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.

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.

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.

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. lt has the characteristics of high gel strength, high water  retention and good transparency which can improve the product thermostability, water holding and keep a good shape, suitable for the production of pet food cans.

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.

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 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 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 is mainly made from carrageenan and other natural colloids with synergistic effect. lt has the functions of thickening, emulsification and water retention, have strong binding ability with meat protein, soy protein, starch and other ingredients, which can inhibit the precipitation of fat and gum in canned minced meat, improve the sliceability and texture.

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.

No brief introduction

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 uses natural extracted carrageenan, agar agar and konjac flour, etc. as the main raw materials. By scientific extraction and blending, the solution is easy to operate. It can be used in producing pudding with different textures like crisp, tender or soft elastic, etc.

The product uses natural extracted carrageenan, agar agar and konjac flour, etc. as the main raw materials. By scientific extraction and blending, the solution is easy to operate. It can be used in producing double layer jelly and a variety of textures like chewy, crisp soft, smooth or melt-in-mouth.

The product uses natural extracted carrageenan, agar agar and konjac flour, etc. as the main raw materials. By scientific extraction and blending, the solution is easy to operate. It can be used in producing double layer jelly and a variety of textures like chewy, crisp soft, smooth or melt-in-mouth.

The product uses natural extracted carrageenan, agar agar and konjac flour, etc. as the main raw materials. By scientific extraction and blending, the solution is easy to operate. It can be used in producing double layer jelly and a variety of textures like chewy, crisp soft, smooth or melt-in-mouth.

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.

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.