GPI – Carrageenan for Processed Meat & Poultry (Emulsion-type) – GPI 520

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GPI 520 is a food grade Carrageenan used as a food additive in further processed meat and poultry emulsion-type 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 Meat & Poultry (Emulsion-type) – GPI 520

Supplied by: Gum Products International Inc.
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Description

GPI 520 is a food grade Carrageenan used as a food additive and an excellent solution to stabilize in further processed meat and poultry emulsion-type products by controlling purge or syneresis, and as an extender to increase pre-cook and post-cook yields.

 Benefits of GPI 520:

  • Enhance texture of processed meat and poultry products
  • Improve texture or bite
  • Increase product juiciness
  • Improve shelf stability
  • Yield improvement
  • Formulation cost reduction

Suggested Application Recipe: 70% Extended MDM Hotdog; 30% Extended Bologna

Recommended Dosage Level:

0.40% to 1.50% by total weight of the finished product during processing and before cooking.

Procedure for MDM Hotdog:

  • Place chicken MDM, ground pork, seasoning, SAPP, colour and 1/3 of the water into the bowl cutter and cut at halfspeed for approximately 2 minutes.
  • Add remaining water and ISP to cutter. Cut at full speed for another 1 minute. Add GPI 520, dextrose (GPI 520 can dry blend with dextrose first) and potato starch.
  • Cut at full speed for another 2 minutes or until reaches desired emulsion consistency.
  • Vacuum stuff in cellulose casing and water cook at 80°C  for 15 to 30 minutes or until core temperature reaches 70°C.

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