Carrageenan range promises increased meat yield
prevent drip loss and ensure freeze/thaw stability for meat, fish
and poultry is set to be unveiled.
PL Thomas claims that the ingredients, which can be used with raw or cooked meats, seafood and poultry, can achieve increases in yield of up to 40 per cent.
They are also excellent in the reduction of syneresis - the process by which a liquid is separated from a gel owing to further coagulation - and also stabilizes during the freeze/thaw stage.
But what really differentiates the range is the fact that the carrageenan, a gum extracted from seaweed largely sourced from the Philippines and Indonesia, has been further engineered to the specifics of cooked or raw meats.
For raw or marinated products for example, the company has developed CEAMGEL 1313, a cold-water soluble iota carrageenan that is suitable for injection or tumbling. The New Jersey-based ingredient supplier claims that it improves water retention during transport, storage and display, and offers improved "juiciness" and reduced cooking loss.
For cooked and sliced products on the other hand, PL Thomas has developed CEAMVIS 3383. This ingredient improves "sliceability", offers heat resistance and maintains the natural texture profile of the product.
And finally CEAMGEL M-9393 is a multi-purpose carrageenan, providing excellent water binding while enhancing and adding additional texture and mouthfeel.
It can be incorporated into a brine solution, which can then be added to the meat by multi-needle injection, tumbling or both procedures.
"We believe in providing value-added solutions based on understanding the needs of our customers," said Rodger Jonas, PLT's national business development manager. "Our carrageenans provide us with the ability to meet the growing requirement for specific application products."
There has been a strong pull in global carrageenan stocks in recent months, impacted by an increase in demand from China's booming processed food industry, has led to price spikes. Major suppliers FMC BioPolymer and CP Kelco, for example, recently raised prices for their food-grade carrageenan portfolio, some by as much as 7 to 8 per cent.
But the popularity of carrageenan, a hydrocolloid used for texture and viscosity in food products, has grown in industrialized countries by at least 5 to 7 per cent per year, particularly on the back of growing demand for convenience foods.
PL Thomas' latest carrageenan systems are offered in conjunction with strategic partner, Ceamsa of Spain.