GPI 521 is a food-grade carrageenan blend designed for cost-conscious processors looking to highly extended further processed emulsified meats like hotdogs, Vienna sausages and frankfurters. This powerful stabilizer manages the emulsion during processing and after cooking, increasing batter viscosity, controlling syneresis, and adding firmness to the finished product.
With GPI 521, formulators can extend yields of emulsified meat products by 80% or more, while still keeping the emulsion stable. It expertly controls fat separation during cooking, ensuring processors can maintain yield, consistency and quality. The high gel strength of GPI 521 significantly improves the texture of meat emulsions, delivering a satisfying, firm bite. Its ability to increase batter viscosity improves handleability, making processing smoother and more efficient.
To use GPI 521, add this hydrocolloid blend during mixing or before emulsifying. Ideal for a range of emulsified meats, GPI 521 enhances yield and texture in products like sausages, hot dogs, mortadella, and bologna.
Looking to extend and stabilize shelf-stable meat emulsions? Check out GPI 410R for retorted and canned meats.
For solutions to extend ground meat, check out GPI 2101i.
Want to learn how GPI 521 can stabilize meat emulsions like hotgods, bolognes and luncheon meats? Contact us directly!
