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Carrageenan for Meat

Hydrocolloid Indonesia has a wide range of texture systems for meat application. The product works best because it diffuses better within the meat fibers and the gel resembles that of the meat protein. It minimizes defects like striation/gel pockets in hams because the cellulose present encapsulates the carrageenan particles and when swelling upon cooking they cannot expand and break up, thus allowing a uniform distribution within the meat.

Key functionalities:

  • Firmness

  • Increased cooking yield

  • Increased juiciness

  • Post-packaging purge control

  • Freeze-thaw stability

  • Improved slice ability

  • No striation marks

  • No off-flavor