PLANT-BASED CASING-PC602

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.

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

VP925 is composed of sodium alginate, calcium salt and other additives. It can form a hot irreversible gel, It has the good effect of preserving water and oil, and is safe and healthy to eat.

FUNCTIONAL PROPERTIES
1. Extracted from marine plants, natural extracts, green and safe.
2. Enhance the crispy taste of ham sausage and other products.
3. Water and oil retention to improve product quality.

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.

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

VP925 is composed of sodium alginate, calcium salt and other additives. It can form a hot irreversible gel, It has the good effect of preserving water and oil, and is safe and healthy to eat.

FUNCTIONAL PROPERTIES
1. Extracted from marine plants, natural extracts, green and safe.
2. Enhance the crispy taste of ham sausage and other products.
3. Water and oil retention to improve product quality.