Cooked cured meats
In products like cooked breast and hams, water retention, purge control, final yield and sliceability are important. Ingredients improve moisture control and juiciness while providing emulsifying and flavor protection properties. Cargill’s Satiagel™ refined carrageenans provide drip loss control in enhanced meats and increase gel strength in fully cooked items. Aubygel™ semi-refined carrageenans provide improved cooked yield, texture, sliceability, and purge control. Flavors, colors and stability are mostly provided through phosphates, glucose syrups, flavors, coloring agents, salts and preservatives that we produce and/or integrate into our compound systems.
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Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.
