Our products are widely used in Jelly,Dairy,Confectionery,Meat,Cosmetics,Aromatherapy Solid and other fields.
For industrialized bacon (especially restructured and formulated bacon as well as sliced bacon), κ-carrageenan is the most mainstream thickening and gelling hydrocolloid. Some processes incorporate konjac glucomannan or a trace amount of xanthan gum to optimize texture, with κ-carrageenan serving as the core functional ingredient.
Houzhuang Industrial Park,
Chengyang District, Qingdao City,
Shandong Province，P.R.China
