FAQs

How to Use or Replace Hydrocolloids Under the "Clean Label" Trend?

Solution:

1. Use "Carrier-Based" Gum Blends: Blend carrageenan, konjac gum with starches, vegetable powders, etc., which can be labeled as "starch, vegetable powder, seaweed extract" etc.

2. Leverage the Gelling Potential of Natural Ingredients: Oat beta-glucan, inulin, pectin etc., possess some gelling/thickening properties and can serve as partial replacements.

3. Process Upgrading: Utilize technologies like high-pressure processing (HPP), ultrasound, enzymatic hydrolysis to improve the inherent emulsifying and gelling properties of meat proteins, reducing reliance on exogenous gums.