This product is designed using refined carrageenan as the base. It has the following features: high content of carrageenan, low viscosity, easily dispersed, high transparency, high gel strength, good capability to bind to meat protein. It can effectively improve water retention of protein, and also result in good surface smoothness during slicing of meat. The addition of product result in meat products to display characteristics of good elasticity, good toughness and clear muscle fiber. The tenderness and juiciness of meat will be also improved.

Application Advantages

• Bond with meat protein well, effectively retain water and improve the product yield 
• Improve the hardness and taste of steak 
• Reduce loss of water during cooking