Compound meat thickener

Thickener | Gelling agent | Suspending agent | Independent packaging | Emulsifier | Customization support

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K-type refined carrageenan

Carrageenan is highly stable and its dry powder is not easily degraded during long-term storage. It is also stable in neutral and alkaline solutions and will not hydrolyze even when heated. However, carrageenan is easily subject to acid hydrolysis in acidic solutions (especially when pH < 4.0), resulting in decreased gel strength and viscosity.

Thickener | Gelling agent | Suspending agent | Independent packaging | Emulsifier | Customization support

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