Meat

Applications

Discover our broad range of applications based on Carrageenan.

Meat

Carrageenans are used in the meat industry: Carragenans – semi-refined as well as refined are widely used in the meat industry.

The dosages are between 0.1% -0.5% and give excellent results in the end product:

  • Improves product quality by enhancing texture, cut and bite
  • Improves water binding in production process and storage
  • Increases yield by binding more brine
  • Stabilises water-fat-protein emulsion preventing separation of the fractions, which in effect gives a more homogenous, better cut
  • Carrageenans dissolve well in water without increasing its density, which makes injecting easier – low density is retained until the heat treatment
  • Improves freeze and thaw stability

Thanks to the good synergy with gums, carrageenans are often used in following applications:

  • Pork and poultry smoked products
  • Pork, beef and poultry sausages
  • Luncheon meat and other block products
  • Frankfurters
  • Hamburgers, cutlets and other minced products
Ham
Homogenized products
Mortadella
Sausage
Bacon

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