Transcript Carrageenan in Meat and Seafood

Carrageenan
The Basics
Ingredients Solutions, Inc.
Ingredients Solutions, Inc.
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INTRODUCTION TO INGREDIENTS SOLUTIONS
History:
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Founded in 1992 by Dr. Harris “Pete” Bixler
Administrative Office and Laboratory located in Waldo, Maine
Warehousing in Hazelwood, MO, La Mirada, CA and Brampton, ON
Dedicated to providing the best quality ingredients
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THE SALES GROUP
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Scott Rangus – CEO / National Accounts
Margie Holcombe – Eastern USA & Canada
John Diehl – Central USA
Lipscomb Chemical – Western USA
Danielle Ashey – Customer Service Manager
Lisa Carroll– Customer Service
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CARRAGEENAN OVERVIEW
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What is Carrageenan
Carrageenan Processing
Types and Properties
General Applications
Beneficial Functions
A Myriad of Textures
A Look at Dairy
Carrageenan use in Processed Meats
Conclusions
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WHAT IS CARRGEENAN ?
Extract from the red seaweed family known as
Rhodophyceae
 Primary seaweed types used to extract
carrageenan are Eucheuma cottonii, Eucheuma
spinosum and Gigartina skottsbergii
 Long chain anionic sulfated polysaccharide with
an average molecular weight of 550,000
 Four basic extracts: Kappa, Kappa-2, Iota and
Lambda
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EXTRACTION PROCESS OF SEAWEED
Dry Seaweed
Solid-State
Extraction (45% Cgn)
Liquid Extraction
(1% Cgn)
Filtration/
Concentration
Washing
Drying
Milling/Blending
KCl pptn
Gel pressing
Drying
Milling/Blending
IPA pptn
IPA recovery
Drying
Milling/Blending
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TYPES AND PROPERTIES OF CARRAGEENAN
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Kappa
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Strong gels in water and milk
Slight syneresis
Gels with potassium ions
Response with locust bean and tara gums
Gels are thermally reversible
Requires heating to above 140oF for solubility, except for sodium
salt process
Kappa-2 ( Kappa / Iota Hybrids)
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Weak gels in water and milk (protein)
Very slight syneresis
Response to potassium and calcium ions
Moderate response with locust bean and tara gum
Gels are thermally reversible
Requires heating to above 140oF for solubility
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TYPES AND PROPERTIES OF CARRAGEENAN
Iota
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Moderate, elastic gels in water and milk (protein)
No or very slight syneresis
Gels with calcium ions
Thermally reversible gels
Requires heating above 140oF to achieve solubility, except for sodium /
calcium salts
Lambda
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None gelling
No synergy with proteins
No synergy with potassium or calcium ions
High viscosity
Cold water / cold milk solubility
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GENERAL APPLICATIONS FOR CARRAGEENAN
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Dairy Products
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Further Processed Poultry
Further Processed Ham
Surimi
Marinades
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Soy
Nutitional
Infant Formula
Caseinate based (imitation
chocolate milk)
Fruit Preparations
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Pie Fillings
Toaster Pastry
Toppings
Variegates
Syrups
Sauces
◦ Cheese
Beverages
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Desserts
◦ Water gel
◦ Puddings
◦ Flans
Meat and Seafood
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Chocolate milk
Ice Cream
Sour Cream
Buttermilk
Cottage Cheese
Egg Nog
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Bakery Products
◦ Cake Glazes
◦ Batters
◦ Frozen Dough
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BENEFICIAL FUNCTIONS
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Suspension ( cocoa / nutrients )
Protein response (myosin in meats / kappa casein in milk)
Gelation from brittle to elastic
Cold solubility (lambda)
Strong water binding
Texture modification
Sliceability (gelation)
Mouth-feel
Viscosity
Freeze-thaw stability
Stabilize emulsions
Thermally reversible gels
Ingredients Solutions, Inc.
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SOME INTERESTING
TEXTURES CAN BE
ACHIEVED BY
COMBINING GUMS
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(K-carrageenan:locust bean gum)
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A “REAL WORLD” USE:
CARRAGEENAN / LBG (refined)
Sparkling, crystal-clear gels
of various textures
 Excellent choice for
Gummi’s, Dessert Gels and
Fruit Roll-ups
 Limited non-food use in
“novelty” air freshener
systems
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A BRIEF LOOK AT
DAIRY APPLICATIONS
Special attention is paid to the production and blending of
carrageenan for dairy products.
 Kappa carrageenan component is actually carefully blended
from several production batches for precise quality control.
 Kappa-2 carrageenan added for applications where a history
of abuse from shear and less-than-optimum processing
conditions exists.
 All lots are tested prior to shipment from manufacturing
facility and again at ISI’s laboratory before shipping to any U.S.
customers.
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KAPPA-2 IN ACTION
FOR ADDED STABILITY in CHOCOLATE MILK
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IOTA CARRAGEENAN / STARCH PUDDINGS
As little as 0.04% iota will
enhance texture of starchbased puddings
 Adding iota carrageenan
gives a cleaner mouthfeel
 Texture is shorter & less
sticky than starch
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SPEAKING THE SAME LANGUAGE
TYPICAL
OBSERVATIONS OF COCOA
SETTLEMENT IN CHOCOLATE MILK
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CARRAGEENAN
ALSO A PART OF THOSE OTHER “DAIRY” DRINKS
Use in soy and whey-based beverages has greatly
increased over the past five years
 Most applications use much higher levels of
carrageenan to stabilize (no available protein
synergy)
 Spread still a prime concern
 Refined iota and or kappa-2 typically required
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A LOOK AT CARRAGEENAN IN MEATS
THE “OTHER” SIGNIFICANT APPLICATION
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MEAT USES LEAD THE U.S. MARKET FOR CARRAGEENAN
MARKET
MEAT
MARKET
SHARE
46%
DAIRY
36%
TOOTHPASTE
4%
OTHER
14%
(PUDDING, SOUP, DRESSING, PET
FOOD)
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CHICKENS BEING INJECTED WITH A
CARRAGEENAN BRINE BEFORE COOKING
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IOTA CARRAGEENAN / STARCH
MARINATED WHOLE CHICKEN
Easily injected into the
meat muscle
 Maintains “natural” texture
without “gumminess”
 Excellent moisture
retention; minimal “drip”
loss
 “Drippings” resemble
natural juices
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CARRAGEENAN - A NATURAL INGREDIENT?
Currently, a great deal of interest in the “Natural” label
 The FDA has not defined the term “Natural” to date
 The USDA has offered a rather subjective definition of;
“A product containing no artificial ingredient or added color
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and is only minimally processed (a process which does not
fundamentally alter the raw product) may be labeled natural.
The label must explain the use of the term natural (such as no added colorings or artificial ingredients; minimally
processed.)"
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ISI believes our natural grade (semi-refined) products
comply with the above definition of natural.
ISI has drafted a statement of “Natural Ingredient” and
it is available upon request.
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CONCLUSIONS
Carrageenan is a versatile hydrocolloid
providing several food products and
beverages with a variety of textures.
 Carrageenan is an excellent stabilizer of
milk-based products as well as an effective
binder of brine in meats due to its
unique interaction with milk and meat
proteins.
 Ingredients Solutions will work with you
to provide the correct solution
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Ingredients Solutions, Inc.
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