One of the most common hydrocolloid used in many areas of food industry, mainly for meat products:
lump meat and pork luncheon meat, they can form high gel strength and good transparency, increase water binding capacity.
It has a huge functional meaning as a gelling agent, water binding agent and Stabilizer and structure protector during freezing and thawing. It is an indispensable ingredient for high yield meat products, milk desserts, ice creams and sweets. Even with low dosages allows to obtain many widely known products.