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  • Brand MeiLun Food Chemical

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Company Profile

Formed in 1986, MEILUN FOOD CHEMICAL S/B specializes in chemicals trading. After 20 years of hard work, we have now become one of the leading companies in trading different types of chemicals throughout Malaysia.

We offer a complete service from quoting items to receiving orders then delivering them. The knowledge of our staffs and the flexibility of our services mean we can adapt to our customers’ needs. We select the best suppliers for all the items that are sold to ensure the products are high quality and the goods are delivered in excellent condition.

The core founder and managing director of the company, MR A.M. Tan has extensive experience in the chemicals line, having been involved in the business for more than 20 years. This experience enables the company to offer its clients very effective series and good quality products.

We developed a very strong reputation for being the preferred single source supplier. We specify, deliver, service and provide advises. Our customers are able to reduce costs by purchasing a combination of products at competitive prices all under one roof.

The company’s background for being a family operated company provides further trustworthy towards our clients as the members of the company are motivated and giving their best at what they do.

The mission of the company is to provide the best services and high quality products to our customers’ at the most competitive prices. The company is now moving towards International Standardization Organization 9002 (ISO9002) and will be working towards our next projects to improve our services.

Our great experience for being a chemical trading company with 20 years of experience will allow us to make the best decision and to provide our customers the best service. Please do not hesitate to contact us for any services that we wish to provide.


Baking Powder

A dry chemical leavening agent, a mixture of a weak alkali and a weak acid, and is used to increase the volume and lighten the texture of baked goods. It is used instead of yeast for end-products where fermentation flavors would be undesirable. Because carbon dioxide is released at a faster rate through the acid-base reaction breads made by chemical leavening are called quick breads.