Blend Phosphates
Introduction:
Blend phosphate or compound phosphate, in some applications it’s also called as water retention agent or moisture retention agent.By binding water molecules within the food structure, these agents help reduce shrinkage, improve juiciness, and enhance product yield during cooking or storage.
RICH group is producing it for flour products, beverage, kinds of meat products including shrimp, seafood, meatball, Ham Sausage, Chicken, Chicken wings, fish and minced fish, lamb rolls, beef rolls, large pieces of beef etc..
Here with the brief introduction of our products. For details, pls contact our sales team.
| HQ-510 | For Ham sausage | 1. Improve the structure of meat product and make it more crisp 2. Good emulsification, avoiding the appearance of fat particles. 3. Improve the water retension of meat products and improve the production yield. 4. Improve the product color and taste. |
| HQ-516 | For meatballs | 1. improve water retention and adhesiveness of meatballs, improve product yield 2. Quickly and efficiently extract meat protein, effectively enhance product elasticity and improve product texture. 3. Improve antioxidant properties and extend shelf life. |
| HQ-502 | For frozen shrimp |
2. Dissolve quickly in ice water. |
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HQ-202 HQ-218 |
For Scallop |
1.Improve output 40-70% 2.Remain color, texture 3.Reduce water loss during freezing, thawing and cooking
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HQ-A HQ-B |
For Octopus and Cuttle Fish |
1.Improve output 15-35%
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| HQ-517 | For Chicken wings | 1. Excellent solubility in ice salt water. 2. Better extract the salt soluble protein and improve the product texture. 3. Effectively reduce weight loss and nutrient loss during processing and cooking. |
| HQ-2 | For Chicken | 1. Dissolve quickly in ice water. 2. Reduce weight loss during processing and cooking, and increase yield of final product. 3. Keep the flavor and color in the processing and keep the meat tender. |
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For Fish and minced fish products
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1. Enhance the water retension capacity of minced fish products and reduce freezing water loss. 2. Effectively prevent frozen degeneration of fish meat products and extend shelf life. 3. Improve the adhesive capacity of fish paste products and enhance the gelation strength of fish meat products. 4. Make the fish products flexible and smooth surface. |
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For Large pieces of beef
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1. Fast dissolving in ice water and superior dispersion property. 2. Good rolling performance for easy processing. 3. Improve water retention and improve product yield. 4. Reduce the loss of water and nutrients during the processing, and make the product tender and juicy. |
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| HQ-518 | For Lamb rolls, beef rolls | 1. Effectively reduce weight loss and nutrient loss during processing. 2. Preserve the flavor and color during freezing, storage, thawing and heating, keep the tenderness of meat. 3. The stability is good, prevent the oxidation metamorphism in the process, strengthen the protein cohesive force, increase the yield. |
| HQ-Non-phosphorous water retention agent |
Aquatic products, meat products
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1. Specifically designed for areas where phospahte is phohibited, it can be effectively substituted for phosphates. 2. It contains no phosphates, suitable for all kinds of aquatic products and meat products, effectively guarantee the aquatic products and in the frozen meat products, storage, thaw and juice and water loss in the process of cooking, thus has significant weight water, protecting color and preservation effect. |
