Carrageenan | Konjac Harina | keratin | TGasa | Dietary Algae Fiber | xanthan gum
This series products is composed of carrageenan and other natural colloids with synergistic effects. It exhibit properties such as high viscosity and high gel strength. It can be used easily with soybean protein, starch and other supplementary materials and has good water retention. This product can significantly increase the yield of meat products. It can also increase viscosity, thickness and high temperature emulsification stability. In addition, it can reduce the retrogradation of starch, to ensure the optimal structure in emulsified meat products.
Bond with meat protein well to effectively retain water
Increase the viscosity, improve the emulsion stability and reduce the pasting rate of starch
Improve the elasticity and chewiness of high-temperature sausages
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Locust Bean Gum0.00