Carrageenan
Natural grade carrageenan used in food products that need gelling, texturizing and suspending properties.
Creating ideal and stable structures
MP-1275
Our MP 1275 is a versatile type of carrageenan recommended for any cooked meat product and brine.
- Controls water activity and reduces syneresis.
- It provides a good rate of return.
- Reduces the use of phosphate
- Improve juiciness
- Improved sliceability
- Excellent contribution of texture
MP-1280
MP 1280 is formulated for meat emulsions, designed mainly to offer consistency and stability to the final product.
- Stabilizes the meat emulsion
- Improves water retention properties
- Reduces cooking loss
- Improves sliceability
- Reduce waste
MD-1020
MD 1020 is one of our most valued solutions for processed and similar cheeses. In addition to making desserts, such as puddings, custards and custards, it has excellent gelling properties.
- Controlled syneresis.
- Improves mouthfeel and perceived creaminess.
- Improves machinability in processed cheeses.
MD-4100
Our MD 4100 reacts with proteins to form a stable network structure system, improving creaminess and providing a smooth texture.
- Stability during overrun to form a creamy and stable texture with syneresis control.
WD-5110
WD 5110 is easy to apply to make a variety of textures or multi-layer jelly.
The sensation in the mouth is unmatched.
- Highly elastic and very flexible resistant gels with chewy textures.
- Thermosetting gel with fast setting property
- Soft, transparent and elastic gels for cold and instant desserts
- Allows easy demolding
