Carrageenan for meat processing

Carrageenan for meat processing 1.High capacity of water retention, 2.High elasticity, 3.Easy to be sliced, 4.PH 8.0-11 Carrageenan for meat processing1.High capacity of water retention, 2.High elasticity, 3.Easy to be sliced, 4.PH 8.0-11.0

Carrageenan E407

Carrageenans special reaction with Protein earns itself a credit in the wide application of different types of meat products.  The meat product powder which mainly composed of our companys carrageenan carries along with the following advantage:1High capacity of water retention, High elasticity, Easy to be sliced, Good Luster, High emulsification2Widely applied on Ham, Red Sausage, Shrimp Sausage, Fish Sausage, Turkey Sausage, Luncheon Meat, etc

Specifications

Product specifications Gel strength (g/cm2)  Moisture (%) Granularity (%) (below 50 mesh)  Total Arsenic (As) (mg / kg)  Lead (Pb) (mg / kg) Amount  HP-B-001   ≥1600  ≤12  ≥95  ≤0.3  ≤0.5  1.5%  HP-Z-001  ≥900  ≤12 160 mesh,85%  ≤0.3  ≤0.5  1.5%  HP-Z-002   ≥700  ≤12  160 mesh,85%  ≤0.3  ≤0.5  1.5% KC3005  ≥700  ≤12  80 mesh,95%  ≤0.3  ≤0.5  1.5%

Carrageenan for meat processing