READ DETAILED APPLICATION INFO IN THE NEXT CHAPTERS.
Application Hams/Emulsified Products
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:
- Restructured ham, non-injected pieces of meat that have been tumbled/mixed with brine
- Injected whole muscles
- Emulsified products such as mortadella or patè
Typical benefits of carrageenan in these applications include:
- Improved water binding and better yield
- Improved texture
- Improve sliceability
- Improved cooking yield
- Improved freeze/thaw stability
- Reduced syneresis