AV-07

Quality Improvement Agent/ Coagulating Agent

Product Information

Quality improvers refer to ingredients added to stabilize or enhance the texture, structure, and appearance of food products, or to optimize processing conditions during manufacturing. These functional additives play a vital role in improving product consistency, mouthfeel, and processing efficiency.

Quality improvers serve a variety of functions, including:

Moisture retention, Water binding , Texturizing, Thickening, Filling, Emulsifying,

Shaping, Volume enhancement, Protein dissociation, Flowability improvement

, Metal ion chelation.

A wide range of approved quality improvers are commonly used, such as:

Calcium hydroxide, Silicon dioxide

Phosphates: sodium hexametaphosphate, sodium tripolyphosphate, and others

Carbonates: magnesium carbonate, calcium carbonate

Chloride salts: magnesium chloride, calcium chloride

Polyols and sugar alcohols: sorbitol, glycerol, xylitol

Product item

Sodium Polyphosphate (Sodium Hexametaphosphate)
Sodium Polyphosphate (Sodium Tripolyphosphate)
Sodium Dihydrogen Phosphate (Monosodium Phosphate, Anhydrous)
Sodium Pyrophosphate (Anhydrous)(Tetrasodium Pyrophosphate, Anhydrous)
Potassium Metaphosphate
Sodium Pyrophosphate (858SC Sodium Hexametaphosphate)
Sodium Trimetaphosphate
Superphos-C
Superphos-S
Superphos-B
Superphos-A
Water Keeper C
Water Keeper P
Water Keeper B
EDTA Na2
Color Keeper B
White Enhancer
Silicon Dioxide
Magnesium Chloride
Calcium Chloride (Anhydrous)
Yomen P