Products

Nalgin ULV is a very low viscosity product. Alginates are extracts derived from certain Brown Seaweeds (Kelp or Macrocystis). Kelp is commonly found in the northern Atlantic and Pacific Oceans and off the coast of California down through Chile. Alginic Acid exists naturally in the seaweed. Through the extraction and refining process alginic acid is converted to commercially functional Sodium Alginates. Sodium Alginates are used to produce heat-stable gels and to generate viscosity in a variety of fabricated foods, heat-stable fruit fillings, and cheese sauces.

Nalgin MV-120 is a medium viscosity / medium gel product. Alginates are extracts derived from certain Brown Seaweeds (Kelp or Macrocystis). Kelp is commonly found in the northern Atlantic and Pacific Oceans and off the coast of California down through Chile. Alginic Acid exists naturally in the seaweed. Through the extraction and refining process alginic acid is converted to commercially functional Sodium Alginates. Sodium Alginates are used to produce heat-stable gels and to generate viscosity in a variety of fabricated foods, heat-stable fruit fillings, and cheese sauces.

Nalgin 600 is a high viscosity product. Alginates are extracts derived from certain Brown Seaweeds (Kelp or Macrocystis). Kelp is commonly found in the northern Atlantic and Pacific Oceans and off the coast of California down through Chile. Alginic Acid exists naturally in the seaweed. Through the extraction and refining process alginic acid is converted to commercially functional Sodium Alginates. Sodium Alginates are used to produce heat-stable gels and to generate viscosity in a variety of fabricated foods, heat-stable fruit fillings, and cheese sauces.

General purpose KCI-refined kappa carrageenan producing strong brittle gels with good clarity.

Nalgin 800 is a high viscosity product. Alginates are extracts derived from certain Brown Seaweeds (Kelp or Macrocystis). Kelp is commonly found in the northern Atlantic and Pacific Oceans and off the coast of California down through Chile. Alginic Acid exists naturally in the seaweed. Through the extraction and refining process alginic acid is converted to commercially functional Sodium Alginates. Sodium Alginates are used to produce heat-stable gels and to generate viscosity in a variety of fabricated foods, heat-stable fruit fillings, and cheese sauces.

An economical refined kappa carrageenan which forms clear gels in water. Suitable for use in cheese products and meat applications where high gel strength and clarity are important.

Economical, fine-mesh iota carrageenan. At low concentrations, iota carrageenan has the ability to retain large amounts of water and/or brine without forming gel pockets. It is especially useful in tumbled food service chicken strips where freedom from visible gel in a steam tray is required. Provides cooked yield increase and improved “cling” of the marinade and spices in the steam tray. May be used with starch.

A kappa/lambda blend designed to stabilize HTST, low-fat, low-solids mixes (shakes, soft serve). Prevents separation of refrigerated liquid mix prior to being frozen. Typical use in soft serve mix is ~0.025 – ~0.03%.

Injection/Tumbling – Fine Mesh, Natural Grade iota carrageenan. Provides good water binding and yield improvement without visible gel formation. Ideal for products intended for food service steam trays, i.e. fajita strips. Also available in suspension-stable S-100Fi version.

Provides high viscosity and improved shear stability. Designed for UHT and retorted dairy applications such as canned nutritional drinks (e.g. diet and nutritional supplements). Similar to CM-61BF.

An economical lambda-like carrageenan for cold milk and water reconstituted beverage mixes. Provides suspension and body.

Nalgin 1000 is a very high viscosity product. Alginates are extracts derived from certain Brown Seaweeds (Kelp or Macrocystis). Kelp is commonly found in the northern Atlantic and Pacific Oceans and off the coast of California down through Chile. Alginic Acid exists naturally in the seaweed. Through the extraction and refining process alginic acid is converted to commercially functional Sodium Alginates. Sodium Alginates are used to produce heat-stable gels and to generate viscosity in a variety of fabricated foods, heat-stable fruit fillings, and cheese sauces.

Gellan gum is a polymer produced by fermentation of a medium by the microorganism Sphingomonas elodea. The extracellular polysaccharide is recovered after the fermentation process to produce either high acyl or low acyl gellan gum. High acyl gellan is directly recovered after fermentation via alcohol precipitation.

Tara gum is a seed gum similar to guar and locust bean gums. It is obtained from the ground endosperm of seeds from the Caesalpina spinosa plant, typically found in the mountains of Peru. Like guar and locust bean gums, tara gum is classified as a galactomannon and is composed of mannose and galactose sugars. The ratio of mannose to galactose is 3:1, where guar and locust bean gums are 2:1 and 4:1 respectively.

Nalgin HG is a high gel / medium viscosity product. Alginates are extracts derived from certain Brown Seaweeds (Kelp or Macrocystis). Kelp is commonly found in the northern Atlantic and Pacific Oceans and off the coast of California down through Chile. Alginic Acid exists naturally in the seaweed. Through the extraction and refining process alginic acid is converted to commercially functional Sodium Alginates. Sodium Alginates are used to produce heat-stable gels and to generate viscosity in a variety of fabricated foods, heat-stable fruit fillings, and cheese sauces.

Locust Bean Gum (LBG) is a Natural food additive derived from the carob tree (Ceratonia siliqua), prevalent in the Mediterranean region. The elongated pods of carob tree are coarsely ground, then separated as two fractions, pulp and seed. Locust bean gum, or LBG, is derived from the endosperm of the seed fraction. Product grades are determned by water viscosity, powder color/purity and particle size.

Very cost-effective yield improvement system for case-ready tray pack raw poultry and red meat products. Best results are obtained through injection. Reduces cook loss and improves freeze-thaw stability.

An economical iota carrageenan which provides a very elastic, freeze-thaw stable gel where clarity is not required.

Gellan gum is a polymer produced by fermentation of a medium by the microorganism Sphingomonas elodea. The extracellular polysaccharide is recovered after the fermentation process to produce either high acyl or low acyl gellan gum. Low acyl (LA Gellan) gellan gum is instead treated with an alkali solution before the alcohol precipitation, consequently resulting in deacylation of the gellan gum.

Xanthan 200 a fine mesh product with very rapid hydration making it suitable for dry mix formulations

Natural Grade regular mesh kappa carrageenan, ideal for frozen desserts, HTST chocolate milk, cottage cheese dressing and eggnog.

Injection/Tumbling – Provides excellent purge control, slicing and freeze-thaw stability. Provides unique binding of free brine during tumbling and cycle to minimize seal flashing during vacuum packaging. Recommended for high-pump applications.

Injection/Tumbling – New, more cost-effective injection grade. Offered also in a suspension stable version (MBF-120i).

Complex blend of Natural Grade carrageenan with other gums and salts designed for controlled release of fragrance in water gel systems. Suitable for tub-type or self supporting gel containers. Often used with CMC for improved syneresis and freeze-thaw stability. Light gel color, very low odor.

Cost-effective, concentrated kappa/lambda type carrageenan designed primarily for use in soft serve and low-fat dairy applications.

A pure, fine mesh injectable Natural-Grade kappa carrageenan with no added salts. Ideal for low-sodium products or clean-label needs. Labeled simply “Carrageenan”. Use level is typically 10-20% lower than most other carrageenans in meat since it contains no standardizing agents.

Xanthan 80 a standard mesh product that is easy to disperse and hydrates rapidly

Quik-Xan an agglomerated product that provides a combination of easy dispersion, rapid hydration, and very low dust

S-100Fi is a suspension-stable version of S-100F, used for meat and poultry applications. It provides good water binding and yield improvement without visible gel formation. This product is ideal for products intended for food service steam trays, i.e. fajita strips.

Ingredients Solutions Inc S-Type Agar is soluble at 90˚C. Agar-Agar is derived from certain red seaweed types belonging to the Rhodophyceae family. An alakai treatment method is used to extract Agar from the seaweed. The two main types of Agar include Gracilaria and Gelidium.

Ingredients Solutions Inc GA-Type Agar is soluble at boiling temperatures. Agar-Agar is derived from certain red seaweed types belonging to the Rhodophyceae family. An alakai treatment method is used to extract Agar from the seaweed. The two main types of Agar include Gracilaria and Gelidium.

System composed of clear-gelling carrageenans with clarified locust bean gum to provide gelatin like water dessert gels which do not require refrigeration. Typical use level is ~0.7 – 0.9% of the gel weight. (Powder Mix / Ready to Eat).

Economical carrageenan blend designed for fluid dairy and HTST chocolate milk products. Most suitable in applications where the use level can be closely matched to dairy plant conditions and those conditions are expected to remain consistent.

Ingredients Solutions Inc RS-Type Agar is soluble at 90˚C. Agar-Agar is derived from certain red seaweed types belonging to the Rhodophyceae family. An alakai treatment method is used to extract Agar from the seaweed. The two main types of Agar include Gracilaria and Gelidium.

CS-9314 is a cold-swelling lambda carrageenan designed for rapid thickening in powder mixes for cold milk or water reconstitution. It provides viscosity, mouth feel and suspension of solids in the reconstituted drinks. This products typical use level is ~0.1-0.15% of the reconstituted drink weight.

An economical kappa carrageenan which will provide firm gels where clarity is not required.