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Find multiple varieites of Food IngredientThai Foods Product International Co., Ltd
We are a manufacturer of fresh coconut cream spray dried 45-50% fat into powder with the aim to save space and energy consumption for long term storage. It is highly concentrated and used in variety of foods such as curries, confectionery, and beverages. Also it is can be used directly or mix into water to produce liquid coconut cream or coconut milk.
SPECIFICATION Appearances: Dried cream powder, Clean Fat content: 45-50% Moisture (%): Not more than 5.0 Bulk Density: 454-555 g/L pH: 6.5-7.8 Yeast & Mold: 10 CFU/g max. Salmonella spp.: Absent S.aureus: Absent Bacillus cereus: 100 CFU/g Max. E.coli: < 3 MPN/g Clostridium spp.: 10 CFU/g max. Coliform: Not detected
Non dairy creamer (33%,35% and 50% fat) is free flowing power and designed for coffee, tea,cookies, bread, cake,doughnut, bakery or mix as milk powder. Our main advantages of this product are high bulk density, fast dissolving, and keep the real taste of coffee.
Appearance Free flow powder Color Light cream Bulk Density 450-570 g/l Moisture 2.5% max pH (10% solution) 7.0-8.5 Fat content 33.0% Min
We manufacture and export Durian Powder with good quality for cake, mooncake and coffee. It is 100% pure durian produced by freeze dried process. It gives natural smell, pure sweet, good taste and well-dissolved.
Appearance: Powder with yellow Color : Yellow Odor: Characteristic Taste:Characteristic Moisture:Not more than 10.0 %
It’s very fine, and high moisture brown sugar made from natural sugar cane with high-tech manufacturing process. We produce two types of brown sugar; Vacuum Pan (light colour and mild sweet), and Open Pan (dark colour and very sweet).
Sweet scent, and taste better than general brown sugar
It’s used to substitute white sugar for soy sauce production and desserts.
It’s suitable for people who look for the sweet-scent and natural taste of brown cane sugar.
It’s suitable for bio-organic foods.
Colour 5000 min. Polarization: 94 min. Moisture: 0.74 min.
We are manufacturing and exporting modified tapioca starch with food grades for noodles, sauce, meatballs, snacks, cracker, and frozen foods. To compare with native starch, our Modified Starch is: -More Stability -More Viscosity -Easier in Food Mixing -Better in Heat Resistant
Appearance:White Crystalline Powder Moisture: 14.0% Max. Whiteness:90.0% Min. Black Spot:10 Point Max. pH: 7.0 Max. Peak Viscosity (6% @95ºC):200-400 bu Residues:0.2% Max. Sulphur Dioxide:10.0 ppm Max.
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