The main hydrocolloids used in this sector are the carageenans, mainly kappa and iota, both refined and semi-refined. They are used in cooked products, both in processed injected meats and fine pasta. In addition to the carrageenans, the meat industry uses xanthan gum, guar gum, locust bean gum and alginates.

The use of small amounts of these gums mainly allows for the prevention of problems during the manufacturing process, such as the formation of sediment in the brine or to give viscosity in order to facilitate processing, etc.

• Emulsions
• Injected Products
• Marinades