Products

Applications

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  chocolate spreads, fruit spreads etc. When added to chocolate spreads, it helps to create a smoother and more spreadable texture. This can improve the overall mouthfeel and make the product more appealing to consumers. Chocolate spreads often contain fats and liquids that can separate over time. Xanthan gum helps to stabilize the emulsion, preventing the ingredients from separating. 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.

Pectin

Pectin is essential for the gel formation in jams and spreads. When combined with sugar and acid (typically from lemon juice), pectin molecules interact and form a gel network. This gel structure gives the product its characteristic thickness and enables it to set into a spreadable consistency. Pectin contributes to the overall texture of jams and spreads, providing a smooth and cohesive mouthfeel. The gel structure created by pectin helps trap fruit particles, creating a uniform and pleasing texture. Pectin allows for a quicker gel formation during the cooking process. This is particularly important in the production of high-quality jams and spreads, as it helps preserve the natural color, flavor, and nutritional content of the fruits.



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, water dessert jellies and much more.

Pectin

Pectin is frequently used in the production of gummy candies. It helps create the chewy and gummy texture that many people enjoy. When making candies with pectin, it’s important to follow a specific recipe as the amount of pectin, along with other ingredients such as sugar and acids, can affect the final texture and flavour of the candy. Additionally, the type of pectin used, whether high-methoxyl or low-methoxyl pectin, can also impact the gelling properties of the candy.



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 Hydrocolloids 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.

Sodium Alginate

Sodium Alginate’s strong thickening potential makes it a good choice for additives for chocolate milk, Ice cream 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.

Tara Gum

Tara gum is known for its ability to enhance the texture of dairy products. It can improve the creaminess and mouthfeel of products like yogurts, ice creams, and dairy-based desserts. Tara gum can be used to stabilize emulsions in dairy products, helping to prevent phase separation and maintain a uniform consistency. This is particularly valuable in products like creamers and certain desserts. In frozen dairy products like ice cream, Tara gum can contribute to improved freeze-thaw stability, preventing the formation of ice crystals and maintaining a smoother texture. Tara gum’s water-binding properties can help reduce syneresis (the release of water) in yogurt, ensuring a firmer and more stable texture.

Locust Bean Gum

Locust bean gum is known for its ability to increase the viscosity and improve the texture of dairy products. It imparts a smooth and creamy consistency, making it useful in products like ice cream, yogurt, and dairy-based desserts. In frozen dairy products like ice cream, locust bean gum can enhance freeze-thaw stability, minimizing the formation of ice crystals and ensuring a smoother texture. Locust bean gum contributes to a creamy mouthfeel in dairy products, enhancing the overall sensory experience for consumers.

Pectin

Pectin is commonly used in fruit-based products, and in the dairy industry, it might be employed in fruit-flavored yogurts or dairy desserts to provide gelling and thickening properties. Pectin may contribute to the mouthfeel of certain dairy products by providing a smoother and more desirable texture.