Carrageenan for cutting has ability of complexing with proteins, which can capture more water molecules during the processing of meat products and form a better network structure through gelling. Cutting meat products mainly include meatballs and minced meat products. The cutting process, through high-speed blades, fully mixes the minced meat, other ingredients, carrageenan and other food additives, ensuring the minced meat is fully emulsified, forming a good texture, and enhancing the taste.

Application advantages: 

Increases thickness, stabilizes emulsification, prevents starch from retrogradation; 

Improves texture, enhances taste; 

Good water retention, increases yield.