Processed Meat
Carrageenan is used at a small dosage in processed meat but it yields great benefit on the overall properties of the final product. Marcel Carrageenan serves as a natural meat binder and provides the following advantages:
- Serves as `cement` that reinforces the processed meat’s protein gel network
- Effectively holds water in highly extended meat products
- Prevents drip and thawing loss
- Complements the pH-dependent water binding capacity of ingredients such as salt and phosphate
- Enhances slice ability and reduces purging in sliced meat pieces
- Preserves the meat-like texture in reformed meat products
- Suitable in reduced fat formulation due to its good water-organizing and binding functions
