Reconstruction of onion extract that serves as a substitute of fresh ground onion. It has the strength of aroma and taste comparable to fresh ground onion. 

– Available in forms of paste and powder.
– Water soluble.

Reconstruction of garlic extract that serves as a grater and smell of garlic on food preparations.

– Available in forms of liquid, paste, and powder.
– Various types that are water and oil soluble.
– Various levels of intensity of aroma and taste of Garlic.

Reconstruction of chili extract (capsicum oleoresin) which serves as a source of spicy on the preparation of food, spicy profile resembles fresh chili.

– Available in forms of semi-paste and powder.
– Various types that are water and oil soluble.
– Various levels of spiciness intensity.

Chili powder that has been reconstructed (compounded chili powder) so that it has stable quality. Serves as a spicy flavor and replaces the use of fresh powdered powder. 

– Available in forms of powder and flake.
– Dispersed in water.
– Various levels of spiciness intensity.

Seasonings made of monosodium glutamate (MSG). Serves as a tasty saver on food additives.

– Available in forms of powder and crystal.
– Dispersed in water.
– Various levels of savory flavor intensity.

Beef and chicken broth for various processed food products replacing the use of chicken and beef.

– Available in form of powder.
– Dispersed in water.
– Various levels of flavor and mouthfeel profiles.

Concentrate which is the result of soy protein hydrolysis. Serves as a substitute for soy fermented extracts in the manufacture of soy sauce and other foods that require savory taste.

– Available in form of liquid.
– Dispersed in water.
– Various levels of fermented soybean flavor and aroma.
– 2 types of flavors: standard soya base and salty soya base.

Vegetable fiber specially designed as a thickener and stabilizer agent in starch-based processed food products. It provides a crispy texture (mouthfeel) to processed food products and be as a water holding agent in processed food products so that they are not easily moldy. It also reduces oil usage in fried processed food products and prevents syneresis in products.

– Available in form of powder.
– Easily absorbs water and dispersed in water.
– Available in various particle sizes.

Seasoned flour with a blend of various delicious flavors for various processed food products which provides a variety of flavors and colors to products.

– Available in form of powder.
– Dispersed in water.
– Easily coats the product.

Additional flour as a thickener, texturizer and stabilizer in processed meat and starch-based food products. It provides a crispy texture to processed food products, increases product volume, reduces oil absorption in fried foods, enhances product brightness, and helps seasonings penetrate the meat.

– Available in form of powder.
– Dispersed in water and semi-sticky (has adhesive power).

A blend of artificial sweeteners with various sweet profiles that do not cause a bitter aftertaste replacing the use of sugar.

– Available in forms of powder and granule.
– Dispersed in water.
– Variety of sweet profiles.

Tomato extender or analog tomato paste that serves as a substitute for tomato paste on food preparations.

– Available in forms of powder and paste.

Flavor serves as a flavor enhancer and aroma of food. It also provides a bitter taste to the products of molasses containing detention. 

– Available in forms of liquid and powder.
– Two types: flavor enhancement and bitter taste suppressant.