The Kara rubber fine powder is used in crystal soft sugar and frozen fruits. The coagulation forms the high transparent colloid as the main raw material, suitable for pouring in model snacks.
Carrageenan is with fast shape congealing speed, easy membrane escaping function and is not garrulous. The rich colloid elasticity is ideal for mold diversification.
For ice products, its role is substitutes the gelatin and CMC with even better emulsification and stable performance, preventing contraction and melting function time delay, in addition to enhancing product expansion rate and reducing cost.
It can be used in meat products; including ham sausage for meat structure reorganization, intestines body elasticity, and water freshness. The Kara block glue shape is used in cakes, pastries, jam, and tomato seasoning, for conformal function and good plasticity.
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