semi-refined carrageenan kappa soluble in cold

SEMI-REFINED CARRAGEENAN KAPPA SOLUBLE IN COLD
Semi-refined carrageenan kappa soluble in cold
Properties:
-Soluble in cold: This carrageenan can be used as thickener, when it is used in concentrations between 0,4-0,6%, in
the presence of potassium cations (K+)
-It forms gels in cold: this carrageenan forms gels in cold at concentrations >1% and in the presence of potassium cations
(K+)
-When heat is applied it works as a regular carrageenan: As all the carrageenan, it forms thermo-reversible gels, whose
strength will depend on the used concentration
MEAT INDUSTRY APPLICATIONS
Functionalities:
-it forms fluid and thixotropic gels applicable to injected meat products
as well as to reconstructed meat products.
-it has good resistance to cycles of freezing / thawing
-optimal choice for fresh and/or frozen products
Eucheuma Cottonii
EPSA Emilio Peña S A C/ Els Llibrers nº 19 46900 TORRENTE T. 961 567 168 F. 961 567 176 mail. hidrocoloides@epsa.net webpage: www.epsa.net
Semi-refined carrageenan kappa soluble in cold: advantages
Injected products:
-Soluble in cold
-Stabilized suspensions (brines)
-Imparts a workable viscosity in injected products
-Good retention of the brine into the meat without heating
- Low doses needed: 0,3-0,6%
Reconstructed products:
Carragenato soluble en frío
Carragenato estándar
-Minimizes the loss of weight after the thaw
-It binds meat pieces
-Increased flexibility to formulate products
Salmuera con 1,5% de carragenato
- Low doses needed: 0,3-0,5%
EPSA Emilio Peña S A C/ Els Llibrers nº 19 46900 TORRENTE T. 961 567 168 F. 961 567 176 mail. hidrocoloides@epsa.net webpage: www.epsa.net
Semi-refined carrageenan kappa soluble in cold: hamburgers
Without carrageenan
Weight loss in cooking 20-22%
With carrageenan soluble in cold
Meat reduction: 8-10%
Weight loss in cooking: 12-15%
EPSA Emilio Peña S A C/ Els Llibrers nº 19 46900 TORRENTE T. 961 567 168 F. 961 567 176 mail. hidrocoloides@epsa.net webpage: www.epsa.net