The carrageenan is a food ingredient which is used in food items for various purposes like thickening agent, softening agent, gelling agent and so on. Based on the purpose of it used the level of carrageenan concentration may differ for each product. Here are some common ranges of carrageenan products available in the market which are listed and explained below,
- MBF-36 cold swelling an iota carrageenan,
- MBF- 36i brine suspension carrageenan
- MBF-70 economic and fine-mesh iota carrageenan,
- MBF- 202 injection and tumbling carrageenan,
MBF-36 cold swelling an iota carrageenan:
This carrageenan product is specially designed for fresh poultry and pork food preparations. Use of this ingredient in food items will reduce the package purge in fridge tray packs and permits for increased brine addition.
This carrageenan will reduce the cook loss in the food items and make the appearance of the food items more pleasant.
MBF- 36i brine suspension carrageenan:
This carrageenan product has a low concentration of carrageenan power which makes it perform excellent for maintaining the suspension of particles in brine. This carrageenan may be working as a perfect binder with starch products.
MBF-70 economic and fine-mesh iota carrageenan:
This carrageenan product has an ability to maintain the water content in your food items which make it perfect to convert the dry food items to moisture food items with enough water content. This property of carrageen helps the packed foods to retain huge amount of water in the pockets without forming gel pockets.
MBF- 202 injection and tumbling carrageenan:
This is a crude grade carrageenan with a lightest color. This type of carrageenan will not use for darkening the poultry products but it takes an ideal role for making the gel pockets. Use of this carrageenan will help you to improve the uniformity in finished food products hence decrease the losses of wastes.