GPI 100S is your comprehensive solution for enhancing juiciness and yield in injection-marinated chicken. Our expertise in hydrocolloid ingredients for the poultry industry led to the development of this carrageenan blend, which stabilizes and retains brine in injected whole muscle poultry without the use of tumblers or massagers.
GPI 100S’ fine mesh size and low viscosity ensures excellent brine uptake and even dispersion, resulting in juicy, succulent chicken with no visible striping. The low viscosity and even dispersion further reduce purge and syneresis. Using GPI 100S improves yield in raw poultry and enhances juiciness in cooked products.
Boost quality and yield in raw poultry parts like drumsticks, wings, fillets and whole chickens. For cooked products, enhance juiciness in rotisserie chicken, Thanksgiving turkey, and poultry breast cold cuts. GPI 100S is your go-to hydrocolloid blend for improved yield, superior taste and texture in brine-injected marinated poultry.
For more whole chicken injection solutions, see GPI 096S and GPI 851. To stabilize IQF poultry parts, see GPI 213.
