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The use of hydrocolloids, pure or with other types of gelling and thickening agents, has been generalised in the processed meat and poultry industry. It gives products irreproachable quality on the functional, flavouring and bacteriological levels.
The LIANGEL™ product lines are now made from two types of seaweeds.
Refined carrageenans obtained by cold pressure or precipitation in alcohol, or alkali treated carrageenans issued from Euchema Cottonii.
These products are gelling agents with water retention capacity mainly made up of Kappa carrageenans combined with other hydrocolloids allowing perfect dispersability in brine. They react well with proteins and establish a perfect link between the gel of the meat juice and the meat. The use of LIANGEL™ products in small doses prevents the splitting of the meat fibres and the plastic appearance of ham by creating a balanced gel force. They also considerably reduce syneresis, a prime economic and technological criteria.
In preserved meat, LIANGEL™ products, binding and gelling agents, used in the production of corned beef, luncheon meat, jellied beef, pet food, Frankfurter sausages, are resistant: to high sterilisation temperatures and improve yields. They are adaptable to all conventional production methods. Their gelling power after sterilisation favours very short poaching times. Thanks to the use of LIANGEL products, the jelly does not appear as it sets in the mass with a slight varnish on the surface. The product obtained is easy to remove from the mould in a single piece, the cut is perfectly homogeneous even at relatively high temperatures (30 to 35°C)|