Products

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.

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

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.

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.

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

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

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 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.

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

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.

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

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.

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).

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

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.

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.

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

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.

Cold swelling, iota carrageenan designed for fresh poultry and pork applications. Reduces package purge in refrigerated tray-packs, allows increased brine addition (to ~ 20%), reduces cook loss and improves juiciness in the finished product. Can be injected and/or tumbled. Typical use in ~0.2% based on finished weight.

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).

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.

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

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.

Xanthan CG cosmetic grade xanthan that meets the specifications set forth in NF/USP. Suitable for cosmetic and personal care applications

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