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:
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.