The product is mainly made from carrageenan and other natural colloids with synergistic effect. It has a strong synergistic thickening and gelling effect with the konjac flour, which can increase the water absorption capacity of konjac products, enhance hardness, elasticity, water retention capacity, and can replace part of konjac powder to effectively improve the yield and reduce production costs.

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 made from carrageenan and other natural colloids with synergistic effect. It can form fine slurry after cutting and mixing with soybean protein, delay the gel formation of protein slurry, make the product combined more closely combined with the filling, improve the flexibility and crispness of the end product. Using this product does not affect the normal beating process of the end product, can help to improve the quality.

The product uses natural extracted carrageenan, agar as the main raw materials. By scientific extraction and blending, the solution is easy to operate and have strong commonality.It can be used in producing various jam and fruit juice fruitcake soft candies.

Green Fresh has accumulated more than 20 years of technology, aside from providing high quality products, Greenfresh Group also provide onsite technical support to our customers, from Recipe to end products. We are always ready for you and continually provide full support.

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.