CARRAGEENAN: ELEVATE THE EXPERIENCE

If you are dealing with emulsified, fresh, IQF, or cooked meat products regularly,
then you are no stranger to every individual cut’s inconsistencies.

It often gets difficult to replicate the flavour profile and experience of meat in production and for your consumers. Some cuts need binding to prevent fat from clumping together, whereas, in some, it aids protein extraction. Protein extraction helps enhance the mouthfeel, makes the product way more sliceable, and makes your meat look delectable like never before.

Looking for a way to optimise performance and enhance the experience of your
meat products? Look no further — The Missing Ingredient provides optimised
performance to your product. Suitable for injection as well as tumbling, this is a
robust series of carrageenan blends for brines and emulsions.

Why Carrageenans?

Meat is primarily made of tissue (proteins), fat, and water. These three elements must remain in tandem for their properties and taste to continue to entice consumers as it does. This is where Carrageenans help your meat shine. Carrageenans are a high molecular weight linear hydrophilic polysaccharide extracted from red edible seaweeds. They lead to gel formation and water retention while reducing syneresis, which improves textures and juiciness amidst meat products.

This leverages Carrageenans’s thickening and stabilising properties to catalyse
and benefit the production of all kinds of meat products. We at FSL like how easy to use and flexible this blend is and how it can be tailor-made to suit any production requirement. It is a highly functional stabilisation system that can bind up to a whopping 1 in 200 of its own weight.

Benefits:

√ Increases yield and water retention
√ Stabilises water binding
√ Reduces weight loss during storage and after cooking
√ Extends shelf life
√ Eliminates phosphate
√ Increases the sliceability
√ Makes meat juicy, tender and fresh

Applications of Carrageenan:

There are primarily three types of Carrageenan — kappa, iota, and lambda. They are used independently or even in combination in the presence of other elements like proteins or calciums that catalyse their binding or stabilising properties. Lambda Carrageenan usually doesn’t form a gel and is used to thicken dairy products. In the presence of calcium, Iota Carrageenan forms a soft gel. Kappa Carrageenan, in the presence of potassium ions, forms a strong gel and reacts with proteins. The food and beverage industry sees Kappa Carrageenan used more frequently. These series have eight types of Carrageenans-based products that suit different needs.