Chinese food ingredient applications
Producers of food ingredients will be very familiar with the broad applications of their
ingredients in foods and beverages. However, what do you know about its application in
traditional Chinese foods, or novel foods based on traditional recipes? The transformation
of the production processes and formulations of traditional Chinese foods into large scale
commercial production is probably the most interesting challenge to suppliers of food
In this document, we are presenting a few examples from our database. Some of the
recipes are suggested by researchers of Chinese R&D organizations, others are taken
from published handbooks, while some have been posted at Chinese BBS like websites
dedicated to the food industry.
Improver for steamed bun (mantou) flour
Mantou used to be made at home, using a piece of the previous dough to start the
fermentation process. Mantou have started to be produced on an industrial scale recently,
which has created a demand for specialized flour improvers for this application.
Calcium stearoyl lactate
Starch dispersing agent
Whole fat soy bean milk
Soy bean milk is THE competitive product for milk in China. An interesting aspect of
this recipe is that it includes milk powder and milk flavor.
Skimmed milk powder
Soy milk flavour
Mushroom savory sauce
This is not really a traditional product, but it is a good example of new product
development based on traditional flavors.
Mushroom steep liquid