GPI 550 is a carrageenan blend used to stabilize injected and tumbled pork hams with extension rates of 100% or higher.
When injecting hams, GPI 550 is added to the brine to reduce purge and syneresis before cooking. This gum blend imparts low viscosity when mixed in cold water, allowing the brine to be easily dispersed during the injection stage. Once the ham is cooked and cools down, GPI 550 forms a firm gel structure to mimic the texture and meaty bite of hams.
Simply add GPI 550 to your brine formulation. This blend is optimized for injected and tumbled cooked products like holiday ham, honey ham and other cooked deli meats.
For more pork injection solutionos, explore our meat applications page. For stabilizers in extended raw fresh poultry, see GPI 851 or GPI MI.
