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.



DENTISTRY

Non-toxic teeth impression materials that most dentists prefer.

Agar Agar

Dentists need precise teeth impressions to diagnose and treat oral issues. Agar can be transformed into gel at attainable temperatures. It is thermoplastic in nature, that means it gets soft or dissolves when heated and hardens or forms gel when cooled.

The thermoplasticity of Agar makes it a popular choice among dentists for cast duplication, full mouth impression and tissue conditioner. Even in their hardened state they are soft and have gel-like structure and transparency.

We produce industry grade Agar products that adhere to all the guidelines that ensure the oral safety of the patient. Our agar products for dentistry have been loved and accepted by doctors to create perfect molds.

Sodium Alginate

Alginate is also preferred by dentists to create mouth impression as it is a safe and cost-effective product. This is an irreversible hydrocolloid.

Chitin & Chitosan

Chitin and Chitosan can be used in producing oral care products such as toothpaste, mouthwashes and chewing gum. Their unique biochemical properties help in freshening the breath and prevent the formation of plaque and tooth decay.

Salts of chitosan mask the unpleasant taste of silicon oxide and bind powders usually found in regular toothpastes. It also helps in maintaining their granular shapes.

Chitin serves as a dental filler 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.



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.



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.



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 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.

Pectin

Pectin is a natural substance found in various fruits, and it is commonly used as a gelling agent in the production of jams and jellies. While pectin is not a standard ingredient in most bakery products, it can be used in certain recipes to achieve specific texture and consistency goals.
Fruit Fillings: Pectin is often added to fruit fillings for pastries, pies, and tarts to enhance the gel-like consistency. It helps create a firmer texture and prevents the filling from becoming too runny during baking.

Jams and Jellies in Baked Goods: Pectin is a key ingredient in the making of jams and jellies, which can be used as fillings or toppings for various baked goods. These can include thumbprint cookies, pastries, or even layered cakes.

Glazes: Pectin can be used to create fruit-based glazes for pastries and cakes. The glaze can add flavor and a shiny finish to the baked goods.

Gel-like Layers: In some specialty desserts, pectin might be used to create gel-like layers or textures. This is more common in advanced pastry and dessert preparations.

Curdlan gum

Curdlan gum is a type of bacterial polysaccharide produced by the bacterium Agrobacterium sp. It has unique gelling and thickening properties, and it is often used in the food industry for its ability to form gels under certain conditions. When it comes to bake-stable fillings, curdlan gum can be utilized for its gelling properties to create stable and consistent textures.
Gel Formation: Curdlan gum has the ability to form a gel when heated and then cooled. This characteristic makes it suitable for creating firm and stable textures in fillings that need to withstand baking temperatures.

Thermoreversible Gel: The gelling property of curdlan is thermoreversible, meaning it can form a gel when heated and return to a liquid state upon cooling. This is advantageous in bake-stable fillings, as it allows the filling to set during the baking process and remain stable when the baked goods cool.

Improved Texture: Curdlan gum can contribute to the overall texture of the filling, providing a smooth and consistent mouthfeel. It helps prevent the filling from becoming too runny or separating during baking.

Temperature Resistance: Bake-stable fillings often need to withstand elevated temperatures during baking. Curdlan gum’s gel-forming ability can help maintain the structure and integrity of the filling under these conditions.