Emulsifiers and stabilizers are indispensable chemicals widely used in many industrial and food processing. For example, they make ice cream good stability, high expansion rate, smooth creamy feeling, beautiful texture, prevent collapse. They are used in cocoa milk, liquid milky coffee, milk tea and other neutral flavored protein drinks to improve the protein stability, prevent fat precipitation and protein flocculation. They are used in acidic protein drinks such as yoghurt to solve quality problems such as packaging bulge, fat floating and protein aggregation, flocculation and coagulation.

1. Through extensive scientific testing, the optimization of hydrophilic colloids, the optimal combination of HLB values in emulsifiers and stabilizers, achieves stability of macromolecules such as proteins, fats, and starches in aqueous and oil phases. The compounded use synergistically enhances efficacy, simplifies production processes, and reduces costs.

2. Adapts to various taste and texture characteristics, achieving excellent flavor release capabilities.

3. Customizable emulsifiers and stabilizers that best fit the factory's equipment and process conditions, reducing production costs and optimizing efficiency.

4. Strong stability, suitable for various food storage and transportation conditions, ensuring product quality stability within the shelf life.

5. Effective refinement of product forms and application scenarios, with options available in fine powder and emulsion forms.

6. Provides value-added services including technical guidance tailored to the product.

1. Ice cream

2. Yogurt and yogurt drinks

3. Modified milk , milk drinks, vegetable protein drinks

4. Jelly, pudding and other desserts

5. Condiments and sauces