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A little Carrageenan enhances meat processing.

Carrageenan, being an economic gelling agent, when added to the meat in small quantities, gives high water binding capacity. It also provides texture enhancement, fat stabilisation and improves brine uptake and slice-ability.

It can be used for varieties of meat applications such as sausages, frankfurters, chicken nuggets, luncheon meat, hamburgers, corned beef etc.