GPI 2008 is a carrageenan blend designed to stabilize and enhance the texture of injected and tumbled hams with extension rates exceeding 100%.
When developing low cost, highly extended hams, GPI 2008 greatly improves brine retention, reduces purge and syneresis after injection, keeping the marinade within the muscle fibers. When the hams are cooled, it forms a strong and firm gel structure to bring back the bite and texture of meat.
Add GPI 2008 to your brine formulations when injecting and tumbling highly extended pork products. Beyond injected hams, GPI 2008 can be used in other processed meats such as deli meats and marinated meats.
For more solutions, check out GPI 2566 for restructured hams, and GPI 228 for lean hams.
