ALKEMIR®-505/RS is a solid mixture based on semi-refined carrageenan and food gums.
It is used in the manufacture of meat emulsions, such as frankfurt and mortadella. ALKEMIR®-505/RS must be added premixed with another solid component such as sugar, dextrose, sorbitol or maltodextrin. Alternatively it can be added as a pre-dispersion with water directly into the cutter.
High capacity of retaining the liquids, avoiding its release during cooking. Gums show synergism with carrageenan, reinforcing the formed gel and giving it a greater cohesion and elasticity, while avoiding syneresis.
ALKEMIR®-505/RS adjusts the viscosity of the meat emulsion, providing the adequate body to the final product and improving its texture.
It increases the stability of the emulsion.
It does not mask flavours nor taste.
It allows a clean cut. Its ability to interact with proteins enhances total liquid retention and stabilises the emulsion between fat, water and meat, preventing release.
It enhances the brightness of the finished pieces.