Mainly used in preparation of soups, souces, canned/dried/frozen foods, salad dressings, meat products and other food products whenever onion flavor or taste is required.
Cordyceps militaris dried fruiting body.
Available fomats- powder, extract, capsules, mycelium
Cordyceps regulates the immune system's activity, and enhances the body's infection resistance. This
fungus improves the functioning of the cardiovascular system, activates the liver cells' metabolism, and
inhibits platelet formation. It prevents memory disorders associated with Alzheimer's disease.
Grown on wheat in laboratory conditions, it is suitable for vegetarians.
Supply volume: 300-600 kg per month. Country of origin: China
Honey is the nectarous and saccharine exudations of plants (Honey Flora) gathered, modified and stored by the honey bee. Honey sold can be either of a single source or of a blend of floral honeys to give a required colour and flavour. The honey shall be clean, practically free from foreign matter including wax, comb and bee parts. The pure honey should be free of additives, noxious substances , fermentation and admixtures of any kind including sucrose and invert sugars.
Odour: Pleasant , characteristic aroma. Free from foreign odours.
Flavours: Pleasant sweet flavour, characteristic, sufficiently strong but not distinctive. Free from foreign or objectional flavours. Honey flavours will vary according to floral sources and harvest locations.
High gel albumen powders assist the process of dispersion in producing stable, oil-based emulsions. The powder maximises the amount of oil that can be added (called emulsion capacity), proving to be a pivotal ingredient in dressings, sauces, mayonnaises and the likes.
Extracted from potatoes the potato starch is available in refined form with minimal protein or fat content. It comes in clear white color powder with clarity, neutral taste, long texture, high binding strength as well as minimal tendency of foaming. With around 800 ppm phosphate that comes bound to starch, it supports in enhancing viscosity and also provides solution somewhat anionic character.
Features :
1. Low gelatinization temperature with better viscosity that makes it suitable for food and technical applications.
2. Finding use in different recipes like potato chips, bakery cream and others.
3. Also useful in technical applications involving textile finishing & sizing, wallpaper glue, paper coating & sizing.
4. Suitable for reducing cheese sweating and binding.
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