Compound Food Stabilizer for Beverage, Milkm Jully Puding

• CAS No.: Na
• Formula: Na
• EINECS: Na
• Nutritional Value: Non-nutritional
• Certification: ISO
• Packaging Material: Paper
• Model NO.: FoodIngredient
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Food Stabilizer
• Transport Package: 25kg/Bag
• Specification: Food Grade
• Trademark: SCM Pioneering
• Origin: China
• HS Code: 29
• Production Capacity: 200mt/Month

Product Description

Compound Food Stabilizer for Beverage, Milkm Jully Puding

 

Product Description

 

Serial number	Product category	Product name	Recommended dosage	Usable range  and product features
1	Vegetable protein beverages	Peanut protein beverage	2.5‰	0.5-1.0%,,UHT. Protein 0.5-1.0%, suitable for peanut plant protein containing drink and peanut protein-based mixed protein containing drink, can adapt to Ultra High Temperature sterilization and secondary sterilization.
			2.5‰	0.5-1.0%,,UHT,,. Protein 0.5-1.0%, high-calcium peanut plant protein containing drink and peanut protein-based complex protein containing drink,can adapt to Ultra High Temperature sterilization and secondary sterilization process, suitable for calcium carbonate, tricalcium phosphate and other mineral salts suspension stability.
			2.5‰	,0.5-1.0%,,UHT. Thick, protein 0.5-1.0%, peanut plant protein containing drink and peanut protein-based  mixed protein containing drink, can adapt to Ultra High Temperature sterilization and secondary sterilization process.
			2‰	0.5-1.0%,,UHT.,,. Protein 0.5-1.0%, peanut plant protein containing drink and peanut protein-based plant protein containing drink, can adapt to  Ultra High Temperature sterilization and secondary sterilization process. Low dosage,high cost performance, but could not add milk powder.
		Walnut protein beverage	2‰	0.5-1.0%,.UHT. protein 0.5-1.0%, mainly walnut and other high fat content of nuts plant protein containing drink and mixed protein containing drink. It can adapt to  Ultra High Temperature sterilization and secondary sterilization process.
		Soymilk	2.5‰	0.5-2.0%,,,UHT.40kg/t. Protein 0.5-2.0%, suitable for soybean milk and soybean milk beverage with soybean sauce as the main raw material, can adapt to Ultra High Temperature sterilization and secondary sterilization process. Soy sauce consumption is less than 40kg/t.
			2.5‰	0.5-3.0%,,UHT. Protein 0.5-3.0%, soybean milk with baked soybean as main raw material, can adapt to  Ultra High Temperature sterilization process.
			3.5‰	0.5-2.0%,,. Protein 0.5-2.0%, add cocoa soy milk, can adapt to the secondary extinction process.
			4‰	0.5-2.0%,,. Protein 0.5-2.0%, black sesame paste added soy milk, can adapt to the secondary extinction process.
			2.5‰	0.5-2.0%,,. Protein 0.5-2.0%, soybean milk with baked soybean as the main raw material, can adapt to the secondary extinction process.
			2.5-3‰	1.0-3.0%,,,. Protein 1.0-3.0%, soy milk, soy milk drinks and soy-based plant protein drinks, packaging materials can be glass bottles
			2.5-3‰	,1.0-3.0%,,. Dry method, protein 1.0-3.0%, soy milk, soy milk drinks and soy-based plant protein drinks.
		Coconut juice	3.5‰	.,UHT.80kg/t. Universal coconut water stabilizer. Suitable for plant protein beverage and flavor beverage with coconut milk or fresh coconut meat as the main raw material, suitable for  Ultra High Temperature sterilization and secondary extinguishing technology. Use less than 80kg/t of coconut milk.
			3.5‰	.,UHT.80kg/t. Thickening coconut water stabilizer. Suitable for plant protein beverage and flavor beverage with coconut milk or fresh coconut meat as the main raw material, suitable for  Ultra High Temperature sterilization and secondary extinguishing technology. Use less than 80kg/t of coconut milk.
			3.5‰	.,UHT.80kg/t. High transparent packaging aseptic cold filling special. Suitable for coconut milk or fresh coconut meat as the main raw material of plant protein drinks, suitable for Ultra High Temperature sterilization technology. Use less than 80kg/t of coconut milk.
			4‰	(80kg/t) ,,. Suitable for fermented coconut milk (80kg/t) and fermented coconut milk with pineapple and mango juice, suitable for secondary extinguishing process.
			6‰	(60-120kg/t),UHT.PET. Suitable for coconut milk (60-120kg/t) and room temperature coconut milk products with coffee, suitable for Ultra High Temperature sterilization and secondary extinguishing process. PET bottles.
			6‰	(200-300kg/t),UHT. Suitable for high concentration coconut milk (200-300kg/t) as the main raw material of room temperature coconut milk products, suitable for UHT and secondary extinction process.
			5.5‰	(200kg/t),UHT. Suitable for high concentration coconut milk (200kg/t) as the main raw material of room temperature coconut milk products, suitable for Ultra High Temperature sterilization and secondary processing.
			6-10‰	(400-600kg/t),UHT.. Suitable for high concentration coconut milk (400-600kg/t) as the main raw material of room temperature coconut milk products, suitable for Ultra High Temperature sterilization and secondary extinction process. Can also do high protein milk tea base material.
		+ Coarse grain and coarse grain	3.5‰	,1.0%,. Suitable for cereal drinks, protein within 1.0%, cereal drinks and plant protein drinks with added grains.
			4-4.5‰	,2.3%,. Suitable for cereal drinks, protein within 2.3%, cereal drinks and complex protein drinks with added grains.
			3.7‰	200kg/t,. Add maize within 200kg/t, suitable for slag and slag out of the process.Suitable for secondary extinction process.
			3.5‰	,UHT.PET. It is suitable for cereal drinks with selenium rice and brown rice as the main raw material and suitable for Ultra High Temperature sterilization process. PET bottles.
			3‰	. It is suitable to add red bean semen coicis.Suitable for secondary extinction process
			3‰	,,UHT.PET. Suitable for cereal drinks with enzymatic hydrolysis oat powder as the main raw material, and can be used as coffee companion, suitable for Ultra High Temperature sterilization process. PET bottles.
			4‰	,. Suitable for cereal drinks with red bean powder as the main raw material, suitable for the second extinction process.
			2.5‰	UHT(). Mainly suitable for green (red) bean drinks,sterilization process is Ultra High Temperature  .
		Mixed congee	1.8-2‰	,,,.,. Suitable for bowl porridge, pot porridge, uniform consistency ,no water comes out, no sticky block phenomenon. Stabilizer dosage is low, low cost.
			3-3.5‰	,,,,. Universal type, suitable for bowl porridge, pot porridge, uniform consistency without water, no sticky block phenomenon.
2	Neutral milk and beverage systems	modified milk and beverage	2-3.5‰	1.0-2.3%,,,.UHT,. Sweet milk with protein 1.0-2.3% , can add fruit juice, vitamins, wheat extract and other soluble additives. Only suitable for Ultra High Temperature sterilization, the taste is rich.
			2.5‰	,1.0-2.3%,UHT. Universal,  sweet milk with protein 1.0-2.3%, suitable for Ultra High Temperature sterilization  and secondary extinction process.
			3-3.5‰	1.5%,,. Sweet milk with protein less than 1.5% is suitable for secondary extinction process and can effectively prevent browning caused by secondary extinction process.
			5%	1.0-2.3% ,UHT. Protein 1.0-2.3% milk and milk added tea powder or fruit, suitable for Ultra High Temperature sterilization process.
			4%	1.0-2.3%,,,,UHT. Protein 1.0-2.3% milk and milk added matcha, barley leaves, cocoa, red bean powder, suitable for Ultra High Temperature sterilization process.
			2.5%	2.3%,UHT.BD0903. Protein 2.3% cocoa milk, suitable for Ultra High Temperature sterilization process. BD0903 is required.
			2.2%	2.3%,UHT.BD0903. Protein 2.3% cocoa milk, suitable for  Ultra High Temperature sterilization . BD0903 is required.
			2%	3.5%,UHT. Protein 3.5% buffalo milk, suitable for Ultra High Temperature sterilization process.
			2%	2.3% ,UHT. Suitable for milk with protein above 2.3% and tea powder and juice can be added, suitable for  Ultra High Temperature sterilization process.
			1-3.5‰	2.3%,,,;.Suitable for milk with protein above 2.3%, some soluble additives can be added ,such as fruit juice, vitamins, wheat extract and so on;Palate would have  the obvious perfuming effect.
		coffee	3‰	,UHT.2.3-3.0%,,. Coffee milk, suitable for  suitable for  Ultra High Temperature sterilization and secondary sterilization process. Protein 2.3-3.0%, mainly milk protein, not suitable to add vegetable fat.
			2.5-3‰	,UHT.0.5-2.3%,40/. Coffee beverage, suitable for  Ultra High Temperature sterilization and secondary sterilization process. Protein 0.5-2.3%, the amount of vegetable fat is less than 40 kg/ton.
		, Design and color milk,rice milk	3.5‰	,,;,.1.5%. Soluble additives such as fruit juice, vitamin and malt extract can be added. The taste is thick and has obvious perfuming effect. Suitable for neutral milk beverage products within 1.5% protein.
			1.8-2.2‰	. Cereal milk and cereal containing milk systems that require high suspension capacity.
3	Acidic beverages	Brown beverage make by all skim milk powder	6‰	0.7-1.0%,,,8-12mPa.s. Protein 0.7-1.0%, prepared fully degreased or semi-fermented brown beverage, refreshing, viscosity 8-12mPa.
			5‰	0.7%,,AD,,15-25mPa.s. Protein 0.7%, preparation of fully degreased or semi-fermented brown beverage, suitable for AD calcium system, medium viscosity, viscosity 15-25mPa.
			5‰	0.7%,,,40-50mPa.s. Protein 0.7%, confected full-degreased semi-fermented brown beverage, thickened type, viscosity 40-50mPa.s.
			5‰	0.7%,,,15-25mpa.s. Protein 0.7%, prepared fully degreased or semi-fermented brown beverage, low cost, viscosity 15-25mpa.s.
			6‰	0.7-1.0%,,AD,.,15-25mPa.s. Protein 0.7-1.0%, fully degreased or semi-fermented brown beverage, suitable for system adding Vitamin A, vitamin D and calcium., suitable for medium temperature filling. Medium viscosity, viscosity 15-25mPa. S.
			6‰	0.7-1.0%,,AD,,,40-50mPa.s. Protein 0.7-1.0%, fully degreased or semi-fermented brown beverage, suitable for system adding Vitamin A, vitamin D and calcium., suitable for medium temperature filling, medium viscosity, viscosity 40-50mPa.s.
		()lactic acid bacteria beverage make by Semi-skimmed milk powder	8.5‰	,0.7-1.0%; ,,,AD.,8-12mPa.s. Suitable for semi-skimmed fermented brown lactic acid bacteria beverage, suitable for milk protein range of 0.7-1.0%; Fresh taste, similar to pectin system, the final product viscosity is low, can adapt to system adding Vitamin A, vitamin D and calcium. Refreshing type, viscosity 8-12mPa. S.
			6‰	0.7%,,,,,8-12mPa.s.Protein 0.7%, suitable for semi-degreased fermented brown beverage, suitable for room temperature hydrating material, whole process cold preparation, refreshing type, viscosity 8-12mPa.s.
			8.5‰	0.7-1.0%,,AD,,10-15mPa.s. Protein 0.7-1.0%, suitable for semi-degreased fermented brown beverage, suitable for the system adding Vitamin A, vitamin D and calcium , refreshing type, viscosity 10-15mPa.s.
			7‰	,(),0.7-1.0%;,,.,10-15mPa.s. Suitable for semi-skimmed fermented brown lactic acid bacteria beverage, and also suitable for adding fruit and vegetable juice (pulp), suitable for milk protein range of 0.7-1.0%; Fresh taste, non-stick mouth, the final product viscosity is low. Refreshing type, viscosity 10-15mPa.s.
		()lactic acid bacteria beverage make by all skim milk powder	7‰	,0.7-1.0%;,,8-12mPa.s. Suitable for fully degreased fermented brown lactic acid bacteria beverage, suitable for milk protein range of 0.7-1.0%; Refreshing, non-stick mouth, viscosity 8-12mPa.s.
			7‰	UHT,,(),0.7-1.0%;,,8-12mPa.s. Ultra High Temperature sterilization , suitable for fully degreased fermented brown lactic acid bacteria beverage, also suitable for smoothie adding fruit and vegetable juice (pulp) , suitable for milk protein range of 0.7-1.0%; Refreshing, non-stick mouth, viscosity 8-12mPa. S.
			7‰	,(),0.7-1.0%;,,50-60mPa.s. Suitable for fully degreased fermented brown lactic acid bacteria beverage, and also suitable for adding fruit and vegetable juice (pulp), suitable for milk protein range of 0.7-1.0%; Taste smooth and thick, non-stick mouth, viscosity 50-60mPa. S.
			7‰	,0.7-1.0%;,.80-100mPa.s. Suitable for fully degreased fermented brown lactic acid bacteria beverage, suitable for milk protein range of 0.7-1.0%; It has a thick texture and high viscosity. Viscosity 80-100 mPa. S.
		() Acid milk beverage(whole milk powder as  principal raw material )	5‰	0.5-1.0%,,.,8-12mPa.s. Acidic beverage prepared with protein 0.5-1.0%. refreshing taste, low viscosity. Refreshing type, viscosity 8-12mPa. S.
			5‰	0.3-1.0%..40-60mPa.s. Acidic beverage prepared with protein 0.3-1.0%. The viscosity is moderate. Viscosity of 40-60mPa. S.
			5‰	0.3-1.0%.,.100-200mPa.s. Acidic beverage prepared with protein 0.3-1.0%. High viscosity, thick taste. Viscosity 100-200 mPa. S.
			5‰	0.5%,,.,8-12mPa.s. Protein less than 0.5% of the preparation of acidic drinks, refreshing taste, low viscosity. Refreshing type, viscosity 8-12mPa. S.
			5‰	AD,0.3-1.0%.15-20mPa.s. Suitable for confected acid beverage,which added Vitamin A, vitamin D and calcium,protein 0.3-1.0% ,Viscosity 15-20 mPa.s.
			6‰	0.3-1.0%,/.,,,.30-40mPa.s. Protein 0.3-1.0%, confected/fermented acid beverage. Also suitable for smoothie, moderate viscosity, thick taste,but not sticky mouth. Viscosity 30-40 mPa. S.
			8‰	0.3-1.5%,.,.150-300mPa.s. Protein 0.3-1.5% ,Suitable for confected yogurt drink stored at room temperature. High viscosity, thick taste. Viscosity of 150-300 mPa. S.
			5‰	0.7%.,,,+.40-60mPa.s. Acidic flavored drinks with less than 0.7% protein. High viscosity, thick taste, strong precipitation resistance, can be applied to soybean + milk double protein system. Viscosity of 40-60 mPa. S.
		Normal temperature of fermented yogurt drinks	6-8‰	,0.7-1.5%,UHTUHT.,. Suitable for bactericidal lactic acid bacteria beverage, milk protein range of 0.7-1.5%, can adapt to Ultra High Temperature sterilization and after Ultra High Temperature sterilization secondary sterilization process. The final product taste full, viscosity moderate.
			11‰	,,1.0-1.5%,,.. High viscosity, suitable for bactericidal lactic acid bacteria drinks, milk protein suitable range of 1.0-1.5%, the final product taste thick, similar to the normal temperature yogurt state and taste. Modified starch is not required.
			11‰	,,1.5-2.3%,,.. High viscosity, suitable for bactericidal lactic acid bacteria drinks, milk protein range of 1.5-2.3%, the final product taste thick, similar to the normal temperature yogurt state and taste. Modified starch is not required.
			8‰	,1.5-2.3%,,,.3-5kg/t. Suitable for bactericidal lactic acid bacteria beverage, the range of milk protein is 1.5-2.3%, the final product taste thick, high viscosity, similar to the normal temperature yogurt state and taste. Modified starch 3-5kg/t should be added.
			8.5‰	(),1.0-1.5%,,. Suitable for bactericidal lactic acid bacteria (added fruit pulp) drinks, milk protein suitable range of 1.0-1.5%, the final product taste moderate, smooth.
			10.5‰	(),1.0-1.5%,,. Suitable for bactericidal lactic acid bacteria (added fruit pulp) drinks, milk protein suitable range of 1.0-1.5%, the final product taste thick and smooth, drink products with the taste of yogurt.
			6.5‰	(),1.0-1.5%,. Suitable for bactericidal lactic acid bacteria (added fruit pulp) drinks, milk protein suitable range of 1.0-1.5%, the final product taste moderate.
			2‰	(),1.5-2.0%,,PET.. Suitable for bactericidal lactic acid bacteria (added fruit pulp) drinks, milk protein range of 1.5-2.0%, the final product taste fresh, suitable for PET packaging. Should be used with pectin.
			6‰	,,0.7-1.5%,,,. Super high viscosity, suitable for bactericidal lactic acid bacteria drinks, milk protein range of 0.7-1.5%, the final product taste thick, high viscosity, similar to the normal temperature yogurt state and taste.
		juice beverage	1.5-3.5‰	,,,UHT.,,30kg/t. General purpose fruit juice stabilizer, suitable for all kinds of fruit juice drinks with concentrated juice as the main  material, suitable for post-sterilization, Ultra High Temperature sterilization and secondary sterilization production process. There are requirements on the amount of pulp with high fiber content, such as mango, kiwi fruit and other pulp amount should be less than 30kg/t.
			2-2.5‰	,, ,40-100kg/t(),,UHT. Suitable for juice drinks with pulp juice as the main material, such as mango juice, hawthorn juice and kiwi juice, suitable for the range of 40-100kg/t of raw juice (no restriction on the amount of clear juice), suitable for post-sterilization, Ultra High Temperature sterilization and secondary sterilization production technology.
			2-3‰	,30kg/t(),,UHT. General type pulp juice stabilizer, suitable for all kinds of fruit juice with original pulp dosage within 30kg/t (no restriction on the amount of clear juice), suitable for post-sterilization, Ultra High Temperature sterilization and secondary sterilization production process.
			2.8-3‰	,20kg/t(),,UHT. It is suitable for all kinds of lactic acid bacteria juice mainly made of pulp juice, but the original pulp dosage is less than 20kg/t (no restriction on the amount of clear juice). It is suitable for post-sterilization, Ultra High Temperature sterilization and secondary sterilization production process.
			4‰	,. Suitable for arbutus pulp as the main raw material of fruit juice drinks, suitable for secondary sterilization process.
			4.5‰	,UHT. Suitable for orange pulp as the main raw material of fruit juice drinks, suitable for  Ultra High Temperature sterilization and secondary sterilization process.
			4‰	, ,UHT. Suitable for mango and kiwi pulp as the main raw materials of fruit juice drinks, suitable for Ultra High Temperature sterilization and secondary sterilization process.
			5-6‰	,0.3-0.5%,,UHT. Suitable for all kinds of lactic acid bacteria juice, protein 0.3-0.5%, suitable for post sterilization, Ultra High Temperature sterilization and secondary sterilization production.
4	Fermented milk	Normal temperature of yogurt	17-20‰	,,,. Participate in fermentation, using pasteurization,sterile filling,endowing the final product with good water retention, thick delicate taste.
			17-20‰	,(). Participate in fermentation, using secondary sterilization (pasteurization).
			13-20‰	,,.(),. Participate in fermentation, Medium viscosity ,similar to low temperature yogurt taste. Secondary sterilization (pasteurization), good heat resistance.
		Stirred yoghurt	5-8‰	.,. Gelatin system. High viscosity, endowing the final product with a thick and delicate taste.
			5-8‰	.,. Gelatin system. Medium viscosity ,endowing the final product with a delicate and full taste.
			4-6‰	.,. Gelatin system. Medium and low viscosity, endowing the final product with delicate and smooth taste.
			5-10‰	.,.. Gelatin system. Medium and high viscosity ,endowing the final product with full and delicate taste. Suitable for ice cream yogurt.
			6-10‰	.,. Gelatin system. Low viscosity, endowing the final product with delicate taste.
			4-6‰	.,. Gelatin system. Medium viscosity endowing the final product with a delicate and full taste.
			5-10‰	.,. Non-gelatin systems. Medium viscosity, giving the final product a thick and delicate taste.
			5-10‰	.,,,. Non-gelatin systems. High viscosity, shear resistance, good viscosity recovery, giving the final product thick and delicate taste.
		Solidified yoghurt	6-10‰	..,,. Gelatin system. Low viscosity. Endowing the final product with good water retention, molding and smooth, delicate and refreshing taste.
			6-6‰	..,,. Gelatin system. Medium viscosity. Endowing the final product with good water holding, molding,can suck but also dig .
			4-10‰	... Non-gelatin systems. Medium viscosity. Endowing the final product with good water retention and smooth and delicate texture.
			4-6‰	..,,. Gelatin system. Tight. Endowing the final product with good formability, water retention, delicate and smooth taste.
			6-8‰	..,. Gelatin system. medium viscosity. Endowing the final product with good formability, water retention ,smooth and delicate texture.
			6.5-8‰	.,. Gelatin system. Used for fruit suspension, has good water retention.
		Mousse yogurt	35‰	,.,. It is used to daub cake instead of the cream.Good beating characteristic,upright and good water retention.
			12-20‰	.. Suitable for inflatable yogurt, daub cake and flower mounting.Good beating characteristic.
		Low temperature of drinking yogurt	3-5‰	,. After adding, refreshing.
			6‰	.. Non-gelatin systems. Participate in fermentation.
			4-6‰	.. Gelatin system. Participate in fermentation.
		Normal temperature of two mixing yogurt or yogurt drinks	6-10‰	,. Low viscosity, can be used for plain normal temperature drinking yogurt.
			6-10‰	,.. Medium and high viscosity, can be used for plain and brown normal temperature drinking yogurt and its drinks. Good heat resistance.
			6-10‰	,. High viscosity, can be used for plain and brown normal temperature drinking yogurt and its drinks.
			5-10‰	,. Medium viscosity, can be used for plain normal temperature drinking yogurt and its drinks.
			7-10‰	.,. Low and medium viscosity. Can be used for plain normal temperature drinking yogurt and its drinks, similar to yogurt texture.
			6-7‰	... Low viscosity.Can be used for plain normal temperature drinking yogurt and its drinks. A certain amount of juice can be added.
			18-20‰	.. Low and medium viscosity. Can be used for fruit suspension yogurt drinks.
			20-30‰	... Thick and delicate.Can be used for normal temperature yogurt and yogurt drinks. It has good heat resistance.
			12-14‰	,. It is suitable for refreshing puddings, used for lactic acid bacteria milk drink content of high fruit juice.
5	Jelly pudding	pudding	9-13‰	,1.0%.UHT. It is suitable for acid puddings, less than 1.0% protein. It can adapt to Ultra High Temperature sterilization and pasteurization process.
			8-10‰	,1.0-3.0%.. It is suitable for neutral puddings, within 1.0-3.0% of protein. Short trip.
		Jelly	7‰	. It is suitable for high transparent jelly
			6-7‰	. It is suitable for regular jelly.
			11‰	,1.0%. It is suitable for jelly containing milk , protein less than 1.0%.
			5‰	. It is suitable for sucking jelly .
6	Suspension beverages	Rice wine suspending agent	1.6-2‰	,,. It is suitable for rice wine drinks, with good suspension, provide smooth texture.
		Dessert suspending agent	3‰	,. It is suitable for neutral dessert, the state between grain drinks and eight treasures porridge.
		fruit juice suspending agent	2.5‰	,,,. It is suitable for all kinds of fruit juice that need fruit suspension, and has good suspension effect on coconut, orange, grape and other fruit grains.
		The orange  suspending agent with suspended pulp	1-1.2‰	,. It is suitable for orange with suspended pulp and other transparent drinks that require suspended fruit.

 

 

Packaging & Shipping

 

Package:25kg net.In plastic bag inner and paper-plastic bag outside.
Shelf life: 24 months
Storage:In sealed bag,store in dry,cool and airy place,keep away from pollution or toxicant.

 

 

 

 

 

 

Company Profile

The professional supplier of food ingredients & additives, SCM Pioneering Co., Ltd is an emerging growth enterprise located in China (Shandong) Pilot Free Trade Zone.

The company was established by a group of experts who have more than twenty years of industry-related experiences, and committed to the development of products that are beneficial to human health and safety.

With our deep knowledge and diligence, together with our associated factories, we would like to provide one-stop sourcing solutions for customers, to save your time and secure your purchasing.

Base everything and anything upon customers' interests and provide quality and value-added services from the date of establishment, SCM Pioneering has a rapid development, with customers in over 25 Countries until 2022, and a variety of high quality food ingredients, like Sweeteners Sucralose, Neotame, Stevia extract, Erythritol, Monk fruit extract, and Nutrition enhancers like Creatine monohydrate, Alpha Lipoic Acid, Coenzyme Q10, L-Glutathione, PQQ.

Thanks for all you concern and support, which is very very precious in our eyes. For any interest in products, services, information, or cooperation, please feel free to contact us. we are faithfully looking forward to cooperating with you!

 

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