Compound Water Retention Agent Series
Product Description
Formulated through scientific blending of China product standard GB 2760-compliant ingredients (sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, etc.) and phosphate-free water retention agents. Effectively extracts salt-soluble proteins to:
- lmprove meat product texture
- Enhance elasticity and plumpness
- Significantly increase water-holding capacity
- Reduce cooking loss
Our agents exhibit high polymerization capability and strong salt-soluble protein extraction. They maintain optimal pH balance in food products to:
- Stabilize texture and nutritional composition
- Provide ideal pH conditions for preservatives/antioxidants
| Product Name | Dosage | Application Features |
|---|---|---|
| Compound Moisture Retaining Agent K7 | 0.2–0.5% | Effectively enhances the gel strength of sausages, improves elasticity and chewiness, while increasing hardness, cohesiveness, and recovery performance. |
| Compound Moisture Retaining Agent T22 | 0.2–0.5% | Improves the elasticity and plumpness of meat products, reducing cooking loss. |
| Compound Moisture Retaining Agent C50 | 0.5–1.2% | Contains carrageenan and konjac flour to enhance the elasticity of meat products, improve adhesiveness, and prevent moisture loss. |
| Compound Moisture Retaining Agent C100 | 0.5% | Contains sodium alginate for stronger water retention, effectively reducing moisture loss during cooking and freeze-thaw cycles. |
| Compound Acidity Regulator 303 | 0.2–2% | A phosphate-free water retention agent that addresses excessive phosphate use, provides a tender and smooth texture, and offers good water retention. |
| Compound Acidity Regulator P1 | 0.2–2% | Based on Product 303, with added methyl cellulose and potassium carbonate to enhance water retention in marinated products, improve color and flavor, and increase extensibility. |
| Compound Moisture Retaining Agent YTL-6 | 1–3% | Cost-effective with good water retention; delivers a chewy texture, maintains shape integrity, and has no off-flavor. |
| Compound Acidity Regulator S0716 | 0.2–2% | Suitable for most marinated products, provides strong water retention and a tender, smooth texture. |
| Compound Acidity Regulator S0927 | 2% | Excellent water retention performance, significantly improves the crispness and plumpness of pork kidney, with very high post-cooking yield. |
| Compound Acidity Regulator TR19A | 0.5–3% | Phosphate-free water retention agent with high cost performance. Alkaline-free taste, outstanding water retention, suitable for chicken and duck marinated products, outperforms most market alternatives in other properties. |
