www.sunshinecolorful.com

北京陽光溢彩科技有限公司

Beijing Sunshine Colorful Technology Co., Ltd

北京陽光溢彩科技有限公司創(chuàng)立于2002年

專注于食品供應(yīng)鏈安全體系20年

持續(xù)為客戶提供：供應(yīng)鏈管理、產(chǎn)品研發(fā)、技術(shù)支

持、貿(mào)易、倉儲及物流等綜合解決方案

北京陽光溢彩科技有限公司

Beijing Sunshine Colorful Technology Co., Ltd

Enterprise Introduction

北京陽光溢彩科技有限公司創(chuàng)立于2002年，專注于食品供應(yīng)鏈安全體系

20年，持續(xù)為客戶提供：供應(yīng)鏈管理，產(chǎn)品研發(fā)、技術(shù)支持，貿(mào)易、倉儲及物流

等綜合解決方案，產(chǎn)品方向?yàn)橹参镌o料，藥食同源原料、營養(yǎng)添加劑等。關(guān)

注農(nóng)產(chǎn)品深加工全過程的溯源管理，為客戶選擇安心好原料，幫助客戶打造

有差異化有競爭力的好產(chǎn)品。我公司還擁有2200平方米左右的食品級倉儲

庫房，為客戶提供優(yōu)質(zhì)放心的服務(wù)。

我公司全體員工以全心全意為客戶服務(wù)為宗旨，持續(xù)為客戶創(chuàng)造獨(dú)特價(jià)

值，不斷超越，助力客戶成為行業(yè)領(lǐng)先者。

企業(yè)愿景

做客戶信任與依賴的供應(yīng)商，讓員工愛戴的家園，成為受尊重的服務(wù)型企業(yè)

企業(yè)使命

在食品配料領(lǐng)域不斷學(xué)習(xí)、不斷創(chuàng)新，為食品企業(yè)提供健康、安全的食品配料。

企業(yè)精神

尊重 信任 責(zé)任 寬容 協(xié)作 創(chuàng)新

企業(yè)文化

北京陽光溢彩科技有限公司

Sunshinecolorful 陽光溢彩每一份耕耘?都有一份深愛

玉米淀粉

葡萄糖

麥芽糊精

磷酸酯雙淀粉

乙?；矸哿姿狨?/p>

氧化淀粉

羥丙基二淀粉磷酸酯

木薯淀粉

乙?；p淀粉乙二酸酯

木薯醋酸酯淀粉

豌豆淀粉

紅薯淀粉

綠豆淀粉

綠豆粉絲

馬鈴薯淀粉

大豆分離蛋白

大豆組織蛋白

大豆拉絲蛋白

大豆?jié)饪s蛋白粉

蔬菜粉

谷物、薯類全粉

藥食同源原料

功能性糖類

膳食纖維

營養(yǎng)添加劑

食品添加劑

銀杏功能性

二.淀粉類及制品

三.豆制品

四.植物全粉

五.功能性原料

七.添加劑

六.糖類

一.銀杏粉

目

錄

銀杏粉

GINKGO POWDER

銀杏果具有極高的食用及藥用

價(jià)值，在宋代被列為皇家貢品，

明代李時(shí)珍在《本草綱目》中描

述銀杏果：“入肺經(jīng)，益脾氣，定

喘咳，縮小便，止白濁?！?/p>

Ginkgo biloba fruit has extremely high edible and medicinal value and

was listed as a royal tribute in the Song Dynasty. Li Shizhen of the Ming

Dynasty described Ginkgo biloba fruit in the compendium of materia

medica: \"it enters the lung meridian, benefits the spleen, calms asthma

and cough, reduces stool, and stops turbidity.\"

銀杏果粉源自萬畝生態(tài)銀杏林，

不施肥，不除草，不打藥，不灌溉，

自然生長成成熟的銀杏果，再經(jīng)

過脫毒工藝生產(chǎn)而成

Gingko fruit powder comes from ten thousand mu of ecological gingko

forest. It naturally grows into mature gingko fruit without fertilization,

weeding, medicine and irrigation, and is produced through detoxification process

在近代日本廣島原子彈爆炸后，

最先枯木重生的是銀杏樹，

所以日本人有每日食用銀杏果的習(xí)慣

After the atomic bombing of Hiroshima in Modern Japan,

Ginkgo trees were the first dead trees to regenerate,

Therefore, the Japanese have the habit of eating Ginkgo

biloba fruit every day

《本草綱目》

Compendium of Materia Medica

植物活化石

Plant living fossil

在曹福亮《銀杏奧秘》一書中摘錄：銀杏促進(jìn)血液循環(huán)，降低自由基對細(xì)胞的傷害，銀杏修復(fù)

壞細(xì)胞的效果特別明顯。

銀杏能使血管壁恢復(fù)正常，使硬化的血管恢復(fù)彈性，末梢血管恢復(fù)抵抗力，從而增強(qiáng)記憶能

力，防止健忘癥，提高注意力。

銀杏可通過降低血黏度，改善血液循環(huán)，增加腦血流量，改善腦供氧，促進(jìn)腦循環(huán)，提高腦耐

缺氧能力。

能夠抑制過敏、氣喘、和皮膚病等極端的免疫反應(yīng)。

保護(hù)聽力，提高視力，保護(hù)神經(jīng)系統(tǒng)免受傷害。

改善機(jī)體對氧和糖分的吸收利用，有利于控制糖尿病和機(jī)體的應(yīng)激反應(yīng)，維持機(jī)體的內(nèi)部

平衡。

It is extracted from Cao Fuliang's book the mystery of Ginkgo biloba: Ginkgo biloba promotes blood circulation,

reduces the damage of free radicals to cells, and has a particularly obvious effect on repairing bad cells.

Ginkgo biloba can restore the normal blood vessel wall, restore the elasticity of hardened blood vessels, and

restore the resistance of peripheral blood vessels, so as to enhance memory, prevent amnesia and improve

attention.

Ginkgo biloba can reduce blood viscosity, improve blood circulation, increase cerebral blood flow, improve

cerebral oxygen supply, promote cerebral circulation, and improve brain hypoxia tolerance.

It can inhibit extreme immune reactions such as allergy, asthma and skin diseases.

Protect hearing, improve vision, and protect the nervous system from injury.

Improving the body's absorption and utilization of oxygen and sugar is conducive to controlling diabetes and the

body's stress response, and maintaining the internal balance of the body.

銀杏果營養(yǎng)豐富，果仁中除含淀粉、蛋白質(zhì)、脂肪、

糖類之外，還含有維生素c、核黃素、胡蘿卜素、鈣磷

鐵鉀鎂等微量元素。

Ginkgo fruit is rich in nutrients. In addition to starch,

protein, fat and sugar, the kernel also contains vitamin c,

riboflavin, carotene, calcium, phosphorus, iron, potassium

and magnesium and other trace elements.

古老品種

銀杏果

Ancient Variety

《神農(nóng)百草經(jīng)》

Shennong hundred herbs classic

銀杏文化/Culture

淀粉類及制品

STARCH AND PRODUCTS

玉米淀粉

03401，03401E，03401U

食品輔料；顆粒細(xì)膩（簡單處

理）－ 作為模淀粉、食品膠粘

表面隔離劑等。；糊化溫度高、

耐受力強(qiáng)（結(jié)合部分變性）－

應(yīng)用于熱處理較深的，如罐裝

產(chǎn)品中應(yīng)用粘度低、短糊絲－

蠔油醬、番茄醬等醬料及武昌

肉中提供清爽、不糊口質(zhì)構(gòu)；

透明度不高－肉湯等湯料中

應(yīng)用、提供產(chǎn)品似面粉的、家

庭風(fēng)格的質(zhì)感；易凝膠性－ 軟

糖中應(yīng)用改善工藝、提供硬彈

口感； 色拉醬中應(yīng)用可提升醬

的挺度等穩(wěn)定性?；瘜W(xué)變性 －

化學(xué)變性對糊化溫度、粘度、

透明度和穩(wěn)定性的改善，使其

在 肉制品、面條

Food accessories; Fine and fine

particles (simple treatment) -

used as mold starch, food

adhesive and surface release

agent, etc.; High gelatinization

temperature and strong

resistance (combined with

partial denaturation) - it is

applied to products with deep

heat treatment, such as canned

products with low viscosity and

short paste - oyster sauce,

tomato sauce and other sauces

and Wuchang meat to provide

refreshing and non life texture;

Low transparency - used in

broth and other soup materials

to provide a flour like, family

style texture; Easy gel - the

application in soft candy

improves the process and

provides hard and elastic taste;

The application in salad sauce

can improve the stiffness and

other stability of sauce.

Chemical denaturation -

chemical denaturation

improves the gelatinization

temperature, viscosity,

transparency and stability, so

that it can be used in meat

products and noodles

Food accessories; Sucrose

substitute

Food accessories; Fillers and

admixtures for all kinds of food

to reduce nutrition loss,

improve taste and reduce cost

Food additives; Thickeners,

stabilizers, gelling agents,

binders, etc. in meat products,

the water retention is good, the

yield is improved, and the

texture of hard, crisp and chewy

elasticity is provided. The price

performance ratio - it can

replace some cassava modified

starch applications, and the

product performance is stable

and the price performance ratio

is high; Stability - reduce aging

speed, improve water retention

and reduce water discharge

during shelf life

葡萄糖

一水結(jié)晶

食品輔料；蔗糖替代品

麥芽糊精

01915E

食品輔料；各類食品的填充料

和增調(diào)劑，減少營養(yǎng)損失，改

善口感，降低成本

Food additives; Stabilizer (meat

food), thickener (all kinds of

food), improver (baked food),

coagulant (sheet food) low

substitution: neutral and weak

acid food; Medium substitution:

severely acidic food with pH of

3.0-3.5; High substitution:

strongly acidic food

Food auxiliary material, low

pasting temperature, transpar

-

ent paste liquid, long paste silk,

good elasticity, suitable for

making pudding and dessert

磷酸酯雙淀粉

001、008、017

木薯淀粉

國產(chǎn)明陽、進(jìn)口玫瑰

食品添加劑；穩(wěn)定劑（肉類食

品）、增稠劑（各類食品），改良

劑（焙烤食品），凝固劑（片狀

食品）低取代度：中性和弱酸

性食品；中取代度：PH在

3.0-3.5的重度酸性食品；高取

代度：強(qiáng)酸性食品

食品輔料，糊化溫度低，糊液

透明，糊絲較長，彈性好，適合

制作布丁、甜點(diǎn)

乙?；矸哿姿狨?/p>

MS-2

食品添加劑；增稠劑、穩(wěn)定劑、

膠凝劑、黏結(jié)劑等，肉制品中

保水性好提高出品率，提供硬

脆、咀嚼彈性的質(zhì)構(gòu)，性價(jià)比

－可以替代部分木薯變性淀

粉應(yīng)用、產(chǎn)品性能穩(wěn)定、性價(jià)

比高；穩(wěn)定性－老化速度降低、

保水性提升、減少貨架期出水

Corn Starch Glucose

Maltodextrin

Phosphate

Double Starch

Cassava Starch

Acetylated

Distarch

Phosphate

Food additives are characterized by low gelatinization

temperature, good transparency and stability of paste, and

are not easy to coagulate. Can

be used as thickener; Emulsifier; Adhesive. It can be used as a

binder and starch jelly for

surface dressing of fried food. In

bread production, it can

improve the gas holding

capacity, shorten the fermentation time, and increase the

bread volume

氧化淀粉

05548

食品添加劑，特點(diǎn)是糊化溫度

低，糊的透明度和穩(wěn)定性好，

不易凝沉。可用于增稠劑；乳

化劑；粘結(jié)劑?？捎米饔驼ㄊ?/p>

品表面調(diào)料的粘結(jié)劑和淀粉

果凍。在面包生產(chǎn)中可提高持

氣能力，縮短發(fā)酵時(shí)間，增加

面包體積等

Food additives; Thickeners,

stabilizers and coagulants.

Compared with the original

starch, the gelatinization

temperature of this product

decreases, the paste silk

becomes shorter, and the

coagulability of the paste is

weak. The aging tendency is

obviously reduced, the

low-temperature storage and

freeze-thaw stability are

improved, the storage is stable,

and it can resist heat, acid and

shear stress. Mostly used in

meat products

乙?；p淀粉己二酸酯

MYS-361

食品添加劑；增稠劑、穩(wěn)定和

凝固劑。本品與原淀粉相比，

其糊化溫度降度，糊絲變短，

糊的凝沉性弱。老化傾向明顯

減小，低溫貯存和凍融穩(wěn)定性

提高，貯存穩(wěn)定，可抗熱、抗酸

和抗剪切力。多用于肉制品里

使用

Food additives. The swelling

power and transparency were

still significantly higher than the

original starch. The paste has

high stability to temperature,

acidity and shear force.

Thickener (added as required)

can be used alone or in

combination with other

thickeners. For mayonnaise;

Canned carrots (the products

contain cream or other fats),

flavored yogurt and its products

after fermentation and heat

treatment; Cold drink products;

Canned sardine and sardine

products; Canned mackerel

and mackerel (only for filling);

Quick frozen fish sticks and fish

pieces (only refer to wrapping

with bread powder and bread

tow)

羥丙基二淀粉磷酸酯

06203

食品添加劑。膨潤力、透明度仍

顯著高于原淀粉。糊液對溫度、

酸度和剪切力的穩(wěn)定性高。增

稠劑（按需添加），可單獨(dú)使用

或與其他增稠劑合用。用于蛋

黃醬；罐裝胡蘿卜（產(chǎn)品含有

奶油或其他油脂）、發(fā)酵后經(jīng)

加熱處理的調(diào)味酸奶及其制

品；冷飲制品；罐裝沙丁魚和

沙丁魚類產(chǎn)品；罐裝鮐魚和竹

莢魚（僅用于填料）；速凍魚條

和魚塊（僅指用面包粉和面包

拖料包裹）

Food raw materials: it has

strong water absorption ability

and is suitable for sizing meat.

It can also be used as snacks,

vermicelli and vermicelli. In

particular, after pasting meat,

the taste is particularly smooth

and tender after blanching, and

it has good transparency. The

fried crispy meat is used in a

casserole. Its skin is tough and

chewy. It is especially delicious

紅薯淀粉

Oxidized Starch Acetylated

Bisstarch Acetate Hydroxypropyl

Distarch

Phosphate

Cassava

Acetate Starch

食品原料：吸水能力強(qiáng)，適合

給肉類上漿，也可做點(diǎn)心、粉

絲、粉皮，特別是給肉類掛漿

后，焯水處理后口感格外滑嫩，

而且有不錯(cuò)的透明度，油炸后

的小酥肉用在砂鍋里，表皮筋

韌，有嚼頭，特別好吃

\"Food raw materials: crispy

texture, suitable for making

crispy meat or stewed vegetables, and also for making bean

jelly

Application: pea starch belongs

to better starch. When frying

crispy meat, it is better to use

pea starch to beat powder or

paste. The finished product is

soft and hard, and the taste is

very crisp, but it is not as brittle

as corn starch. Moreover, when

using pea starch to make crispy

meat soup or stewed vegetables, the crispy crust of the

ingredients can not fall off.

However, the best use of pea

starch should be to make bean

jelly or cold skin. \"

豌豆淀粉

食品原料：質(zhì)感脆，適合做酥

肉或燴菜，也可做涼粉

應(yīng)用：豌豆淀粉屬于比較好的

淀粉。炸酥肉的時(shí)候用豌豆淀

粉拍粉或者調(diào)漿比較好，做好

的成品軟硬適中，口感很脆，

但也不像玉米淀粉那么脆硬。

而且用豌豆淀粉做酥肉湯或

燴菜，食材酥皮不容脫落。不

過，豌豆淀粉最佳的用途應(yīng)該

是制作涼粉或者涼皮。

In the food industry, potato

modified starch is mainly used

as thickener, binder, emulsifier,

filling agent, molding agent,

etc. It can make the meat color

of meat products bright and

pleasing to the eye, prevent the

change of product color, reduce

the use of nitrite and pigment,

and improve the water

retention and tissue state of

products. It is widely used in

soup. It has a high initial

viscosity and can effectively

disperse various components.

In the subsequent high-pressure disinfection treatment, the

viscosity of the final product

can reach the required level. At

the same time, it can be used

for baking special food; Making

granules as pudding; Binding

and filling materials for making

sausage; When added to pastry

bread, it can increase nutrients

and prevent the bread from

hardening, thus extending the

shelf life; Added to instant

noodles to enhance softness

and improve taste.

馬鈴薯淀粉

在食品工業(yè)中，馬鈴薯變性淀

粉主要用作增稠劑、黏結(jié)劑、

乳化劑、充填劑、賦型劑等?？?/p>

使肉制品的肉色鮮亮，外觀悅

目，能夠防止產(chǎn)品顏色發(fā)生變

化，減少亞硝酸鹽和色素的使

用量，同時(shí)對于改善產(chǎn)品的保

水性、組織狀態(tài)均明顯的效果。

在湯料中大量使用，它具有較

高的初始黏度，能有效地分散

各種成分，在隨后的高壓消毒

處理時(shí)，最終產(chǎn)品的黏度可以

達(dá)到所要求的程度。同時(shí)，可用

于烘焙特殊食品；制成顆粒作

為布丁；制作香腸的扎線和填

充料；添加在糕點(diǎn)面包中，可增

加營養(yǎng)成分，還可防止面包變

硬，從而延長保質(zhì)期；添加在方

便面中，增強(qiáng)柔軟度、改善口感。

Compared with the original

starch, cassava modified starch

has changes in gelatinization

temperature, film-forming

property, viscosity, transparency and stability affected by

acid-base and mechanical

stirring. It can be used as food

thickener or stabilizer to

improve food structure and

prolong product shelf life. It has

a very broad application

prospect in the food industry.

木薯醋酸酯淀粉

WM

木薯變性淀粉與原淀粉相比，

其糊化溫度、糊的成膜性、糊

粘度、透明度及對酸堿、機(jī)械

攪拌影響的穩(wěn)定性均有變化，

用于食品增稠劑或穩(wěn)定劑等，

可改善食品組織結(jié)構(gòu)，延長制

品貨架期，在食品行業(yè)有著非

常廣闊的應(yīng)用前景。

As a food raw material, starch

paste is sticky enough, has low

water absorption, is white and

shiny, and is suitable for

making vermicelli and

powdered noodles

綠豆淀粉

食品原料，淀粉糊粘性足，吸

水性小，色潔白而有光澤，適

合做粉絲、粉皮

Food raw materials are not easy

to rot when boiled, and the

taste is the most slippery and

smooth.

綠豆粉絲

食品原料，煮時(shí)不易爛，口感

最為滑膩、筋道。

Cassava Pea Starch Potato Starch

Acetate Starch

Mung Bean

Starch

Mung Bean

Vermicelli

豆制品

BEAN PRODUCTS

A型、951E、962T

Type A and 951e features: high gel type, suitable for Taiwanese barbecue sausage, meatball and hot pot; 962t features:

high dispersion, low foam, low viscosity, suitable for pure

meat ham, bacon, roast tenderloin, smoked duck breast, etc

大豆分離蛋白

Soy Proteinisolate

A型和951E特性：高凝膠型，適用于臺灣烤腸、

肉丸類、火鍋料；962T特性：高分散性、低泡沫、

低粘度，適用于純?nèi)饣鹜取⑴喔?、烤里脊肉、煙?/p>

鴨胸等。

SW5001

It is used for 20% of high and low temperature meat products, which can effectively improve the taste of high and low

temperature meat products, increase the toughness, and

effectively lock up the liquid and fat of meat. It is an effective

product instead of refined meat. It can also be used in

dumpling filling instead of lean meat

大豆組織蛋白

Soybean Tissue Protein

用于高低溫肉制品的量20%，可有效的改善高

低溫肉制品的口感，增加韌性，還可以有效鎖住

肉的液體、脂肪，是代替精肉的一種有效產(chǎn)品。

還可以用于餃子餡中代替瘦肉

北京陽光溢彩科技有限公司創(chuàng)立于2002年

專注于食品供應(yīng)鏈安全體系20年

持續(xù)為客戶提供：供應(yīng)鏈管理、產(chǎn)品研發(fā)、技術(shù)支持、貿(mào)易、

倉儲及物流等綜合解決方案

SW5007-7

When used in meat products, it can increase the meat

feeling, reduce the cost, and improve the protein content

of the product. It can also be used in stuffing to increase

the meat feeling, with good water retention. It is simpler

to use than tissue protein

大豆拉絲蛋白

Soybean Drawing Protein

用于肉制品中，可達(dá)到增加肉感，降低成本，提

高產(chǎn)品的蛋白質(zhì)含量，還可用于餡料中，增加肉

感，持水性好，比組織蛋白使用更簡單

The protein content is more than 65%, with high gelling,

emulsifying or high dispersibility, which greatly improves the

comprehensive utilization rate and reduces the production

cost. It is widely used in the production of meat processing

food, bakery food, ice cream, candy and beverage.

大豆?jié)饪s蛋白粉

Soybean Protein Concentrate

蛋白含量在65%以上，具有高凝膠性、乳化性或

高分散性，大大提高了綜合利用率，降低生產(chǎn)成

本，廣泛應(yīng)用在肉加工食品、烘焙食品、冰激淋、

糖果和飲料的生產(chǎn)中。

Food auxiliary material, low

pasting temperature, transparent paste liquid, long paste silk,

good elasticity, suitable for

making pudding and dessert

Tomato powder, beetroot powder, spinach powder, cabbage powder, celery powder, pumpkin powder, carrot

powder, purple potato powder, purple cabbage powder, laver powder, balsam pear powder, cabbage powder, white

radish powder, sweet potato powder, taro powder, mushroom powder, broccoli pollen, yam powder

Features: simple process, drying, grinding and screening; No pigment or maltodextrin is added to keep the original

flavor and nutrition as much as possible

蔬菜粉

Vegetable Powder

番茄粉 甜菜根粉 菠菜粉 甘藍(lán)菜粉 芹菜粉 南瓜粉 胡蘿卜粉 紫薯粉 紫甘藍(lán)粉 紫菜粉 苦瓜粉 白菜

粉 白蘿卜粉 紅薯粉 芋頭粉 香菇粉 西蘭花粉 山藥粉

特點(diǎn)：工藝簡單，烘干，磨粉、過篩；不添加色素、麥芽糊精，盡可能的保持原來本質(zhì)的風(fēng)味和營養(yǎng)

植物全粉

WHOLE PLANT POWDER

Corn flour, potato flour, glutinous rice flour, japonica rice

flour, black bean flour, soybean flour, purple potato flour,

sweet potato flour

Features: cooked powder can be directly prepared and

added to any food

玉米粉 馬鈴薯全粉 糯米粉 粳米粉 黑

豆粉 黃豆粉 紫薯全粉 甘薯全粉

特點(diǎn)：熟粉，可直接沖調(diào)，也可直接添加

到任何食品中

谷物、薯類全粉

Whole Grain And Potato Flour

功能性原料

FUNCTIONAL RAW MATERIALS

金銀花粉 菊花粉 茉莉花粉 荷葉粉 玫瑰花粉 山楂粉 陳皮粉 蓮子粉 葛根粉 芡實(shí)粉

甘草粉 干姜粉 淮山粉 白果粉 花椒粉 山楂粉 火麻仁 銀杏粉粉 桑葉粉 百合

特點(diǎn)：是功能性食品原料，每種原料都具有相應(yīng)的功效，具體多見于藥典中的介紹和研究

資料的考證

Gold and silver pollen, chrysanthemum powder, jasmine pollen, lotus leaf powder, rose powder, hawthorn

powder, orange peel powder, lotus seed powder, pueraria powder, Euryale powder, licorice powder, dried

ginger powder, Huaishan powder, white fruit powder, pepper powder, hawthorn powder, hemp seed,

ginkgo powder, mulberry leaf powder, Lily

Features: it is a functional food raw material. Each raw material has a corresponding effect. See the

introduction in the Pharmacopoeia and the textual research of research materials for details

藥食同源 原料/ Medicine And Food Are Homologous

豌豆纖維、柑橘纖維

特點(diǎn)：植物纖維，具有一定得吸水性，可廣泛用于食品中，增加纖維含量，增加保水性、降低成本

Pea fiber, citrus fiber

Characteristics: plant fiber, with certain water absorption, can be widely used in food to increase fiber content,

increase water retention and reduce cost

膳食纖維 / Dietary Fiber

海藻糖 結(jié)晶果糖 低聚果糖 聚葡萄糖 低聚異麥芽糖 赤蘚糖醇 麥芽糖醇 木糖

醇 赤蘚糖醇 甜菊糖苷 山梨糖醇

特點(diǎn)：多聚糖，是水溶性膳食纖維，能量低，其中赤蘚糖醇能量為零，多用于健康食品

開發(fā)中使用，代替單糖和雙糖。

Trehalose, crystalline fructose, oligofructose, polyglucose, Isomaltooligosaccharide, erythritol, maltitol,

xylitol, erythritol, stevioside, sorbitol

Features: polysaccharide is a water-soluble dietary fiber with low energy, of which erythritol has zero

energy. It is mostly used in the development of health food to replace monosaccharides and disaccharides.

功能性糖類 / Functional Sugars

一級白砂糖 精制白砂糖 韓糖

Primary white granulated sugar refined white granulated sugar Korean sugar

糖類 / Sugar

添加劑

STARCH AND PRODUCTS

Calcium hydroxide, phosphorus free water retaining agent, soybean phospholipid, choline chloride, folic

acid, vitamin C, vitamin B2, calcium carbonate, tricalcium phosphate, calcium hydrogen phosphate,

calcium dihydrogen phosphate, sodium citrate, potassium citrate, potassium chloride, copper sulfate,

zinc sulfate, ferrous sulfate

營養(yǎng)添加劑

Nutritional Additive

氫氧化鈣 無磷保水劑 大豆磷脂 氯化膽堿 葉酸 維生素 C 維生素 B2 碳酸鈣 磷酸

三鈣 磷酸氫鈣 磷酸二氫鈣 、檸檬酸鈉 、檸檬酸鉀 氯化鉀 硫酸銅 硫酸鋅 硫酸亞鐵

Citric acid, monosodium glutamate, carrageenan, D-isoascorbic acid, edible soda ash, sodium bicarbonate, phosphate, double starch, acetylated di starch, phosphate, oxidized starch, hydroxypropyl di starch,

phosphate, acetylated di starch, adipate, tapioca acetate, starch

食品添加劑

Food Additives

檸檬酸 味精 卡拉膠 D-異抗壞血酸 食用純堿 小蘇打 磷酸酯雙淀粉 乙?；?/p>

粉磷酸酯 氧化淀粉 羥丙基二淀粉磷酸酯 乙?；p淀粉己二酸酯 木薯醋酸酯淀粉

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