Seafood

Product Category

Representative Products

Functions & Benefits

Water-Retention Agents

Sodium Tripolyphosphate; Sodium Pyrophosphate; Sodium Hexametaphosphate; Blended Phosphates

Improve water retention and reduce thawing and cooking loss.

Phosphate-Free Systems

Sodium Bicarbonate; Sodium Citrate; Carbonate Blends

Support low-phosphate or phosphate-free positioning and moisture retention.

Hydrocolloids

Carrageenan; Konjac Gum; Xanthan Gum

Improve texture, elasticity and gel strength in surimi products.

Starches

Modified Starch; Potato Starch; Tapioca Starch

Improve binding and texture in fish balls and imitation seafood.

Proteins

Soy Protein Isolate; Pea Protein; Egg White Powder

Improve gel performance, binding and processing yield.

Enzymes

Transglutaminase

Strengthen protein structure in surimi and restructured seafood.

Antioxidants

Sodium Erythorbate; Ascorbic Acid; Tocopherols

Help delay lipid oxidation and quality deterioration.

Freshness Support

Potassium Sorbate; Sodium Diacetate; Organic Acid Blends

Support microbial control and shelf-life extension.

Flavor Enhancers

MSG; I+G; Yeast Extract; Seafood Flavors

Enhance umami and characteristic seafood flavor.