Meat Processing

Universal thickener and stabilizer.

Application: all types of meat products, including frozen semi-finished products.

Functions: regulates viscosity and stabilizes emulsions; provides a creamy consistency, increases firmness and density; improves elasticity; increases shelf life.

Manufacturer: Neelkanth Polymers (India)

It is a linear polysaccharide with a high molecular weight obtained from red seaweed.

Application: for the production of delicatessen products from pork, beef, poultry, wrapped and shaped ham products, canned meat, poultry rolls, fat emulsions.

Functions: It is an ideal hydrocolloid used as a gelling agent, forming a predictable texture. It helps to control syneresis, improves the quality of the cut, and partially replaces fats and proteins.

Manufacturer: BLG (China), Amarta (Indonesia), PT Rote (Indonesia)

The thickener, a stabilizer of natural origin, is most effective in combination with other hydrocolloids.

Application: all types of meat products, including frozen semi-finished products.

Functions: acts as a thickener and a weak gelling agent, is a means for encapsulation, stabilizes emulsions.

Manufacturer: Carob Ingredients (Morocco)

A hydrocolloid of plant origin obtained by extraction from seaweed. A vegetable analogue of gelatin.

Application: production of canned meat, alginate shell.

Functions: it is the most powerful gelling agent of all pure hydrocolloids; a structure-forming agent; has the properties of thermal reversibility.

Manufacturer: BLG (China)