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INTRODUCTION & COMPANY INFORMATION

At EUROGUM, our success is built on fast matching and deep technical knowledge.

EUROGUM has been developing and refining hydrocolloid solutions since 1993. Our inhouse lab is equipped to analyze samples in detail, helping us refine formulations with precision.

With our advanced methods and decades of experience, we can determine specific types of carrageenan (kappa, iota, or lambda), and assess the level of processing (semirefined vs. refined). The same applies to alginates.

Eurogum Stamholmen 111A 2650 Hvidovre

Denmark

Tel: +45 39 15 07 90 info.dk@bangbonsomer.com eurogum.bangbonsomer.com

03/08 FRESH INJECTION AND

COOKED MEAT

SMART CHOICES START WITH THE RIGHT CARRAGEENAN

IOTACARRAGEENAN:

• Ideal for fresh injected and cooked meat products

• Enhances moisture retention & texture

• Maintains stability through freezing

KAPPA CARRAGEENAN:

• Best for cooked cold cut products

• Improves firmness & sliceability

• Boosts water retention during cooking

• Restructured meat

RESTRUCTURING MEAT WITH CARRAGEENAN AND ALGINATE

BOOST TEXTURE, BINDING, AND YIELD WITH TWO PROVEN SYSTEMS:

PARAMETER CARRAGEENAN ALGINATE

GELLING TYPE

TEXTURE RANGE

INTERACTION WITH PROTEINS

BINDING

Heat-activated

Cold-set (reacts with calcium)

Soft to firm, elastic to strong (depending on type) Firm and uniform

Binds with meat proteins and ions for texture development

Does not require protein interaction

ALGINATE USED IN EMULSIONS AND COEXSTRUSION

COST-EFFECTIVE COEXTRUSION CASINGS

KEY BENEFITS OF ALGINATE CASING:

• Uniform and controlled casing appearance

• Excellent adhesion between the casing and sausage (cling effect)

• Crisp texture when cooked and consumed

• Suitable for high-speed coextrusion systems

• Plant-based and suitable for vegetarian or vegan applications

• Reduces production costs compared to traditional casings

COLD EMULSIONS FOR MEAT & CONVENIENCE FOODS

KEY APPLICATIONS INCLUDE:

• Salami and pepperonistyle sausages

• Cooked sausages (e.g. hot dogs, frankfurters)

• Burger patties and meatballs

• Pizza toppings

• Vegan alternatives

• Compatible with food oils and animal fats

MEAT APPLICATIONS

BAKERY APPLICATIONS

COLD PROCESSED BAKERY FILLINGS & BAKE STABLE FRUIT PUREE

BAKE STABLE ALGINATE SYSTEMS FOR BAKERY FILLINGS

They are cold processed, freeze/thaw stable, and deliver outstanding texture and mouthfeel.

Easy to use with cold milk or milk powder, no heating is required.

Reliable performance and smooth texture.

ALGINATE, A POWERFUL ALTERNATIVE TO TRADITIONAL STABILIZERS

Alginate creates bake-stable fruit purées that hold their shape and resist water separation, even at high baking temperatures.

It delivers heat-resistant structure with textures that range from firm to elastic— fully adjustable to your recipe needs.

Low dependency on sugar solids makes it ideal for reduced-sugar applications.

Stable across a wide pH range, it ensures consistent performance in fruit fillings, decorative toppings, and baked sweets.

TAILORED DAIRY SOLUTIONS WITH CARRAGEENAN AND ALGINATE

CARRAGEENAN & ALGINATE: KEY INGREDIENTS FOR TEXTURE AND STABILITY

Carrageenan is valued for its ability to enhance texture, prevent separation, and provide gel structure in dairy applications. Alginate, on the other hand, excels in cold gelling, foam stability, and acid stability. Both ingredients are well known in the food industry.

DAIRY PRODUCT ALGINATE CARRAGEENAN

FLAVORED MILK

YOGURT

ICE CREAM

Not common

Prevents sedimentation - Instant use - Improves mouthfeel

Enhances texture, reduces syneresis

Reduces ice crystals, improves body Reduces ice crystals, improves body

PROCESSED CHEESE Emulsion stability

CREAM

FLAN

MOUSSE