GPI 2566 is a specialized carrageenan blend designed to bind extended restructured hams made from meat trimmings and mechanically deboned meat (MDM).
When developing highly extended restructured hams and deli meats, GPI 2566 enables over 100% extension rates in restructured further processed meats. This blend controls purge and syneresis in the final product, especially when using MDM with high moisture content. When products are cooled, GPI 2566 forms a strong gel structure, allowing for easy slicing and reducing losses.
Add GPI 2566 to your brine formulations before tumbling and improve the texture, cook yield and slice yields in pork-based hams, pâtés, sandwich meats and other deli meats.
For whole-muscle ham solutions, check out GPI 200 and GPI 550.
