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.
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.