Karragenany for a sausage production 1302390000

We offer high quality carrageenans adapted for sausage production with a high degree of hydration (1:60, 1:80, 1: 100 and more). and stable quality .

From the point of view of application in the meat processing industry, in accordance with the general characteristics of all hydrocolloids, carrageenan is the best.

Carrageenan is a good moisture-binding, stabilizing and gelling agent, using which you can achieve high organoleptic characteristics of the produced meat products.

Carrageenan is a natural thickener obtained from certain types of red algae (class Rhodophyceae) ... The most famous algae used to make carrageenan is Chondrus crispus, a dark red plant that resembles parsley. which grows on rocks in the ocean at a depth of three meters off the coast of Canada, USA, France.

The use of carrageenan covers almost the entire range of meat products, namely:

The introduction of carrageenan into meat raw materials is carried out in dry (powdery) or hydrated (dissolved) form. In the manufacture of emulsified meat products (boiled sausages, sausages,