Gums

Gums are widely used in meat processing as functional food additives (hydrocolloids) to improve the quality, texture, yield, and shelf life of various meat products. They act as thickeners, gelling agents, emulsifiers, binders, and fat replacers.
Types of Gums available :
Carrageenan: Extracted from red seaweed, it is one of the most common gums in meat products due to its unique ability to react with proteins and form strong, elastic gels, significantly improving water retention in hams and sausages.
Guar Gum: Derived from guar beans, it is an effective and inexpensive thickener and binder used to increase viscosity, improve juiciness, and enhance freeze-thaw stability.
Xanthan Gum: Produced by microbial fermentation, it is an excellent thickening agent that improves the tenderness, color, and flavor of products like luncheon meat and red sausages.
Konjac Gum: Sourced from the konjac plant root, it has exceptional water absorption capabilities and is often used as a fat replacer and gelling agent in low-fat products.
Locust Bean Gum (LBG): Extracted from the carob tree, LBG is used as a thickener and stabilizer, often in combination with other gums like carrageenan or xanthan, to improve gel strength and texture.
Gelatin: An animal-derived protein, it is used for its gelling and emulsifying properties to improve taste, nutritional value, and yield in products like canned meats and hams.