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FGA Laboratories


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麵包專用品質改良劑 PR-PM795EX
  • 包裝規格：20 kg / 箱
  • 使用量：對全體量的濃度為1.0%以上，請根據配方、製造方法調整添加量。
  • 特性：添加量少，非防腐劑。
    是一種麵包專用品質改良劑，可使用在各類烘焙食品中抑制菌種。
PR-PM795EX
  • Package Specification : 20 kg / carton
  • Usage amount : 1.0%，Blend in with a ratio of 1.0% or more. The amount needed varies depending on formula and recipes.
  • Non-preservative, take effect with limited usage. Appropriate for all baked foods to inhibit microorganism growth.

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內餡用品質改良劑 PR-PM925EX
  • 包裝規格：20 kg / 箱
  • 使用量：對全體量的濃度標準量為1.0%
  • 特性：一款內餡用品質改良劑，對一般生菌，黴菌，酵母菌等有顯著的效果。
    提升食品中的菌對熱的感受性，抑止菌細胞的代謝。
PR-PM925EX
  • Package Specification : 20 kg / carton
  • Usage amount : 1.0%
  • Effective in inhibiting bacterial, fungal and yeast growth.
    Increase thermal susceptibility of microor-ganisms in food and inhibit its metabolism.

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鮮奶油改良劑 HPC-2005EX
  • 包裝規格：1kg × 20袋 / 箱
  • 使用量：1.0%
  • 適用於：鮮奶油、卡士達等
  • 特性：提高鮮奶油的保濕性及冷凍解凍後的安定性，並防止鮮奶油的離水狀況．鮮奶油的口感滑順，配送也不變形可冷凍。
PREPARATION HPC-2005EX
  • Package Specification : 1 kg× 20 Aluminum bag / carton
  • Usage amount : 1.0%
  • Purpose : Suitable for whipped cream, custards
  • Increase moisture content and the stability after thawing for whipped cream, it also prevents whipped cream from water-leaving. Whipped cream that is added with this product will be smooth in taste, not powdery. It will not deform with delivery, and can be stored frozen.

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鏡面凝膠 NP-6182EX
  • 包裝規格：25 kg / 箱
  • 使用量：全體的3.0% (需視糖度等條件調整)
  • 特性：具透明感，增添水果光澤使產品更加美觀，可保持水果水分及新鮮感。
GELLING AGENT NP-6182EX
  • Package Specification: 25 kg / carton
  • Usage amount : Blend in with a ratio of 3.0% (adjust to the brix)
  • Clear and lucid, add luster to fruits for better appearance. Preserve moisture and freshness of fruits.
 
抑菌劑
用於食品抑菌、抑制不良效果。
適當的使用抑菌劑，可以有效延長產品的保存期限之外，還可以讓食物更美味。

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常溫起司蛋糕抑菌劑 PR-MA7860REX
  • 使用量：全體的0.5~2.0% (需視糖度等條件調整)
  • 特性：水分較高的烘烤類型起司蛋糕，通常是很難常溫販售的商品，而常溫起司蛋糕抑菌劑在脫氧劑封入下，保留有效酵母，是風味影響小的抑菌劑，亦可廣泛使用。
PR-MA7860REX
  • Usage amount : Blend in with a ratio of 0.5~2.0% (adjust to the brix)
  • Cheesecakes with higher moisture content are typically difficult to sell at room temperature. However, room-temperature preservatives for cheesecakes, when used in combination with oxygen absorbers, can effectively retain active yeast while having minimal impact on flavor, making them widely applicable.

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奶油餡抑菌劑 PR-M7806REX
  • 使用量：全體的0.5~2.0% (需視糖度等條件調整)
  • 特性：是奶油餡用途中實際成績很高的抑菌劑。
    即使在常溫和添加水果等容易繁殖細菌的條件下，也能發揮優異的效果，且不影響風味，可廣泛用各種奶油餡。
PR-M7806REX
  • Usage amount : Blend in with a ratio of 0.5~2.0% (adjust to the brix)
  • This preservative has shown excellent performance in actual applications for cream fillings. Even under conditions prone to bacterial growth, such as room temperature or when fruits are added, it delivers outstanding results without affecting the flavor, making it suitable for a wide variety of cream fillings.
 
品質穩定
選用合適的品質改良劑，能夠有效提升產品的美觀，並讓產品更加美味。

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鮮果抑菌劑 PR-L7751REX
  • 包裝規格：20 kg / 桶
  • 使用量：全體的10% (需視糖度等條件調整)
  • 特性：操作方便簡單，只需在10%水溶液中浸泡即可。
    無色無味，不會破壞水果的香氣亦不會影響味道，
    且非酒精製劑，並不傷及細膩的水果，不影響水果風味。
PR-L7751REX
  • Package Specification : 20 kg / carton
  • Usage amount : Blend in with a ratio of 10% (adjust to the brix)
  • It is easy to use—simply soak in a 10% aqueous solution.
    Colorless and odorless, it does not alter the aroma or taste of the fruit.
    As a non-alcohol-based formula, it is gentle on delicate fruits and preserves their natural flavor.

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抑制水果出水抑菌劑 STB-357REX
  • 使用量：請根據配方、製造方法調整添加量。
  • 特性：抑制退冰後的水果出水並能達到抑菌效果。
STB-357REX
  • Usage amount : Adjust the amount added according to the recipe and manufacturing process.
  • Helps prevent water release from fruits after thawing and provides an antimicrobial effect.

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餐飲抑制出水品質改良劑 STB-359REX
  • 使用量：全體的0.5~2.0% (需視糖度等條件調整)
  • 特性：高通用性且可簡單處理，可溶解於冷水。
STB-359REX
  • Usage amount : Blend in with a ratio of 0.5~2.0% (adjust to the brix)
  • Highly versatile and easy to handle; dissolves in cold water.

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耐冷凍卡士達品質改良劑 STB-356REX
  • 使用量：全體的 0.5~2.0% (需視糖度等條件調整)
  • 特性：通過高保水力和乳化力，賦予卡士達冷凍耐性。
    較少用量就能有充足的效果，對口感影響小的品質改良劑。
STB-356REX
  • Usage amount : Blend in with a ratio of 0.5~2.0% (adjust to the brix)
  • With excellent water retention and emulsifying properties, it enhances the freeze-thaw stability of custard.
    Effective even in small amounts, this quality improver has minimal impact on texture.

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品質改良劑(鏡面) NP-358REX
  • 使用量：全體的 20% (需視糖度等條件調整)
  • 特性：保持光澤感且附著性高，使用時能避免沾黏，
    可以薄且均勻地塗抹。
    產品為粉末製品，溶於冷水中，使用時也不需要保溫，
    可以減輕準備時的麻煩亦可以解凍。
NP-358REX
  • Usage amount : Blend in with a ratio of 20% (adjust to the brix)
  • Maintains a glossy finish with excellent adhesion, helping to prevent stickiness during use. It can be applied in a thin, even layer.
    The product is in powder form and dissolves in cold water, with no need for heating during use, making preparation easier and allowing for use after thawing.

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蛋白霜改良劑 STB-355REX 
  • 使用量：請依產品需求測試最佳值。
  • 特性 ： 能製作出細膩的紋理，不易分離的蛋白霜，使海綿蛋糕具有抗凍性。                  
STB-355REX
  • Usage amount : Adjust the amount added according to the recipe and manufacturing process.
  • Creates a fine-textured, stable meringue that resists separation, enhancing the freeze-thaw stability of sponge cakes. 

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燒成麵包改良劑 STB-327REX
  • 使用量：全體的0.1~0.5% (需視糖度等條件調整)
  • 特性：能夠抑制烤後冷卻造成的乾燥，維持麵包澎度，改善烤麵包的風味，不論冷藏後或是室溫保存，都能維持麵包口感濕潤。
STB-327REX
  • Usage amount : Blend in with a ratio of 0.1~0.5% (adjust to the brix)
  • Helps prevent dryness caused by cooling after baking, maintains bread volume, and enhances the flavor of baked bread. Whether stored at room temperature or refrigerated, it keeps the bread moist and soft.

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打發鮮奶油乳化安定劑 HPC-219REX
  • 使用量：全體的0.5~1.0% (需視糖度等條件調整)總量的0.2~1.0%
  • 特性：可以提高打發鮮奶油的保型性，抑制時間的水分分離和塌陷。
    此外，即使在退冰後，也可以保持平滑的口感。
HPC-219REX
  • Usage amount : 0.5–1.0% of the total mixture (adjust as needed depending on sugar content and other conditions);
    0.2–1.0% of the total amount.
  • Improves the shape retention of whipped cream and helps prevent water separation and collapse over time.
    Additionally, it maintains a smooth texture even after thawing.
 
膠體與增黏劑
優秀的膠體與增黏劑可以製作出宛如手作般的滑順感。例如 : 果醬、果凍、日式菓子

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布丁醬(增黏劑) STB-362REX
  • 使用量：全體的2.8% (需視糖度等條件調整)
  • 特性：能夠製作出宛如手作的卡士達克林姆般，濃厚絲滑的布丁醬，能夠使甜點作出更多的變化。
STB-362REX
  • Usage amount : Blend in with a ratio of 2.8% (adjust to the brix)
  • Enables the creation of rich and silky custard-like pudding cream with a handmade feel, allowing for greater variety and creativity in desserts.

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耐熱醬(增黏劑) JM-363REX
  • 使用量：全體的2.5% (需視糖度等條件調整)
  • 特性：即使高溫也不會融化，具有耐熱性的果醬，因此不須擔心滲透、或是被麵團吸收，可運用在各式各樣的用途上。
JM-363REX
  • Usage amount : Blend in with a ratio of 2.5% (adjust to the brix)
  • This is a heat-resistant jam that does not melt even at high temperatures. It won’t seep or be absorbed by the dough, making it suitable for a wide range of applications.

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奶油抑菌劑 PR-PM8705
  • 特性：奶油用途有高實績的抑菌劑，可使用在各種奶油。
    既不影響風味，就算在常溫流通或水果裝飾、細菌容易繁殖的條件下也能發揮卓越的效果。
PR-PM8705
  • This preservative has a strong track record in cream applications and can be used with various types of cream.
    It does not affect flavor and delivers excellent performance even under conditions prone to bacterial growth, such as room-temperature distribution or when decorated with fruit.

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銅鑼燒抑菌劑 PR-A8721
  • 特性：是一款比較不會發出酸臭味的製劑，在中性~鹼性領域能廣泛展現商品抑菌效果。
PR-A8721
  • This formulation produces less sour or unpleasant odor and provides broad-spectrum antimicrobial effects in neutral to alkaline conditions.


 


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