FAQs

If the meat product has a powdery, gritty mouthfeel, or noticeable gum particles, what is the cause?

Possible Cause:

• Incomplete Dissolution (Primary Cause): Hydrocolloids (especially κ-carrageenan, konjac gum) were not adequately dispersed and dissolved upon addition. Upon contact with water, the outer layer hydrates rapidly and forms lumps, trapping dry powder inside as "fish eyes" or particles. These particles cannot dissolve in the final product, causing a gritty sensation.

Solutions and Prevention:

• Improve Dispersion Process (Golden Rule):

  1. Pre-blending: Dry-blend the hydrocolloid powder uniformly with at least 5-10 times its weight of sugar, salt, or other dry ingredients (e.g., starch).

  2. High-Shear Dispersion: Under high-speed agitation (≥1500 rpm) in cold water, slowly and evenly sprinkle the pre-blend into the vortex formed on the liquid surface, using shear force for instant dispersion.

  3. Heat to Aid Dissolution: For carrageenan etc., after dispersion, slowly heat to 60-70°C with continued stirring to promote complete dissolution into a homogeneous solution.

     • Strictly Avoid: Pouring hydrocolloid directly into still water or adding a large amount all at once.