Application Area

Functional Characteristics

BM A02

Noodles, dry flour pieces; wet noodles, fresh flour pieces, dumpling wrappers, wonton wrappers, flour wrappers; frozen noodles, frozen dumpling wrappers

• It can increase the flexibility and toughness of the noodles.  It also can increase bending resistance and deduct the chance of broken noodles.
• With the good water retention, it can decrease the losses of water or reduce the surface’s desiccation.  The noodles have a good taste with flexibility and can be boiled for a long time without the loss of soup.

BM A04

BM A06

Cereal noodles, cereal fresh flour, cereal steamed bread, steamed buns

BM M01

Steamed breads, steamed buns, steamed bread rolls and other barmy flour products; frozen products

Improve the internal formations and taste.  Increase the volume of products.  The surface can be very light, soft and flexible.  It can prevent the product aging, shrinking and cracking.

BM F01

Instant noodles, instant rice noodles, udon noodles and hot pastes

• Reduce the oil absorption rate of flour cake and the rancidity of oil.  Improve product’s rehydration, the flexibility and the taste of the noodles. The flour products can be boiled for a long time with a low rate of cracks.

BM T0608

Frozen rice products such like glue puddings.

• Increase product viscosity to operate the machines easily.  Improve the internal formations and taste.  It can prevent the product aging, shrinking and cracking.

Application

Proper usage

Characteristic

MY-H03

sausage

0.3-0.8%

Keep water and increase the flexibility

MY-G02

Kneaded meat product

0.3-0.8%

Keep water and oil, increase the flexibility and crisping

MY-D05

Used in barbecues

0.3-0.8%

Keep water and oil, increase the flexibility and crisping

MY-0309

Fat gel

0.3-0.5%

Low in fat, low cost, good for health

Model

Application

Proper usage

Characteristic

MY-03A

Conglutination of kneaded meat

1.5-2%

Low cost, increase the usage of minced meat and the additional value

MY-03C

Conglutination of kneaded meat

0.3-0.5%

MY-NF03

Conglutination of large pieces of meat

0.8-1%

High conglutination, wide range of usage, high additional value

Application

Proper usage

Characteristic

MY-C02

Emulsification of meat balls and minced meat

0.3-0.8%

Sharp the product, increase the flexibility, anti-boil and anti-frozen

MY-DF01

The minced meat

1-2%

Increase the flexibility and crisp

MY-G08

Keep the water in the meat product

0.3-0.5%

Keep water and oli, decrease the loss of material on taste, increase the rate of finished products

HZ-G01

Sharp the product

1-3%

Help to sharp the products and deduct oil absorption, keep water and keep fresh

Recommended model

Recommended usages

Main characteristic

Sodium alginate 0607

Bean jelly series

Form the gel and keep water.  The algin jelly has a good heat stabiliy with a good taste which can be cooked or just mixed.  It has the function of feeling satiety, enhancing gastrointestinal motility and removing the heavy metals.

Sodium alginate 0605

Crispy pieces series

Form the gel and keep water.  The crispy algin piece is transparent, has good taste and has low calorie which can be cooked or just mixed.  It has the function of feeling satiety, enhancing gastrointestinal motility and removing the heavy metals.

Sodium alginate 1406

Microcapsule series

• It is beneficial to the storage of strains and active substances.  It’s also good to the active substances to be saved in the stomach and these can be released in the intestines which is also beneficial for the body to absorb.

Compound thickener(06)HZ-B08

Baobao balls series

Form the film, make the snacks

Compound nutrition enhancer LX-I/LX-II

Bionic food series

Sharp the product, help to sharp the sodium alginate products

Compound thickener

Other gel products

Increase the thickening, sharp the product, keep water