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carrageenan for meat application, carrageenan in meat products, carrageenan in ham

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carrageenan for meat application, carrageenan in meat products, carrageenan in ham

China carrageenan for meat application, carrageenan in meat products, carrageenan in ham supplier
carrageenan for meat application, carrageenan in meat products, carrageenan in ham supplier carrageenan for meat application, carrageenan in meat products, carrageenan in ham supplier

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Product Details:

Place of Origin: China
Brand Name: Jiejing
Certification: ISO KOSHER HALAL BRC

Payment & Shipping Terms:

Minimum Order Quantity: 500kg
Price: negotiable
Packaging Details: 25kg/bag
Delivery Time: 20 days
Payment Terms: L/C, T/T
Supply Ability: 5000 MT
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Detailed Product Description
Cas No.: 9000-07-1 E Number: E 407
Appearance: White Powder

Carrageenan is a hydrocolloid extracted from red algae seaweeds such as Eucheuma, Gelidium, Carrageenan, etc. It is usually used as a thickener, gelling agent, suspending agent, emulsifier and stabilizer in the food industry. 

 

Introduction to the application of carrageenan in the food industry:

Carrageenan is currently the most commonly used edible glue in meat products. It can retain 10-20 times the water of its own weight. There are seven types. The most commonly used domestically is κ-carrageenan. Carrageenan has good solubility, and it is the only protein-reactive gum among natural gums.

 

Because carrageenan can combine with protein to form a huge network structure, it can maintain a large amount of water in meat products, reduce the loss of meat juice, and form good elasticity and toughness. Carrageenan also has a good emulsifying effect, stabilizing fat, thereby increasing the yield of products. In addition, carrageenan can prevent the loss of salt-soluble protein and actin, and inhibit the dissolution of umami components.

 

carrageenan is widely used in the production of minced meat and ham products, which can improve the water retention and structure of the product, and make the product structure fine, elastic, good slice, moderately crisp, tender and refreshing. Its addition amount in meat products is generally 0.2% to 1.5%. Experiments and studies have found that when the quality of carrageenan is poor or the amount of carrageenan added is too large, it will often cause water and glue out of the meat, which will affect the quality of the product.

Contact Details
Shandong Jiejing Group Corporation

Contact Person: Mr. Michael Cui

Tel: 86-633-8261370

Fax: 86-633-8235533

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