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.

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.

 

Gely Gum

alimentos-bebidas-refrescos-en-polvoApplication / Segment

Foods
Powder drinks

Chemistry

Carrageenan

Applications

Provides texture and stabilization in nectars with and without sugar as well as fruit soy beverages.

Benefits and Features

  • It combines in a balanced way the palatability and suspension of particles, providing a fresh product with good fruit flavor release.
  • It is used in low doses which added to its competitive cost gives high benefit / cost ratio.
  • It is suitable for UHT processes still in acidic conditions of fruit drinks, maintaining its functionality and providing a homogeneous product throughout its lifetime.