Carragel

alimentos-carnico-2Application / Segment

Foods
Meat

Chemistry

Carrageenan

Applications

Used as textural solution in hams, sausages, bacon, hamburger meat, chicken nuggets and restructured meat.

Benefits and Features

  • Due to the strong interaction of carrageenan with different types of proteins: meat, milk, vegetables, formulas can be designed with adequate firmness with interesting savings.
  • With Carragel MCH is possible to achieve high efficiency after cooking and smoking, keeping the product free of bleeding during its shelf life.
  • Provide the final product with better sensorial profile.
  • Carrageenans of MCH Carragel line form a three dimensional network or gel that keeps the water distributed homogeneously, which prevents microbiological alteration on the surface of the meat, increasing the useful life of the product.

Carragel-Carrasol

alimentos-cuidado-personalApplication / Segment

Foods
Personal care

Chemistry

Carrageenan

Applications

Employed as textural solutions for air fresheners in gel and toothpaste.

Benefits and Features

  • Environmental gels achieve a firm texture and high control of syneresis, along with proper aroma release, which ensures its use for periods up to 30 days.
  • They have the right pseudo plastic behavior which allows excellent dispersion of the paste in the oral cavity. The same rheology allows easy mouth rinsing.
  • Carrageenans are not susceptible to bacterial attack which is the main disadvantage of the use of carboxymethyl cellulose in toothpaste, also prevent degradation of the product with high temperatures and the consequent loss of consistency.

Carralact-Carragel

alimentos-postres-3Application / Segment

Foods
Desserts

Chemistry

Carrageenan

Applications

Used as gelling and stabilization systems in custard powder, RTE desserts, water gelled desserts and creamy desserts.

Benefits and Features

  • Ability to form gels in a wide pH range, from 3.8 to 4.8 unrefrigerated.
  • Different textures: From Soft Gels that pleasantly melt on the palate to firm and brittle gels.
  • High water retention capacity avoiding fluid exudation or syneresis of the final product.

Carralact-Carragel-Carrasol

alimentos-lacteo-4Application / Segment

Foods
Dairy

Chemistry

Carrageenan

Applications

Employed as textural solutions for creams milk, flavored milk, caramel, cheese, cereal drinks, yoghurt, milk drink, smoothie, among others.

Benefits and Features

  • Allows to achieve varied textures in gels in milk, from firm and brittle to soft and creamy.
  • Suspends cocoa and improves body and palatability in chocolate milk.
  • In evaporated milks carrageenan stabilizes and improves emulsion.
  • In processed cheeses carrageenin improves curing and melting, increases creaminess and spread because imparts additional resistance to the structure formed by the casein.
  • In ice-creams carrageenans improve melting properties, reduce the formation of ice crystals and prevents separation of serum.

 

CWS fumaric acid

alimentos-bebidas-refrescos-en-polvoApplication / Segment

Foods
Powder drinks

Chemistry

Fumaric acid

Applications

Used as acidifier, pH regulator, effervescent and masking in powder drinks.

Benefits and Features

  • The CWS (cold water soluble) presentation is best suited for use in powdered drinks as its fine particle size ensures good mixing of the ingredients, and ensures a quick solubilization of the mixture for the final preparation.
  • Prevents compaction of ingredients in the case of dry preparations, due to its low hygroscopicity that maintains unaltered the consistency of the mixture after being opened.
  • It can be used as effervescent when accompanied by carbonates in the dry mixture. In diet drinks masks metal remnants left over by some sweeteners.
  • In fruit juices, fumaric acid is used in combination with citric acid to reduce the proportion of preservatives like sorbates, propionates and benzoates due to the synergy shown by Fumaric Acid with such additives.
  • It is also used as a pH regulator due to its acid strength, allowing to reduce the total acid content in the juice.
  • Is used to preserve fruit concentrates from fungi and other microorganisms.

Properties

 Purity (%)Maleic Acid(%)Surfactant AgentAverage particle size*, umHumidity (%)
CWS fumaric acid 99,5 0.1 0.3 25-55 0.5