Flavoring  Additives
Glycine It has special sweet taste ,andit can be used to homogenize the taste
by moderating the seasoning products.
Sodium Succinate It has special shellfish flavor, and it can stable in hot not easy to insoluble.
It's contribute in the foods that require hight heat.
I+G Main ingredient for any kind of MSG, bouillon powder, 
soup base, and broth...etc.
DL-Alanine It has fresh clams and cuttlefishes flavor with the sweeet taste of alanine,
and due to it's peculiar flavor that can unleash the original sweet taste in foods.
Citric Acid Citric acid is non-caking and good for preserve.It can be used with any kind pf powders,
and besides that it's the same material as citric acid after diluting. 
Citric Acid (monohydrate) It usually used as acidifier and PH control agent to antibacterial and antiseptic in food processing.
It's a kind of safe and common acidic cleaner.
Trisodium Citrate It has deliquescence and wethering property upon hot air.
In food and beverage industry, it's the most commonil used for flavoring agent,
stabilizer, and moderating sour taste in foods.
Presevatives Agent(complex) It can sloes the chemical changes that cause rancidity,
PH value of seasonings,and prevents the growth of bacteria.
Presevatives Materials(complex) UT can slow the chemical changes that cause rancidity,
PH value of seasonings, and prevents the growth of bacteria.
Potassium Sorbate Effective in prevent the growth of all mold, yeast, and areobic bacteria,
but there's no bactericidal effect, it's acidic preservative that greatly affected by
PH value with more lower, the effect more stronger.
Sucralose Sucralose is about 600 times sweeter than sugar.
It's noncaloric with pure sweet taste, and perfectly safe
to eat or drink on a daily basis as part of a healthy diet.
Licorice Extract It has same use asa licorice series product,
but it's white clear, high solubility, extraordinary effect,
and reduce bitterness and astringency in the meantime. 
Acesulfame potassium It's 200 times sweeter than Sueralose.
The most important is that it has excellent heat stability in food processing.
Other sugar
Food additives that provides sweet taste like sugar.
Pasting agent
Acid resistant
It has thickening and stabilizing properties useful in food.
Essentials for ice cream products making.
Gelatin(Complex) It has thickening and stabilizing properties useful in food.
Essentials for ice cream products making.
It has thickening and stabilizing properties useful in food.
Perfect for seasoning sauces making.
Starch acetate It has high-level gelatinous, and the texture
will become chewy and tough after long time freezing.

It's freeze-thaw stability.It can be used in turnip cake, Taiwanese meatball skin,
tapioca balls, taro balls, and minced fish product.
Hydroxypropyl distarch
It's low-temperature gelatinization, and easy to heat to swell and
burst into liquid thickening with high quality of texture and good viscoelasticity.

It can be used in baked food, frozen food, and noodles
Hydroxypropyl Staech Offering the finest capacity of thickening, medium level of viscosity and high level of water retention.
It can be used in baked food, frozen food, and noodles
Guar gum Guar gum has better water-soluble than any othe kinds of colloid,
and has more galactose chain structure.

In the mean time, it's a good stabilizing agent but it couldn't gelatin itself.
Xanthan Gum Xanthan Gun solutions are shear thinning fluids which acts as stabilizer
by adding into the emulsion andsuspend solid products.
It also can use with some carbohydrates,and make more different compound gums.
Coarrageenans Widely used for their gelling, thickening, emulsifying, suspending,
stabilizing and moisture retaining properties.
It mixed form various of materials.
Sodium Erythorbate Odorless and mainly used as food antioxidant in food industry,
it can keep the color, natural flavor of foods.
Glycerin Fatty
Acid Ester
It used as an emulsifier, avoid grease and water separation form
into comnplex with starch, and also anti aging.
Tenderizer Extracted form fruit enzyme, it used for meat tenderizers.
Quality improvement agent 
Antifreeze It can help improving the ability of water-retaining and bonding in meat.
Calcium Hydroxide Medium high level of alkaline, it can be effective in konjac powder,
and usually used in vegetarian food.
Sodium Polyphosphate It's a kind of binding agent that mainly retains moisture in foods,
prevents deterioration of meat processing, and stabilizes color of beans or fruits and vegetables.
Sodium Polyphosphate It used as quality improvement agent in foods, it can help improving structure and texture of foods.
It can be used in meat products, sausage goods, soups, and flour processing products.
Potassium Chloride It dissolves readily in water and glycerol, and it can be used in medical and food processing.
Potassium chloride can replace sodium chloride to make low-sodium salt,
and it's also an essential potassium ion for jelly products.
Magnesium Chloride It can be made into solidification reagent in traditional
Tofu by adding food additives match with calcium sulfate and starch.
Silicon Dioxide Mainly serves as an anti-caking agent to avoid clumping in foods.
It's also can used as antifoaming agent, clarifying agent, filter aid, and carrier.