Product Model: S1, S2A, S3, S4, S5, K5, S7

Main Ingredients: Carrageenan, potassium chloride, konjac flour

Implementation Standard: GB26687

Scope of Application: Intestinal products, quick-frozen prepared meat products, braised and marinated meat products, processed meat products, canned meat, fried meat, smoked, braised and roasted meat, and aquatic products and their processed forms.

Product Features: The gel in this product is thermoreversible. Through the synergistic interaction among different gelling agents, it delivers gelation, water retention and protein complexation and stabilization.

• Water retention: can enhance the yield and freeze resistance of various products.
• Gelling agents: enhance the gel-like texture of the product, resulting in a fine, elastic structure and excellent sliceability.
• Protein complexation: binds with salt-soluble proteins in meat products to form a network structure, enhancing water retention and shaping and improving the stability of various products.

Recommended Dosage: For frozen products, add S1, S2A, S3 or S4 at 3‰–5‰ of the total formulation, or in appropriate amounts as required by production. For leisure products, use S5, S7 or K5; 6‰–1% is recommended for optimal results.

Instructions for Use: According to the production process requirements, add together with other auxiliary materials.