GPI – Carrageenan for Processed Meats and Emulsified Products – GPI 200

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GPI 200 is a high fiber food grade Carrageenan hydrocolloid, used in further processed meat products such as hams and emulsified products.

This product is currently out of stock and unavailable.

This product is currently out of stock and unavailable.

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GPI – Carrageenan for Processed Meats and Emulsified Products – GPI 200

Supplied by: Gum Products International Inc.
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Description

GPI 200 is a high fiber food grade Carrageenan hydrocolloid, used in further processed meat products such as hams and emulsified products. Carrageenan is an excellent solution to stabilize further processed meat products by controlling purge or syneresis, and as an extender to increase pre-cook and post-cook yields by increasing brine uptake during extension

Benefits of GPI 200:

  • Improves slicing
  • Extremely fine in particle size and is also highly dispersible making it ideal being used as an extender to increase yields.
  • Increase product juiciness
  • Improve shelf stability
  •  Formulation cost reduction

Suggested Application Recipe: 50% Extended Ham

  • Prepare brine by weighing all the ingredients. Add ice into water and mix using a high shear mixer until most of the ice has melted to achieve final temperature of 2 to 4°C.
  • Fully disperse dry ingredients into ice water: phosphate (e.g. mix for 5 minutes using a high shear mixer), salts (salt, nitrite, sodium erythorbate), dextrose, GPI 200 (GPI 200 can be dry blend with dextrose first), seasonings, and potato starch.
  • Inject brine into meat. Typical injection pressure is 2.0 to 2.2bar, for example, using a Schroeder® IMAX 350 injector.
  • Lower pressure will result in less uniform brine distribution, which can negatively impact appearance and texture. Use a second pass if necessary.
  • Tenderize if possible. Place all the meat into a tumbler with any brine not taken up by injection.
  • Vacuum tumble at 6 to 12 rpm for 4 to 24 hours. Normally 12 rpm for 4 hours is sufficient (depending on meat size).
  • Rest and cure meat overnight in a cool room (4 to 7°C ) for 12 to 16 hours. If massaging, then skip this step.
  • Mix or tumble the meat for about 2 to 3 minutes before stuffing.
  • Stuff and cook / steam / smoke until core temperature reaches 68 to 70°C. Water or oven should not exceed 85°C for cooking.

Recommended Dosage Level:

0.30% to 1.50% by total weight of the finished product during processing and before cooking.

Conforms to the FAO/WHO (JECFA), Canada Food and Drugs Act, U.S. FDA, EU Regulations and the Food Chemicals Codex Standards.

Additional information

Application Area

Meat products

Labels and Marks

Natural

Dietary Certifications

Halal, Kosher

Storage Conditions

24 Months, Cool & Dry, 10-30°C

Country of Origin

Canada

DG Classification

NON DG