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.
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.