GPI 200 is a carrageenan blend designed for brine retention and yield enhancement in processed meats like whole-muscle hams, injected poultry and emulsified meat products.
This blend offers up to 70% extension in whole muscle pork and up to 20% in poultry. Its fine mesh size enhances hydration and dispersion, allowing muscle fibers to better absorb marinades and minimize purge and striping in injection-marinated meat. Additionally, GPI 200 maintains a firm, meaty texture, even at high extension levels
GPI 200 is versatile and can be used either before or after cooking depending on desired functionality. Add GPI 200 to your brine formulation for injection or tumbling. Use it in injected pork loins and hams, injected and tumbled chicken breast, smoked hams, grilled chicken strips and more!
Looking for more poultry solutions? Check out GPI 213 for IQF poultry products or GPI 096S for whole chicken injection.
