CUSTOM BLENDED CARRAGEENAN
Carrageenan for Meat and Processed Meat Solutions
Bospres supplies carrageenan for meat products, including meatballs, rollades, fish balls, fish cakes, sausages, ham, bacon, smoked beef and burgers. Our meat-grade blends improve bite and sliceability, bind water to protect yield, and keep texture consistent after cooking. Each grade is specified for viscosity, gel strength and pH, packed in 25 kg bags with a 2-year shelf life, and backed by FSSC 22000, HACCP, Halal and Kosher certification.
Meat and processed meat carrageenan products
Artagum BA 53
Fish Balls & Fish Cakes
Application
Fish balls, fish cakes, and more
Key advantages
- Bouncy gel texture
- Improves water retention
HS 1302.39View details →
FG 88102
Carrageenan (Food Grade)
Application
Sausages, ham, bacon, smoked beef, burgers and more
Key advantages
- Improves meat texture, sliceability
- Improve water retention
HS 1302.39View details →
Artagum BA 27
Carrageenan (Food Grade)
Application
Meatballs, rollades, and more
Key advantages
- Improves bite texture
- Binds water, boosts yield
HS 1302.39View details →
MEATBALLS & ROLLADES
Artagum BA 27 – Carrageenan for Meatballs and Rollades
Artagum BA 27 is a carrageenan blend for meatballs and rollades. It improves bite texture, binds water in the meat matrix and helps lift processing yield, so products stay juicy and firm after cooking. The recommended dosage is 0.5–1.5% of the final product.
- Better bite: firmer, more satisfying texture in meatballs and rollades.
- Water binding: holds moisture in the product and supports yield.
- 2-year shelf life: stable powder for steady production planning.
| Viscosity | 50 – 200 cP |
| Gel strength | 600 – 1100 g/cm² |
| pH | 8.0 – 11.0 |
| Particle size | Min 80% through #120 |
| HS code | 1302.39 |
| Packaging | 25 kg multi-walled paper or PP bags with PE inliner |
| Shelf life | 2 years |
| Recommended dosage | 0.5 – 1.5% |
FISH BALLS & FISH CAKES
Artagum BA 53 – Carrageenan for Fish Balls and Fish Cakes
Artagum BA 53 is made for fish balls and fish cakes. It builds a springy, bouncy gel texture and improves water retention, giving surimi-style products a firm, elastic bite. It dissolves at temperatures above 65°C. The recommended dosage is 0.5–1.5% of the final product.
- Bouncy gel texture: elastic, springy bite typical of fish balls and cakes.
- Water retention: reduces moisture loss during cooking and storage.
- High gel strength: 800–1100 g/cm² for firm structure.
| Viscosity | 80 – 130 cP |
| Gel strength | 800 – 1100 g/cm² |
| pH | Max 11.0 |
| Dissolving temperature | Above 65°C |
| HS code | 1302.39 |
| Packaging | 25 kg multi-walled paper or PP bags with PE inliner |
| Shelf life | 2 years |
| Recommended dosage | 0.5 – 1.5% |
SAUSAGES, HAM, BACON & BURGERS
FG 88102 – Carrageenan for Sausages, Ham, Bacon and Burgers
FG 88102 is a fine-particle carrageenan for sausages, ham, bacon, smoked beef and burgers. It improves meat texture and sliceability and holds water in the product, which supports clean slices and a juicy bite. At least 95% of the powder passes through a #120 sieve, so it disperses evenly. The recommended dosage is 0.5–1.5% of the final product.
- Clean sliceability: firm structure for ham, bacon and smoked beef.
- Water retention: supports juiciness and yield in sausages and burgers.
- Fine particle size: min 95% through #120 for even dispersion.
| Viscosity | 50 – 100 cP |
| Gel strength | 450 – 600 g/cm² |
| pH | 8.0 – 12.0 |
| Particle size | Min 95% through #120 |
| HS code | 1302.39 |
| Packaging | 25 kg multi-walled paper or PP bags with PE inliner |
| Shelf life | 2 years |
| Recommended dosage | 0.5 – 1.5% |
Why use carrageenan in meat products
Carrageenan binds water and forms heat-stable gels, which is why it is widely used in processed meat and fish products. Choosing the right grade matters: higher gel strength suits bouncy meatballs and fish balls, while a finer, lower-viscosity grade suits sliced and cured products. Bospres produces its carrageenan from its own seaweed supply chain in Indonesia, and can adjust blends and private label packaging to your formulation. Store the powder in a cool, dry place at a maximum of 30°C and 60% relative humidity.
Looking for a carrageenan grade for your meat products?
Share your product type, target texture and dosage range. Our team will recommend a grade, send the technical data sheet and arrange a sample.
REQUEST A QUOTE
Get a quotation and free sample
Tell us the grade, volume and destination port. We reply within one business day.
Meat: what buyers should know
Meat is supplied by Bospres Global Resources to food, feed and industrial buyers worldwide. Our guidance comes from daily export work: every shipment is graded, tested and documented before it leaves Jakarta.
Meat specifications and samples
Ask our sales team for the technical data sheet, certificate of analysis and a free sample. We confirm grade, moisture, packaging and delivery schedule in writing, and we can match the product to your recipe or process requirements.
To order meat, send us the grade, volume and destination port through the quote form. Our team replies within one business day with price, lead time and shipping options.
Request a quoteFurther reading: carrageenan overview and FAO seaweed resources.
