Home > Products > beverage stabilizer emulsifier and thickener > refine carageenan for Sausage
refine carageenan for Sausage
- 100 Ton / Tons per Month
- T/T
Product Details
Place of Origin: | Shanghai, China | Brand Name: | JAYI | Model Number: | KA |
Color: | WHITE | Packaging: | bag | Certification: | HACCP |
Shelf Life: | 12 month | Weight (kg): | 25 kg | Form: | Powder |
Product Description
Specifications
This product combine the protein in meat. Ion connect between the amino acid and amino acid.Product function and application
This product can combine the protein in meat. And complex formation is formatted by ion connect between the amino acid and amino acid, then, make the amino distributed in food system uniformly and avoid the precipitation.
The KA congeal dissolve absolutely when the centre temperature is 75~85°C and promote the hydration. While the ham cooling until the temperature is 50~60°C, the congeal formed again and keep the moisture. According this technics to produce the ham, the output capacity arrive to 150% to 180% and the appearance of the slice compactness and beautiful. It tastes tasty, no water separated out and the ham organization can't be melt in 50°C.
This product is widely applied to produce such as the ham, bologna sausage, minced meat and other kinds of meat product. It gives product good taste and mouthfeel.
(KA)Compound Food Additives
1>combine the protein in meat
2>make the amino distributed in food system uniformly
3>avoid the precipitation
4>the output capacity is about 150% ~ 180%
5>good taste and mouthfeel.
Usage:
1.Commonly, its recommended unit is 0.30~0.60%
2.Usable method
Blend the KA powder and starch powder. Sir and cast the powder into the cold water. Heating it when the temperature is about 98°C and keeping this temperature. Then cooling it until the temperature is 10°C.
Packaging
Packaging detail:25kg/kraft bag
Contact Us
- Shanghai Jianyin Food Science And Technology Co., Ltd.
- Contact nameshawn Huang
- Phone86-21-69176372
- AddressNo. 420, Huiyu Road, Nanxiang Town
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