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Product Name: Carrageenan Blends for Meat processing
Functions:
-Reduce cooking purge and cooking loss
-Provide Freeze-thaw Stability
-Improve appearance, texture and sliceability
-Increase yield
-High Water Binding Capacity
-Stabilizes the fat-protein emulsion in meat
important product characteristics:
-Yellowish or tan to white, coarse to fine powder, natural extract from seaweed
-Viscosity: Min 5mPa.s
-PH: 8-12
-Free from Foreign matters
Intended use: Thickener, Gelling agent, stabilizer, Coagulantor
Packing: 25kg multi-walled paper bag
