CARRAGEENAN TYPES & TECHNOLOGY FOR PROCESSED MEATS & POULTRY

1. CARRAGEENAN TYPES & TECHNOLOGY FOR PROCESSED MEATS & POULTRY Dr. Harris “Pete” Bixler, Founder Kevin Johndro, Lab Mgr Scott Rangus, CEO & President Ingredients Solutions, Inc.

2. PRESENTATION OUTLINE • What is carrageenan, and how is it “made”. It’s a family, not one gum? • How does it function in processed meats? • Why is it so cost effective in processed meats? • How do you select and use it for your meat plant?

3. WHAT IS CARRAGEENAN? • A long chain, water soluble polymer or vegetable gum. • Occurs naturally in the cell walls of certain red seaweeds. • Gelling types are of most interest in meats: kappa and iota. • Gel with themselves and with myosin. • Gels are thermally reversible; melt and reuse.

4. KEY PROPERTIES OF GELLING CARRAGEENANS IN MEATS • Elastic (iota) to brittle (kappa) gels (controlling texture) • Myosin/cgn networks (homogeneous texture) • Myosin/cgn networks (water binding to reduce cook loss and package purge) • Starch/cgn networks (cost savings while retaining texture and water binding)

5. MYOSIN/CARRAGEENAN FORM A BETTER WATER BINDING & TEXTURING NETWORK

6. MEAT USES LEAD THE $90,000,000 U.S. MARKETS FOR CARRAGEENAN

7. HOW CARRAGEENAN IS “MADE” Dry Seaweed Solid-State Extraction (45% Cgn) Liquid Extraction (1% Cgn) Filtration/ Concentration Washing Drying Milling/Blending KCl pptn Gel pressing Drying Milling/Blending IPA pptn IPA recovery Drying Milling/Blending Market Cost Kappa-NGC@$7.50/lb Kappa-GPR@$9.50/lb Kappa-APRC@$10.50

8. SOURCES OF CARRAGEENANSEAWEEDS

9. VIEW OF A SEAWEED FARM ON A PHILIPPINE REEF

10. TURNING TO SPECIFIC MEAT AND POULTRY APPLICATIONS • Deli meats: • Turkey • Ham • Chicken roll • Beef • Marinated products: • Rotisserie chicken • Case-ready raw marinated meats • Whole smoked turkey

11. A FULL RANGE OF DELI PRODUCTS CONTAINING CARRAGEENAN

12. INJECTED ROAST TURKEY BREAST Formulation (40%pump) • Injection Finished • Brine Turkey • Water 85.1% 23.8% • TSPP 1.7% 0.5% • Salt 5.7% 1.6% • Dextrose 5.7% 1.6% • Kappa • Carrageenan 1.8% 1.6% • Turkey meat 72.0% Carrageenan’s Function: • Reduces cook loss and package purge • Improves texture, slicing • NGC dominates application • Reduced cost ($3.50 vs $6.00/lbcgn) • Less needle clogging • Fewer unsightly stretch marks (“tiger striping”)

13. CHICKENS BEING INJECTED WITH AN IOTA CARRAGEENAN BRINE BEFORE THE COOK

14. INJECTED RAW CHICKEN FOR IN-STORE OR HOME COOKING Formulation (25%pump) • Injection Finished • Brine Chicken • Water 81.5% 16.5% • STPP 2.5% 0.5% • Salt 7.5% 1.5% • Iota • Carrageenan 1.25% 0.25% • Flavoring As Needed • Chicken meat 80.0% Carrageenan’s Function: • Used in case-ready and rotisserie • Reduces cook loss improves texture, slicing • NGC dominates application by reducing cost, reducing needle clogging • NGC also has required cold water swelling

15. BRINE/MARINADE PUMPED CHICKEN BEING ROTISSERIE COOKED IN LOCAL SUPERMARKET

16. Increase Yields in Case-Ready Poultry! 15-30% Possible w/ISI Iota Carrageenan

17. HOW TO USE CARRAGEENAN IN THE PROCESSING PLANT • Use low dusting (narrow particle size distribution) NGC carrageenan known to disperse easily in brine and to swell slowly • Dry blend carrageenan with rapidly soluble salts and sugars • Dissolve slowly soluble salts like phosphates in cold H2O • Disperse carrageenan blend in this cold solution • Use an intensive mixer for dispersing carrageenan blend • Heat only after all large powder lumps are dispersed

18. HOW TO USE CARRAGEENAN IN THE PROCESSING PLANT (Cont’d) • Disperse dry carrageenan blend in this cold solution • Use an intense mixer for dispersing carrageenan blend • Heat only after all large powder lumps are dispersed • Continue slow stirring in brine tank while injecting is in progress.

19. ONE OF THE MORE HI-TECH BRINE TANKS ON THE MARKET

20. WHAT CARRAGEENAN WORKS BEST AND WHY • Injecting Turkey Breast (Kappa Application.) • NGC gives less needle clogging, easier brine makeup and lower cost • NGC gives more natural texture and better masking of gel pockets • Refined only needed when more gel strength is needed. • Massaging of Ham & Turkey (Kappa Application) • Refined outperforms NGC where high brine pickup is needed • Injecting Whole Chicken Marinade or Case-Ready (Iota Application) • NGC iota works fine up to 30% pump; Above 30% Refined is better

21. CarrageenanA Natural Ingredient? • Currently, a great deal of interest in the “Natural” label • The FDA has not defined the term “Natural” to date • The USDA has offered a rather subjective definition of; “A product containing no artificial ingredient or added color and is only minimally processed (a process which does not fundamentally alter the raw product) may be labeled natural. The label must explain the use of the term natural (such as - no added colorings or artificial ingredients; minimally processed.)" • “Natural-Grade” Carrageenan is most “natural” of carrageenan types. • ISI has drafted a statement of “Natural Ingredient” and it is available upon request.

22. CONCLUDING REMARKS • Carrageenan continues to be one of the most effective food gums for meat applications (texture control and water binding) • Carrageenan, especially Natural Grade (NGC) is accepted as a “Natural” ingredient

23. CONCLUDING REMARKS • Carrageenan continues to be one of the most effective food gums for meat applications (texture control and water binding) • It also remains one of the most complex hydrocolloid systems to understand technically, so seek help from your supplier • Natural Grade Carrageenan (NGC) is the most cost effective carrageenan type for meat and poultry applications

24. AND LET’S NOT FORGET THE CONSUMER • Pumped, cooked products give the consumer: • More uniform texture from package to package • A juicier product that still slices easily • A purge-free packaged product • Cost savings and uniform pricing • NGC supports “Natural” food label