Transcript A CARRAGEENAN PRIMER - Ingredients Solutions, Inc.

CARRAGEENAN TYPES &
TECHNOLOGY FOR PROCESSED
MEATS & POULTRY
Dr. Harris “Pete” Bixler, Founder
Kevin Johndro, Lab Mgr
Scott Rangus, CEO & President
Ingredients Solutions, Inc.
PRESENTATION OUTLINE
What is carrageenan, and how is it
“made”. It’s a family, not one gum?
 How does it function in processed
meats?
 Why is it so cost effective in processed
meats?
 How do you select and use it for your
meat plant?

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WHAT IS CARRAGEENAN?
A long chain, water soluble polymer or
vegetable gum.
 Occurs naturally in the cell walls of
certain red seaweeds.
 Gelling types are of most interest in
meats: kappa and iota.
 Gel with themselves and with myosin.
 Gels are thermally reversible; melt and
reuse.

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KEY PROPERTIES OF GELLING
CARRAGEENANS IN MEATS

Elastic (iota) to brittle (kappa) gels
(controlling texture)

Myosin/cgn networks (homogeneous texture)

Myosin/cgn networks (water binding to
reduce cook loss and package purge)

Starch/cgn networks (cost savings while
retaining texture and water binding)
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MYOSIN/CARRAGEENAN FORM A
BETTER WATER BINDING &
TEXTURING NETWORK
Swollen Carrageenan Particles
Myos in Strands
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MEAT USES LEAD THE $90,000,000
U.S. MARKETS FOR CARRAGEENAN
MARKET
MARKET SHARE
MEAT
46%
DAIRY
36%
TOOTHPASTE
4%
OTHER (PUDDING, SOUP,
DRESSING, PET FOOD)
14%
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HOW CARRAGEENAN IS “MADE”
Dry Seaweed
Solid-State
Extraction (45% Cgn)
Liquid Extraction
(1% Cgn)
Washing
Filtration/
Concentration
Drying
Milling/Blending
Market
Cost
KappaNGC@$7.50/lb
KCl pptn
Gel pressing
Drying
Milling/Blending
IPA pptn
IPA recovery
Drying
Milling/Blending
KappaGPR@$9.50/lb
KappaAPRC@$10.50
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SOURCES OF CARRAGEENAN
SEAWEEDS
VIEW OF A SEAWEED FARM ON A
PHILIPPINE REEF
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TURNING TO SPECIFIC MEAT AND
POULTRY APPLICATIONS

Deli meats:
◦ Turkey
◦ Ham
◦ Chicken roll
◦ Beef

Marinated products:
◦ Rotisserie chicken
◦ Case-ready raw
marinated meats
◦ Whole smoked turkey
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A FULL RANGE OF DELI PRODUCTS
CONTAINING CARRAGEENAN
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INJECTED ROAST TURKEY
BREAST
Formulation (40%pump)
Injection Finished
Brine
Turkey
Water
85.1%
23.8%
TSPP
1.7%
0.5%
Salt
5.7%
1.6%
Dextrose
5.7%
1.6%
Carrageenan 1.8%
1.6%
Kappa
Turkey meat
Carrageenan’s Function:
Reduces cook loss and
package purge
Improves texture, slicing
NGC dominates application
Reduced cost ($3.50 vs
$6.00/lbcgn)
Less needle clogging
Fewer unsightly stretch
marks (“tiger striping”)
72.0%
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CHICKENS BEING INJECTED WITH AN IOTA
CARRAGEENAN BRINE BEFORE THE COOK
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INJECTED RAW CHICKEN FOR INSTORE OR HOME COOKING
Formulation (25%pump)
Injection Finished
Brine Chicken
81.5% 16.5%
2.5%
0.5%
7.5%
1.5%
Water
STPP
Salt
Iota
Carrageenan 1.25% 0.25%
Flavoring
As Needed
Chicken meat
80.0%
Carrageenan’s Function:
Used in case-ready and rotisserie
Reduces cook loss improves
texture, slicing
NGC dominates application by
reducing cost, reducing needle
clogging
NGC also has required cold water
swelling
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BRINE/MARINADE PUMPED CHICKEN BEING
ROTISSERIE COOKED IN LOCAL SUPERMARKET
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Increase Yields in Case-Ready Poultry!
15-30% Possible w/ISI Iota Carrageenan
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HOW TO USE CARRAGEENAN IN
THE PROCESSING PLANT

Use low dusting (narrow particle size distribution) NGC
carrageenan known to disperse easily in brine and to swell slowly

Dry blend carrageenan with rapidly soluble salts and sugars

Dissolve slowly soluble salts like phosphates in cold H2O

Disperse carrageenan blend in this cold solution

Use an intensive mixer for dispersing carrageenan blend

Heat only after all large powder lumps are dispersed
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HOW TO USE CARRAGEENAN IN THE
PROCESSING PLANT (Cont’d)

Disperse dry carrageenan blend in this cold
solution

Use an intense mixer for dispersing
carrageenan blend

Heat only after all large powder lumps are
dispersed

Continue slow stirring in brine tank while
injecting is in progress.
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ONE OF THE MORE HI-TECH BRINE
TANKS ON THE MARKET
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WHAT CARRAGEENAN WORKS BEST
AND WHY

Injecting Turkey Breast (Kappa Application.)
◦ NGC gives less needle clogging, easier brine makeup and
lower cost
◦ NGC gives more natural texture and better masking of gel
pockets
◦ Refined only needed when more gel strength is needed.

Massaging of Ham & Turkey (Kappa Application)
◦ Refined outperforms NGC where high brine pickup is needed

Injecting Whole Chicken Marinade or Case-Ready (Iota
Application)
◦ NGC iota works fine up to 30% pump; Above 30% Refined is
better
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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

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.)"


“Natural-Grade” Carrageenan is most “natural” of
carrageenan types.
ISI has drafted a statement of “Natural Ingredient” and
it is available upon request.
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CONCLUDING REMARKS
Carrageenan continues to be one of the
most effective food gums for meat
applications (texture control and water
binding)
 Carrageenan, especially Natural Grade
(NGC) is accepted as a “Natural”
ingredient

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CONCLUDING REMARKS

Carrageenan continues to be one of the most
effective food gums for meat applications
(texture control and water binding)

It also remains one of the most complex
hydrocolloid systems to understand
technically, so seek help from your supplier

Natural Grade Carrageenan (NGC) is the most
cost effective carrageenan type for meat and
poultry applications
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AND LET’S NOT FORGET THE CONSUMER

Pumped, cooked products give the
consumer:
◦ More uniform texture from package to
package
◦ A juicier product that still slices easily
◦ A purge-free packaged product
◦ Cost savings and uniform pricing
◦ NGC supports “Natural” food label
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