FN30 Food Grade

Introduction:

Alginate specialized for surimi products is a kind of linear macromolecule carbohydrate, extracted from brown seaweed. It consists of α-L-Mannuronic acid and β-D-Guluronic acid. Compound thickening gelling agent FN30 mainly consists of sodium alginate reacting with calcium compound, which is widely used in surimi products with quality improved significantly.

Standard: GB 26687-2011

Using range:

Simulated crab claws; Solid crab sticks; Fish tofu; Kamaboko (fish cake); Other surimi products

Advantages:

1. Extracted from brown seaweed, safe and healthy;

2. It can form gel resistant to high temperature and get the products suitable flexibility and brittleness;

3. The gel has white appearance and no peculiar smell, so the color and flavor of final product does not change after adding the gel as filler;

4. Moisture of surimi product can be kept to cut cost and cooking loss, and the quality can be improved.

Usage:

1. Dissolve per gram FN30 with 20-30 times water completely;

2. The gel forms after 5-8 hours (10-12 hours best) at low temperature;

3. Smash the gel into granule;

4. Use granular material as filler to replace partial minced fillet.

Dosage: According to the need of the final product.

Notice：

  When FN30 mixed with water, you can chop slowly at first and then quickly to prevent water splash.