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Onigiri Film
Classification:
Detailed introduction
The characteristics of rice balls lie in their simplicity, convenience, and ease of use. Using protein film to wrap rice balls not only maintains their shape but also makes them look more delicious and appealing, hygienic and environmentally friendly, further enhancing the advantages of rice balls.
Product Features:
• After cooking, the protein film adheres well to the rice ball, increasing the product's chewiness.
• No odor, consistent color, uniform thickness, improving aesthetics and enhancing quality.
Protein Film:
The protein film is made from soybean protein and starch, with appropriate additions of carrageenan, glycerin, etc., as the main raw materials, produced using micro-emulsion technology; combined with high-temperature dehydration, rapid drying, and air knife peeling technologies.
Product Features:
This product can completely avoid the problem of harmful substances remaining in plastic packaging, while also having good antioxidant properties, UV and oxygen barrier performance, as well as rich protein nutritional components. It can be used for food packaging, is environmentally friendly, and guides new consumption concepts and habits.
Key words:
edible film
Application film
Protein membrane
STRATEGIC LAYOUT
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