GPI 2101i is designed to enhance the texture and yield of ground meat products. This blend is especially effective in reduced fat formulations, adding succulence and juiciness in lean ground beef, turkey and chicken patties.
GPI 2101i is easily dispersible and forms a thick, viscous slurry when mixed with water. This slurry mixes seamlessly with ground meat, significantly increasing raw yield by up to 25%. When the ground meat mixture is cooked, the slurry melts into a fat-like, juicy liquid that stays within the meat. This results in succulent patties with no added fat. The blend extends the quality shelf-life of cook-and-hold burgers and sausage patties, making it ideal for foodservice operations.
Perfect for ground meat products like lean burgers, kebabs, and meatloaves, GPI 2101i is a versatile hydrocolloid blend that enhances both raw and cooked products. Its high dispersibility means it can be incorporated without specialized high-shear mixers, removing the need for new equipment in your production line. Develop cost-effective and juicy patties and sausages with GPI 2101i.
Looking to stabilize emulsified meats? Check out GPI 520. For retorted meat emulsions, see GPI 410R.
