Water Retention Agent for Seafood
Water Retention
Moisture retention
Water holding
Shrimp water retention
Scallop water retention
Fish water retention
A water retention agent for aquatic products refers to a substance added to aquatic products to maintain their moisture content. These additives effectively preserve the freshness of aquatic products while enhancing their moisture stability, thereby improving product quality, it can also increase product yield.
Water retention agents are also referred as moisture retention agents. Based on whether they contain phosphates, they are classified into Blend Phosphate and Non-phosphorus water retention agent.
| HQ-502 |
Water Retention For frozen shrimp |
2. Dissolve quickly in ice water. |
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HQ-202 HQ-218 |
Water Retention 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 |
Water Retention For Octopus and Cuttle Fish |
1.Improve output 15-35%
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Water Retention
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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| HQ-Non-phosphorous water retention agent |
Water Retention
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. |
