This product is mainly compound of carrageenan with features such as high strength, high viscosity and good water retention. It interacts with the structure of meat protein and result in effect such as enhancing the gelling, improving the emulsifying capacity and water retention, providing freeze thaw stability, improving the freeze-thaw of starch. It also provide toughness, brittleness and enhance the taste. Product colour will not turn dark or balck after baking for long duration of time. 

Application Advantages

• Effectively improve the adhesiveness between meat grains and improve the juiciness
• Improve the elasticity and chewiness of sausages 
• Prevent fracture of the sausage casing