CARRAGEENAN TYPES & TECHNOLOGY FOR PROCESSED

MEATS & POULTRY

Dr. Harris “Pete” Bixler, FounderKevin Johndro, Lab MgrScott Rangus, CEO & President Ingredients Solutions, Inc.

2

PRESENTATION OUTLINE

What is carrageenan, and how is it “made”. It’s 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?

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.

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)

5

MYOSIN/CARRAGEENAN FORM A BETTER WATER BINDING &

TEXTURING NETWORK

Swollen Carrageenan Particles

Myosin Strands

6

MEAT USES LEAD THE $90,000,000 U.S. MARKETS FOR CARRAGEENAN

MARKET MARKET SHARE

MEAT 46%

DAIRY 36%

TOOTHPASTE 4%OTHER (PUDDING, SOUP, DRESSING, PET FOOD)

14%

7

HOW CARRAGEENAN IS “MADE”

Dry Seaweed

Solid-State

Extraction (45% Cgn)

Liquid Extraction

(1% Cgn)

WashingFiltration/

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

SOURCES OF CARRAGEENAN

SEAWEEDS

SOURCES OF CARRAGEENAN

SEAWEEDS

9

VIEW OF A SEAWEED FARM ON A PHILIPPINE REEF

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

11

A FULL RANGE OF DELI PRODUCTS CONTAINING CARRAGEENAN

12

INJECTED 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”)

13

CHICKENS BEING INJECTED WITH AN IOTA CARRAGEENAN BRINE BEFORE

THE COOK

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

15

BRINE/MARINADE PUMPED CHICKEN BEING ROTISSERIE COOKED IN LOCAL

SUPERMARKET

16

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

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 H2O

Disperse carrageenan blend in this cold solution

Use an intensive mixer for dispersing carrageenan blend

Heat only after all large powder lumps are dispersed

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.

19

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

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

21

CarrageenanA Natural Ingredient?

Currently, a great deal of interest in the “Natural” label

The FDA has not defined the term “Natural” to dateThe 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.

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

23

CONCLUDING REMARKSCarrageenan 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

24

AND LET’S 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