The product is mainly composed of konjac, carrageenan and other natural colloids with synergistic effect, with high viscosity, high cost performance and is heat irreversible.Can increase product elasticity, chewiness, improve whiteness and brightness, cookability, freeze-thaw resistance and inhibit starch retrogradation; after freezing, the product becomes significantly more brittle, improves quality, and reduces costs.
This product is made from carrageenan and konjac gum, it has properties such as high gel content, high viscosity, high strength, good adhesion, irreversibility; it can improve the freeze-thaw resistance of starch, effectively improve the water retention capacity of the product. The addition of product also increases final product's elasticity, tenderness and smoothness, reduces the use of raw meat, and the finished product is easy to float and it's texture is not affected after cooking for prolong period of time.
Improve the freezing-thawing resistance of starch and water retaining property of products
Improve the elasticity, tenderness and taste of products
Improve the appearance and boiling fastness of products and make it easier for the finished products to float
Houzhuang Industrial Park,
Chengyang District, Qingdao City,
Shandong Province，P.R.China
