Solution of high temperature sausage products


This product is composed of carrageenan and other synergistic natural colloidal compound, with high viscosity, high strength and other characteristics; it has strong ability to combine with soy protein, starch and other accessories, excellent water retention, and can significantly improve the yield of meat products, with a certain thickening and high temperature emulsification stability. In particular, it can effectively reduce the starch return rate for the chopped meat products to provide structural support.





Water Gel Strength≥800g/cm³


Emulsifying effect is good, water retention ability is good, improve the tenderness and elasticity of meat products.


Ordinary pork sausage, chicken sausage, beef sausage, fried sausage and so on


Order Status

Order number:

Stock status:

Reservation status:

Ship status: