4. Texturizers

Pro-Tex 0100TB and Pro-Tex 01002TB are designed for marinades for the meat texture and waterholding enhancing.
Pro-Tex 0360FC is  designed for batters to congtrol the fat absorbance during frying, and to increase the cripiness of the coating your your poducts after oil-frying.
Pro-Tex 4090 is designed for meat, bakery products, which build the textural strength. 
Pro-Tex 0507GB is designed for gravy base. Variation is available  for extended shelf life or brown color.
Pro-Tex 0750BD is designed as a binder for meat and meat analogs to function through adhesion/binding, emulsification, coagulating, gelling, and thickening. 
Pro-Tex 0820BD is designed  to anti-stale in the backery products.
Pro-Tex 8911 is designed for meat products, which build the textural strength and impart natural purplish color as the side effect. 
Noodex  is designed for noodles and backery products to improve the flexibilty and dough toughness.
Freshcut   is designed for keeping fresh the cuts of vegetable and fruits.
Brobitor    is designed for keeping fresh the cuts of vegetable and fruits.
Altorine  is  designed as an alternative to the chlorine  or chlorine solution as a new natural sanitation

 

Xanthan gum is in white to cream-colored, odorless, free-flowing powder. Dissolve readily in water to give highly viscous solutions at low concentration. Forms strong films on evaporation of aqueous solutions. Resistant to heat degradation. Aqueous solutions are highly pseudoplastic. Used in foods or non-foods, as stabilizer, emulsifier, thickener, suspending agent, bodying agent, and form enhancer.