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Stabilizers

Carrageenan 

An excellent stabilizer and viscosity improver

Products and Applications

Our diverse product line incorporates a multitude of carrageenan products, whether 100% pure or custom-blended, all formulated to satisfy customer specifications.

Aquagel:

• used for applications requiring gelling and water-holding capacities

• forms thermoreversible gels at sufficient concentration

• has a wide variety of texture

Aquavis:

• used in applications requiring viscosity and stability

• standardized to constant viscosity in water in order to provide uniform performance

• improves the quality of the product by giving body to the system

Milkgel

• suited for stabilization of dairy desserts

• reacts with milk to form a very weak gel network

• improves texture and mouthfeel of the product even at minimal concentration

Milkvis

• designed to provide stability in milk and frozen desserts

• provides creaminess, homogeneity, and smoothness to the finished product

What is Carrageenan..

Carrageenan is made up of sodium, potassium, magnesium and calcium sulfate esters of galactose and 3,6-anhydrogalactose units. It is a wholly natural ingredient obtained from certain species of the red seaweed, class Rhodophyceae. Popular sources for carrageenan are the Chondrus crispus, Eucheuma cottonii and Eucheuma spinosum species.

The Chondrus crispus species grows mainly in cold water territories such as the northern coasts of the Atlantic while the Eucheuma species are abundantly found in tropical climates like the Philippines. The Philippines has successfully launched and maintained numerous Eucheuma cottonii and Eucheuma spinosum seaweed farms providing ample supply and good quality to meet the growing demand.

There are three carrageenan types which are of commercial interest because of the various applications of the hydrocolloid in food and other industrial uses. They are called the iota, kappa and lambda carrageenan. Marcel Carrageenan uses the Eucheuma cottonii for the production of kappa carrageenan and the Eucheuma spinosum for the iota carrageenan.

Iota, kappa and lambda are copolymers which differ in their chemical structure, properties and therefore in their applications in food.

Iota

• Gels most strongly with calcium salts

• Elastic gel with no synergetic (weeping out of water)

• Gel is freeze-thaw stable

• Completely soluble in hot water

Kappa

• Gels most strongly with potassium salts

• Brittle gel with some syneresis

• Synergistic with locust bean gum

• Soluble in hot water

Lambda

• No gel formation, forms high viscosity solutions

• Fully soluble in cold water

Carrageenan is also synergistic with other hydrocolloid gums. A very wide-range of applications can be developed from the interactions among different types of carrageenan with most food systems. Marcel Carrageenan specializes in blending carrageenan with other ingredients for customized application depending on the desired performance of customers.

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