The product provides superior functionality in traditionally cured and more sustainable cooked meat products.

Carrageenan is highly supportive and synergistic and works in combination with other ingredients in many applications. The use of carrageenan is easily integrated into the production process; it dissolves during cooking and is finally gelled during chilling.

Carrageenan reacts with surrounding proteins and cations to give a variety of textures, from elastic to hard and soft to strong, depending on the type of carrageenan. Carrageenan can be used for:

1. Restructured ham, non-injected pieces of meat that have been tumbled/mixed with brine
2. Injected whole muscles
3. Emulsified products such as mortadella or patè