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Mono-and Diglycerides of Fatty Acids Series Medium Chain Triglycerides/Octyl and Decyl Glycerate (MCT/ODO） Polyglycerol Esters of Fatty Acids (PGE) Polyglycerol Polyricinoleate (PGPR) Propylene Glycol Esters of Fatty Acids Capryl Monoglyceride Hydrocolloid Series Bakery Emulsifier Series Compound Emulsifier Series Compound Emulsifier and Thickener Series

Caprylic/Capric Triglyceride (GTCC) Agar Glycerides Series Polyglycerin Series Polyglycerol Esters of Fatty Acids Series

Glycerides Series EPS - Specific Series

Medium Chain Triglycerides/Octyl and Decyl Glycerate (MCT/ODO） Glyceryl Monolaurate (GML) Glyceryl Monosterate

Distilled Monoglyceride Unsaturated Distilled Monoglyceride Mono and Diglycerides of Fatty Acids Special Monoglyceride

Instant Agar/Agar Compounded Hydrocolloid

SP Cake Gel Cake Improver

Crystallizer Tween 80 powder（Ice-Pre)

Stabilizer for Jelly and Pudding Stabilizer for Vegetable Protein Drink Stabilizer for Milk-Based Drink Stabilizer for Ice cream Stabilizer for Non-Dairy Whipped Topping

Glyceryl Oleate Glyceryl Stearate Glyceryl Caprylate

Diglycerin Polyglycerin-3 Polyglycerin-6 Polyglycerin-10

Polyglyceryl-3 Stearate Polyglyceryl-6 Laurate Polyglyceryl-10 Laurate

Distilled Glycerin Monostearate（DMG） Glyceryl Monooleate Capryl Monoglyceride Mono and Diglycerides of Fatty Acids

EPS - Specific:Glyceryl Monostearate (GMS) EPS - Specific:Glycerol TriStearate (GTS) EPS - Specific:Coating Agent
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Instant Agar/Agar

Instant Agar/Agar is made from natural marine plants—seaweed—as raw material, extracted and refined through special processes, or made by adding auxiliary materials.

Category:：

| Product description

Product Features

1. Hydrophilic, easy to clump in water;
2. Low dissolution temperature;
3. Odorless, with the natural flavor of agar itself;

Application Range

Application Range	Application Features
Flavored Fermented Milk	Effectively resists mechanical shear, improves the texture of flavored fermented milk, making the product full-bodied, delicate, and smooth, while providing good stacking and excellent flavor release. Prevents whey separation during shelf life, enhances the stability of the fermented milk system, and improves product quality.
Various beverages, jelly, pastries, ice cream, soft candy, soups, eight-treasure porridge, white fungus bird's nest, meat products, cold dishes, etc.	Can be used as a thickener, gelling agent, suspending agent, emulsifier, preservative, and stabilizer.