolysis of starch, in the same manner as corn syrup except the conversion process is stopped at an earlier stage. It consists of D-glucose units linked principally by alpha-1,4 bonds, has a dextrose equivalent of less than 20 and basically is not sweet and is not fermentable. It has fair solubility. It functions as a bodying agents, bulking agent, texturizer, carrier, and crystallization inhibitor. It is used in crackers, puddings, candies, and sugar-free ice cream.


25.Modified Starch-The product resulting from the treatment of starch with certain chemicals to modify the physical characteristics of the native starch. This produces more desirable or useful characteristics such as improved solubility, acid stability, and texture. It is used in desserts, pie fillings, sauces, gravies, and fabricated foods as a thickener, binder, and stabilizer. It is also termed modified food starch. Monosodium Glutamate-(MSG) A flavor enhancer that is the sodium salt of glutamic, an amino acid. It is a white crystal that is readily soluble in water. It intensifies and enhances flavor but does not contribute a flavor of its own. It may be present as one of the amino acids or in a free from, which is how it effectively enhances the flavor of foods. It is produced through a fermentation process of molasses. It is used at 0.1 to 1.0 percent in meats, soups, and sauces.

(Modified Tapioca Starch)

Physical and Chemical Characteristic :

              Apperance                                 white to off-white fine Powder

              Moisture                                    14.0 % Max.

              Whiteness                                  93.0 % Min.

              pH                                             4.5-7.0

              Peak Viscosity                            750 Bu. Min.

              Partical size trough 100 mesh     98 % Min. 

              Sulphur Dioxide                           30.0 ppm. Max.

              Ash Content                                0.20 % Max.

              Black speck                                10 Max.

Microbiological Specification :

Total plate count                10,000 CFU/g. Max.

Yeast & Mold                       200/g. Max.

E.Coli                                 Not detect

Sallmonella                         Not detect

Product Charaacteristic

          Tenfony Modified-01 made from cassava. It is gel which is homogenization , endure the freeze and melt , constant viscosity food that keep in low temperature.

          Tenfony Modified-01

is used in noodles, which the product is sticky and white to off-white fine. It help to easy for cooking.

is used in freeze product that product drip loss of product, so it is firming.

is constant chemical and viscosity chemical in bakery, sauce, soup powder and pudding.

is enamel chemical of dehydrate fruit for glass and constant aroma.  It is used to dispersion of medicine tablets.

( Modified Tapioca Starch)

Physical and Chemical Characteristic :

              Appearance                                white to off-white fine Powder

              Moisture                                     14.0% Max.

              Whiteness                                   93.0 % Min.

              pH                                              4.5 - 7.0

              Viscosity at 95 C                         200 Min.

              Partical size trough 100 mesh      98% Min.

              Sulphur Dioxide                            30.0 ppm. Max.    

              Ash Content                                 0.20 % Max.

              Black speck                                 10 Max.      

Microbiological Specification :

              Total plate count                         10,000 CFU/g.  Max.

              Yeast & Mold                                200/g.  Max.

              E.Coli                                          Not detect

              Sallmonella                                  Not detect

Product Characteristic

          Tenfony Modified-02 made from cassava that endure for high temperature and pH.

Tenfony Modified-02 :

is used in high acidification food such as sugar, sauce that protect to over cooked and if is used to mix all ingredients together and long firming.

is used in high temperature food such as canned food that constant viscosity in high temperature.  Fristy, it is low viscosity so it reduce the time in pasteurization.

is suitable for fast homogenization product of Extruder Machine such as snack food that have fine bubbles than flour.

(Modified Tapioca Starch)

Physical and Chemical Characteristic :

              Appearance                                white to off-white fine Powder

              Moisture                                     14.0% Max.

              Whiteness                                   93.0 % Min.

              pH                                              4.5 - 7.0

              Viscosity at 95 C                         500 - 900 Bu.

              Partical size trough 100 mesh      98% Min.

              Sulphur Dioxide                            30.0 ppm. Max.    

              Ash Content                                 0.20 % Max.

              Black speck                                 10 Max.      

Microbiological Specification :

             Total plate count                          10,000 CFU/g.  Max.

             Yeast & Mode                                200/g.  Max.

             E.Coli                                            Not detect

             Sallmonella                                    Not detect

Product Characteristic

          Tenfony Modified-03 made from cassava that endure for boiling, freezed and that.  It is used to mix all ingredients together.

is flexible viscosity chemical.  It is used to recompense the other viscosity chemical in freeze dessert.

is made with meat ball or fish ball to firming ball and crisp. Tenfony Modified-03 protect to water-off in the ball.

can mix with others such as infant food, pasteurized food, salad, pie, fried food with flour and sauce which is tender viscosity and handle the food.



26. Monosodium Glutamate-(MSG) A flavor enhancer that is the sodium salt of glutamic, an amino acid. It is a white crystal that is readily soluble in water. It intensifies and enhances flavor but does not contribute a flavor of its own. It may be present as one of the amino acids or in a free from, which is how it effectively enhances the flavor of foods. It is produced through a fermentation process of molasses. It is used at 0.1 to 1.0 percent in meats, soups, and sauces.

27. Monosodium Phosphate - An acidulant, buffer, and sequestrant that is midly acid, with a pH of 4.5 , and very soluble in waater, with a solubility of 87 g. per 100 ml. of water at 25°C. It is used as an acidulant in effervescent powders and laxatives. It is also used in soft drink dry-mix formulations, cheese, and in carbonated beverages.  It is also termed monosodium dihydrogen orthophosphate; sodium phosphate, monobasic; sodium biphosphate; sodium acid phostphate; and monosodium monophosphate. 

28.Pectin -A gum that is the methylated ester of polygacturonic acid. It is obtained from citrus peels and apple pomace. The degree of methylation (DM) or esterification (DE) refers to the percentage of acid groups which are present as the methyl ester. Pectin is divided into two main groups: high methoxy (HM) pectin, having 50 percent or greater esterification, and low methoxy (LM) pectin, having less than 50 percent esterification. These pectins gel under different condition. The LM pectins are subdivided into low methoxy amidated pectin and low methoxy conventional pectin.


29.Pepper-A spice made from a berry from the vine Piper nigrum L. which produces black and white pepper. Black pepper is piked slightly underripe and dried, during which time the characteristic black, wrinkled appearance is attained. White pepper is picked fully ripe and dried, affer which the outer hull is removed by attrition to expose the white core. It is used in meat, vegetables, soups, and salads.


30.Potassium Chloride-A nutrient, dietary supplement, and gelling agent that exists as crystals or powder. It has a solubility of 1 g in 2.8 ml of water at 25° C and 1 g in 1.8 ml boiling water. Hydrochloric acid, and sodium chloride and magnesium chloride diminish its solubility in water. It is used as a salt substitute and mineral supplement it has optional use in artificially sweetened jelly and preserves. It is used as a potassium source for certain type of Carrageenan gels. It is used to replace sodium chloride in low-sodium foods.


31.Potassium Sorbate-A preservative that is the potassium salt of sorbic acid. It is a white crystalline powder which is very soluble in water, with a solubility of 139 g in 100 ml at 20° C. This solubility allows for solutions of high concentration which can be used for dipping and spraying. It is effective up to pH 6.5. It has approximately 74 percent of the activity of sorbic acid, therefore requiring higher concentrations to obtain comparable results as sorbic acid. It is effective against yeasts and is used in cheese, bread, beverages, margarine, and dry sausage. Typical usage levels are 0.025 to 0.10 percent.


32.Saccharin-A non-nutritive synthetic sweetener which is 300 to 400 times sweeter than sucrose. It is nonhygroscopic and has a bitter aftertaste and a stability problem in cooked, canned, or banked goods. It is slightly soluble in water with a solubility of 10 g in 100 g of water at 25° C, but the solubility improves in boiling water. As sodium saccharin, there are two forms: 1,2-benzisothiazolin-3-one-1,1-dioxide, sodium salt dihydrate, with a solubility of 1 g in 1.2 ml water; and 1,2-benzisothiazolin-3-one-1,1-dioxide, sodium salt. Calcium saccharin (chemical name: 1,2-benzisothiazolin-3-one-1,1-dioxide, calcium salt) is used where low sodium content and reduced after taste are required. It is used in low- calorie foods such as jam, beverages, and desserts. It is also termed sodium benzosulfimide.


33.Salt-A seasoning and preservative whose chemical composition is sodium chloride, about 40 percent sodium and 60 percent chlorine by weight. It contains not less than 97.5 percent sodium chloride after drying, while high-grade salt contains 99.8 percent sodium chloride. Salt production can be by solar evaporation, rock salt mining, and vacuum pan evaporation. The method selected depends on climate, character of the deposit, and type of salt required. Sea salt is obtained from the sea. Season salt contains added flavor. It is available in several particle sizes (coarse, flake, fine) and shapes (flake, cube) which relate to density, solubility, flow, blending, and adherence. It is used as a carrier for dry or semidry ingredients or as an ingredient in prepared mixes. It is used in cheese, butter, and salted nuts for flavor. It is used in cheese manufacture to help remove the whey and suppress the growth of unwanted organisms, in sausage as a seasoning and curing agent, and in baked goods, pickles, and sauerkraut for flavor and fermentation control.


34.Silicon Dioxide-An anticaking agent, carrier, and dispersant that can absorb approximately 120 percent of its weight and remain free flowing. It is used in salt, flours, and powdered soups to prevent caking caused by moisture. It is also used in powdered coffee whitener, vanilla powder, baking powder, dried egg yolk, and tortilla chips. The usage level ranges from 1 to 2 percent. It is also termed silica, amorphous.


35.Skim Milk Powder-The dry from of skim milk. It contains not more than 1.5 percent fat and not more than 5 percent moisture. It has excellent flavor, nutrition vale, and functional properties such as water binding, emulsification, and foam formation. It is used in ice cream mix, baked goods, and desserts. It is also termed nonfat dry milk , skim milk powder, and dried skim milk.


36.Sodium Benzoate-A preservative that is the sodium salt of benzoic acid. It converts to benzoic acid, which is the active form. It has a solubility in water of 50 g in 100 ml at 25° C. Sodium benzoate is 180 times as soluble in water at 25° C as is the parent acid. The optimum functionality occurs between pH 2.5 to 4.0 and it is not recommended above pH 4.5. It is active against yeasts and bacteria. It is used in acidic foods such as fruit juices, jam, relishes, and beverages. Its use level ranges from 0.03 to 0.10 percent.


37.Sodium Bicarbonate-A leavening agent with a pH of approximately 8.5 in a 1 percent solution at 25° C. It functions with food grade phosphates ( acidic leavening compound) to release carbon dioxide which expands during the baking process  to provide the baked good with increased volume and tender eating qualities. It is also used in dry-mix beverages to obtain carbonation, which results when water is added to the mix containing the sodium bicarbonate and an acid It is a component of baking powder. It is also termed baking soda, bicarbonate of soda, sodium acid carbonate, and sodium hydrogen carbonate.


38.Sodium Propionate-An antimicrobial agent that is the sodium salt of propionic acid. It occurs as colorless, transparent crystals or a granular crystalline powder. It is odorless or has a faint acetic-butyric acid odor, and is deliquescent. It is prepared by neutralizing propionic acid with sodium hydroxide. It is used in banked goods; nonalcoholic beverages; cheeses; confection and frostings; gelatins, pudding, and fillings; jam and jellies; meat products; and soft candy.


39.Sodium Carbonate-An alkali that exists as crystals or crystalline powder and is readily soluble in water. It has numerous functions: an antioxidant, a curing and pickling agent, a flavoring agent, a processing aid, a sequestrant, and an agent, for pH control. It is used in instant soups to neutralize acidity. It is used in alginate water dessert gels to sequester the calcium, allowing the alginate to solubilize. It is also used in pudding, sauces, and baked goods.


40.Sodium Erythorbate-An antioxidant that is the sodium salt of erythorbic acid. In the dry crystal state it is nonreactive, but in water solution it readily reacts with atmospheric oxygen an other oxidizing agents, a property that makes it valuable as an antioxidant. During preparation a minimal amount of air should be incorporated and it should be stored at a cool temperature. It has a solubility of 15 g. in 100 ml. of water at 25oC. On a comparative basis, 1.09 parts of sodium erythorbate are equivalent to 1 part of sodium ascorbate; 1.23 parts of sodium erythorbateare equivalent to 1 part erythorbic acid. It function to control oxidative color and flavor deterioration in a variety of foods. In meat curing it controls and accelerates the nitrite curing reaction and maintains the color brightness. It is used in frankfurters, bologna, and cured meats and is occasionally used in beverages, baked goods, and potato salad. It is also terms sodium isoascorbate.


41.Sodium Hexametaphosphate-A sequestrant and moisture binder that is very soluble in water but dissolves slowly. Solutions have a pH of 7.0. It permits peanuts to be salted in the shell by making it possible for the salt brine to penetrate the peanuts. In canned peas and lima beans, it functions as a tenderizer when added to the water used to soak or scald the vegetables prior to canning. It improves whipping properties in whipping proteins. It functions as a sequestrant for calcium and magnesium, having the best sequestering power of all the phosphates. It prevents gel formation in sterilized milk. It is also terms sodium metaphosphate and Graham’s salt.


42.Sodium Metabisulfite-A preservative and antioxidant that exists as crystates or powder having a sulfur dioxide odor. It is readily soluble in water. It is used dried fruits to preserve flavor , color and to inhibit undesirable microorganism growth. It prevents “black spots” due to oxidative deterioration in shrimp. It is used in maraschino cherries. It is found in lemon drinks as a preservative.


43.Sodium Thiosulfate-A sequestrant, antioxidant, and formulation aid that is a powder soluble in water. It can be used in alcoholic beverages at 5 parts per million and in table salt at 0.1 percent. It is also termed sodium hyposulfite.


44.Sodium Tripolyphosphate-A binder, stabilizer, and sequestrant that is mildly alkaline, with a pH of 10, and moderately soluble in water, with a solubility of 15 g in 100 ml of water at 25oC. It is used to improve the whipping properties of egg-containing angel food cake mix and meringues. It reduces gelling of juices and canned ham and tenderizes canned peas and lima bens. It is a moisture binder in cured pork and protects against discoloration and reduces shrinkage in sausage products. In algin desserts, it functions as a calcium sequestrant. It is also termed pentasodium tripolyphosphate and sodium triphosphate.


45.Sorbitol-A humectant that is a polyol (polyhydric alcohol) produced by hydrogenation of glucose with good solubility in water and poor solubility in oil. It is approximately 60 percent as sweet as  sugar, and has a calotic value of 2.6 Kcal/gram. It is highly hygroscopic and has a pleasant, sweet taste. It maintains moistness in shredded coconut, pet foods, and candy. In sugarless frozen desserts, it depresses the freezing point, adds solids, and contributes some sweetness. It is used in low-calorie beverages to provide body and taste. It is used in dietary foods such as sugarless candy, chewing gum, and ice cream. It is also used as a crystallization modifier in soft sugarbased confections.


46.Tapioca Starch - Starch having a bland flavor, being opaque, and forming long, cohesive pastes. It is found mainly in the modified form, being the pearl, granulated form which has been treated to be less stringy. It is used in puddings and pie fillings.


47.Tetrasodium Pyrophosphate - A coagulant, emulsifier, and sequestrant that is mildly alkaline, with a pH of 10. It is moderately soluble in water, with a solubility of 0.8g per 100 ml at 25oC. It is used as a coagulant in noncooked instant pudding to provide thickening. It functions in cheese to reduce the meltability and fat separation. It is used dispersant in malted milk and chocolate drink powders. It prevents crystal formation in tuna. It is also termed sodium pyrophosphate, tetrasodium diphosphate, and TSPP.


48.Titanium Dioxide-A white pigment that disperses in liquids and possesses great opacifying power. The crystalline modifications of titanium dioxide are rutile and anatase , of which only anatase finds use as a color additive.


49.Vitamin A - The fat-soluble vitamin A whih is required for new cell growth and prevention of night blindness . There is no appreciable loss by heating or freezing, and it is stable in the absence of air. Sources include liver, fortified margarine, egg, and milk. Vitamin A palmitate can be found in frozen egg substitute.


50.Vitamin B2-The water-soluble vitamin B2 , required for healthy skin and the building and maintaining of body tissues. It is a yellow to orange-yellow crystalline powder. It acts as a coenzyme and carrier of hydrogen. It is stable to heat but may dissolve and be lost in cooking water. It is relatively stable to storage. Sources include leafy vegetables, cheese, eggs, and milk.


51.Vitamin C – a water – soluble vitamin that prevents scurvy, helps maintain the body’s resistance to infection and is essential for healthy bones and teeth. It is the most easily destroyed vitamin and processing is recommended in stainless steel or glass. Storage at below-18oC is recommended. In its dry form it is nonreactive, but in solution it readily reacts with atmospheric oxygen and other oxidizing agents. One part ascorbic acid is equivalent to one part erythorbic acid. It is used as a vitamin supplement in beverages, potato flakes, and breakfast foods; and as a dough conditioning agent to strengthen and condition bread roll doughs. It is also used as an antioxidant to increase shelf life in canned and frozen processed foods. It is used in conjunction with BHA,BHT and propyl gallate to regenerate them following the chemical changes they undergo when they prevent fat rancidity in bologna and other meats. Other forms of ascorbic acid are ISO ascorbic ( erythorbic ) acid, sodium ascorbate, and sodium isoascorbate.


52.Vitamin E Fat-soluble vitamin E, which is a light yellow oil readily degradable by heat. As a vitamin, it is essential for normal muscle growth and prevents vitamin A destruction by deterioration. It also functions as an antioxidant. It prevents the oxidation of certain fatty acids and is stable unless the food becomes rancid. Vegetable oils contains a higher concentration of natural antioxidants, including tocopherols, than animal fats and are thus more stable. Tocopherol is obtained from vegetable oils, beans, eggs, and milk. It is also termed alpha-tocopherol.


53. Wax for Fruits

(1) Sta-Fresh 7055

Description :     Sta-Fresh 7055 is a high quality pineapple coating desinged to control internal browing and improve shell apperance.  The liquid concentrate is a blend of natural ingredients that uniformly is a blend of natural ingredients that uniformly coat and adhere to the pineapple shell.  The excellent coverage and adherence of the coating to the surface of the fruit effectively controls internal browning aand retards degreening of the shell. All ingredinents in Sta-Fresh 7055 comply with US Food aand Drug Administration.  This product is approved for treatment of pineapples for export to Japan.  Harmonized Commodity Code: 3404.90.50

Purpose :     Sta-Fresh 7055 effectively controls internals browning, a type of discoloration that results from chilling during cold storage.  The coating also delays degreening of the shell and reduces weight loss.  Sta-Fresh 7055 maintains the freshness of the fruit during the market period.

Directions for use :     Sta-Fresh 7055 is a liquid concentrat.  It must be mixed prior to dilution.  Add Sta-Fresh 7055 concentrate slowly to dilution water and stir well before using. Properly mixed solution should be homogenous, smooth and of uniform color.  Dilution rates ranging from ome (1) part Sta-Fresh 7055 to nine (9) part water can be used. We strongly recommend that the user conduct trails to determine the proper dilution rate.

(2) Sta-Fresh 360HS

Description :     Sta-Fresh 360HS is a high gloss, low biushing, protective coating for fresh citrus fruit.  Is is a ready-to-use product formulated from materials which meet the U.S. Food and Drug Administration regulations aand the food additive requirements of the Japanese government aand other fresh 360HS dries rapidly to a water repellent film with wuperior resistance to blushing aand fracture.

Purpose :     Sta-Fres 360HS is custom formulate to give a highly attractive, durable shine to the fruit surface.  It retards moisture loss to reduce shrinkage during marketing and preserves the freshness of the fruit.  Sta-Fresh 360HS may be combined with various fungicides to provide effective protection against decay.  It is recommended for use on grapefruit, orange, tnagerines, lemons and other citrus fruit.

Direction for use :     Apply Sta-Fresh 360HS to clean, preferably dry or damp dry, fruit by using spray nozzles over a suitable brush bed.  Sta-Fresh 360HS is applied full-strrength at a rate of one gallon per 8,000 to 10,000 pounds of fruit.  The application is by a transversing  Sta-Fresh wax application system.

54.Xanthan Gum- A gum obtained by microbial fermentation from the Xanthomonas campestris organism. It is very stable to viscosity change over varying temperatures, pH and salt concentrations. It is also very pseudoplastic which results in a decrease in viscosity with increasing shear. It reacts synergistically with guar gum to provide an increase in viscosity and with carob gum to provide an increase in viscosity or gel formation. It is used in salad dressings, sauces, desserts , baked goods , and beverages at  0.05 to 0.50 percent.



55. New Products

Uses of IMP , and Ribonucleotide

IMP , GMP and  I+G are neutral in weak acid and alkali.
When used during cooking they show no loss strength at temperature up to 100C


Suggested Use Levels of Nucleotides with  MSG in PRocessed Foods

Processed Foods

Mixture levels of MSG with "IMP" "I+G" or "GMP" Required for 10 kgs.

MSG (g) IMP (g) I+G (g) GMP (g)
Dehydrated soups and gravies (Serving dilution : 1- 12 - 13) 600-800 20-26 12-16 9.0-11
Canned soups and gravies 10-18 0.36-0.54 0.22-0.33 0.15-0.23
Canned foods
(Poultry, Sausages, Ham and Fish fillets
10-12 1.0-1.5 0.60--1.0 0.40-0.70
Canned crab 7-10 0.20-0.30 0.10-0.20 0.09-0.13
Canned Fish preserved in oil. 10-30 0.50-1.0 0.30-0.60 0.25-0.43
(Frank furters of Viennas)
30-50 1.2-2.4 0.8-1.4 0.5-1.0
Frozen foods (hamburgers) 10-15 0.20-0.40 0.10-0.23 0.09-0.20
Ketchup 20-30 3.0-6.0 1.8-3.5 1.3-2.5
Mayonnaise 40-60 2.0-3.0 1.2-1.8 0.9-1.3
Sauces (Worcestershire type) 30-60 4.0-8.0 2.3-4.7 1.7-3.5
Vinergar   10-15 7.0-10 5.0-7.0
(potato chips,peanuts and crackers)
10-50 0.50-1.0 0.30-0.70 0.20-0.40
Soy sauce 30-60 4.0-8.0 3.0-5.0 2.0-4.0
Soup powder for instant noodles
(Serving dilution : 1 - 60 - 65)
1,000-1,700 50-90 30-60 13-26

Economical Benefits
IMP , GMP , or Ribonucleotide - in combination with MSG and you can greatly reduce the quantity of MSG required without any sacrifice in flavor enchancement.
               For example, 500g. Nucleotide (2%) and MSG (98%) equals the flavor enhancing properties of 200 g. MSG alone. You can expect a cost reduction of up to 45% versus the cost of MSG alone, depending upon your product formulation.  For all the details, please be free to contact us.

Data from Dictionary of food
Ingredients fourth edition
-Robert S. Igoe
-Y.H.  Hui