Marine Hydrocolloids

Chullickal, Kochi, Kerala

Carrageenan is a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins.\r\n\r\nIt is made up of sodium, potassium, magnesium and calcium sulphate esters of galactose and 3, 6-anhydrogalactose units. It is a wholly natural ingredient obtained from certain species of red edible seaweed called the Class Rhodophyceae. The popular sources for Carrageenan are the Chondrus Cripus, Eucheuma Cottonii and Eucheuma Spinosum species.\r\n\r\nIota, Kappa and Lambda Carrageenan are the three types of Carrageenan,which differ in their degree of sulfation. They are of commercial interest because of the various applications of hydrocolloids in food and other industrial uses. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three.Marine Hydrocolloids Carrageenan uses the EucheumaCottonii for the production of Kappa Carrageenan and the Eucheuma Spinosum for Iota Carrageenan.\r\nChondrus Crispus species is used for production of Lambda Carrageenan.\r\n\r\nOur diverse product line incorporates a multitude of Carrageenan products, whether 100% pure or custom-blended, all formulated to satisfy customer specifications.\r\n\r\nApplication\r\nCarrageenan finds application in Meat, Dairy, Dessert Jelly, Pet food, Beer, Pharmaceuticals, Air Freshener, Tooth Paste, Lotions and Creams and Hard Gel Soap and more.\r\n\r\nCarrageenan helps meat processors achieve product quality throughout the processing and distribution cycle resulting in better shelf life.\r\n\r\nCarrageenan successfully meets the needs for precise adjustments of food homogeneity, texture and mouth feel of the broad range of milk and dairy products. Carrageenan interacts and reacts well to milk proteins as it promotes the smooth and thorough dispersion of even the most delicate ingredients in milk and dairy products.\r\n\r\nCarrageenan is an excellent gelling agent that exhibits a wide spectrum of textural properties. It forms transparent thermo reversible gels with minimal syneresis. It melts at high temperature and has the ability to gel at room temperature thus refrigeration is not required. More..