Ice cream, other desserts

The quality of ice cream is determined by controlling the emulsified state which determines its texture. The physical properties of cream that are essential to desserts are determined using emulsifiers and stabilizers. Along with emulsifier and stabilizer products used to control physical properties, we also offer a wide range of products such as foundational food ingredients and color-adding food ingredients.

Main applications

Practical good	Product	Purpose
Frozen dessert / ice cream	Thickening stabilizer formulation,food emulsifiers / emulsion formulation,functional hen egg ingredients	Emulsified state control
	Egg flavor regulator,processed liquid egg	Provide flavor
	Flavor regulator,Super Emulsion TS Series (antioxidant formulation)	Preserve product quality
Fresh pastries	Microwave processed goods,sweet potato processed goods	Provide flavor, provide color
	Thickening stabilizer formulation	Texture control
	Flavor regulator,Super Emulsion TS Series (antioxidant formulation)	Preserve product quality
Cream	Thickening stabilizer formulation,functional hen egg ingredients	Texture and physical properties control
	Egg flavor regulator,processed liquid egg	Provides flavor, provides heat resistance
	Food emulsifiers / emulsion formulation	Emulsified state control
	Flavor regulator,Super Emulsion TS Series (antioxidant formulation)	Preserve product quality
Yogurt	Food emulsifiers / emulsion formulation	Emulsified state control
Yogurt	Thickening stabilizer formulation	Texture control
Jelly / pudding	Awabreak series	Improved manufacturing process
	Egg flavor regulator,processed liquid egg,liquid egg / boiled egg	Provide flavor
	Thickening stabilizer formulation,functional hen egg ingredients	Texture and physical properties control

Our Products