The use of a water-retaining agent can prevent the loss of nutrition caused by the loss of juice in the thawing process caused by the freezing of free water and the separation of protein-bound water, and the quality of frozen denatured shrimp meat caused by the separation of protein-bound water. Zdawin shrimp water-retaining agent, using international scientific research formula, can significantly improve the water retention of shrimp and delay the decline of shrimp quality in the refrigeration process. The application effect of frozen shrimp is better than that of compound phosphate.

Suitable for shrimp products, such as sea shrimp and cultured shrimp.

Product characteristics: excellent water retention and maintain performance; Reduce product leaching after thawing, improve product elasticity, maintain product color and various nutrients, and improve the water-retaining mechanism of frozen shrimp,

Advantages of Zdawin shrimp water-retaining agent:

1: The composition of the water-retaining agent enters shrimp through penetration, and the space between muscle bundle and myofibril increases through self-expansion, which increases the internal moisturizing space, forms a spatial network structure and enhances the structural stability.

2: Natural acid salt lysate combines with myofibrillar protein to enhance the stability of myosin and prevent myosin degeneration. 

3: Natural macromolecular lysates can adsorb and retain a large amount of water, and form a gel film on the surface of shrimp by Ca2 +, M92 + plasma.

4: Sodium-ion raw materials can increase the content of soluble protein. Further, improve stability and sustainability!