1. Wenda Phos S 60
It is white, free-flowing granule which is suitable for food application.It has a high dissolving rate, and it is freely soluble in water but insoluble in alcohol.It provides excellent dissolving properties in both hard water and in the presence of salt.

2. Wenda Phos S 80
Wenda Phos"Best-value" phosphate blends are designed to provide the best possible performance and functional benefits for each application. Phosphate positively benefit meat, poultry and seafood processors by improving texture moisture retention, and preventing oxidation in their applications.

3. Wenda Phos M17
Wenda Phos"Best-value" phosphate blends are designed to provide the best possible performance and functional benefits for each application. Phosphate positively benefit meat, poultry and seafood processors by improving texture moisture retention, and preventing oxidation in their applications.

4. Wenda Phos C70
Wenda Phos"Best-value" phosphate blends are designed to provide the best possible performance and functional benefits for each application. Phosphate positively benefit meat, poultry and seafood processors by improving texture moisture retention, and preventing oxidation in their applications.

5. Wenda Phos 900
Wenda Phos"Best-value" phosphate blends are designed to provide the best possible performance and functional benefits for each application. Phosphate positively benefit meat, poultry and seafood processors by improving texture moisture retention, and preventing oxidation in their applications.

6. Mer M 1 | NonPhosphate

7. Mer M 7 (ลูกชิ้นไส้กรอก)
Phosphate compound for comminuted meat, fine sausage.

8. Mer M 8 (กุนเชียง)
Compound fine ingredients with functional protein giving better texture and coloured and excellent flavour for Chinese sausage and dry sausage.

9. Mer M 27 (แฮม)
Compound fine ingredients for binding whole muscle meat giving better texture, colour and flavour.

10. Phoss PP
Compounded phosphate for better grounded meat texture and colour controlling.

11. Mer SN (แหนม)
Compound fine ingredients special for Thai fermented sausage, sour esarn sausage.

12. Hydrolink F105 / Hydrolink F106
Versatile food ingredients blends designed to replace phosphates. (or work with phosphate together) in meat, poultry and seafood for yield increasing.

13. Sodium Acid Pyrophosphate (SAPP) Non-Leavening grande

14. Sodium Acid Pyrophosphate (SAPP) Leavening grades (ROR15, 28, 40)

15. Monocalcium Phosphate Monohydrate (MCPM)

16. Monocalcium Phosphate Anhydrous (MCPA)

17. Dicalcium Phosphate Anhydrous (DCPA)

18. Tricalcium Phosphate (TCP)

19. Tripolyphosphate (STPP)

20. Sodium Acid Pyrophosphate (SAPP)

21. Tetrasodium Pyrophosphate (TSPP)

22. Sodium Hexametaphosphate (SHMP)

23. Tetrapotassium Pyrophosphate (TKPP)

24. Tricalcium Phosphate Micronized (TCP Micro)

25. Tricalcium Phosphate Micronized (TCP Micro)

26. Disodium Phosphate Anhydrous (DSPA)

27. Disodium Phosphate Dihydrate (DSPD)

28. Tricalcium Phosphate Micronized (TCP Micro)

29. Dipotassium Phosphate Anhydrous (DKPA)

30. Monopotassium Phosphate (MKP)

31. Ferric Orthophosphate

32. Ferric Pyrophosphate

1. Nitrite Salt MD001
A mixture of food salt and sodium nitrite used as a preservative for cured meats

1. WBS 500 | Transglutaminase

2. WBS 800 | Transglutaminase (for meat glue)