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.

●good water retention

●enhance the hardness

●reduce the bursting rate

●various texture solutions

●improve the roasting resistance

●improve elasticity and brittleness

●gelation & thickening & emulsification

●strong binding ability with other ingredients

●a variety of sausage applications, such as: starch sausage flavored pure meat sausage, etc.

The picture is sausage powder.

Application

Pure meat sausage:

●rich juicy texture

●strong emulsifying effect

●with obvious meaty texture

●significantly improve the stability of moisture, fat, starch, and protein in the product

Vegetable sausage:

●add meat and vegetables with balanced nutrition

●increase the crispness and water retention of sausage

Starch Sausage:

●form a thermally irreversible structure

●effectively inhibit starch retrogradation