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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 NameProduct 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 NameProduct 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 NameProduct 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 NameProduct 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 NameProduct 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 NameProduct 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 NameProduct Characteristics
BL-3003High Viscosity, High Strength, Good Water Retention, Easy to make fillings, improve water retention of filling.
BL-3004High Viscosity, High Strength, Good Water Retention, Easy to make fillings, improve water retention of filling.

PRODUCTS

  • Fiber Boba

  • Jelly Ball

  • Jelly and Pudding

  • Soft Candy

  • Meat Products

  • Dairy Products

  • Salad Dressings and Dessert Sauces

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