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We are leading name engaged as Manufacturer, Exporter, Supplier and Retailer of wide range of , Adhesives & Sealants, Agar Agar, Agarose and Anti Infective API etc...
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.
Agar Agar is derived from seaweeds of the class Rhodophyceae. It has been used for many centuries as high performance gelling agent. It is used as a 100% vegetarian substitute for Gelatin which is manufactured from animal bones and skin in the food industry. This is fast gaining ground due to the worldwide shift for products of vegetable origin. It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavoring, coloring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34°C to 42°C and melts at 80°C to 98°C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations. Types of products: Agar Agar Gracilaria having Gel strength ranging from600 - 1200gm/cm2 in powder form Agar Agar in strips/shreds form Agar Agar in flakes form Agar Agar Gelidium having Gel strength above 600gm/cm² Tailor made Agar Agar is also given as per customer’s requirements
Chullickal, Kochi, Kerala 
