Products

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

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.

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%.

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

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

Iota carrageenan typically used in imitation chocolate milk (whey/vegetable oil-based) with akappa carrageenan such as CM-9401. Also used in certain retorted nutritional beverages such as soy-based infant formulas. Cold swelling but low or non-gelling in water. (See Further Processed Meat & Poultry Section).

A carrageenan blend designed for HTST processed fruit topping systems where flow and cling are required along with clarity and good flavor release.

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.

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).

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.

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

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

A high viscosity water thickening carrageenan providing excellent body at low temperatures. Also suitable for cold milk systems.

Hot/Cold Process, coffee creamers, whipping cream, low-fat frozen dessert mixes. Good general-purpose lambda-like carrageenan. Provides cold water and milk thickening

Produces an injection brine with improved suspension of solid ingredients including starches and proteins. Improved uniformity in the finished product and reduced losses from waste are achieved.

A cost-effective carrageenan system designed specifically for UHT processed fluid flavored beverages. Provides excellent spread, shear stability and resistance to overstabilization/gellation.

Injection/Tumbling – Lightest color Natural Grade kappa carrageenan. Will not darken poultry products. Ideal for masking gel pockets. Also available in a suspension-stable version: MBF-202i

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.

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.

Pure iota, maximum syneresis control, high clarity, elastic gel.

An economical blend of carrageenan types (predominately kappa) which combines maximum performance and economy for a variety of stabilizer applications such as HTST chocolate milk, frozen desserts and culture products (cottage cheese dressing and sour cream). Provides suspension, viscosity and emulsion stability with good resistance to shear. A fine-mesh product designed for processes where nested filter screens are used in the filling operation. Typical use level is ~0.03 in chocolate milk and ~0.02 in hard pack (>10% butter fat) ice cream.

Brine suspension-stable version of MBF-36. Provides excellent suspension of particulates in the brine. It may be combined with a suitable auxiliary binder such as starch.