RH series
Emulsion stabilizer RH series is a special quality improver in meat products, with strong emulsifying backfat, fat and fat goose with broken ability and water retention capacity.
The fat in the condition of low temperature (4 ℃ - 12 ℃) to stabilize the water oil system of pre emulsification, thereby reducing meat moisture loss and cooking oil phenomenon, also can make the products keep good taste in refrigerated, frozen.
Can be widely used in all kinds of meat products (such as low-temperature emulsion sausage, sausage and frozen pill type products), can effectively reduce the product cost, improve product structure.
The characteristic of RH series
Emulsion 1 produced can be added to all kinds of sausage product or pill product
Emulsion 2 formed in the heating or frozen state can keep stable quality
3 can control the product is very good in the process of oil water problems (such as Taiwan sausage etc.)
RH series thermal irreversibility, heating without melting. Good stability, applicable to cold meats, elbow, fresh ham and other leather products.