Algoby-Carrageenan is a kind of natural polysaccharide hydrocolloid that is present in the structures of certain varieties of red seaweed. These carbohydrates have the ability to form, at very low concentrations, thick solutions or gels in aqueous media.

Algoby-Carrageenan is usually in the form of a white or tiny yellow powder, free of smell or taste. The gel is heat-reversible, it can dissolve after heating up and the solution can gel while cooling. It’s steady-going, it may not reduce gel strength and viscosity even long-term placement. When used in combination with konjac, locust bean gum, and xanthan, carrageenan can distinctly alter the gel characteristics and make gel elastic and water retentive.

Function

• Gelling

• Thickening

• Stabilizing

Recommended use tips：

1. Mixing this product with other materials such as salt, sugar, monosodium, glutamate, etc.

2. Add ice water in the salt water machine and slowly add the auxiliary material to shear and stir

3. Use the injection machine to evenly inject into the meat.

4. Rolling the meat in the tumbler for a period of time, carrageenan and other materials can be evenly distributed in the meat well.

Tips: Multiple injections can be made according to the characteristics of the product. The injection rate of the product can reach 160%. In the rolling stage, according to the calculation of the injection rate, the injection can be directly put into the roller and rolled together with meat.