Products

Guar Gum

Overview

Your go-to Jams & Sauces’ thickener.

Guar gum is derived from the endosperm of guar beans. The seeds of the Guar plant consists of three main parts – the germ, the endosperm and the husk. Guar gum is processed by removing the husk, followed by milling and filtering to produce a slightly yellow powder that has a good flow.

It is useful as a thickening agent, emulsifier and stabiliser.

Features of Guar Gum

Ability to hydrate rapidly in cold water and attain very high viscosity with low concentrations.
Soluble in cold water but insoluble in several organic solvents.
Strong hydrogen bonding properties.

Guar Gum increases the shelf life of all baked products to its ability to absorb excess water. It is useful in enhancing the softness and quality of bread and also helps reduce time and effort for preparation of batter. Guar gum is also economical because it has a better the water-thickening ability than other agents (e.g. cornstarch) and only a small quantity is needed for producing sufficient viscosity.

Packing

Bulk : 5, 10, 15, 20, 25 kg cartons & 25kg papercraft bags

Retail :100 & 500 gm paper containers

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 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.

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.