Key Benefits
- The successful water binder, texturizer and gelling agent
Target Products
Ingredients We Use
About This Application
Carrageenan can combine with proteins to form a huge network structure, so it can maintain a lot of moisture in meat products, reduce the loss of gravy, and form good elasticity and toughness.In addition, carrageenan can prevent the loss of salt-soluble proteins and actin, and inhibit the dissolution of umami components.
Citrus fiber creates emulsions which are key to bind water and oil in meat analogues. Because of this, it improves the plant-based meat’s texture, juiciness, succulence. Citrus fibers is a clean label texturizing food ingredients made from upcycled citrus peels that provide superior viscosifying power, gelling properties, mouthfeel enhancement and improved emulsion and texture stability over shelf-life.
Need Support with This Application?
Tell us what you are manufacturing and what you need the ingredient to do. Our technical team can review the formulation and conditions before moving to product selection or sample testing.