This product is mainly compound of carrageenan with features such as high strength, high viscosity and good water retention. It interacts with the structure of meat protein and result in effect such as enhancing the gelling, improving the emulsifying capacity and water retention, providing freeze thaw stability, improving the freeze-thaw of starch. It also provide toughness, brittleness and enhance the taste. Product colour will not turn dark or balck after baking for long duration of time.
It can improve the taste of meat products, improve the hardness, elasticity, juicy feeling of products so as to increase the yield, reduce bleeding of meat products in refrigeration or freezing, improve the slicing performance of ham and enable chopping, injection and rolling
Houzhuang Industrial Park,
Chengyang District, Qingdao City,
Shandong Province，P.R.China
