ABOUT US
RONGHENG
Rongheng Food Additives
Nantong Rongheng Food Additives Co., Ltd. was established in 2011. It is currently an influential food additives manufacturer, leading the development of seafood and aquaculture nutritional products, marine‑based moisture‑retaining agents, and processing technologies for freshwater products.
Nantong Rongheng Food Additives Co., Ltd. has now obtained a food production license. We look forward to growing together with you!
Recommended Products
Rongheng Food Additives—specializing in the production of moisture‑preserving agents for marine and aquatic products.
Moisture-retaining agent for mixed-color clams
Humectants are substances that, when added during food processing, enhance product stability, help retain moisture within the food, and improve its texture, flavor, and color.
HOT
Geoduck moisture-retaining agent
Humectants are substances that, when added during food processing, enhance product stability, help retain moisture within the food, and improve its texture, flavor, and color.
HOT
Jiang Yaobei Moisture Retention Agent
Humectants are substances that, when added during food processing, enhance product stability, help retain moisture within the food, and improve its texture, flavor, and color.
HOT
Scallop moisture-retaining agent
Humectants are substances that, when added during food processing, enhance product stability, help retain moisture within the food, and improve its texture, flavor, and color.
HOT
Ezo scallop moisture-retaining agent
Humectants are substances that, when added during food processing, enhance product stability, help retain moisture within the food, and improve its texture, flavor, and color.
HOT
Tilapia moisture-retaining agent
Humectants are substances that, when added during food processing, enhance product stability, help retain moisture within the food, and improve its texture, flavor, and color.
HOT
Why choose us?
Formulated with marine bio‑extracts and a blend of multiple enzyme inhibitors, it effectively suppresses the activity of various pathogenic bacteria in fish and in water, as well as the activity of numerous enzymes. Without damaging muscle tissue, it delivers benefits such as extended shelf life, color preservation, and weight gain.
Deep industry expertise
For over a decade, we have focused on aquatic compound additives, specializing in water retention and freshness preservation for seafood, with extensive hands-on industry experience.
Official SC food production license, stringent quality control standards, complete quality inspection documentation, and hassle-free compliance.
Production standards strictly adhere to national food additive regulations, with end-to-end quality control covering raw material receipt, compounding, finished-product testing, and outbound traceability; all product test reports are complete.
Quick after-sales response, tailored to meet the diverse needs of small and medium-sized aquaculture processing plants.
News Center
Stay ahead of industry trends and closely monitor the latest developments.
2026-06-24
Food additive humectants: their functions and applications in aquatic products such as freshwater fish and seafood.
In seafood products, water‑holding agents play a pivotal role in preventing juice loss and textural dryness caused by freezing or processing. By modulating pH, chelating metal ions, and disrupting protein structures, they enhance water retention, tenderness, and yield. When used in compliance with regulations, they are safe; their primary ingredients are phosphates.
2025-07-22
Alkaline salts have a variety of applications in the food and food-processing industries.
Alkaline salts have a wide range of applications in food and food processing. These include neutralizing excess acidity, adjusting the pH of formulations, enhancing food color and flavor, chelating certain metal ions, and generating carbon dioxide gas, among others.
2025-05-20
Phosphates in meat products can help maintain the water-holding capacity of meat.
Phosphates in meat products help maintain water-holding capacity, enhance binding strength, and preserve the nutritional content and tenderness of the meat. The mechanism by which phosphates improve water-holding capacity is as follows: ① They raise the pH of the meat, shifting it away from the isoelectric point of meat proteins (pH 5.5).
2025-05-13
The Role of Moisture Retainers in Bread Production and Processing
In the bread‑making industry, other types of substances are also used as dough improvers. For example, calcium stearoyl‑2‑lactylate [C17H35‑COOC(CH3)HCOOC(CH3)HCOO]2Ca and a low‑level emulsifier (0.5%) are employed to enhance dough mixing properties and increase loaf volume.
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Group 18, Zhouqiao Village, Fengli Town, Rudong County
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