Compound water-retaining agent (acidity regulator)
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Preservatives, antifreeze agents, preservatives, food additives
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Compound water-retaining agent (acidity regulator)
Water retention agents refer to food additives used in food to help maintain water stability. It belongs to the category of food quality improvers, mainly referring to food additive monomers or mixtures of several monomers used in meat and seafood processing to enhance water stability and improve water holding capacity. Our company's formulated water retention agents are divided into phosphorus containing and non phosphorus containing water retention agents (also known as acidity regulators). Their main functions are to increase the pH value of meat products, chelate metal ions, increase the ion strength of meat, dissociate meat protein, and maximize the water holding capacity of the products.
The application areas and effects of our water retention agent products are described as follows:
Aquatic products:
| Major categories | Segmented categories | Application product code | Effect description | Suggested dosage |
| Soft bodied cephalopods | Barbecue Squid | HZR-512/516 | Natural color and high water retention rate | 1.8%~2.5% |
| Squid/cuttlefish carcasses | HZR-513 | Whitening and weight gain, high water retention rate | 2%~3% | |
| Cuttlefish/Octopus | HZR-516/518 | Fish body Q-bounce, good hardness, natural color | 2%~3% | |
| dosidicus gigas | HZR-513 | Acid and odor removal, high water retention rate | 2%~3% | |
shellfish | Green Shrimp | HZR-512 | Water retention rate of 20%~30%, without discoloration | 2%~3% |
| Red Shrimp | HZR-516 | Water retention rate of 20%~30%, without discoloration | 2%~3% | |
| Scallop pillar | HZR-516 | Water retention and color protection | 3% | |
Seasoned fish | Open Back Basa Fish/Fish Willow | HZR-512/515 | Remove fishy and retain water, fish and garlic cloves | 2%~3% |
| Open Back Qingjiang Fish/Fish Willow | HZR-512/515 | Remove fishy and retain water, fish and garlic cloves | 2%~3% | |
| Open backed grass carp/silver carp | HZR-512/518 | Remove fishy and retain water, fish and garlic cloves | 2%~3% | |
| Open back tilapia | HZR-512/518 | Remove fishy and retain water, fish and garlic cloves | 2%~3% | |
| Open backed sea bass | HZR-512/515 | Remove fishy and retain water, fish and garlic cloves | 2%~3% | |
| Open backed sea fish | HZR-512/518 | Remove fishy and retain water, fish and garlic cloves | 2%~3% | |
| Fish head/fish chunks | HZR-512/513 | Remove fishy and retain water, fish and garlic cloves | 2%~3% | |
Fish fillets without soy sauce | Black fish fillet | HZR-513 | Remove fishy and retain water, fish and meat Q-bullet | 1%~1.5% |
| basa fillets | HZR-512/515 | Remove fishy and retain water, fish and meat Q-bullet | 1%~1.5% | |
| Catfish slices | HZR-512/515 | Remove fishy and retain water, fish and meat Q-bullet | 1%~1.5% | |
| Tilapia fillet | HZR-512/518 | Remove fishy and retain water, fish and meat Q-bullet | 1%~1.5% | |
| Sea fish slices | HZR-512/518 | Remove fishy and retain water, fish and meat Q-bullet | 1%~1.5% | |
Bullfrog | Frozen whole bullfrog | HZR-513 | Tender to improve taste and moderately retain moisture | 3%~4% |
| Bullfrog chunks | HZR-513 | Tender to improve taste and moderately retain moisture | 3%~4% |
Meat products:
| Major categories | Segmented categories | Application product code | Effect description | Suggested dosage |
| Meat roll products | Beef and mutton rolls | HZR-301 | Removing fishy, water and color, extending or vacationing | 0.5%~1.4% |
| Duck meat roll | HZR-302/303 | Phosphorus free or low phosphorus products with low additives and high water retention | 0.6%~1.2% | |
| Conditioned meat products | Steak, pork chops | HZR-305 | High water retention rate, cost-effectiveness, and high maturation rate | 0.6%~1.5% |
| Meat slices and skewers | HZR-306 | Instant, thickened, improved taste, high ripening rate | 0.3%~0.6% | |
| poultry products | Chicken breast steak | HZR-307 | Low phosphorus, increased elasticity, and high yield | 0.8%~1.5% |
| Chicken leg steak | HZR-307 | Low phosphorus, increased elasticity, and high yield | 0.8~1.5% | |
| Injecting chicken wings and pipa legs | HZR-308 | No phosphorus, high yield, good elasticity and taste | 0.5%~1.0% | |
| Chicken skewers, chicken rice flower, chicken fillet | HZR-309 | Instant, balancing water retention and taste | 0.3~0.6% | |
| Sauce braised products | Beef sauce braised | HZR-312 | Preserving water, removing fishy food, beef flavor is strong | 0.5%~1.2% |
| Braised Lamb with Sauce | HZR-313 | Preserving water, removing fishy food, and having a good taste | 0.5%~1.0% | |
| Braised Donkey Meat with Sauce | HZR-315 | Preserving water and removing fishy food | 0.5%~1.0% | |
| Meat mince | Meatball class | HZR-316 | Water retention, thickening, and elasticity enhancement | 0.3%~0.5% |
| Sausages, grilled sausages | HZR-316 | Water retention, thickening, and elasticity enhancement | 0.3%~0.5% |
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