GPI 410R is a carrageenan blend designed as a binding and stabilizing agent for shelf-stable retorted meat products, improving yield, texture, homogeneity and emulsification.
The strong binding property of GPI 410R effectively reduces purge and syneresis, maintaining product integrity during the canning process. When the product is cooled, GPI 410R forms a gel structure, maintaining the emulsion throughout the product’s shelf life. The final product is a firm and meaty luncheon meat that is easy to slice.
Add GPI 410R to your formulation when using high shear mixers and emulsifiers. Use it to stabilize and extend yields in canned emulsified meats, pâtés, MRE’s (meals ready-to-eat), potted pork and other shelf-stable canned meats.
For more ingredient solutions for meat processors, explore our meat applications page.
