Product Description

The product is mainly made from carrageenan and other natural colloids with a synergistic effect.

It has the functions of gelation, thickening, emulsification, water retention and the strong binding ability with soy protein, starch and other ingredients, which can enhance the sausage hardness, elasticity and brittleness, and improve the freeze-thaw resistance of starch.

●enhance the hardness
●improve water retention
●gelation & thickening & emulsification

●enhance the ability to combine ingredients
●lock in moisture and nutrients of raw materials

●reduce the product lost  when cooking, freeze-thawing, or roasting

The picture is sausage powder.

Application

Starch Sausage:

●45% gel paste
●10% chicken breast 
●prevent stick cracking
●inhibit starch retrogradation