top of page
Speciality Blend for the Vegetarian Industry

Speciality Blend for the Vegetarian Industry

The development and production of compounds blend based on the individual functional ingredients such as hydrocolloids, protein and emulsifier.

The various ingredients of the compounds interact with strong synergistic effect as a stabilizing and emulsifier system used in vegetarian fish balls and vegetarian soy products.

  • Details


    The stabilizing systems act as water and fat binding agents to make sure that the desire texture is achieved. The stabilizing system ensures the stability of shape and minimal exudation of liquid during subsequent boiling or frying.

    Packing and storage:
    25kg in paper bag
    Best temperature for storage is below 25℃, keep ventilated and dry.
    Shelf life is 12 months.
bottom of page