GPI 213 is a carrageenan stabilizer blend designed to enhance freeze-thaw stability in bone-in poultry that is injected, cooked, then frozen such as chicken wings and drumsticks.
When developing cooked and individually quick frozen (IQF) poultry, GPI 213 improves yield by enhancing brine retention and reducing purge before cooking. Its fine mesh size hydrates quickly, shortens brine mixing time and ensures optimal absorption into muscle fibers, promoting even distribution. With superior freeze-thaw stability, GPI 213 reduces syneresis and minimizes ice crystal formation. This means succulent bone-in chicken wings with juicy meat and not a watery plate.
Add GPI 213 to your brine formulation for your cooked IQF whole-muscle poultry. Use it for frozen chicken breasts, IQF grilled chicken strips, frozen chicken wings and other ready-to-cook frozen products.
Looking for injected pork solutions? Check out GPI 200 for boness hams. For restructured hams, check out GPI 2566.
