All Product Categories

Beef Powder
Beef Powder with Heat Reaction, Stewed, Roast and Red-cooked Beef Flavor - 011

Tomato Powder
Tomato Powder for Spray Dried, Used as Colorant for Pasta - 005

White Vinegar Powder
White Vinegar Powder, Easy to Dissolve in Water and Holding Full Flavor - 006

Soy Sauce Powder
Soy Sauce Powder with Pure and Natural Flavor, Formed after Balanced Deployment/Spray Drying - 002

Chicken Powder
Powder with Heat Reaction Flavor, Used for Braising or Boiling Chicken - 010

Yeast Extract
Yeast Extract with Abundant Nutrition, Widely Used in Food Industries - 004

Hydrolyzed Protein Powder/HVP
Hydrolyzed Protein Powder/HVP, Formed Through Concentrated Deployment and Spray Drying - 003

Myo-inositol Trispyrophosphate
ITPP Myo-inositol Trispyrophosphate with White Fine Powder Appearance - 027

Calcium Dobesilate Monohydrate
Calcium Dobesilate Monohydrate, CAS Number 20123-80-2, Soluble in Water - 015

Etamsylate
Etamsylate, CAS Number 2624-44-4, White Crystalline Powder - 017

Ferulic Acid
Ferulic Acid, CAS Number 1135-24-6, Available with 170 to 175°C Melting Point - 013

Prazosin Hydrochloride
Prazosin Hydrochloride, CAS Number 19237-84-4, Slightly Soluble in Alcohol - 020

Nicardipine Hydrochloride
Nicardipine Hydrochloride, CAS Number 54527-84-3, 179 to 185°C Melting Point - 018

Vanillic Acid
Vanillic Acid, CAS Number 121-34-6, White Hygroscopic Powder - 021

Vanillyl Alcohol
Vanillyl Alcohol, CAS Number 498-00-0, 112 to 115°C Melting Point - 022

Coffeic Acid
Coffeic Acid, CAS Number 331-39-5, 195 to 200°C Melting Point - 016

Ethyl Ferulate
Ethyl Ferulate, CAS Number 4046-02-0, Available with 63 to 65°C Melting Point - 014

Quetiapine Fumarate
Quetiapine Fumarate, CAS Number 111974-72-2, Crystalline Powder - 019

Malt extract
Malt extract, widely used in food industries such as dairy, beverage and confectionary - 028

Egg Powder
Egg Powder, Used to Replace Fresh Egg in Food Industry - 001