PURE
Products that contain only carrageenan, without any additives for standardization.

KAPPACARRAGEENAN has basically strong gelling properties exhibiting brittlegels and has a relatively high syneresis. KAPPA is intended forapplications that require heating.

IOTACARRAGEENAN Have basically soft gelling properties exhibiting elasticgels and have relatively low syneresis. Refined Iota Carrageenan ispartially cold soluble. Most Iota grades are used for applications thatrequire higher protein reactivity or low syneresis.

KAPPA/IOTA BLENDS are intended to simulate function of Kappa2 in dairy applications.

LAMBDA CARRAGEENAN are cold-soluble, highly viscous and strongly attractive to milk proteins.

BLENDS
Productsthat are based on Carrageenans but with added Hydrocolloids, sugar orsalts for either dilution standardization or special functions. Theseare custom-made products or specific quality requirements.

MEAT APPLICATION
Productsthat are mainly Kappa-based Carrageeenans that have high brine gelstrength and have fine particle size for injection purposes. KappaCarrageenans react with meat proteins to bind excess brine in thesystem. Synergy with starch allows reduction in starch levels andreduces related flavor masking. Carrageenans for meat application areapplied either through tumbling or injection.

DAIRY APPLICATION
Productscan be either Kappa or Iota Carrageenan or Blends of Kappa / IotaKappa2.These products have high milk reactivity and react with milkproteins to stabilize the system. These are usually tested in Milksystems.

ICE CREAM APPLICATION
Products that are mainly Emulsifier/hydrocolloid blends. They contain very little Carrageenan for stability.

JELLY APPLICATION
Products are mainly blends containing R-Kappa and Galactomannans.

BEER FINING APPLICATION
Productsare mainly SR-Kappa and are used at very low concentration (1-10ppm)and are intended to flocculate proteins in beer to improve filtration.

PETFOOD APPLICATION
Productsare mainly SR-Kappa and intended as gelling agent for canned pet foodproducts. These products are of the lowest grade possible and no microbacteria specifications are required.

OTHER CULINARY APPLICATION i.e. gummy candy, melted cheese, fruit jam, cheese, etc.