GPI 200G2 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 stabilizes whole muscle meats products by up to 70% extension in pork and up to 20% extension in poultry. Its fine mesh size improves dispersion and absorption in muscle fibers, reducing purge and striping in injection-marinated meat. Additionally, GPI 200G2 helps maintain a firm and meaty texture, even at high extension levels.
GPI 200G2 is versatile and can be used in cooked and raw meat products. Add GPI 200G2 to your brine formulation for injection or tumbling. Use it to develop budget-friendly injected pork loins and hams, injected and tumbled chicken breast, smoked hams, grilled chicken strips and more!
For more meat injection solutions, check out GPI 200 for improved brine retention, GPI 228 for boneless ham injection, and GPI 2008 when extending over 100% yield.
