GPI 228 is a carrageenan blend designed for brine retention and stabilization in extended processed meats like whole-muscle hams, restructured hams, and emulsified meat products. This highly functional and concentrated blend allows processors to extend yields by up to 70%.
GPI 228 stabilizes brine-injected processed meats, allowing processors to significantly extend yield. Its fine mesh size and low viscosity in the brine ensures quick dispersion and absorption, improving brine uptake while reducing purge and syneresis. After cooking, its high gel strength increases the finished product’s firmness, enhancing the eating quality and texture of highly extended products.
Add GPI 228 to your brine formulation when injecting and tumbling whole muscle pork. Beyond hams, GPI 228 is perfect for other processed meats such as deli meats, cold cuts, smoked hams, and more!
For more yield enhancement solutions, check out GPI 2566 for restructured hams, GPI 2008 for 100% extension rates, and GPI 520 for emulsified meat products.
