Product Description

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.

●cookability

●high viscosity

●heat irreversible

●high cost performance

●freeze-thaw resistance

●increase product elasticity

●increase product chewiness

●inhibit starch retrogradation

●improve whiteness and brightness
●becomes significantly more brittle after freezing

●solve the problem of water loss during the cooking process of ball products

The picture is meat product enhance meat texture powder.

Application

Meat products enhance meat texture:

●Good solubility under low temperature, fast dispersion in the liquid of containing our products and other materials, low viscosity, and easy to use 

●Significantly improve the chewing texture of meat fiber, change the meat structure, and improve product quality

●No syneresis while cooking