1. Isolate Soy Protein
Protein fraction to replace meat of product and improve product firmness for the manufacture sausage, surimi products, and vegetarian foods

2. Wheat Gluten
Protein fraction from wheat flour, binder and extender, dusting flour of meat for the manufacture of bakery, vegetarian food and noodle

3. M star
Compound starch for better rice noodle texture and protect overcook

4. Amidon A
Selected excellent starch granule giving better texture for rice noodle.

5. Mer Hakao
Starch for tradition Chinese for preparation food dimsum, dumpling, Indian roti

6. Wheat starch
Wheat starch assists with texture, viscosity, gel formation, adhesion, binding, moisture retention and can be used as a fat substitute.

7. Modify starch
Modified Starch, is native starch that has been modified physically, enzymatically, or chemically. This is done to enhance or diminish specific attributes of starch, specializing the modified starch for thickening, gelling, encapsulating or such.

8. MC PRO
Protein fraction from milk, binder and extender