HAM SAUSAGE THICKENED-VP925

VPA603 is a compound of sodium alginate, calcium sulfate, sodium tripolyphosphate, glucono-δ-lactone and other additives. It can form a thermally irreversible gel, which is safe and healthy to eat, and has good water and oil retention effects.

FUNCTIONAL PROPERTIES
1. Delaying the aging of starch, moisturizing and increasing weight, can improve product quality.
2. It forms a thermally irreversible gel, retains water and oil, and has a good emulsifying effect.
3. The formed gel has a dense texture, a crisp taste and a strong texture.

PC602 is based on sodium alginate,mixed with other additives, used to prepare casings, rapid reaction,excellent film formation, toughness.

FUNCTIONAL PROPERTIES
1. Derived from Marine plants, natural extraction, green and safe.
2. Good film forming performance, excellent toughness, rapid response.
3. Suitable for all kinds of coextrusion equipment, operation.

VP920 is mainly composed of sodium alginate and other additives such as calcium salts. It can form a thermally irreversible gel, which is safe and healthy to eat, and has good water and oil retention effects.

FUNCTIONAL PROPERTIES
1. Delaying the aging of starch, moisturizing and increasing weight, can improve product quality.
2. It forms a thermally irreversible gel, retains water and oil, and has a good emulsifying effect.
3. The formed gel has a dense texture, a crisp taste and a strong texture

Using alginate as the main ingredient with calcium salts and other additives to improve the texture of Taiwan-style sausages and reduce costs while increasing efficiency, while ensuring safe and healthy use.

FUNCTIONAL PROPERTIES
1. Enhance the strength of Taiwan sausage and improve its texture.
2. Retain oil and water, and improve the yield.
3. Improve the smoothness of the cut surface.

VPA603 is a compound of sodium alginate, calcium sulfate, sodium tripolyphosphate, glucono-δ-lactone and other additives. It can form a thermally irreversible gel, which is safe and healthy to eat, and has good water and oil retention effects.

FUNCTIONAL PROPERTIES
1. Delaying the aging of starch, moisturizing and increasing weight, can improve product quality.
2. It forms a thermally irreversible gel, retains water and oil, and has a good emulsifying effect.
3. The formed gel has a dense texture, a crisp taste and a strong texture.

PC602 is based on sodium alginate,mixed with other additives, used to prepare casings, rapid reaction,excellent film formation, toughness.

FUNCTIONAL PROPERTIES
1. Derived from Marine plants, natural extraction, green and safe.
2. Good film forming performance, excellent toughness, rapid response.
3. Suitable for all kinds of coextrusion equipment, operation.

VP920 is mainly composed of sodium alginate and other additives such as calcium salts. It can form a thermally irreversible gel, which is safe and healthy to eat, and has good water and oil retention effects.

FUNCTIONAL PROPERTIES
1. Delaying the aging of starch, moisturizing and increasing weight, can improve product quality.
2. It forms a thermally irreversible gel, retains water and oil, and has a good emulsifying effect.
3. The formed gel has a dense texture, a crisp taste and a strong texture