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CARRAGEENAN TYPES & TECHNOLOGY FOR PROCESSED MEATS & POULTRY Dr. Harris Pete Bixler, Founder Kevin Johndro, Lab Mgr Scott Rangus, CEO & President Ingredients.

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Presentation on theme: "CARRAGEENAN TYPES & TECHNOLOGY FOR PROCESSED MEATS & POULTRY Dr. Harris Pete Bixler, Founder Kevin Johndro, Lab Mgr Scott Rangus, CEO & President Ingredients."— Presentation transcript:

1 CARRAGEENAN TYPES & TECHNOLOGY FOR PROCESSED MEATS & POULTRY Dr. Harris Pete Bixler, Founder Kevin Johndro, Lab Mgr Scott Rangus, CEO & President Ingredients Solutions, Inc.

2 PRESENTATION OUTLINE What is carrageenan, and how is it made. Its a family, not one gum? How does it function in processed meats? Why is it so cost effective in processed meats? How do you select and use it for your meat plant? 2

3 WHAT IS CARRAGEENAN? A long chain, water soluble polymer or vegetable gum. Occurs naturally in the cell walls of certain red seaweeds. Gelling types are of most interest in meats: kappa and iota. Gel with themselves and with myosin. Gels are thermally reversible; melt and reuse. 3

4 KEY PROPERTIES OF GELLING CARRAGEENANS IN MEATS Elastic (iota) to brittle (kappa) gels (controlling texture) Myosin/cgn networks (homogeneous texture) Myosin/cgn networks (water binding to reduce cook loss and package purge) Starch/cgn networks (cost savings while retaining texture and water binding) 4

5 MYOSIN/CARRAGEENAN FORM A BETTER WATER BINDING & TEXTURING NETWORK MYOSIN/CARRAGEENAN FORM A BETTER WATER BINDING & TEXTURING NETWORK 5

6 MEAT USES LEAD THE $90,000,000 U.S. MARKETS FOR CARRAGEENAN MARKETMARKET SHARE MEAT46% DAIRY36% TOOTHPASTE4% OTHER (PUDDING, SOUP, DRESSING, PET FOOD) 14% 6

7 HOW CARRAGEENAN IS MADE 7 Dry Seaweed Solid-State Extraction (45% Cgn) Liquid Extraction (1% Cgn) Washing Filtration/ Concentration KCl pptn Gel pressing Drying Milling/Blending IPA pptn IPA recovery Drying Milling/Blending Drying Milling/Blending Market Cost Kappa- NGC@$7.50/lb Kappa- GPR@$9.50/lb Kappa- APRC@$10.50

8 SOURCES OF CARRAGEENAN SEAWEEDS

9 VIEW OF A SEAWEED FARM ON A PHILIPPINE REEF 9

10 TURNING TO SPECIFIC MEAT AND POULTRY APPLICATIONS Deli meats: Turkey Ham Chicken roll Beef Marinated products: Rotisserie chicken Case-ready raw marinated meats Whole smoked turkey 10

11 A FULL RANGE OF DELI PRODUCTS CONTAINING CARRAGEENAN 11

12 I NJECTED ROAST TURKEY BREAST Formulation (40%pump) Injection Finished Brine Turkey Water 85.1% 23.8% TSPP 1.7% 0.5% Salt 5.7% 1.6% Dextrose 5.7% 1.6% Kappa Carrageenan 1.8% 1.6% Turkey meat 72.0% Carrageenan s Function: Reduces cook loss and package purge Improves texture, slicing NGC dominates application Reduced cost ($3.50 vs $6.00/lbcgn) Less needle clogging Fewer unsightly stretch marks ( tiger striping ) 12

13 CHICKENS BEING INJECTED WITH AN IOTA CARRAGEENAN BRINE BEFORE THE COOK 13

14 INJECTED RAW CHICKEN FOR IN- STORE OR HOME COOKING Formulation (25%pump) Injection Finished Brine Chicken Water 81.5% 16.5% STPP 2.5% 0.5% Salt 7.5% 1.5% Iota Carrageenan 1.25% 0.25% Flavoring As Needed Chicken meat 80.0% Carrageenan s Function: Used in case-ready and rotisserie Reduces cook loss improves texture, slicing NGC dominates application by reducing cost, reducing needle clogging NGC also has required cold water swelling 14

15 BRINE/MARINADE PUMPED CHICKEN BEING ROTISSERIE COOKED IN LOCAL SUPERMARKET 15

16 Increase Yields in Case-Ready Poultry! 15-30% Possible w/ISI Iota Carrageenan 16

17 HOW TO USE CARRAGEENAN IN THE PROCESSING PLANT Use low dusting (narrow particle size distribution) NGC carrageenan known to disperse easily in brine and to swell slowly Dry blend carrageenan with rapidly soluble salts and sugars Dissolve slowly soluble salts like phosphates in cold H 2 O Disperse carrageenan blend in this cold solution Use an intensive mixer for dispersing carrageenan blend Heat only after all large powder lumps are dispersed 17

18 HOW TO USE CARRAGEENAN IN THE PROCESSING PLANT (Cont d) Disperse dry carrageenan blend in this cold solution Use an intense mixer for dispersing carrageenan blend Heat only after all large powder lumps are dispersed Continue slow stirring in brine tank while injecting is in progress. 18

19 ONE OF THE MORE HI-TECH BRINE TANKS ON THE MARKET 19

20 WHAT CARRAGEENAN WORKS BEST AND WHY Injecting Turkey Breast (Kappa Application.) NGC gives less needle clogging, easier brine makeup and lower cost NGC gives more natural texture and better masking of gel pockets Refined only needed when more gel strength is needed. Massaging of Ham & Turkey (Kappa Application) Refined outperforms NGC where high brine pickup is needed Injecting Whole Chicken Marinade or Case-Ready (Iota Application) NGC iota works fine up to 30% pump; Above 30% Refined is better 20

21 Carrageenan A Natural Ingredient? Currently, a great deal of interest in the Natural label The FDA has not defined the term Natural to date The USDA has offered a rather subjective definition of; A product containing no artificial ingredient or added color and is only minimally processed (a process which does not fundamentally alter the raw product) may be labeled natural. The label must explain the use of the term natural (such as - no added colorings or artificial ingredients; minimally processed.)" Natural-Grade Carrageenan is most natural of carrageenan types. ISI has drafted a statement of Natural Ingredient and it is available upon request. 21

22 CONCLUDING REMARKS Carrageenan continues to be one of the most effective food gums for meat applications (texture control and water binding) Carrageenan, especially Natural Grade (NGC) is accepted as a Natural ingredient 22

23 CONCLUDING REMARKS Carrageenan continues to be one of the most effective food gums for meat applications (texture control and water binding) It also remains one of the most complex hydrocolloid systems to understand technically, so seek help from your supplier Natural Grade Carrageenan (NGC) is the most cost effective carrageenan type for meat and poultry applications 23

24 AND LETS NOT FORGET THE CONSUMER Pumped, cooked products give the consumer: More uniform texture from package to package A juicier product that still slices easily A purge-free packaged product Cost savings and uniform pricing NGC supports Natural food label 24


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