Processed Meat Stabilizer by GPI
Product description
Ingredient declaration:
Carrageenan KCl (for standardization)
Maltodextrin (for standardization)
Recommended concentration in finished product: 0.30% - 1.50%
Processed Meat Stabilizer GPI200 is a food-grade carrageenan blend used to stabilize and extend processed meats like hams, whole muscle, and emulsified products.
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Carrageenan KCl (for standardization)
Maltodextrin (for standardization)
Recommended concentration in finished product: 0.30% - 1.50%
Processed Meat Stabilizer GPI200 is a food-grade carrageenan blend used to stabilize and extend processed meats like hams, whole muscle, and emulsified products.
- Controls purge and syneresis. Maintains firmness in extended hams
- Achieves up to 40% extension when used with soy protein and starches
- Maintains texture in restructured and emulsified cold cuts
- Low viscosity during processing for better dispersion
- Compatible in injection and tumble processing
- Increases yield and volume in emulsified meat products
Specifications
Processed Meat Stabilizer by GPI
