This product is made from refined carrageenan, it has high gel strength, low solution viscosity, easily dispersed, good capability of binding meat protein and soy protein isolate. It improves the emulsifying capacity and water holding capacity of meat protein. With the addition of the product, meat chunks wil be well binded and has nice elasticity and toughness, improving the tenderness and juiciness of meat.

Application Advantages

• Improve emulsification and water retaining capability of meat protein and make the meat structure more compact
• Improve the elasticity and tenacity of ham