Alginate in Meat

Alginate is applied in meat applications where gelling without heating is required. The Alginate solution contributes with a soft or firm texture and binds raw meat and fat together. An Alginate is typically applied in a self-gelling system, which is a composition of a highly dissolvable Alginate, a gelling ion and a gelling delayer. A self-gelling Alginate system is typically used for:

  • Fat emulsions
  • Skin emulsion
  • Oil emulsions
  • MDM stabilization
  • Meat restructuring

For fat, skin, oil emulsions and MDM stabilization, a common procedure is to produce the emulsion a day in advance. The next day the gelled emulsion can be handled like a firm block and added to another emulsion.

Typical benefits of Alginate in these applications are:

  • Improved water binding and yield
  • Improved texture
  • Improved sliceability
  • Improved cooking yield
  • Improved freeze/thaw stability
  • Reduced syneresis
  • Improved emulsification
  • Fat replacement