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Compound Flavor Enhancer – Wei Ji Xian

Compound Flavor Enhancer – Wei Ji Xian

It boasts a rich, savory flavor with a naturally lingering sweetness, effectively enhancing and improving the taste of foods. It can intensify the natural umami, richness, and aroma of dishes, and can partially or completely replace the use of monosodium glutamate (MSG).
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Compound Moisture Retention Agent – Crispness Enhancer

Compound Moisture Retention Agent – Crispness Enhancer

Enhance the sliceability of products, improve product quality, increase product yield, reduce costs, rapidly extract protein, stabilize product quality, enhance crispness and elasticity, and improve water retention.
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Compound Moisture Retention Agent – Elastin

Compound Moisture Retention Agent – Elastin

Enhance the elasticity and crispness of the product, improve product quality, reduce costs, inhibit denaturation of raw material proteins, slow down discoloration, suppress bacterial growth, stabilize product quality, increase elasticity and crispness, and enhance water retention.
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Compound Moisture Retention Agent – M101

Compound Moisture Retention Agent – M101

Enhance the product’s oil-retention and water-holding properties, improve product yield, increase sliceability, and inhibit starch retrogradation. The sausages exhibit rich coloration, excellent elasticity, and a tender, fine-textured meat.
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Compound Moisture Retention Agent – Phosphate-Free Type

Compound Moisture Retention Agent – Phosphate-Free Type

It exhibits good solubility, excellent water-retention capacity, and remarkable pH stability (9–9.5), which can enhance the water-holding capacity, emulsifying properties, and plasticity of food products, thereby improving their texture and mouthfeel.
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Compound Moisture Retention Agent – Marinating Type

Compound Moisture Retention Agent – Marinating Type

Enhance the product’s oil and water retention, improve gel strength and elasticity, increase yield, exhibit excellent pH stability (5–8), demonstrate strong thermal stability, and enhance product texture and sliceability.
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Compound Thickener – Carrageenan (Rolling Type)

Compound Thickener – Carrageenan (Rolling Type)

It has excellent water-retention properties, can increase yield, produces products with good elasticity, pleasant texture, excellent slicing characteristics, a glossy appearance, and good emulsifying ability; it also has no noticeable off-flavor.
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Complex Thickener – Injectable KR01

Complex Thickener – Injectable KR01

Good dispersibility, high injection utilization rate, excellent water-retention properties, good elasticity, pleasant texture, excellent slicing performance, and glossy appearance.
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Compound Thickener – Starch Modifier

Compound Thickener – Starch Modifier

The main functions are to retain oil and water, improve product yield, enhance slicing performance, inhibit starch retrogradation, and produce sausages with rich colors, elasticity, and tender meat texture.
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Compound Thickener-Stabilizer (Structure No. 1)

Compound Thickener-Stabilizer (Structure No. 1)

The finished product exhibits excellent shaping, enhances the product’s structure and texture, increases its fullness and extensibility, and boasts excellent nutritional value.
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Complex thickening agent—stabilizer (Structure No. 2)

Complex thickening agent—stabilizer (Structure No. 2)

It has excellent water-retention properties, significantly boosting yield. The finished products exhibit good elasticity, excellent texture, and a glossy appearance, with no noticeable off-odors.
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Compound Flavor Enhancer – Arctic Fresh

Compound Flavor Enhancer – Arctic Fresh

It boasts a rich, savory flavor with a naturally lingering sweetness, effectively enhancing and improving the taste of foods. It can intensify the natural umami, richness, and aroma of dishes, and can partially or completely replace the use of monosodium glutamate (MSG).
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Compound Sweetener – Tian Tian Xian

Compound Sweetener – Tian Tian Xian

High in sweetness, highly water-soluble, with a refreshing and pleasant sweet taste, it leaves a lingering sweet aftertaste. Its texture is similar to that of sucrose, yet it has lower calories. It can partially or completely replace sucrose, being 10 to 15 times sweeter than sucrose.
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Compound Sweetener – Huiganbao

Compound Sweetener – Huiganbao

A naturally extracted sweetener that reduces saltiness and enhances flavor, delivering a long-lasting, mellow sweetness with high safety.
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Compound Sweetener – Tianbao

Compound Sweetener – Tianbao

High in sweetness, highly water-soluble, with a refreshing and pleasant sweet taste; its texture is similar to that of sucrose. It contains no sucrose, has low calories, a long-lasting sweet aftertaste, and is highly safe.
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Compound Enzyme Preparation TG-01

Compound Enzyme Preparation TG-01

Glutamate transaminase significantly affects the properties of proteins, such as foaming ability, emulsifying ability, emulsion stability, thermal stability, water-holding capacity, and gel-forming ability, thereby altering the flavor, texture, consistency, and appearance of food products.
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Compound Enzyme Preparation TG-02

Compound Enzyme Preparation TG-02

Extremely strong adhesion; naturally cross-links the meat proteins within the meat chunks themselves; even after slicing, marinating, cooking, and packaging, the product will maintain its bonding stability.
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