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, 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.



FRUIT JUICE & SUSPENSION DRINKS

Make your favourite Fruit drinks with our top quality vegan products.

Carrageenan

Carrageenan is widely used in fruit juice varieties as it helps to increase the viscosity, homogeneity & mouthfeel of the final product.

Gellan Gum (Plant Gel)

Gellan Gum is also another of our products which is popular in many fruit juice & suspension drinks. It is mainly used in suspension beverages as it helps to suspend the particles overall from the top to bottom of the drink and gives a stable suspension.

Sodium Alginate

Sodium Alginate is a safe and cost-effective thickening agents which you can use to make fruit juice. Alginates have high solubility and water retention which makes them ideal to make perfectly textured fruit juices.

Xanthan Gum

Xanthan Gum is one of the most commonly used thickening agent in fruit juice industry. It helps to increase the viscosity even in minor quantities. The final product will be creamy and of a delicate consistency. It can be blended with other hydrocolloids like locust bean gum which helps to make suspension drinks.

Guar Gum

Guar gum is added to fruit juice to adjust its viscosity or thickness. It helps create a more pleasing mouthfeel by giving the juice a slightly thicker and smoother texture.

Pectin

Pectin contributes to a smoother and more pleasing mouthfeel in fruit juice products. It helps eliminate the gritty or sandy texture that might be present in products without pectin. The gelling properties of pectin can help trap and enhance the flavour compounds in the fruit juice, providing a more intense and enjoyable taste experience. Manufacturers can use pectin to control the consistency of fruit juice products, ensuring that they meet desired standards for thickness and texture.

Locust Bean Gum

Locust bean gum is known for its ability to increase the viscosity and improve the texture of liquids. In fruit juices, it can contribute to a smoother and more mouth-filling texture, enhancing the overall drinking experience. Locust bean gum has excellent stabilizing properties, helping to prevent the settling of solid particles or pulp in fruit juices. This ensures a more uniform distribution of solids throughout the product.

Tara Gum

Tara gum is effective in increasing the viscosity of liquid systems, contributing to a smoother and more desirable texture in fruit juices. It can help create a more pleasing mouthfeel. Tara gum has excellent stabilizing properties, helping to prevent the settling of solid particles, pulp, or other suspended ingredients in fruit juices. This contributes to the uniform distribution of solids throughout the product, maintaining consistency.

 



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.

Guar Gum

Guar gum is a natural thickening and stabilizing agent derived from guar beans. It is often used in the food industry for its ability to increase viscosity and improve the texture of various products. In dairy products, guar gum can serve several purposes:

Viscosity and Texture: Guar gum is known for its water-binding and thickening properties. In dairy products such as ice cream, yogurt, and cream-based desserts, guar gum can be added to improve the viscosity and texture, providing a smoother and creamier mouthfeel.

Stabilization: Guar gum helps prevent the separation of liquid and solid components in dairy products. It acts as a stabilizer, enhancing the overall stability of the product and preventing issues like syneresis (the release of water) in yogurt or ice cream.

Reduced Ice Crystals in Ice Cream: In ice cream production, guar gum can be used to control the formation of ice crystals. This results in a smoother and creamier ice cream texture by improving the freeze-thaw stability.

Improved Mouthfeel: Guar gum contributes to a pleasant mouthfeel in dairy products. It helps create a more indulgent and satisfying texture, particularly in products where a rich and creamy consistency is desired.



MEAT PRODUCTS

A little Carrageenan enhances meat processing.

Carrageenan, being an economic gelling agent, when added to the meat in small quantities, gives high water binding capacity. It also provides texture enhancement, fat stabilisation and improves brine uptake and slice-ability.

It can be used for varieties of meat applications such as sausages, frankfurters, chicken nuggets, luncheon meat, hamburgers, corned beef etc.



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.



BEER CLARIFICATION

For clear and consistent beer.

Carrageenan is an essential part of the beer brewing process and is commonly known as copper or kettle finings. A small amount of Carrageenan reduces wort boiling, trub collection time and truv losses. This effectively aids the beer clarification process as it accelerates sedimentation.

Carrageenans are also sometimes used alongside Irish moss, and are labelled as “auxiliary finings”, especially to enhance the clarification process of beer brewed with isinglass.

We produce Carrageenan adhering to all the safety standards. You can use it as finings to clarify beer and aid the brewing process.



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  water dessert jelly, 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.



INSECT FEEDS

Unique usage for feeding insects

Insect farming is a growing industry, which includes processes that revolve around breeding certain insects like crickets, bugs etc. These are kept as livestock as food for animals and in some countries as food for humans. One of the challenges in breeding such livestock is to feed them with the right amount of food. Hydrocolloids such as Agar & Carrageenan provide effective solutions to feeding water to insects.

Agar Agar

Agar Agar provides crickets and other feeder insects with a safe, clean water source in a convenient gel form. This easy-to-use formula eliminates many of the problems associated with traditional watering methods, such as the formation of deadly bacteria and loss through drowning. Due to its unique characteristics, Agar has gained tremendous importance in the field of cricket farming.

Carrageenan

Carrageenan in its gel form is an excellent source of feed for crickets and other insects. It is usually given in a transparent, gel-based water like form. It is an efficient and easy to implement alternative to conventional watering methods that poses threats like formation of deadly bacteria, and loss of livestock due to drowning.