この製品は、主にカラギーナンと相乗効果のある他の天然コロイドから作られています。増粘、乳化、保水性の機能があり、肉タンパク質、大豆タンパク質、でんぷんなどの成分との結合力が強く、ミンチ缶詰の脂肪やガムの沈殿を抑制し、スライス性と食感を向上させます。

こんにゃく、カラギーナンなどの天然コロイドを主成分とし、相乗効果を発揮し、高粘度、高コストパフォーマンス、熱不可逆性を有します。製品の弾力性、歯ごたえを高め、白さと明るさ、調理性、凍結融解耐性を改善し、デンプンの老化を抑制することができます。凍結後、製品は著しくもろくなり、品質が向上し、コストが削減されます。 

この製品は、主に高品質のEucheuma抽出カラギーナンと相乗効果を持つ他の天然コロイドで構成されています。増粘性はもちろん、保水性も高く、コストパフォーマンスも高い。

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.

この製品は、主にカラギーナンと相乗効果のある他の天然コロイドから作られています。ゲル化、増粘、乳化、保水性の機能があり、大豆タンパク質、デンプン、その他の成分との強力な結合能力があり、ソーセージの硬さ、弾力性、脆さを高め、改善することができます デンプンの凍結融解耐性。

この製品は、主にカラギーナンと相乗効果のある他の天然コロイドから作られています。ゲル化、増粘、乳化、保水性の機能があり、大豆タンパク質、デンプン、その他の成分との強力な結合能力があり、ソーセージの硬さ、弾力性、脆さを高め、改善することができます デンプンの凍結融解耐性。

The product is mainly made from carrageenan and other natural colloids with synergistic effect. It has the functions of gelation, thickening, emulsification and water retention, have strong binding ability with soy protein, starch and other ingredients, which can enhance the sausage hardness, elasticity and brittleness, and improve freeze-thaw resistance of starch.

The product is mainly made from carrageenan and other natural colloids with synergistic effect. It has the functions of gelation, thickening, emulsification and water retention, have strong binding ability with soy protein, starch and other ingredients, which can enhance the sausage hardness, elasticity and brittleness, and improve freeze-thaw resistance of starch.

The product is mainly made from carrageenan and other natural colloids with synergistic effect. It has the functions of gelation, thickening, emulsification and water retention, have strong binding ability with soy protein, starch and other ingredients, which can enhance the sausage hardness, elasticity and brittleness, and improve freeze-thaw resistance of starch.

The product is mainly made from carrageenan and other natural colloids with synergistic effect. It has the functions of gelation, thickening, emulsification and water retention, have strong binding ability with soy protein, starch and other ingredients, which can enhance the sausage hardness, elasticity and brittleness, and improve freeze-thaw resistance of starch.

The product is mainly composed of high-quality Eucheuma extracted carrageenan and other natural colloids with synergistic effect. It has obvious thickening ability, good water retention and high cost performance.

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.