Aquatic product preservative

Aquatic product weight‑gain and freshness‑preserving agent: It can significantly increase the product’s weight and water‑holding capacity during processing, freezing, cooking, and other stages. Through its emulsifying and chelating actions, it facilitates the formation of an emulsified state between the product’s molecules, water molecules, and muscle proteins. An antioxidant protective film develops on the surface of the aquatic product, preventing the loss of water and nutrients as well as browning during storage, while inhibiting microbial growth. This ensures stable color, an appealing appearance, and a delicious taste for seafood.