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.

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%.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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).

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

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

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.

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.

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.

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

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

Ingredients Solutions Inc G-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.

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.

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.

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.

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

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