Nice to Meat

the AGAGEL System

Reduce production cost and improve yield, texture and
acceptance of your processed meat products by using any of
the friedrich ingredients exclusive AGAGEL systems
AGAGEL 220 [# 11.022] AGAGEL 370 [# 11.076] AGAGEL 371 [# 11.176]
Yield and texture improver for
economical and safe
production of sausages,
burgers and other processed
meat products.

Yield and texture improver for

fresh meat chunks, like
chicken breast, steaks and
other whole muscle red or
white meat products.
Best for adding value to QSR
meats.
Contains no flavour

Same as AGAGEL 370, but

salt-free with reduced usage
rate.

25 30% extra yield.

No loss of water in the final
product

10 25% extra yield.

Use in tumblers and/or
injectors.

10 25% extra yield.

Use in tumblers and/or
injectors.

Key Applications:
Sausages, burgers,
cooked meats

Key Applications:
QSR meats, chicken
breast, chicken parts.

Key Applications:
QSR meats, chicken
breast, chicken parts.

Active Ingredients
carrageenan, xanthan gum

Active ingredients:
sodium acetate, sodium
carbonate.

Active ingredients:
sodium acetate, sodium
carbonate.

Usage Rate

Usage Rate

Usage Rate

3-10 g/kg in sausages,

burgers and cooked meats
Use salt and phosphate
separately if desired

15-25 g/kg meat

Brines: use 8% addition if
25% brine is added [10% if
20% is added].

5-10 g/kg meat

Brines: use 3% addition if
25% brine is added [4% if
20% is injected].

High water binding and longlasting holding capability.

Complete ingredient information and detailed, customized production recipes are available free of charge from
friedrich ingredients. Please write to service@ingredients.de or check online at www.ingredients.de.
2015 by friedrich ingredients | DE-78467 Konstanz/Germany | T +49-7531-89276-0 | F +49-7531-89276-0
Middle Est Service Office
friedrich ingredients DMCC | Office 2310 Jumeirah Bay Tower X3 | JLT Dubai | T +971 4 453 4494

AGAGEL 360 [# 11.156] AGAGEL 380 [# 11.023] AGAGEL 390 [# 11.024]

Yield and texture improver
for fresh/frozen QSR
foods, i.e. tumbled chicken
breast, wings, beef steaks,
schnitzel and others.

Yield, structure and flavour

improver for safe and
economical production of
high yield cooked red
meats.

Same as AGAGEL 380,

but for white meat
[chicken, turkey, duck].

For whole muscle and restructured products.

For whole muscle and restructured products.

40% extra yield.

80% extra yield.

80% extra yield.

Use in tumblers and/or

injectors.

Use in tumblers and/or

injectors.

Use in tumblers and/or

injectors.

Key Applications:
fresh/frozen meat, i.e.
QSR item, schnitzel,
steaks, chicken breast,
chicken parts.

Key Applications:
Cooked red meats, i.e.
hams, pastrami, beef rolls,
veal roasts and others

Key Applications:
Cooked white meats, i.e.
chicken rolls, turkey hams
and other poultry
specialties

Usage Rate

Usage Rate

Usage Rate

12 g/kg meat [1.2%]

Brines: use 3% if 40%
brine is added.

36 g/kg meat [3.6%]

Brines: use 9% if 80%
brine is added.

36 g/kg meat [3.6%]

Brines: use 9% if 80%
brine is added.

Check *xls-recipes online.

Check *xls-recipes online.

Check *xls-recipes online.

Use salt or curing salt

separately as desired.

Use curing salt separately

as desired.

Use salt separately as

desired

Customer Sample Request

Please send us the following sample(s) for ______ kg of test production
or specify required test quantity here:
AGAGEL 220
AGAGEL 360

AGAGEL 370
AGAGEL 380

AGAGEL 371
AGAGEL 390

Company _______________________________ Name (Person) ____________________________

_______________________________________ Position _________________________________
City, Country ____________________________

Fax _____________________________________

Phone (Office) ___________________________ Email: _________________________________

Phone (Mobile) __________________________

Please fax to +49 7531 89 276-10