Meat Texturizer

Name: Meat Texturizer
Brand: AQUAGRI PROCESSING PRIVATE LIMITED
Price: 610.0 INR
Availability: InStock

610.0 INR/Unit

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Product Details:

Appearance white powder
Purity(%) 95%
Active Ingredient Carrageenan (Semi-Refined E407a Seaweed Extract Blend)
Source Red Seaweed (Kappaphycus alvarezii)
Density 0.50 0.90 Gram per cubic centimeter(g/cm3)
Classification other
Properties Improves texture & sliceability, enhances juiciness & moisture retention, stabilizes meat protein structure, increases product yield, improves freeze thaw stability, excellent binding & emulsification ability, clean-label functional system.
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Meat Texturizer Price And Quantity

Minimum Order Quantity 25 Kilograms
Price 610.0 INR/Unit

Meat Texturizer Product Specifications

EINECS No E407a
State Powder
Color OFF WHITE
Ph Level 8.0 10.0
Density 0.50 0.90 Gram per cubic centimeter(g/cm3)
Source Red Seaweed (Kappaphycus alvarezii)
Ash % 5%
Active Ingredient Carrageenan (Semi-Refined E407a Seaweed Extract Blend)
Molecular Formula Food Additive / Hydrocolloid
Appearance white powder
Properties Improves texture & sliceability, enhances juiciness & moisture retention, stabilizes meat protein structure, increases product yield, improves freeze thaw stability, excellent binding & emulsification ability, clean-label functional system.
Purity(%) 95%
Moisture (%) 10%
Shape Shiny Powder
Water Content Vol% 10%
Classification other
Proportional Valve 0.1 0.5%
Product Name Meat & Plant-Based Meat Texturizing Solution (Aquatexture Carrageenan)
Place of Origin INDIA
Grade SEMI REFINED PURE CARRAGEENAN

Meat Texturizer Trade Information

Delivery Time 1 Days

Product Description

Aquatexture is a high-performance carrageenan-based texturizing and binding solution designed for whole meat, processed meat, poultry, pork, beef, lamb, and plant-based meat products. It improves texture, juiciness, moisture retention, sliceability, and binding capacity in fresh, frozen, injected, and tumbled meat systems. Ideal for enhancing freezethaw stability and improving final product yield and structure.

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