Fish Balls
🐟🍊 Need better bounce, water retention, and freeze stability in fish balls? Citrus fiber can help.🐟🍊
In surimi-based products like fish balls, consumers expect a firm, elastic texture. However, as fat and additives are reduced, challenges such as water loss, crumbling, or deformation after freezing or reheating often arise.
By incorporating 0.5%–1.5% citrus fiber, these issues can be effectively addressed:
🔍 How it works:
✔ Its strong water-binding capacity reduces syneresis and juice loss
✔ Interacts with fish proteins to enhance gel structure and elasticity
✔ Maintains shape and integrity after heating or freezing
✔ Plant-derived, suitable for clean-label formulations
Whether you're formulating traditional, frozen, or plant-based fish balls, citrus fiber improves texture, mouthfeel, and process resilience.
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Currently, The company are manufacturing high-quality citrus pectin, citrus fiber, carrageenan, and monk fruit sweeter, which are widely used in dairy products, beverages, jams, gummies, pharmaceuticals, and other fields.
A dedicated manufacturer of natural and sustainable plant-based ingredients.
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Email: kobe@lemonadd.cn
Room202, NO.894, Tianhe North Road, Shipai Street, Tianhe District, Guangzhou, China.
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