Carrageenan

Available sizes:

1.0 kg (2A1A026)

25.0 kg (2A1H014)










Carrageenans are polysaccharides (in other words, long chains). They are extracted from red seaweeds. There are three main varieties of carrageenans: lambda, iota, and kappa. Industrial carrageenan is used in small quantities. It has an effect on numerous properties of the meat, including:

  • It improves the texture and the mouth feel of the finished product.
  • It increases water retention during and after fabrication.
  • It stabilizes the emulsion.



    • Salt, temparature and pH are all elements that affect the action of carrageenan.

    Carrageenan can be used as a “glue” to improve the slice firmness of cooked ham that was not in the tumbler.