Fish Additives
ACE Ingredients Fish Additives

Common food additives in fish processing are as follows:

Transglutaminase China improves food texture, firmness, elasticity, chewiness, and juiciness.

Fish ball products with modified starch have a uniform and delicate tissues, tight structure, elasticity, smooth cutting surface, fresh and palatable, and excellent water retention during long-term storage and low-temperature refrigeration.

Natural vegetable fiber ingredient is mainly used as the elasticity enhancer of surimi products.

Fats and oils added to surimi products are mainly animal fats and vegetable fats used in frying products to make the products have a flavor similar to that of animal meat.

Egg whites are animal proteins that are added to surimi products as an elasticity enhancer.

The amount of gelatin added in surimi products is generally 3% to 5% It can fill the gap of muscle fibers, increase the luster of the section, and is not easy to collapse when sliced thinly.

The application of sugar in the production of surimi, in addition to the sweetener for flavoring, but also to reduce the salty taste, flavoring, corrosion, fishy and greasy role.