Pecgel (Carrageenan) for Processed Meat Products


  • Improves retention of water and marinades - enhancing flavour
  • Improves texture - end product is more tender with better slice ability
  • Increases yield
  • Enables lower sodium usage and replaces fat
  • Improves freeze thaw stability
  • Unmolding becomes easier and also facilitates extrusion and stuffing, better casing peel ability
  • Minimized shrinkage upon frying

Used in: Poultry products, Sausages, Patties, Hams, Meatballs

For detailed Specification and Requirements Please Contact us