The product is mainly made from carrageenan and other natural colloids with synergistic effect. It has a strong synergistic thickening and gelling effect with the konjac flour, which can increase the water absorption capacity of konjac products, enhance hardness, elasticity, water retention capacity, and can replace part of konjac powder to effectively improve the yield and reduce production costs.

The product is mainly made from carrageenan and other natural colloids with synergistic effect. It?can form fine slurry after cutting and mixing with soybean protein, delay the gel formation of protein slurry, make the product combined more closely combined?with the filling,?improve the flexibility and crispness of the end product. Using?this product does not affect the normal beating process of the end product, can help to improve the quality.

Green Fresh has accumulated more than 20 years of technology, aside from providing high-quality products, Greenfresh Group also provides onsite technical support to our customers, from recipes to end products. We are always ready for you and continually provide full support.