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Frozen Food & Freeze-Thaw Stability/Reheating Performance
Frozen foods often face issues like water loss and texture deterioration during processing, cold chain transport, and reheating. Lemon Bio offers natural colloid solutions based on pectin, citrus fiber, and konjac gum to enhance the water-holding capacity and freeze-thaw stability of frozen products, improving post-reheating texture. Widely applicable to frozen rice/noodles, processed meats, vegetarian foods, and compound sauces.
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Email: kobe@lemonadd.cn
Room202, NO.894, Tianhe North Road, Shipai Street, Tianhe District, Guangzhou, China.
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