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Compound Sweetener – Tian Tian Xian
High in sweetness, highly water-soluble, with a refreshing and pleasant sweet taste, it leaves a lingering sweet aftertaste. Its texture is similar to that of sucrose, yet it has lower calories. It can partially or completely replace sucrose, being 10 to 15 times sweeter than sucrose.
Compound Sweetener – Huiganbao
A naturally extracted sweetener that reduces saltiness and enhances flavor, delivering a long-lasting, mellow sweetness with high safety.
High in sweetness, highly water-soluble, with a refreshing and pleasant sweet taste; its texture is similar to that of sucrose. It contains no sucrose, has low calories, a long-lasting sweet aftertaste, and is highly safe.
Compound Enzyme Preparation TG-01
Glutamate transaminase significantly affects the properties of proteins, such as foaming ability, emulsifying ability, emulsion stability, thermal stability, water-holding capacity, and gel-forming ability, thereby altering the flavor, texture, consistency, and appearance of food products.
Compound Enzyme Preparation TG-02
Extremely strong adhesion; naturally cross-links the meat proteins within the meat chunks themselves; even after slicing, marinating, cooking, and packaging, the product will maintain its bonding stability.
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