• Lead< 5 mg/kg
• Arsenic< 3 mg/kg
• Mercury< 1 mg/kg
• AppearancePale Yellow to creamish
• Cadmium< 2 mg/kg
• OdourNeutral
• Total Plate Count< 5 x 10² cfu/g
• TasteNeutral
• Mould & Yeast< 3 x 10² cfu/g
• pH value7.0 - 9.0
• Moisture< 12%
• Transparency> 70%
• KCl Gel Strength> 450 g/cm²
• Viscosity> 5 mPa.s

POTENTIAL BENEFITS: Long term stability of end product. High thickening and emulsifying capabilities. Provides great texture and mouthfeel for products like milk puddings, basundi, flavoured milks, hot and cold milks, etc.

A blend of carrageenan with other hydrocolloids serves as a vital and essential ingredient in several technical and personal care products such as in air freshner, tooth paste, lotionsskin creams , Low pH hard gel soap etc Carrageenan is extracted from the seaweed by alkali treatment at high temperature. The extract is then purified and converted into powder. This is done either by the gel-press, KCI-freezing, KCI-press, or alcohol precipitation method. At the heart of the manufacturing process is the Quality Control Laboratory. Highly-trained chemists and food technologists continually ensure that the quality parameters are strictly followed and that the Carrageenan being processed passes the specifications

KhoyaStabiliser from Aquarev Industries is designed to give great texture, enhanced mouth feel, increased yield and less cooking time in production of milk Khoya. As milk khoya is manufactured traditionally, it takes ample of cooking time and also reduces dry Khoya yield. With our KhoyaStabiliser, you get an increased production yield between 5 to 12%, reduced cooking time, means savings on fuel and a great texture with better mouth feel to end product.   POTENTIAL BENEFITS: Less cooking time as solidifies milk quicker Increased yield Great texture and enhanced mouth-feel

Aquarev Pro Paneer is a carrageenan based product specially designed for Panner manufacturing industry . It is to be used as an emulsifier, softner and yield booster in Paneer.   POTENTIAL BENEFITS: Increases the softness. Increases yield upto 12%. Provides great texture and mouthfeel to the end product. Improves slicability with moisture retention

PIESAN stabilizer is specially designed for manufacturing of ice cream cups, hard frozen deserts with a very low dosage basis depending upon the milk pre fat mixes. It is manufactured with blends of different gums like carrageenan, locust bean gum, Sodium CMC etc. We use superior hydrocolloids with a perfect technical combination to ensure the best quality for your ice creams. We also ensure the longer the melting point of your ice creams due to specifically designed blending of our ice cream stabilizer.   Advantages Of PIESAN:- This product is recommended in Ice cream to achieve the following results : - Retards Ice crystal growth during storage Improves texture in terms of smoothness Imparts creamy mouthfeel Maintaining melting point after taken from cold storage.

• pH value7.0 - 9.0
• Moisture< 12%
• Transparency> 70%
• KCl Gel Strength> 450 g/cm²
• Viscosity> 5 mPa.s
• Lead< 5 mg/kg
• Arsenic< 3 mg/kg
• Mercury< 1 mg/kg
• AppearancePale Yellow to creamish
• Cadmium< 2 mg/kg
• OdourNeutral
• Total Plate Count< 5 x 10² cfu/g
• TasteNeutral
• Mould & Yeast< 3 x 10² cfu/g

POTENTIAL BENEFITS: Long term stability of end product. High thickening and emulsifying capabilities. Provides great texture and mouthfeel for products like milk puddings, basundi, flavoured milks, hot and cold milks, etc.

A blend of carrageenan with other hydrocolloids serves as a vital and essential ingredient in several technical and personal care products such as in air freshner, tooth paste, lotionsskin creams , Low pH hard gel soap etc Carrageenan is extracted from the seaweed by alkali treatment at high temperature. The extract is then purified and converted into powder. This is done either by the gel-press, KCI-freezing, KCI-press, or alcohol precipitation method. At the heart of the manufacturing process is the Quality Control Laboratory. Highly-trained chemists and food technologists continually ensure that the quality parameters are strictly followed and that the Carrageenan being processed passes the specifications

KhoyaStabiliser from Aquarev Industries is designed to give great texture, enhanced mouth feel, increased yield and less cooking time in production of milk Khoya. As milk khoya is manufactured traditionally, it takes ample of cooking time and also reduces dry Khoya yield. With our KhoyaStabiliser, you get an increased production yield between 5 to 12%, reduced cooking time, means savings on fuel and a great texture with better mouth feel to end product.   POTENTIAL BENEFITS: Less cooking time as solidifies milk quicker Increased yield Great texture and enhanced mouth-feel

Aquarev Pro Paneer is a carrageenan based product specially designed for Panner manufacturing industry . It is to be used as an emulsifier, softner and yield booster in Paneer.   POTENTIAL BENEFITS: Increases the softness. Increases yield upto 12%. Provides great texture and mouthfeel to the end product. Improves slicability with moisture retention

PIESAN stabilizer is specially designed for manufacturing of ice cream cups, hard frozen deserts with a very low dosage basis depending upon the milk pre fat mixes. It is manufactured with blends of different gums like carrageenan, locust bean gum, Sodium CMC etc. We use superior hydrocolloids with a perfect technical combination to ensure the best quality for your ice creams. We also ensure the longer the melting point of your ice creams due to specifically designed blending of our ice cream stabilizer.   Advantages Of PIESAN:- This product is recommended in Ice cream to achieve the following results : - Retards Ice crystal growth during storage Improves texture in terms of smoothness Imparts creamy mouthfeel Maintaining melting point after taken from cold storage.