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.
●good water retention
●thickening and emulsification
●improve the slice ability and texture
●strong binding ability with ingredients
●inhibit the precipitation of fat and gum
The picture is powder.
Application
Canned luncheon meat:
●sliceability
●great water retention
●obvious meaty texture
●increase the hardness of the product
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