Cellulase Enzyme (35,000U/g)

Activiation Temperature 40-55C, pH 4.5-6.5 (Best 45-50C, pH 4.8)

(35,000U/g or CU/g)

also known as sodium dihydrogen phosphate, is an inorganic compound used in food

Hydroxypropyl Methylcellulose (HPMC) forms a non-ionic gel.

It is commonly used in a variety of dishes. Special low visosity type.

It is commonly used to give astringent flavor (taste) to a variety of foods.

a food additive used as an emulsifier and stabilizer. It is derived from the sodium salt of stearic acid and lactic acid

INS481

Food grade, can be eaten. Used to decorate food

Used to hydrolyze lactose

refrigerant without taste Gives a cool, clean feeling, synthesized from modifying the structure of menthol (Menthol).

It is a polysaccharide that has properties as a hydrocolloid. It can be extracted from the endosperm of the carob plant (carob, Ceratonia silliqua), used to form a gel in the formula and to stabilize or stabilize the emulsion.