Megafood (Shanghai) Health Technological Co.,Ltd serves the Juice and Jam Industry with our products and develop new products for clients. Dependent upon your need, our products provide the consistent quality you are looking for with your juice and jam.
Lactic acid can effectively adjust the pH value of jam, prevent spoilage, extend the shelf life of the product, maintain food color and improve taste.
Pectin is widely used in jam processing, which can improve the quality and taste of jam, increase its stability and extend its shelf life.
Seaweed powder dietary fiber can be used in jams instead of agar, a clean label solution.
High acyl gellan gum is used in pudding, with good suspension and stable quality.
