It can inhibit water loss during repeated freezing-thawing processes, maintaining a delicate structure of frozen foods without ice crystals.

It endows sauce products with a crystal-clear visual texture, significantly enhancing their high-end appearance.

It has a low viscosity attenuation rate under conditions of high temperature, high acidity, or mechanical shearing, thus extending the shelf life.

It has a high viscosity retention rate during heat treatment or in an acidic environment, adapting to diverse processing conditions.

The formed gel has excellent transparency, making it suitable for products with strict color requirements.

It can form a flexible and dense film, enhancing the texture of products.

It can still maintain a stable viscosity under high-temperature and high-shear conditions, making it suitable for complex processes.

It delays the retrogradation of starch and keeps the fresh taste of products.

It reduces the water separation of frozen foods and maintains a uniform texture.

It maintains stability within a wide pH range and in the presence of biological enzymes.

It requires low processing energy consumption and is not prone to aging after freezing.

It makes the appearance of products brighter and endows them with excellent sensory quality.

It can meet the dual requirements of heat treatment and cold chain storage.

It has the characteristics of swelling in cold water and rapid dissolving in hot water, allowing for flexible applications.

It can replace some colloids, reducing costs.

It can quickly form a gel without heating, simplifying the process flow.

It has high solubility and good system stability.

It exhibits different functions according to the requirements of the formula.