Products

General purpose KCI-refined kappa carrageenan producing strong brittle gels with good clarity.

Economical, fine-mesh iota carrageenan. At low concentrations, iota carrageenan has the ability to retain large amounts of water and/or brine without forming gel pockets. It is especially useful in tumbled food service chicken strips where freedom from visible gel in a steam tray is required. Provides cooked yield increase and improved “cling” of the marinade and spices in the steam tray. May be used with starch.

An economical refined kappa carrageenan which forms clear gels in water. Suitable for use in cheese products and meat applications where high gel strength and clarity are important.

Injection/Tumbling – Fine Mesh, Natural Grade iota carrageenan. Provides good water binding and yield improvement without visible gel formation. Ideal for products intended for food service steam trays, i.e. fajita strips. Also available in suspension-stable S-100Fi version.

Very cost-effective yield improvement system for case-ready tray pack raw poultry and red meat products. Best results are obtained through injection. Reduces cook loss and improves freeze-thaw stability.

S-100Fi is a suspension-stable version of S-100F, used for meat and poultry applications. It provides good water binding and yield improvement without visible gel formation. This product is ideal for products intended for food service steam trays, i.e. fajita strips.

Injection/Tumbling – Provides excellent purge control, slicing and freeze-thaw stability. Provides unique binding of free brine during tumbling and cycle to minimize seal flashing during vacuum packaging. Recommended for high-pump applications.

Produces an injection brine with improved suspension of solid ingredients including starches and proteins. Improved uniformity in the finished product and reduced losses from waste are achieved.

Injection/Tumbling – Lightest color Natural Grade kappa carrageenan. Will not darken poultry products. Ideal for masking gel pockets. Also available in a suspension-stable version: MBF-202i

A pure, fine mesh injectable Natural-Grade kappa carrageenan with no added salts. Ideal for low-sodium products or clean-label needs. Labeled simply “Carrageenan”. Use level is typically 10-20% lower than most other carrageenans in meat since it contains no standardizing agents.

Brine suspension-stable version of MBF-36. Provides excellent suspension of particulates in the brine. It may be combined with a suitable auxiliary binder such as starch.

Cold swelling, iota carrageenan designed for fresh poultry and pork applications. Reduces package purge in refrigerated tray-packs, allows increased brine addition (to ~ 20%), reduces cook loss and improves juiciness in the finished product. Can be injected and/or tumbled. Typical use in ~0.2% based on finished weight.

Injection/Tumbling – New, more cost-effective injection grade. Offered also in a suspension stable version (MBF-120i).

Complex blend of Natural Grade carrageenan with other gums and salts designed for controlled release of fragrance in water gel systems. Suitable for tub-type or self supporting gel containers. Often used with CMC for improved syneresis and freeze-thaw stability. Light gel color, very low odor.