GPI 852 is a cost-efficient carrageenan hydrocolloid blend specifically engineered for poultry injection and marinade systems. Its primary function is to stabilize brines, locking in moisture and improving yield in injected, whole-muscle meat and poultry products. GPI 852 provides a proven solution that enhances juiciness and texture while helping processors maintain profitability in a competitive market.
By optimizing water binding and reducing purge and syneresis, GPI 852 helps retain up to 90% of injected brine—delivering up to 30% yield enhancement in poultry and up to 50% in pork. Its functionality also reduces cook losses, preserving the original weight and ensuring consistent, high-quality finished products. This performance translates directly to improved processing efficiency, reduced waste, and superior sensory qualities like tenderness and succulence.
GPI 852’s versatility extends beyond chicken breast and pork loins. It can be used effectively in turkey, duck, value-added ready-to-cook meats, and other injected or marinated applications where moisture retention and texture are critical. Whether for foodservice or retail, this hydrocolloid blend helps R&D teams create reliable, cost-optimized products that consistently meet consumer expectations for quality and flavor.
Contact GPI today to request a sample or formulation support for your next project.
