Carrageenan for Meat

Hydrocolloid Indonesia has a wide range of texture systems for meat with the main ingredient being our carrageenan. Carrageenan works best because it diffuses better within the meat fibers, water and protein to deliver desirable texture.

Key functionalities:

• Firmness

• Increased cooking yield

• Increased juiciness

• Post-packaging purge control

• Freeze-thaw stability

• Improved slice ability

• No striation marks

• No off-flavor