Products

Applications

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.

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.



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.



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.