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Solutions

Solutions

Green Fresh?Group has an experienced technical team and an independent research and development center,providing solutions in?China and around the world.

Fruit in Jelly Applications
The product uses natural extracted carrageenan, agar agar and konjac flour, etc. as the main raw materials. By scientific extraction and blending, the solution is easy to operate. It can be used in producing double layer jelly and a variety of textures like chewy, crisp soft, smooth or melt-in-mouth.

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Classic Jelly Applications
The product uses natural extracted carrageenan, agar agar and konjac flour, etc. as the main raw materials. By scientific extraction and blending, the solution is easy to operate. It can be used in producing double layer jelly and a variety of textures like chewy, crisp soft, smooth or melt-in-mouth.

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Jelly in Diverse Looks Applications
The product uses natural extracted carrageenan, agar agar and konjac flour, etc. as the main raw materials. By scientific extraction and blending, the solution is easy to operate. It can be used in producing pudding with different textures like crisp, tender or soft elastic, etc.

detail
Instant Jelly Application
The product uses natural extracted carrageenan, agar agar and konjac flour, etc. as the main raw materials. By scientific extraction and blending, the solution is easy to operate. It can be used in producing pudding with different textures like crisp, tender or soft elastic, etc.

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Canned Luncheon Meat Applications
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.

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Meatball / Fishball Applications
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.

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Steak Application and Other Applications
The product is mainly composed of high-quality Eucheuma extracted carrageenan and other natural colloids with synergistic effect. It has obvious thickening ability, good water retention and high cost performance.

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Mashed shrimp balls Application
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.

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Protein Partner Applications(Ready-to-Eat)
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.

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Sausage Applications (Non-Ready-to-Eat)
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.

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Cost Effective Juicy Sausage Application
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.

detail
Juicy Sausage Application
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.

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GREENFRESH GROUP

A HYDROCOLLOID RESEARCH AND PRODUCTION ENTERPRISE

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Leader of Agar Agar and Carrageenan Manufacturer
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mkt@greenfreshfood.com
86-592-5213819
Anshan Industrial Park,Zini Town,LongHai District ,FuJian Province,P.R.China

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Lunes 11/21 a miercoles 11/23: 9 AM - 7 PM
Jueves 11/24: serados
Viernes 11/25: 9 AM - 10 PM
Sábado 11/26 a domingo 11/27: 10 AM - 7 PM
(hora del Este) Estamos disponibles 6 días a la semana

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