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 and water retention, and has a 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.

Main Features

●good water retention

●enhance the hardness

●various texture solutions

●improve elasticity and brittleness

●gelation & thickening & emulsification

●strong binding ability with other ingredients

The picture is protein partners powder.

Application

Chicken sausage:

●improve heat resistant

●increase the crispness

●form a thermally irreversible structure

Fish ball:

●smooth and elastic

●enrich the juiciness

●good water retention effect

Protein Partner Bar：

●improve the flexibility and crispness

●increase the tightness between fillings

●delay the gel formation of protein slurry

Fish sausage:

●tastes chewy and sensuality

●Has a strong release on fish

●it can significantly improve the strength of protein gel