Pork Ball

keep pace by lowering costs but increasing yields to prevent product loss
and improve texture and properties of pork ball

The improvement of pork ball texture and properties can be achieved even when you have to make your price competitive. Modified starch is able to improve the texture of the product to meet the desired texture of the manufacturer. The texture of the product which is improved by modified starch will be a total difference compared to the product made by native starch counterpart. If the product needs to be frozen, modified starch will aid the product to be stable under the extreme storage condition.