omato paste in brix:36-38% in cold break
Brix : 36-38%
Process: cold break
Bostwick: 6-9cm/30sec
Lycopene : 50mg/100g min
Color A/B : 2.10min
Ac ... Explore More
tomato paste in tin
birx :22-24% , 28-30%
70gx100/carton,70gx50/carton,
210gx48/carton,400gx24/carton,
800gx12/carton,830gx12/carton,
850gx12/c ... Explore More
Pea Protein is made from the high-quality non-GMO peas. The working procedures include separating, homogenizing, sterilizing and spray drying. It†... Explore More
Gellan gum, also known as Keke gum, is a high molecular linear polysaccharide. Gellan gum dry powder is beige, has no special taste and smell, and dec ... Explore More
