Compound Thickener A
CATEGORIZE:
Product Description
Product Model: A5, A6, A68, A7
Main Ingredients: Xanthan gum, guar gum, konjac powder
Implementation Standard: GB 26687-2011
Scope of Application: Flavoured products such as meatballs, crab sticks, fish rolls, shrimp rolls, fish fillets, crab fillets, rainbow rolls, crispy slices, mini puddings and smile-shaped crisps.
Product Features:
- White in colour, with high water absorption capacity; effectively inhibits starch retrogradation.
- When applied to frozen prepared foods and similar products, it significantly enhances product texture, improves water-holding capacity and reduces costs.
- Forms a thermally irreversible, stable gel, imparting a specific shape to the product.
Recommended Dosage: 3‰–5‰ of dry powder, or 15%–30% of adhesive slurry as a filler based on actual production requirements.
Instructions for Use: Pulping method — material powder : water : starch = 1 : 30 : 30. Dry powder addition: 3‰–5‰.
Characteristics
White powder; high water absorption, inhibits starch retrogradation, thermally irreversible stable gel
Function
Thickening, water holding, improves texture and reduces cost of frozen prepared foods
Suggested Dosage
3‰–5‰ dry powder, or 15%–30% adhesive slurry