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Bornnet Corporation Co.,Ltd. in Khlong Toei | Online-store Bornnet Corporation Co.,Ltd. Khlong Toei (Thailand)

Bornnet Corporation Co.,Ltd.

+66 (2) 934-18-26
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Thailand,  Bangkok (Krung Thep Maha Nakhon),  Khlong Toei,  272/2 Soi Ladprao (Mahadthai 1), Ramkhamhaeng Rd.

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Bornnet Corporation Co.,Ltd.

Bornnet Corporation Company Ltd, is a producer , importer , exporter and distributor of for industry chemicals , including food additives to enchance flavour , colors and seasoning. Our products also include sweeteners , substance to increase stickiness and thickness , as well as those that replicate food tastes. Our range also takes in tapioca flour , modified starch and substances used in variety of foodstuffs including ice creams , juices , dairy products , frozen food , canned food , instant noodles , jams and cold drinks. Bornnet also produces and imports chemicals that are used in shrimp ponds, from the start of breeding through to export. Thailand is well known as a major importer of shrimps and has been developing guidelines for breeding its own. The guidelines requirethe use of high quality products , therefore making shrimps imported from Thailand among the best in the world. Exporter of shrimps and has stringent guidelines for its breeding industry , ensuring that only high quality products are used. These strict guidelines make shrimps imported from Thailand among the best in the world. At Bornnet we are currently expanding our markets. Our existing specialties are still available in a variety of fields for product development. We are also expanding to include importation of other industrial chemicals for use in the textile , water treatment and other industries , making us a supplier to many industrial factories in Thailand.
Products and services
Gelatin
In stock 
A protein that functions as a gelling agent. It is obtained from collagen derived from beef bones and calf skin ( Type B) or pork skin (Type A). Type B is derived from alkali-treated tissue and has an isoelectric point between pH 4.7 and 5.0. Type A is derived from acid treated tissue and has an...
Group: Gelatine
Cornstarch
In stock 
The starch made from the endosperm of corn, containing amylose and amylopectin starch molecules. When starch is heated in water it forms a viscous, opaque paste. The paste forms semisolid gels upon cooling and has the ability to form strong adhesive films when spread and dried. Cornstarch is not...
Group: Starch
Caramel
In stock 
A colorant that is an amorphous, dark brown product resulting from the controlled heat treatment of carbohydrates such as dextrosse, sucrose, and malt syrup. It is available in liquid and powdered forms, providing shades of brown. In coloring a food with caramel, the food components must have the...
Group: Caramel
Acetic Acid
In stock 
An acid produced chemically from the conversion of alcohol to acetaldehyde to acetic acid . It is the principal component of vinegar which contains not less than 4 g. of acetic acid in 100 cm3 at 20o C. The approved salts in clued sodium acetate, calcium acetrate, sodium diacetate, and calcium...
Group: Food acids
Pectin
In stock 
A gum that is the methylated ester of polygacturonic acid. It is obtained from citrus peels and apple pomace. The degree of methylation (DM) or esterification (DE) refers to the percentage of acid groups which are present as the methyl ester. Pectin is divided into two main groups: high methoxy...
Group: Pectines
Sorbitol
In stock 
A humectant that is a polyol (polyhydric alcohol) produced by hydrogenation of glucose with good solubility in water and poor solubility in oil. It is approximately 60 percent as sweet as sugar, and has a calotic value of 2.6 Kcal/gram. It is highly hygroscopic and has a pleasant, sweet taste. It...
Group: Sugary substitutes
Sodium Tripolyphosphate
In stock 
A binder, stabilizer, and sequestrant that is mildly alkaline, with a pH of 10, and moderately soluble in water, with a solubility of 15 g in 100 ml of water at 25oC. It is used to improve the whipping properties of egg-containing angel food cake mix and meringues. It reduces gelling of juices and...
Group: Sodium tripolyphosphate
Sodium Erythorbate
In stock 
An antioxidant that is the sodium salt of erythorbic acid. In the dry crystal state it is nonreactive, but in water solution it readily reacts with atmospheric oxygen an other oxidizing agents, a property that makes it valuable as an antioxidant. During preparation a minimal amount of air should be...
Group: Antioxidants
Lactic Acid
In stock 
An acidulant that is a natural organic acid present in milk, meat , and beer, but is normally associated with milk. It is a syrupy liquid available as 50 and 88 percent aqueous solutions, and is miscible in water and alcohol. It is heat stable, nonvolatile, and has a smooth, milk acid taste. It...
Group: Food acids
Baking Soda
In stock 
A leavening agent with a pH of approximately 8.5 in a 1 percent solution at 25oC. It functions with food grade phosphates (acidic leavening compounds) to release carbon dioxide which expands during the baking process to provide the baked good with increased volume and tender eating qualities. It is...
Group: Soda for food
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