Though used in minimal quantities, carrageenan delivers significant functional improvements in processed meat products. Carrageenan acts as a natural binding agent, providing advantages as below:
- Increased binding potential for fat and meat proteins
- Optimizes moisture retention in extended meat systems
- Synergizes with salt and phosphate for pH-stable water binding
- Lowers cooking loss and thus increases yield of the product.
- Provides smooth texture without affecting product quality.
Note: Specific spec can be customized according to your detailed requirements.