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

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%, inthe 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:

-Minimizes the loss of weight after the thaw

-It binds meat pieces

-Increased flexibility to formulate products

- Low doses needed: 0,3-0,5%

Carragenato soluble en frío Carragenato estándar

Salmuera con 1,5% de carragenato

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 With carrageenan soluble in cold

Weight loss in cooking 20-22% Meat reduction: 8-10%Weight loss in cooking: 12-15%