GPI 096S is a carrageenan blend specifically designed to stabilize and retain brine in injection-marinated whole muscle poultry products. This blend significantly enhances brine retention, allowing the marinade to stay within the muscle fibers.
When injecting whole poultry and whole muscle parts, GPI 096S offers a cost-effective solution for processors looking to enhance yield and quality. It’s low viscosity in the brine allows even dispersion within the muscle fibers, improving brine uptake and reducing purge and syneresis. It improves slicing in cooked products, prevents slices from sticking together and reduces loss from commercial slicing lines.
Add GPI 096S in cold brines for products such as injected whole muscle chicken breasts, turkey breasts, poultry deli meats, and rotisserie chicken.
Explore more GPI solutions like GPI 213 for IQF poultry and GPI 200 for injected hams.
