GPI 7520X is a blend of hydrocolloids for use as a thickener or release agent.
- Used in further processing meat products such as hotdog for binding and ease of peeling.
- As a stabilizer and blender, to control purge or syneresis in further-processed meat products
Recommended Dosage Level:
0.1% – 0.2% by total weight of the finished product during processing and before cooking.
Carrageenan Xanthan gum Maltodextrin (for standardization)
|Viscosity||400 – 600 cps @75°C, 4500 – 7000 cps @100°C|
|pH||6.0 – 9.0|
|Particle size||90% pass through 200 mesh|
|Moisture Content||Less than 12.0%|
|Appearance||Cream to white powder|
|Arsenic||< 2 ppm|
|Lead||< 1 ppm|
|Mercury||< 0.03 ppm|
|Heavy Metals||< 10 ppm|
Bacterio Logical Specifications:
|Total Plate Count||< 5,000/g|
|Yeast and Molds||< 300/g|
|Salmonella||negative in 25g|
|Escherichia coli||negative in 10g|
|Staphylococcus aureus||negative in 10g|
Material Safety Data Sheet (MSDS) and Allergen Information available on request.
Conforms to the FAO/WHO, the Code of Federal Regulations (U.S. FDA), and the Food Chemicals Codex Standards.
Two years in its original packaging, in a dry and cool room, away from floor and walls.
Three-ply white kraft paper bags with PE lining and heat-sealed. Each bag contains a net weight of 25 kg and is palletized in 1,000 kgs to 3,000 kgs lots and shrink-wrapped. All materials used are USDA-approved food grade materials only.
(Approximate values for nutrition labeling)
|Dietary Fiber (Soluble)||45||g/100g|
|Dietary Fiber (Insoluble)||9||g/100g|
|Calories from fat||<1||cal/100g|
*Internal or external laboratories perform these analyses occasionally as a service for our customers according to their requirements.