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Blackcurrant Sauce Bun Application

Blackcurrant Sauce Bun Application

The product is mainly composed of konjac, carrageenan and other natural colloids with synergistic effect, with high viscosity, high cost performance and is heat irreversible.Can increase product elasticity, chewiness, improve whiteness and brightness, cookability, freeze-thaw resistance and inhibit starch retrogradation; after freezing, the product becomes significantly more brittle, improves quality, and reduces costs.


Product Description

The product is mainly composed of konjac, carrageenan and other natural colloids with synergistic effect, with high viscosity, high cost performance and is heat irreversible.

Can increase product elasticity, chewiness, improve whiteness and brightness, cookability, freeze-thaw resistance and inhibit starch retrogradation; after freezing, the product becomes significantly more brittle, improves quality, and reduces costs.


Main Features

cookability

high viscosity

heat irreversible

high cost performance

freeze-thaw resistance

increase product elasticity

increase product chewiness

inhibit starch retrogradation

improve whiteness and brightness
becomes significantly more brittle after freezing

●solve the problem of water loss during the cooking process of ball products


Meatball/fishball powder

The picture is Meatball/fishball powder.


Application


Blackcurrant sauce bun:

low water activity
multiple mouthfeels
tastes sweet but not greasy

refreshing taste and good mouthfeel




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