Carrageenan MBF-69 is a Semi-Refined Kappa Carrageenan that is packaged by Shemberg in bulk 50-pound bags.

Carrageenan is derived and extracted from certain seaweed types belonging to the Rhodophyceae family know as Red Seaweed. It is commonly used in the food and beverage industry for it's ability to increase the viscosity of liquids, acting as a thickener, stabilizer, and gelling agent. Carrageenan helps improve the texture of various products like dairy items (chocolate milk), plant-based meat, meat products, and desserts. Carrageenan is made with the following steps:

Harvest and Clean
Extraction: the Clean Carrageenan is heated in a alkaline solution (Calcium or Potassium Chloride) breaking down the seaweed releasing the carrageenan.
Filtration: Carrageenan and alkaline solution is separated from the remaining a solid seaweed residue.
Precipitation: The solution is mixed with alcohol or potassium salts to form a gel like product.
Drying and Milling: Final step to process carrageenan is drying the gel like product into a fine product for commercial use.

MBF-69 is an economical and very cost-effective, fine mesh kappa carrageenan designed for injection and/or vacuum tumbling of further-processed meat/poultry products. It is pure, natural grade carrageenan with no standardizing salts added. MBF-69 provides a cleaner gel color suitable for the lightest turkey, plant based meat, or chicken breast products. MBF-69 has a controlled particle swelling in cold brine, ensuring freedom from equipment clogging problems even at higher injection temperatures. MBF-69 provides excellent firmness, slice-ability and purge control in the finished meat and poultry product.