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Natural grade carrageenan used in food products that need gelling, texturizing and suspending properties.

Creating ideal and stable structures


Our MP 1275 is a versatile type of carrageenan recommended for any cooked meat product and brine.


MP 1280 is formulated for meat emulsions, designed mainly to offer consistency and stability to the final product.


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.


Our MD 4100 reacts with proteins to form a stable network structure system, improving creaminess and providing a smooth texture.


WD 5110 is easy to apply to make a variety of textures or multi-layer jelly.

The sensation in the mouth is unmatched.