Meat Products
Fish Balls, Meat Balls, Crab Sticks, Shrimp/Fish Paste
This series of product is made from naturally purified konjac gum, has high gel content, high viscosity, high strength, good adhesion.
| Product Name | Product Characteristics |
|---|---|
| BL-4036H BLS2010 BLK2553 | Improved the freeze thawing of modified starch and effectively improve products’ water retention capability, increase elasticity and tenderness, reduce the use of raw meat. |
Frozen Meat Products
This product series is made from carrageenan blended with other natural colloids, has high strength, low viscosity, excellent dispersion per performance, low melting temperature, moderate price.
| Product Name | Product Characteristics |
|---|---|
| BLF2002 BL-S27 BL-S29 | Improve water retention, elasticity tenderness and taste of meat products. Reduce thawing loss, enhance flavor release, reduce the frying, baking and cooking loss, increase production yield by 3% to 6%. |
Steak, Bacon and Roast Pork Products
This series of product is made from refined carrageenan. After using it, the meat product will have the characteristics of nice elasticity, good toughness and clear muscle fiber texture. The tenderness and juiciness of meat will be also improved.
| Product Name | Product Characteristics |
|---|---|
| BL-1046 BLC1230 BL-1001 | Low Viscosity, easily dispersed, high transparency, high gel strength, Good meat protein binding capability, improve water retention, make meat product section smooth. |
Ham & Sausage Products
This series of product is made from refined carrageenan. After using it, the meat loaf will not easily be dispersed, and has nice elasticity and toughness, improved the tenderness and juiciness of meat.
| Product Name | Product Characteristics |
|---|---|
| BL-1043 BL-1002 | High gel strength, low solution viscosity and easily dispersed, good capability of binding meat protein and SPI, improve emulsifying capacity and water holding capacity of meat protein. |
This series of products is made from carrageenan and other colloids and synergistic agent. The gel content is high and is easily combined with other protein.
| Product Name | Product Characteristics |
|---|---|
| BL-2012 BL-2015 BL-2017 | Effectively improve adhesion among the meat particles. Significantly enhance the meat taste, elasticity, water retention and make the meat easier to slice. |
This series of products is mainly made from carrageenan and other natural colloids. It has high strength, high viscosity, good water retention.
| Product Name | Product Characteristics |
|---|---|
| BL-3003 BL-2017 BL-2015-1 BL-S30 | Enhance gelling, improve water retention, improve the free-thaw of starch, own moderate toughness and brittleness, enhance taste. Doesn’t turn black or shrink after baking. |
| BL-3001 BL-3004 | Improve productivity of meat products, increase viscosity, thickness and high temperature emulsification stability. Reduce the retrogradation of starch, ensure the structure of chopped products. |
Fillings for Dumplings and Wantons
This product is mainly composed of carrageenan.
| Product Name | Product Characteristics |
|---|---|
| BL-3003 | High Viscosity, High Strength, Good Water Retention, Easy to make fillings, improve water retention of filling. |
| BL-3004 | High Viscosity, High Strength, Good Water Retention, Easy to make fillings, improve water retention of filling. |
