Product Description

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.

Main Features

●good water retention

●enhance the hardness

●various texture solutions

●improve elasticity and brittleness

●gelation & thickening & emulsification

●strong binding ability with other ingredients

The picture is protein partnern powder.

Application

Chicken sausage:

●improve heat resistant

●increase the crispness

●form a thermally irreversible structure

Fish ball:

●Smooth and elastic

●enrich the juiciness

●good water retention effect

Protein Partner Bar：

●improve the flexibility and crispness

●increase the tightness between fillings

●delay the gel formation of protein slurry