This type of product is made by blending natural colloids extracted through a unique process. It features low-temperature solubility, high viscosity, suitable strength, strong water retention, and good heat resistance, making it suitable for gel-type pet foods that are easy to lick and have low strength.
Carrageenan has a very high protein reactivity, so when mixed with meat, it can bind with meat proteins to form an irreversible network structure, retaining moisture and preventing fat separation, making the product juicier while giving it a tender and smooth texture. Konjac gum possesses characteristics such as thickening, emulsifying, binding, and water absorption, which can increase the elasticity of meat products. When the two are combined, they can synergistically enhance each other's effects, further improving product quality and yield, thereby reducing production costs.
Feature good emulsibility that makes water sufficiently bond with protein
Improve the hardness and stability and maintain a good shape of products
Help release good flavor and improve the palatability of products
Houzhuang Industrial Park,
Chengyang District, Qingdao City,
Shandong Province，P.R.China
