Products

Applications

CONFECTIONERY

Vegan alternatives to gelatin in making delicious mouth-watering confectioneries.

Agar Agar

Agar is extracted from red seaweed of the class Rhodophyceae via polymerization of galactose. Our products are available in both strips and powdered form. Both give exceptional results when used for confectioneries such as jelly candies, gummies, vegan marshmallows etc.

Carrageenan

Carrageenan is one of the most cost-effective vegan hydrocolloids that gives the perfect texture to various confectionery items. With our high-quality Carrageenan products you can be assured to use safe products into your recipes.

It is ideal for making hard & soft chewy gummy bears, jujubes, candies, chocolate items and much more.

Gellan Gum (Plant Gel)

Gellan Gum is good for making confectioneries to impart the perfect structure and texture. It also helps in reducing the setting time of starch jellies and also reduces the moisture fluctuations of sugar coated confectioneries.



DAIRY PRODUCTS

Relish delightful dairy recipes with high-quality Marine Hydrocolloids dairy stabilizers.

Agar Agar:

Dairy recipes like set yoghurt, ice-creams, kulfi, ice candies, popsicles, etc require stabilizer to gain the required consistency. Agar-Agar acts as a perfect stabiliser and improves the water retention capacity of dairy products. Based on the texture requirements, you can add other colloids with agar to prepare a more effective stabilizer.

Wondergel

Spreadable Agar Wondergel is an ideal choice to make creamy, thick & smooth dairy products such as set, stirred & drinkable yoghurts, flavoured milk, paneer etc. without significant syneresis.

Our range of Spreadable Agar Wondergel variants can be extensively used as stabilizers in many dairy recipes.

Carrageenan

Carrageenan is a widely used stabilizer among dairy processors, as it imparts optimal consistency and a good mouth feel. Our Carrageenan is ideal for making dairy products like ice-creams, yoghurts, flavoured milk and much more.

Alginate

Sodium Alginate’s strong thickening potential makes it a good choice for additives for chocolate milk and other dairy beverages. It imparts perfect consistency without compromising on the mouth feel.

Xanthan Gum

Xanthan Gum is primarily used as a thickening, stabilising & emulsifying agent. A small amount of Xanthan Gum when added to liquids can vastly increase the viscosity, making it useful for a variety of dairy products that require thickening. It is widely used in frozen desserts to prevent the crystallization and to improve the softness of final product.



JAMS AND SPREADS

Vegan thickening agents that give your jams the perfect texture.

Agar Agar

The major property of Agar Agar is it’s water holding capacity. Hence it can be used in jams, sugar-free jams and marmalade recipes to get high yield with minimal evaporation loss.

Wondergel

Spreadable Agar Agar Wondergel is an easy-to-use thickening and gelling agent in making varieties of fresh fruit jams, spreads, marmalades etc. The final product will have a smooth, spreadable & soft texture.

Xanthan Gum

Xanthan Gum is widely used to make jams, chocolate spreads, fruit spreads etc. It prevents oil-water separation and keeps the jam’s texture intact. It also gives an excellent mouth-feel.

Guar Gum

Guar gum has a better water-thickening ability than other agents (e.g. cornstarch) and only a small quantity is needed for producing sufficient viscosity. It is useful in enhancing the softness and quality of jams & spreads.



WATER & MILK BASED JELLIES

Soft, wiggly Jelly cups with 100% vegan products.

Agar Agar

Agar is an excellent substitute for animal based gelatin as a binding agent for making fresh fruit juice jellies and jelly cups. Unlike gelatin, it sets easily at room temperature and retains the shape even in warmer conditions.

Carrageenan

Carrageenan is widely used in preparing vegan fruity jellies, jelly candies, jelly puddings, milk jellies etc. Our Carrageenan products are completely safe to consume and qualify all the quality standards.



COSMETICS

Marine Hydrocolloids- An organic ingredient that truly cares for your skin and hair.

Agar Agar

The cosmetic industry is always on the lookout for innovative natural skin-friendly alternatives to synthetic products. Agar-Agar is widely used in cosmetics not only to give a gel based texture to the products but also because it has amazing benefits for skin. It helps to stabilize moisturising products such as lotions and creams as well as increase thickness in order to provide a smoother, creamier texture.

Meron’s DIY Peel off Masque-IT : It makes the mask mould to your face shape and it pretty much locks the ingredients, so it forces the goodness into your skin without letting anything evaporate or escape.

Carrageenan

Carrageenan is used for its emulsifying and suspending properties in cosmetics especially for skin-care products. Use of Carrageenan in skin-care products makes it organic without compromising on the overall effectiveness of the product.

Sodium Alginate

Sodium Alginate ensures that the products retain moisture and texture even at extreme temperature fluctuations. It is mostly used to make body lotions, creams etc.

Chitin and Chitosan

Chitin, Chitosan and their derivatives have multiple uses in three areas of cosmetics: haircare, skin care and oral care.

♦ Hair Care

Chitosan and hair carry opposite electrical charges – Chitosan positive and hair negative. Therefore, they are extensively used to produce hair care products such as shampoos, rinses, permanent wave agents, hair colourants, styling lotions, hair sprays and hair tonics.

• Chitosan forms a clear, elastic film on hair, increasing its softness and mechanical strength.
• Chitosan forms a gel when added to mixtures of alcohol and water.
• Chitosan as an antistatic protects hair from waxing and bleaching agents.
• Chitosan helps in retaining moisture irrespective of the humidity levels.
• Chitosan derivatives aid in creating foaming and emulsifying action.
• Chitin powder finds direct application in shampoo.

♦ Skin Care

Chitosan’s positive electrical charge, and high molecular weights of most chitosan products do not permit skin penetration. Thus, making Chitosan a good ingredient in skin moisturizer.

Owing to its low costs, it can be an alternative to hyaluronic acid. Chitosan and chitin can be found in creams, pack material, lotions, nail enamel, foundation, eye shadow, lipstick, cleansing materials and bath agents.



PHARMACEUTICALS

Agar Agar

Agar-Agar has a significant role in the pharmaceutical industry as an agent for gelation, stabilization, and thickening. Due to these properties, it finds uses in pharmaceuticals to treat various health issues. Some of the prominent uses are :

• Agar as a surgical lubricant

The gelation property makes Agar a good choice as surgical lubricant. The surgeons also use it to reduce discomfort to the patient undergoing surgery.

• Agar as purgative agent

The purgative use of Agar is because it provides a smooth, non-irritant bulk in the gut and stimulates bowel movement.

• Agar for weight loss

As Agar forms a thick bulk in the digestive tract, it makes the tummy full. This results in reduction of unwanted snacking which in turn aids weight loss.

• Agar-based materials to treat tumors

Researchers have developed an injectable hydrogel from Agar. It is now being used in chemo and photo thermal therapies to treat tumors.

Sodium Alginate

Sodium Alginate is known for its biocompatibility, low toxicity, relatively low cost, and mild gelation properties. It is one of the most used substances in the food, pharmaceutical, and textile industry.

Owing to the exclusive physicochemical properties and biocompatibility, Sodium Alginate is widely used in the pharmaceutical preparation field as:

• Thickening agent
• Suspending agent
• Disintegrating agent
• Microencapsulated materials
• Cold-resistant agent for cells

It is also known to lower blood sugar, and work as an antioxidant and increase immunological competence.

In recent years, there has been extensive research to use Sodium Alginate in new pharmaceutical dosage form, as a kind of bioadhesive polymer and PH sensitivity of the gel material.



BIOTECHNOLOGY

Agar Agar

Agar Agar is an indispensable part of the biotechnology industry. It is used as a gelling agent to prepare semi-solid and solid plant tissue culture medium. The reason why Agar is preferred over other gelling agents are:

• Workable at incubation temperature

Agar Agar when mixed with appropriate portions of water forms into a gel which melts at around 85-95° C and solidifies at 34°C to 41°C.

• Nonreactive with media constituents

Agar-Agar remains unfaced when subjected to media constituents and is immune from plant enzymes.

• Controllable firmness

The firmness of Agar gel depends on the concentration, pH of the medium, and the Agar brand used as culture medium. The Agar concentrations that generally range between 0.5% to 1.0% give the required firmness at a pH specific for plant cell culture media.

Agarose

Agarose, an Agar Agar derivative is also extensively used for various biotechnological applications:

• For Gel chromatography as a separator of large molecules like antibodies, lipo proteins,etc.
• For DNA and RNA recoveries.
• For live cell imaging, as it improves the quality of images.

Plant Gel (Gellan Gum)

Gellan Gum is used for suspension and plant tissue culture applications.



CULTURE MEDIA

Agar Agar, the perfect culture media to grow all pathogenic and non pathogenic bacteria and fungi.

Agar Agar

Agar-Agar is known for its exceptional qualities as culture media in the Microbiology industry. It does not require the presence of any bacteria or fungi for its production. Therefore, it never inhibits the growth of these microorganisms, making it the best choice as culture media. Other prominent reasons for the same are:

• Dissolving and cooling properties

Agar-agar is derived from the cell walls of red seaweed. When dissolved in hot water the agar-agar powder transforms into jelly when cooled. The jelly structure makes it suitable as a culture medium when organisms need to be cultured in a petri-dish.

• Higher melting point than gelatin

Agar-agar does not melt at the temperature required for the growth of microorganisms(typically around 37°C). Therefore, it is easily possible to heat the petri-dish which is used to grow microorganisms, as the culture medium remains intact and catalyzes the process.



AIR FRESHNER GEL

Excellent gelation agents for long-lasting fragrance

Agar Agar

Agar-Agar is one of the popular gelation agents used in the manufacturing of air freshener gels. It is one of the main elements in air freshener gels, as it keeps all the fragrance of essential oils intact. It is also popular among DIY enthusiasts as it is a cost-effective and natural way of creating gel based air freshener at home.

Carrageenan

Carrageenan is an another cost-effective ingredient for a long-lasting air-freshener gel with high transparency.

Gellan Gum

Gellan Gum is also a great option to use in air-fresheners as a gelling agent. It keeps all the essence intact to make the perfect clear air-freshener gel.



BAKERY

Whip up bakery recipes with plant-based ingredients.

Agar Agar

Agar’s ability to gel and hold water has been experimented in the baking industry for a long time.

Bakers love it as it is a vegan way to stabilize icings, glazes, cheese cakes, tarts, pie fillings and coatings that make their products look extremely tempting. It provides the required viscoelastic properties to get the desired firmness in the final baked goods.

Wondergel

Spreadable Agar Agar Wondergel is an easy-to-use vegan substitute for the age-old gelatine. It provides required perfect texture and imparts balanced creaminess to the bakery items such as cake glaze, decorative piping gel, fruit fillings, fondants, cheese cake, creamy custards etc.

Carrageenan

Carrageenan produced at our facility is safe to use for bakery preparations. It can be used as a stabilizing agent in whipped creams, tarts and much more.

Sodium Alginate

Sodium Alginate is widely used in bakery recipes as a thickening agent for bakery toppings/icings or to increase freeze/thaw ability of various items such as bakery creams. Addition of alginates to various baked delicacies makes them resistant to temperature fluctuations and also helps in reducing the setting time. A pinch of Alginate improves the texture of baked goods.