APPLICATION
B U L L E T I N
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BEEFs CHICKENs FISH
B U R G E R
A broad array of Carrageenan Foodgel® blends are designed for meat emulsion and comminuted
type products at a usage level of 0.40-1.00% by total weight. These blends are compatible with other
binders and extenders commonly used in the industry.
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MCPI Carrageenan blends for burgers or patties, Foodgel BP , CB and FB act as fat mimic in
hamburgers, chicken or fish burgers where around 10% of the fat is replaced with water bound by
carrageenan directly suggesting an immediate cost savings while producing low fat alternatives
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which are juicier and healthier than their full fat counterparts. Foodgel BP , CB AND FB also
function as binders holding the comminuted meat together while retaining the natural juices
resulting to more delectable products.
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BENEFITS IN USING FOODGEL BP , CB AND FB
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Good binding of meat pieces
Freeze thaw stability
Fat replacement
Higher yield
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Easy unmolding
Improved moisture and flavor retention
Tender product
Minimum shrinkage upon frying
CUSTOM BLENDS OR FORMULATIONS
MCPI experts will also formulate blends of carrageenan types to give exactly the
right degree of gelling stabilizing and binding needed to make your product of the highest level of quality
LIMITED WARRANTY
MCPI Carrageenan is sold with the understanding that the purchasers make their own tests
to determine the suitability of the product for their particular purpose and processing conditions.
Processed Meat
FOODGEL BP ,CB & FB
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MCPI CARRAGEENAN PRODUCT INFORMATION:
Foodgel® Processed Meat Series
General Specification
Color
Moisture content
pH of 1.50% sol’n.
Acid Insoluble Ash, %
Total Ash, % dried basis
Heavy Metals
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creamy white to light brown
not more than 12%
7 – 10
maximum of 1%
15 – 30
maximum of 20 ppm
Arsenic(As)
Lead(Pb)
Aerobic Plate Count
Yeast and Molds
Salmonela
E. Coli
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:
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not more than 3 mg/kg
not more than 5 mg/kg
not more than 5,000 cfu/g
not more than 300 col/g
negative in 2 g
negative in 1 g
Product Specification
Foodgel BP®
125 – 175 g. wt.
15 – 35 cps
0.40 – 0.50
PARAMETERS
 Gel strength of 2.00% @ 10OC
 Viscosity of 1.50% solution @ 75OC
 Usage Level (% by total weight)
Foodgel CB®
125 – 175 g. wt.
15 – 35 cps
0.80 – 1.00
Foodgel FB®
825 – 875 g. wt.
650 – 750 cps
0.80 – 1.00
Suggested Application
Foodgel BP®
APPLICATION: BEEF PATTY
Ingredients
PROCEDURE
% by total
Weight
90.03
7.80
1.35
0.44
0.38
100.00
Ground meat
Water
Salt (Sodium Chloride)
Foodgel BP®
Seasoning
1. Dissolve all dry ingredients.
2. Mix with meat and form into patties.
3. Steam for 3-4 minutes. Cool.
4. Fry or store in chiller.
Foodgel CB®
APPLICATION: CHICKEN PATTY
Chicken breast/SP thigh
Chicken skin
Water
Flour
Foodgel CB®
Salt(Sodium Chloride)
Monosodium Glutamate
Sodium Tripolyphosphate (STTP)
Seasoning
PROCEDURE
70.00
10.00
10.00
7.50
1.00
0.50
0.50
0.25
0.25
100.00
Foodgel FB®
APPLICATION: FISH PATTY
Tuna
Water
Flour
Lemon juice
Foodgel FB®
Salt(Sodium Chloride)
Monosodium Glutamate
Sodium Tripolyphosphate (STTP)
Black Pepper
1. Chop chicken breast or thigh and skin until fine.
2. Mix all dry ingredients and dissolve in water.
3. Mix all ingredient solution in step 2 with the chopped meat.
4. Form into patties.
PROCEDURE
80.00
10.00
5.00
2.00
1.00
0.75
0.75
0.25
0.25
100.00
1. Wash and drain ground fish.
2. Add lemon juice.
3. Mix all ingredients and dissolve in water.
4. Combine mixture from step 3 with ground fish
5. Form into patties.
6. Fry 6. minutes (2.5 minutes each per side) or until golden brown.
June 2012 © MCPI CORPORATION ● Tugbongan, Consolacion 6001, Cebu Philippines
Tel. +63 (32) 345 2751 / 345 2749 ● Fax +63 (32) 345 2740 ● Email: [email protected]