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Carrageenan can be used as an emulsifier, stabilizer and thickener. Its core role in meat products is to enhance water retention, stabilize structure, optimize texture and increase yield. It is suitable for various products such as meat paste, ham and restructured meat.

I. Core Functions

Water Retention and Weight Gain: It binds with myosin to lock in moisture, increase the yield of cooked products, and reduce water loss.

Stabilizing Texture: It improves the elasticity, toughness, and sliceability of meat products, preventing the structure from becoming loose and dry.

Optimizing Emulsification: It stabilizes fat globules, making it suitable for low-fat meat pastes and simulating a juicy texture.

II. Selection and Dosage (Percentage of Finished Product)

Western Ham (Injection Type): κ type, 0.2% - 0.5%, high water retention, no water loss.

Sausages / Meatballs (Chopping Type): κ type (crispness) / ι type (elasticity), 0.1% - 0.6%, emulsion stability, tender and elastic texture.

Reconstituted Steak: κ + locust bean gum / konjac gum, 0.2% - 0.4%, remains firm after freezing and thawing.

III. Key Practical Points

Dissolution: Dissolve in hot water above 70°C; it is difficult to dissolve in cold water. Pre-mix dry powder to prevent clumping.

Process: Maintain low temperature throughout the injection / chopping process (raw materials ≤ 4°C, chopping ≤ 10°C), and avoid acidic environments with pH < 4.0.

Blending: κ + konjac gum (3:7) is suitable for high-temperature sterilization; κ + xanthan gum + guar gum to prevent needle clogging.

IV. Precautions

Excessive use may lead to water loss and a coarse texture. Adjust according to the process.

Strictly follow the regulations of GB 2760-2024 for compliance and keep records of raw materials.