Products

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.

Nalgin LV is a 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.

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.

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.

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.

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

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.

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.

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.

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

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