Thickeners can improve or stabilize the physical properties or texture of products, significantly enhancing the tactile and taste experience of meat products. In meat products, they reduce internal voids, impart elasticity, ensure smooth and aesthetically pleasing cuts, and minimize juice and fat loss during thermal processing. In pet food, they enable the creation of diverse product texturaes based on customer needs, such as thickening broths, refining textures, or forming translucent gelatinous structures.

1. High unit cost / High usage volume.

2. Reduced viscosity after sterilization, oil/water/gelseparation, and broth dilution.

3. Unpleasant odors / Poor transparency / Inferior texture.

1. Our high-performance compounded thickeners deliver excellentresults and are available at various price points.

2. Imparts desired textures to meat products (smooth cuts,enhanced elasticity, thickened broths, etc.), increasing yield.

3. Improves meat texture while reducing juice and fat separation.

4. Comprehensive product range covering raw materials such asbeef, lamb, pork, poultry, and seafood; product types include luncheonmeat, marinated meat, ham sausages, ham, bacon, cured meat, meatballs, andsausages.

5. Simplifies production processes and lowers production costs.

6. Provides value-added services such as technical guidancetailored to your product needs.

Large-cut meat products (braised meat, steak, ham), minced meat products (luncheon meat, pet food cans, ham sausages), broth-based products (thick soups), etc.