Product

Fructose

Origin: Corn starch
Form: Powder and liquid
Texture: Smooth and easily soluble
Function: Sweeter than granulated sugar, suitable for beverages and snacks

Sorbitol

Origin: Starch
Form: Liquid
Texture: Easily soluble
Function: Commonly used for bakery products, toothpaste, and candy.

Maltitol

Origin: Starch
Form: Liquid
Texture: Easily soluble
Function: Widely used for beverages, snacks, biscuits, and wafers, especially for low-calorie products.

Dextrose Monohydrate

Origin: Starch
Form: Powder
Texture: Fine
Function: Commonly used for biscuits, wafers, and bakery products.

Maltodextrin

Origin: Starch
Form: Liquid
Texture: Easily soluble
Function: Commonly used for bakery products, toothpaste, and candy.

Corn Starch

Origin: Corn
Form: Powder
Texture: Fine
Function: Commonly used for vermicelli and snacks.

Tapioca Starch

Origin: Cassava
Form: Powder
Texture: Fine
Function: Commonly used for noodles, snacks, and crackers.

Modified Starch

Origin: Starch
Form: Powder
Texture: Fine
Function: Commonly used for snacks, beverages, biscuits, and wafers.

Cocoa Powder

Origin: Cocoa beans
Form: Powder
Texture: Fine
Function: Commonly used for snacks, beverages, biscuits, and wafers.

Chocolate

Origin: Cocoa beans
Form: Solid or liquid (depending on temperature and type)
Texture: Smooth when melted, solid when cooled
Function: Used in candies, beverages, cakes, snacks, and various dessert products.

Lecithin

Origin: Soybeans, egg yolk, sunflower
Form: Thick liquid or powder
Texture: Smooth (if liquid); fine (if powder)
Function: Used as an emulsifier to blend water and oil in chocolate, margarine, and bread.

Pectin

Origin: Natural fiber from fruits (mainly apples & oranges)
Form: Powder or liquid
Texture: Fine (if powder), thick (if in solution)
Function: Used as a thickening or gelling agent in jams, jellies, and low-sugar products.

Vegetable Oils

Origin: Extracted from plants such as soybeans, corn, canola, and sunflower
Form: Liquid
Texture: Smooth and light
Function: Used for frying, baking, and as an ingredient in snacks, sauces, and margarine.

Coconut Oil

Origin: Coconut meat
Form: Solid (at cool room temperature) or liquid (when warm)
Texture: Smooth and oily
Function: Popular in bakery products, chocolate, ice cream, and as an alternative to other vegetable oils.

Palm Sugar

Origin: Natural Sugar
Form: Crystal, block, and liquid
Function: Used in beverages, cakes, and products with a smoky caramel flavor.

Brown Sugar

Origin: Natural Sugar
Form: Crystal, block, and liquid
Function: Used in beverages, cakes, and products with a smoky caramel flavor.

Coconut Sugar

Origin: Natural Sugar
Form: Crystal, block, and liquid
Function: Used in beverages, cakes, and products with a smoky caramel flavor.

Non Dairy Creamer

Origin: Vegetable oils and sweeteners
Form: Powder
Texture: Fine
Function: Used as a fat replacer in the food and beverage industry.

Protein Fiber Liquor (Corn Gluten Meal, Corn Gluten Feed, Corn Germ, Corn Steep Liquor, Broken Corn)

Origin: Corn kernel
Form: Solid
Function: Used for animal feed.

Emulsifier

Origin: Vegetable fat
Form: Powder & liquid
Function: Used to blend oil and water in the food industry.

Flavor Ingredients

Origin: Natural & Synthetic
Form: Powder & liquid
Function: Used to enhance flavor and aroma in the food industry.