Meat Juice-Binding

Product Series

Core Ingredients

Key Features

Target Markets / Applications

Carrageenan Basic Water Retention Series

Carrageenan,
Potassium Chloride, Buffer Salts

Foundation for Moisture Enhancement: High carrageenan content, strong gel strength, low solution viscosity, and easy dispersion, with excellent binding capacity with meat protein and soy protein isolate. Significantly enhances emulsification and water retention of meat protein, prevents meat pieces from dispersing, imparts good elasticity and toughness to products, and improves tenderness and juiciness.

Mass meat product market, large-scale industrial production. Suitable for ham sausages, luncheon meat, Western-style ham, canned meat products.

Konjac Gum+ Carrageenan Texture Improvement Series

Konjac Gum, Carrageenan, Xanthan Gum

Texture Control Specialist: Konjac gum regulates the gel properties and water retention characteristics of pork myofibrillar protein through phase separation behavior and aqueous phase stabilization mechanisms. Significantly improves gel strength, elasticity, and chewiness of meat products while reducing phosphate addition, achieving clean label. Produces synergistic effects when blended with carrageenan.

Clean label-focused markets, premium meat product brands, export-oriented factories. Suitable for premium Western-style ham, roasted meat, smoked meat products.

Gellan Gum Low-Fat Low-Salt Series

Gellan Gum, Buffer Salts, Phosphates

Healthy Formulation Assistant: Specifically designed for low-fat and low-salt meat products. Research indicates that gellan gum addition significantly reduces cooking loss of beef mince, with remarkable quality improvement effects on low-fat low-salt beef gels. Maintains good texture characteristics and mouthfeel while reducing fat and salt content, supporting development of health-trend products.

Health food sector, low-fat low-salt meat products, functional meat products. Suitable for low-fat sausages, low-salt ham, fitness ready-to-eat meat products.

Curdlan Gum Internal-External Enhancement Series

Curdlan Gum, Modified Starch, Phosphates

Comprehensive Quality Enhancer: Curdlan gum (thermal gel) adopts an "internal-external enhancement" strategy: internally, 2% curdlan gum improves tenderness and water retention of spiced beef, enhancing freeze-thaw stability; externally, curdlan gum-based preservative films can be developed for bacterial inhibition and color protection. Injection of curdlan suspension into meat products improves mouthfeel, making sausages and ham soft and juicy with elasticity, reducing cracks and particles in ham slices, maintaining yield.

Prepared food market, marinated meat processing, frozen meat products. Suitable for spiced beef, soy-marinated meat products, frozen prepared meat products.

Composite Synergistic All-Purpose Series

Curdlan Gum, Konjac Gum, Carrageenan, Gellan Gum, TG Enzyme

One-Stop Solution: Multiple hydrocolloids synergistically providing water retention, thickening, and gel enhancement multi functions. Patent formulation research shows that blending Curdlan Gum 1-6 parts, Konjac Gum 5-12 parts, Carrageenan 3-5 parts, Gellan Gum 1-3 parts with TG enzyme significantly improves the tissue structure of collagen meat, enhancing toughness, crispness, refreshing mouthfeel, effectively solving problems of collagen meat dissolving at room temperature, reversibility, and expansion under high-temperature heating.

Comprehensive meat product enterprises, plant-based imitation products, premium meat products. Suitable for collagen casings, plant-based imitation meat,analog meat products.

Surimi Products Specialized Series

Curdlan Gum, Carrageenan, TG Enzyme

Surimi Improvement Specialist: Specifically designed for surimi and its products. Curdlan gum has unique heat and freeze resistance properties, imparting strong elastic mouthfeel to surimi products, can partially replace fat to achieve low-fat formulation. Blending with carrageenan and TG enzyme significantly enhances surimi gel strength, improves formability and slicing properties, reduces cooking loss, and increases yield.

Surimi product processing,imitation seafood products, export aquatic product processing. Suitable for fish balls, crab sticks,imitation shrimp/abalone/sea cucumber, fish tofu.

Prepared Food Freeze-Thaw Stability Series

Curdlan Gum, Konjac Gum, Carrageenan, Xanthan Gum

Freeze-Thaw Stability Master: Utilizes curdlan gum's freeze-thaw stability and heat stability, prevents meat juice mixing and penetration, maintains fresh appearance of products. Ideal partner for prepared foods such as dumplings, steamed buns, hamburgers, and fish fillets. Maintains good texture after multiple freeze-thaw cycles, reduces drip loss.

Quick-frozen food industry, prepared food processing, frozen prepared foods. Suitable for quick-frozen dumplings/wontons,  frozen hamburger patties, frozen fish fillets.