The product is mainly made from carrageenan and other natural colloids with synergistic effect. lt has the functions of thickening, emulsification and water retention, have strong binding ability with meat protein, soy protein, starch and other ingredients, which can inhibit the precipitation of fat and gum in canned minced meat, improve the sliceability and texture.
This product is made from refined carrageenan, it has high gel strength, low solution viscosity, easily dispersed, good capability of binding meat protein and soy protein isolate. It improves the emulsifying capacity and water holding capacity of meat protein. With the addition of the product, meat chunks wil be well binded and has nice elasticity and toughness, improving the tenderness and juiciness of meat.
Improve emulsification and water retaining capability of meat protein and make the meat structure more compact
Improve the elasticity and tenacity of ham
Houzhuang Industrial Park,
Chengyang District, Qingdao City,
Shandong Province，P.R.China
