Simulated Pulp Jam Solution (Hot Processing)

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.

●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

The picture is Meatball/fishball powder.

Application

Sponge Cake (Strawberry Filling):

●strong fruity aroma

●Full of anti-greasy feeling

●cold working technique sauce

●the hydrocolloidal-filled strawberry jam
●good moisturizing effect, not easy to age and harden