← Texture Programme · R&D Workbench · Ingredient Vault

Ingredient Vault

Verified Shopee MY + Lazada MY supplier database for the V1/V5/V2 hericium R&D programme. Every ingredient has 3 supplier tiers (Tier 1 retail quick-buy · Tier 2 MY distributor · Tier 3 wholesale/manufacturer), full specs, halal concerns, and "make-instead-of-buy" links where applicable.

26 ingredients + equipment URLs verified 2026-05-17 100% plant · halal 3-tier supplier strategy
Tiers: T1 RETAIL · quick buy · 1-3 day delivery · Shopee/Lazada MY T2 DISTRIBUTOR · MY-based B2B · 5-7 day · once proven T3 MANUFACTURER · global wholesale · 14-30 day · production scale

§ 01 · SUBSTRATEThe base mushroom

F22 · BASE SUBSTRATE

Dried Hericium erinaceus (Lion's Mane)

The 42.5%-protein-dry, naturally lobster-textured mushroom that anchors the entire master formula. 60g dried → 200g rehydrated per batch.

HalalPlant
60g / batch ~RM 8-12 / batch lead: 1-3 days
Specs
Latin name:
Hericium erinaceus — verify on package, NOT H. americanum or Tremella
Grade:
Culinary (≥20% β-glucan); pharmaceutical (≥30%) overkill
Moisture:
≤12%
Form:
Whole fruiting body preferred (more anisotropy)
Origin:
Cameron Highlands MY (preferred) or Yunnan CN
Why it matters
Chitin matrix:
X1-X5 texture base — already lobster-tear anisotropic
β-glucan:
X2 cross-link reinforcement
Native Glu:
~280mg/100g dry — higher than Parmesan
T1 · RETAIL (verified 2026-05-17)RM 8-25 per 100-500g
T2 · MY DISTRIBUTOR (once proven)RM 60-90 / kg bulk
  • Ganofarm Sdn Bhd (Tanjung Sepat, Selangor) — MY's largest lion's mane farm; contact for bulk pricing
  • Pinxin Vegan supply chain — already runs 7 hericium SKUs (cross-brand sourcing)
  • Bukit Hijau Mushroom Farm (Cameron Highlands) — organic, B2B by ton
T3 · MANUFACTURER / WHOLESALEUSD $8-15 / kg FOB
  • Yunnan Tonghai Songheng Biotech (China) — wholesale 100kg+ MOQ
  • Mushroom Council of Korea certified growers — pharmaceutical-grade
  • SunBio Materials (Korea) — extract + whole-body
Concerns + checks
  • Substitution risk: some "lion's mane" is actually Tremella or shiitake — VERIFY Latin name
  • Pesticide residue: if outdoor-grown on rice straw, check for organic cert; sawdust-indoor is cleaner
  • Moisture creep: soft package = unpredictable rehydration; return for credit
  • Storage: airtight, cool dry, 12mo shelf life

§ 02 · PRE-TREATMENTChitin softening + flavor priming

F17 · ALKALI

Baking Soda (Sodium Bicarbonate)

Drives the pH 8.5 alkali soak that softens chitin (PMR1 + F17 alkali-deacetylated rule).

HalalPlant
8g / batch~RM 4 / 500gsame day
Specs
Chemical:
NaHCO₃ ≥99% pure
Grade:
FOOD GRADE — NOT industrial
Particle:
Fine powder, fast dissolution
Why it matters
pH lever:
Brings water to 8.5 ± 0.2 (verify with meter)
Chitin attack:
OH⁻ slowly hydrolyzes chitin acetyl groups — softens without cooking
T1 · RETAIL (verified 2026-05-17)RM 4-12 / 500g-1kg
Concerns
  • Do NOT substitute with washing soda (Na₂CO₃) — industrial grade, NOT food safe
  • Aluminum-free is preferred (most pure NaHCO₃ is naturally aluminum-free)
PRE-TAME ACID

Apple Cider Vinegar (5-8% acetic, with mother)

Slow chitin hydrolyzer. Apple cider ONLY — wine vinegar is a halal kill-zone.

Halal (apple)Wine vinegar BANNED
150ml / batch~RM 15-22 / 500ml1-3 days
T1 · BRAGG ACV (verified 2026-05-17)RM 15-65 / 473-946ml
T2 · Local supermarket / distributorRM 12-25 / 500ml
  • Cold Storage, Village Grocer, Mercato — Bragg + Heinz + local brands
  • Bioway distributors (B2B) — bulk Bragg cases
Concerns
  • KILL-ZONE NEVER use rice wine vinegar / Chinese black vinegar / sake-based — alcohol pathway
  • CHECK "Apple cider" with added flavors/sweeteners — pure ACV only
  • Store room temp, dark — UV degrades acetic acid
SALT CURE

Sea Salt (coarse, non-iodized)

12g in alkali soak + 3g surface salt cure. Non-iodized — iodine inhibits koji enzyme downstream.

HalalPlant
15g / batch~RM 6 / 500gsame day
T1 · ANY SUPERMARKETRM 4-12 / 500g
Concerns
  • Avoid iodized table salt (KI can slow koji amylase)
  • Avoid pink salt with anti-caking agents

§ 03 · PROTEIN BINDERSThe egg-cure replacement chemistry

Highest-value purchases. 3 ingredients here have make-instead-of-buy options (shio-koji, amazake, tempeh powder) — see homemade-ferments links.

F4 · ENZYMATIC FERMENT

Shio-koji paste

N1 free-Glu liberator. Heart of V5 KOJI-MAX (80g per batch). Best to make in-house for fresh enzyme activity.

Halal (no alcohol)Verify no mirin
40-80g / batch~RM 28-45 retailRM 2-4 homemade
★ Make instead of buy (7× cheaper, peak freshness)
→ Open Shio-koji 7-10 day recipe — rice koji 200g + salt 60g + water 300ml → 450g yield. RM 30 cost vs RM 50-90 retail.
T1 · RETAILRM 28-45 / 250-500g
Concerns
  • CHECK Some "shio-koji" adds mirin (alcohol) — verify ingredients = koji + salt + water only
  • 30-day-old retail jars have ~50% enzyme activity vs fresh-made — affects V5 N1 sensory
  • Refrigerate after opening, use within 60 days
F18 · DISULFIDE PROTEIN

Tempeh Powder

F18 disulfide cross-link + N1 Glu density. V5 + V2 use 100g per batch.

HalalPlant
40-100g / batch~RM 30-40 retailRM 12-15 homemade
★ Make instead of buy (50% cheaper + ferment-tunable)
→ Open Tempeh Powder recipe — buy fresh tempeh 500g → dehydrate 60°C × 12h → grind. 150g powder per RM 15 spent.
T1 · FRESH TEMPEH (verified 2026-05-17)RM 6-12 / pack
T2 · Custom dry-grind B2BRM 60-90 / kg powder
  • Hello Tempayy — custom dry-grind service, MOQ 5kg powder
Concerns
  • Some Shopee MY tempeh listings go out-of-stock — local pickup as backup
  • Fresh tempeh must be USED or DRIED within 3 days of purchase
  • Avoid pre-seasoned/pre-cooked tempeh — raw fresh only
F4 · FERMENT (V2)

Miso (white shiro)

V2 TEMPEH-MAX 40g. Glu + Maillard precursor for steam-only browning.

Hikari halalHanamaruki NON-halal
0-40g / batch (V2)~RM 38-65 / 375-1kg1-3 days
T1 · HALAL HIKARI brand (verified 2026-05-17)RM 38-65 / 375g-1kg
Concerns
  • AVOID Hanamaruki / Shinshuichi — labeled non-halal (alcohol process)
  • "Mutenka" (無添加) = no additives — purest profile
  • Refrigerate after opening, 6 month fridge life
F2 · SUGAR BINDER

Amazake

Maillard precursor for V1/V2 sear. 0% alcohol. ALWAYS make in-house — retail rare in MY and expensive.

Halal (0% alcohol)Plant
0-32g / batch~RM 32-42 retailRM 3 homemade
★ Make instead of buy (10× cheaper + always fresh)
→ Open Amazake 6-10h recipe — cooked rice 200g + rice koji 200g + water 200ml → 600g yield. RM 18 cost vs RM 100+ retail.
T1 · RETAIL (rare in MY)RM 32-42 / 250g
Concerns
  • CHECK Some "amazake" is sake-based (alcohol) — verify "0% alcohol" or "non-alcoholic" label
  • Refrigerate, use within 2 weeks — enzymes still active
F3/F19 · PROTEIN ISOLATE

Soy Protein Isolate (90%)

F19 isoelectric gel + F3 protein binder. V1 40g · V5 80g · V2 60g per batch.

Halal certPlant
40-80g / batch~RM 48-95 / kg2-5 days
Specs
Protein:
≥90% by weight (verify label)
Type:
ISOLATE (not concentrate — concentrate is 70%)
Form:
Unflavored fine powder, neutral pH water-dispersible
T1 · RETAIL (verified 2026-05-17)RM 48-95 / 1kg
T2 · BULK 20kg distributorRM 30-45 / kg bulk
T3 · MANUFACTURERUSD $3-5 / kg FOB
  • ADM Soy Protein (USA) — global standard, MOQ 1 ton
  • Wilmar International (SG) — closer for shipping to MY
  • Shandong Yuxin Biotech (China) — wholesale, multiple grades
Concerns
  • Verify JAKIM halal cert (premium has it; bulk-from-China may not)
  • Avoid "soy protein concentrate" — 70% protein, won't gel the same
  • Hexane-extracted vs aqueous-extracted — premium brands aqueous
  • Storage: airtight, room temp, 18mo shelf life
F18 · DISULFIDE PROTEIN

Vital Wheat Gluten

The egg-cure chemistry replacement (PMR1). F18 disulfide via cysteine — chemically equivalent to egg-white gel.

HalalPlantWheat allergen
40g / batch (all)~RM 13-35 / 500g-1kg1-3 days
T1 · RETAIL (verified 2026-05-17)RM 13-35 / 500g-1kg
Concerns
  • ALLERGEN Wheat gluten = gluten — declare in product allergen labeling
  • Store airtight, hygroscopic (clumps if humid)
  • French origin slightly higher protein than China bulk
F3/F22 · PROTEIN ISOLATE (V2)

Pea Protein Isolate (80-85%)

V2 TEMPEH-MAX adds 60g — F22 co-extruded protein matrix. Allergen-free alternative to soy.

HalalPlantSoy-free
0-60g / batch (V2)~RM 95-180 / kg3-7 days
T1 · RETAIL HALAL (verified 2026-05-17)RM 95-180 / kg
T3 · MANUFACTURERUSD $7-12 / kg FOB
  • Roquette NUTRALYS® (France) — premium pea isolate, global standard
  • Ingredia Pisane® (France)
  • ADM Profam® (USA) — gluten-free, allergen-free
Concerns
  • "Pea protein" without "isolate" may be 60-70% — verify ≥80% on label
  • Some pea isolate has gritty/beany off-note — pre-test small batch before bulk
  • Premium grade (Roquette/Ingredia) significantly cleaner taste vs China bulk
F11 · ENZYMATIC CROSS-LINK

Transglutaminase (TGase / Activa RM)

Microbial enzyme bonds proteins via Glu-Lys cross-links. 0.25% by protein mass ≈ 0.5-1g per batch. CRITICAL to get RIGHT.

Verify microbial certMicrobial = plantMammalian BANNED
~0.5-1g / batch~RM 180-220 / 50-100g5-7 days
Specs
Origin:
Streptomyces mobaraensis MICROBIAL (NOT mammalian)
Activity:
100 u/g (Ajinomoto Activa RM std); some 250-500 u/g
Composition:
1% TG + 99% maltodextrin carrier (normal)
Brands:
Ajinomoto Activa RM (gold), YIWU Goldhealth, Modernist Pantry "Moo Gloo"
Why it matters
Cross-link:
Covalent bonds between proteins — locks marinade matrix
Dose:
0.25% perfect · 0.5%+ rubbery · <0.15% falls apart
Active range:
37-55°C · denatures >65°C
T1 · RETAIL (verified 2026-05-17)RM 180-280 / 50-100g
T2 · BULK 5-10kg (production)RM 800-1500 / 5kg
T3 · MANUFACTURERUSD $50-150 / kg FOB
  • Ajinomoto Activa RM/TI/YG (Japan) — global gold standard, MOQ 10kg
  • Sansho Pharmaceutical (Japan) TGase
  • Yiming Biological (China) — wholesale microbial TGase
Concerns
  • KILL-ZONE Some generic "TG" from China is mammalian-derived — buy ONLY certified microbial Streptomyces origin
  • DOSE 0.25% exact — too much = rubbery, too little = falls apart. Use 0.01g scale
  • Carrier check — most have maltodextrin (fine); some contain whey (NOT plant — verify)
  • Storage: -18°C deep freeze for max shelf (18mo); fridge for short-term (30 days after opening)
  • Inactivates above 65°C and below pH 4.5

§ 04 · HYDROCOLLOIDSThe gel-network builders

F2 · FIBER GEL

Psyllium Husk Powder

X4 water-gradient gel. Common, easy to source, halal-friendly.

HalalPlant
8g / batch (all)~RM 18-65 / 250g-1kg1-2 days
T1 · RETAIL HALAL (verified 2026-05-17)RM 18-65 / 250g-1kg
Concerns
  • Verify "powder" not "whole husk" — need powder for fast gelation
  • ≥98% purity preferred (some bulk is 80-90% husk fragments)
F17 · KONJAC GEL

Konjac Glucomannan Powder

X5 network density. Alkali-deacetylated thermo-irreversible gel. 12g per batch (all variants).

HalalPlant
12g / batch (all)~RM 38-150 / 227g-1kg2-5 days
Specs
Glucomannan %:
≥85% food-grade; ≥95% pharmaceutical
Particle:
80-200 mesh (smaller = faster gel, less grit)
Color:
Light cream-white; gray-yellow = lower purity
T1 · RETAIL (verified 2026-05-17)RM 38-150 / 227g-1kg
Concerns
  • HYGROSCOPIC — absorbs moisture aggressively, lumps in humid air. Store airtight + silica
  • SO₂ residue check — some CN sources use sulfites for whitening; food-grade should be SO₂-free
  • Storage: <30% humidity, airtight container
  • "Konjac flour" = same thing, different translation
F12 · HOT-SET GEL

Methylcellulose (E461 / Methocel A4M)

X4 water-lock. Reverse-set gel — sets HOT (75°C+), softens COLD. Critical for V1/V5 sear stability. DO NOT omit.

Halal (synthetic)Plant
6g / batch (V1/V5/V2)~RM 65-180 / 30-500g3-7 days
Specs
Grade:
FOOD GRADE — verify "E461" or "Methocel A4M" or "K100"
Type:
A4M (most common, mid-viscosity) or K100M (high-viscosity stronger gel)
Gel point:
~75°C (matches our 85°C steam step)
Purity:
≥95%
T1 · RETAIL (verified 2026-05-17)RM 65-180 / 30-500g
T3 · MANUFACTURERUSD $30-80 / kg FOB
  • DuPont Methocel® (USA) — A4M, K4M, K100M grades
  • Shin-Etsu MC SM-4000 (Japan)
  • Shandong Head Co (China) — bulk HPMC
Concerns
  • CRITICAL DO NOT OMIT for V1/V5 — without MC, X4 water-gradient drops to 4.5/10, sear crust fails
  • "HPMC" is a close cousin — works similarly, slightly different gel temp
  • Disperse in COLD water first, then heat — directly into hot = lumps
  • Allergen-free, no halal concerns (synthetic from cellulose)
F2/F10 · ION-BRIDGE GEL

κ-Carrageenan (kappa)

Seaweed gelling agent. 4g per batch all variants. X2 cross-link reinforcement.

HalalPlant (seaweed)
4g / batch (all)~RM 48-95 / 250g2-5 days
Specs
Type:
κ (kappa) — firm gel · NOT ι (iota) or λ (lambda)
Origin:
Eucheuma cottonii seaweed
Activates:
With K⁺ or Ca²⁺ ions (sea salt provides)
T1 · RETAIL HALAL (verified 2026-05-17)RM 48-95 / 250g
T3 · MANUFACTURERUSD $8-15 / kg FOB
  • CP Kelco GENU® — global standard κ-carrageenan
  • Marcel Trading (Philippines) — Eucheuma direct from source
  • Shemberg (Philippines) — major exporter
Concerns
  • Verify κ (kappa) — not ι (iota, soft gel) or λ (lambda, no gel)
  • Some "carrageenan gum" is a blend — pure κ preferred
  • Store airtight, dry — hygroscopic
F10 · ION-BRIDGE (V2)

Sodium Alginate

V2 only. Activates with Ca²⁺ ions (from aquafaba). Surface gel for V2 steam-only profile.

HalalPlant
2g / batch (V2 only)~RM 25-75 / 250-500g3-7 days
T1 · RETAIL FOOD GRADE (verified 2026-05-17)RM 25-75 / 250-500g
Concerns
  • Cosmetic-grade vs food-grade differ — buy FOOD GRADE only
  • Dental-grade alginate is also sold — DO NOT buy that one
  • Store airtight, dry

§ 05 · UMAMI STACKN1-N2 flavor backbone

N1 · FREE-GLU PRIMARY

Dried Kombu (Kelp)

Highest plant Glu density (~3000mg/100g). PMR4 — plant Glu beats animal Glu.

HalalPlant
8g / batch (all)~RM 18-65 / 50g-1kg1-3 days
T1 · RETAIL HALAL (verified 2026-05-17)RM 18-65 / 50g-1kg
Concerns
  • Hidaka kombu = standard dashi grade; Rishiri/Ma-kombu = premium
  • White surface powder is Glu crystals (umami!) — do NOT wash off
  • Vacuum-sealed packs preserve freshness longer
N2 · NUCLEOTIDE × 30 SYNERGY

Dried Shiitake (whole + grind yourself)

M1 ribonucleotide-Glu synergy ×30 multiplier. PMR7 drying-as-umami-amplifier. Whole + grind cheaper than pre-ground.

HalalPlant
12g / batch (all)~RM 25-90 / 100g-3kg1-2 days
T1 · RETAIL WHOLE DRIED (verified 2026-05-17)RM 25-65 / 100-250g
Note: powder vs whole Pre-ground shiitake powder is RARE on Shopee MY. Easier to buy whole-dried + grind in food processor (15 sec) yourself. Yields about the same.
Concerns
  • "Flower shiitake" (花菇) premium; "thick shiitake" mid-grade; both work — go for cheapest non-broken
  • Dried-and-rehydrated has 30× more guanylate (N2) than fresh — must use dried
N1 · GLU + B-VITAMIN

Nutritional Yeast (Fortified, B12)

N1 boost + vegan B12 source. 32g per batch (all variants).

HalalPlantVegan B12
32g / batch (all)~RM 38-180 / 100g-907g2-5 days
T1 · RETAIL FORTIFIED (verified 2026-05-17)RM 38-180 / 100g-907g
Concerns
  • FORTIFIED with B12 preferred (KAL standard) — supports vegan B12 marketing claim
  • "Non-fortified" / "naked" nutritional yeast has no B12 — different product
  • Flakes vs powder — both work; powder dissolves faster
  • Store airtight, room temp, 12-18 month shelf

§ 06 · EQUIPMENTOne-time gear (recoups in 4-8 weeks)

All one-time purchases. Total ~RM 1200-2200. Recoups vs retail ferment + ingredient costs in 4-8 weeks of trials.

CORE EQUIPMENT

Full kitchen rig — hericium R&D programme

pH meter (digital)

Verify alkali pH 8.5 ± 0.2 — critical for chitin softening
· Shopee MY · digital pH meter · RM 95-180 · 0.01 pH precision preferred

Pasta-roller (3 press cycles)

For X3 fiber anisotropy on substrate
· Shopee MY · Marcato Atlas pasta roller · RM 280-450

Sous-vide / steam basket (85°C precision)

For 85°C × 10-12min steam cook step
· Shopee MY · sous-vide circulator · RM 250-1100 · Anova Nano / Inkbird ISV-100W

Cast-iron sear pan

For 180°C surface sear (V1/V5)
· Shopee MY · cast iron pan Lodge 10" · RM 180-380 · Lodge Logic 10-12"

Food dehydrator (5-tray, digital)

For homemade tempeh powder + future dried-ingredient experiments
· ★ BioloMix BPA-Free 5-Tray Dehydrator (digital) — Shopee MY
· Mini 5-Tray Digital Dehydrator — Shopee MY
· 8-Layer SS Dehydrator (bigger) — Shopee MY
· RM 200-1200

Rice cooker (verified 60°C keep-warm)

For homemade amazake — temperature critical
· Shopee MY · Tiger rice cooker · RM 150-900 · Tiger or Zojirushi preferred

Digital scale (0.01g precision)

For TGase + hydrocolloid dosing (TGase 0.5-1g per batch — needs precision)
· Shopee MY · digital scale 0.01g · RM 65-180

Vacuum chamber sealer (optional)

Accelerates marinade infusion 3-5×. V5 12h preferment also uses vacuum bag
· Shopee MY · vacuum chamber sealer · RM 850-1800 · VacMaster VP112 or generic

Glass jars + cheesecloth (for shio-koji)

1L wide-mouth × 4 jars (rotation) + cheesecloth covers
· Shopee MY · 1L wide-mouth glass jars · RM 8-15 each
· Shopee MY · cheesecloth food grade · RM 5-10

§ 07 · HALAL KILL-ZONESSubstitutions audit — never buy

Conventional USE INSTEAD Why kill-zone
Rice wine vinegarApple cider vinegar 5-8%Alcohol trace — JAKIM banned
Sake / mirinAmazake (0% alcohol)Yeast-fermented with alcohol residue
Egg-white (egg-cure)Aquafaba + wheat gluten + TGaseSame disulfide chemistry, plant-derived
Bonito flakesDried shiitake + kombuPMR4 — plant Glu beats animal Glu
Fish sauceTamari + shio-kojiGlu/IMP analog without anchovy
Standard TGase (generic CN)Streptomyces microbial TGase (cert)Some are mammalian-derived
Hanamaruki misoHikari halal misoHanamaruki uses alcohol-fermentation process
Standard gelatinAgar-agar + κ-carrageenanAnimal-derived collagen
One rule: when in doubt, use the bot Before opening a new ingredient package, send /ask to @Gaiachef_bot with the product photo. If unclear about halal status, plant-only verification, or substitutability — escalate before opening.