GPI – Carrageenan – GPI PB6745 Texturizer for Plant-Based Jackfruit Pepperoni

1.049,0020.700,00 Excl. VAT

GPI PB6745 is a high fiber food grade Carrageenan blend, used as a texturizer for Jackfruit Pepperoni. This product is perfect with Kappa Foods’ Roasted Jackfruit.

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GPI – Carrageenan – GPI PB6745 Texturizer for Plant-Based Jackfruit Pepperoni

Product Documents

Supplied by: Gum Products International Inc.

Description

GPI PB6745 is a high fiber food grade Carrageenan blend, used as a texturizer for Jackfruit Pepperoni. This product is perfect with Kappa Foods’ Roasted Jackfruit.

Benefits of GPI PB6745:

  • Extremely fine in particle size and is also highly dispersible making it ideal being used as an extender to increase yields.
  • As a stabilizer, to control purge or syneresis in further-processed meat products.

Ingredients: Carrageenan (Processed Eucheuma Seaweed E407a), potassium chloride (E508 for standardization) and maltodextrin (for standardization).

Recommended Dosage Level:

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

Suggested Application Recipe: Vegan Jackfruit Pizza Topping

  •  Add ice water to a vacuum bowl chopper. Mix GPI PB6745 blended with ice water and chop it. The mass should be approximately 5°C.
  •  Add the vegetable oil and mix to get a good emulsion. Add the Jackfruit and chop until the desired size.
  •  Fill the batter into plastic or semi-permeable casings using a vacuum stuffer.
  •  Cook at 90°C under steam until 80°C core temperature. Chill jackfruit salami to 4°C.
  •  Slice jackfruit salami and place on top of pizza. Bake in the oven at 205°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

WeightN/A
Application Area

Dessert, Pudding

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

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