FN60 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 FN60 mainly consists of sodium alginate reacted with calcium compound, which is widely used in coiled crab stick with quality improved significantly.

Standard: GB 26687-2011

Using range: Coiled 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.

Dosage: According to the need of the final product.

Notice：

  When FN60 mixed with water, you can chop slowly at first and then quickly to prevent water splash.