Vegetable gelatin --Carrageenan 1.High capacity of water retention, 2.High elasticity, ... Luster, High emulsification2Widely applied on Ham, Red Sausage, Shrimp Sausage, Fish Sausage, Turkey Sausage, Luncheon Meat, etc SpecificationsProduct specificationsGel strength (g ... 80 mesh,95% ≤0.3 ≤0.5 1.5% Vegetable gelatin --Carrageenan for food production