Application
• Jams
Kappa carrageenan functions as a shaper and thickener in the jam. It also has a high ability to absorb and bind water which leads to forming a rigid gel.
• Cakes
Our carrageenan is easy to use. It gives a transparent and attractive gloss to cakes and prolongs the storage and durability of products through holding the moisture.
• Creams and Pastry Icing
Using our carrageenan can delay the process of melting the cream, whipped cream and bakery fillings.
• Milk Drinks
Our carrageenan plays the role of stabilizer in milk drinks plus the drinks that must be either stirred or shaken before use. By adding our carrageenan to such products there is no longer any need to shake or stir them. In chocolate milk, for instance, the layer of sediment and the lack of a proper stabilizer can cause an unpleasant look and poor quality in your final product but our carrageenan creates a uniform solution and keeps up the appearance of your drink in the best way possible.
• Whipped Cream
In whipped cream, our Carrageenan will increase the foam stability by interacting with casein micelles. It also maintains the stability of cream in long-term storage condition.
• Ice Cream
Our carrageenan is specially formulated and produced, intended for ice cream. In the production of ice cream this particular Carrageenan will improve the rate of expansion, provide smooth and homogenous meltdown and produce distinct gelling properties by reacting with positive ions in milk. It also imparts smooth texture in the ice cream, lets both fat and other solid ingredients distribute uniformly and stabilizes the protein found in the ice cream.
• Desserts
Our carrageenan is used in variety of desserts, ranging from soft, brittle to hard ones. As well as creating a pleasant look it also gives stability to the appearance of the dessert. Comparing to gelatin gel, this carrageenan has a higher melting point which provides the possibility of distributing, using and storing the product in warm climates (Even where, cold storage is not an option). As an important factor in the production of ready-to-eat desserts, this carrageenan preserves the original structure and texture of the dessert and keeps it tender whereas gelatin, which starts to toughen on aging.
• Cheese
The use of our carrageenan in cheese products brings benefits such as maintaining their appearance and an ease of grating which all are very important for customer satisfaction. The use of a certain amount of our carrageenan plus the temperature control can improve the whey protein recovery significantly which is desirable among cheese producers. It also maintains the structure and appearance of both fat-free and low-fat cheese. Additionally, in cheese-like products it is considered as a suitable replacement for casein.
• Yogurt Products
Our carrageenan can be applied in various acid-dairy products such as yoghurt and yoghurt desserts in which the protein sediment is prevented. It also keeps their appearance and performance steady.
• Gummy Candy
Since gummy candies stick to teeth, many consumers avoid using them but our carrageenan is a perfect solution here and would resolve this problem of sticking to the teeth. It is an ideal replacement for gelatin and also provides brightness and transparency plus a clean flavor release.
• Jelly
Our carrageenan is a complete combination for dessert jellies as it forms transparent gels and increases their stability. Jelly made with our carrageenan is heat reversible meaning that it forms gel by getting warm and would also melt down by warmth and won’t stick to the teeth accordingly. It holds the properties such as clear gel, suitable elasticity and moderate sweetness. Finally it could be said that our carrageenan is the best replacement for other gelatin food ingredients as it is has the following advantages: good price, sufficient elasticity, high melting point and solidifying.
• Types of Sauces
Our carrageenan can be used as a stabilizer and thickener in various sauces like: Tomato ketchup, Tomato paste, Hummus, Gravy, Mayonnaise, Fish sauces and etc. It controls the thickness of the sauce, increases its viscosity, prevents it from spattering and finally provides an excellent clinging property. Still it does not cover up the original flavor of the sauce. In low-oil or free-oil sauces, our carrageenan can successfully create an oily mouth feel and also suspend the spices and other additives in the sauce.
• Beverages
Our Carrageenan has an essential role in the high quality and great appearance of the beverages. It provides thickness and stability and keeps particles from separating or gelling when products are stored for long periods.
• Meat Production and Sausage
When processing ham and sausage, our carrageenan contributes to quality in texture, form and life-span by absorbing and keeping water in the products. It also improves freeze stability of ham and sausage, furthermore prevents separation of emulsion, fat and protein which all result in a more homogenous texture. Some of the meat products that benefit from our Carrageenan include ham and sausage products, hamburgers, plant-based burgers, nuggets, chicken breast and filets, fish filets and different ready-made and semi-ready-made meat products.
• Soup and Noodle
The use of our carrageenan in the noodle processing improves the texture and stretches ability. This boosts the noodle resistance to breakdown during cooking and would provide it with a polished surface in the end. The reinforced gluten structure of our carrageenan, allows you to use soft flour instead of high-gluten hard flour which is also less expensive. By using our carrageenan in the products containing egg powder, you can cut the number of used eggs considerably without any worries about your quality going down.
• Toothpaste
Our carrageenan stabilizes the existing particles and emulsion in the toothpaste and above all prevents any water separation. Its gel property is the reason that toothpaste stays in the tube when allow to but flows very easily by the time pressure is applied to it.
• Cosmetic and Personal Care
Our carrageenan can stabilize the texture and structure of a wide range of products. It stabilizes emulsion and foams in products such as cosmetic products, soft gel capsules, mouthwash, shaving creams, shampoos, sunscreen and cleansing products.
• Pharmaceutical
The special features of our carrageenan like strong negative charge, high gelling ability with high viscosity, improvement of drug release and prolonged retention are why it is being used in pharmaceutical industry. Also, as a suspender stabilizer, it is so effective in the lifespan of antibiotics and can be used as a film forming agent in crystal clear soft capsules.