MERON INGREDIENTS

Culture Media Ingredients

MERON BIOPOLYMERS

Leader in Chitin & Chitosan

About Carrageenan

Carrageenan is made up of sodium, potassium, magnesium and calcium sulphate esters of galactose and 3, 6-anhydrogalactose units. It is a wholly natural ingredient obtained from certain species of red edible seaweed called the Class Rhodophyceae. The popular sources for Carrageenan are the ChondrusCripus, EucheumaCottonii and EucheumaSpinosum species.

The Chondruscrispus species grows mainly in cold water territories such as the northern coasts of the Atlantic while the Eucheuma species are abundantly found in tropical climates like the Philippines. The Philippines has successfully launched and maintained numerous EucheumaCottonii and EucheumaSpinosum seaweed farms providing ample supply and good quality to meet the growing demand.

There are three Carrageenan types which are of commercial interest because of the various applications of hydrocolloids in food and other industrial uses. They are called the Iota, Kappa and Lambda Carrageenan. Marine Hydrocolloids Carrageenan uses the EucheumaCottonii for the production of Kappa Carrageenan and the EucheumaSpinosum for Iota Carrageenan. ChondrusCrispus species is used for production of Lambda Carrageenan.


Iota, Kappa and Lambda are co-polymers which differ in their chemical structure, properties and therefore in their applications in food.

  • Gels most strongly with calcium salts
  • Elastic gel with no syneresis (weeping out of water)
  • Gel is freeze-thraw stable completely soluble in hot water
  • Gels most strongly with potassium salts
  • Brittle gel with some syneresis
  • Synergistic with locust bean gum
  • Soluble in hot water
  • No gel formation, forms high viscosity solutions
  • Fully soluble in cold water

Carrageenan is also synergistic with other hydrocolloid gums. A very wide range of applications can be developed from the interactions among different types of Carrageenan with most food systems. Marine Hydrocolloids Carrageenan specializes in blending Carrageenan with other ingredients for customized application depending on the desired performance of customer requirements.

What We Offer

We offer a multitude of Carrageenan products formulated to meet various customer specifications.

Our Products include Pure Refined & Semi Refined Carrageenanof both Iota & Kappa types. Commercial Carrageenan is usually standardised by blending different batches of Carrageenan and/ Or adding other gums & salt to obtain the desired gelling or thickening properties.

Our products are widely classified under following categories.

WATERGEL

Best for Application requiring gelling & water-holding capacities

WATERVIS

Used in applications requiring viscosity

LACTOGEL

Suited for stabilization of diary desserts

LACTOVIS

Provides stability to liquid milk products & frozen diary desserts.


Production AND PRODUCT RANGE

There are many ways to produce Carrageenan.

Marine Hydrocolloids Carrageenan selects only the best method to produce both refined and semi-refined Carrageenan (SRC). These methods are delicate and technically sophisticated processes. The Eucheuma seaweeds are sundried to preserve quality before the production process. Prior to extraction the raw materials are classified and washed to remove sand and salt.

Carrageenan is extracted from the seaweed by alkali treatment at high temperature. The extract is then purified and converted into powder. This is done either by the gel-press, KCI-freezing, KCI-press, or alcohol precipitation method.

At the heart of the manufacturing process is the Quality Control Laboratory. Highly-trained chemists and food technologists continually ensure that the quality parameters are strictly followed and that the Carrageenan being processed passes the specification on:

  • pH
  • Viscosity
  • Gel Strength
  • Protein Reactivity and
  • Other test parameters for the intended application

Commercial Carrageenan is usually standardized by blending different batches of Carrageenan and or adding other gums and salts to obtain the desired gelling or thickening properties.


OUR PRODUCT RANGE


Our product range include refined and semi refined Carrageenan of specification given below

PARAMETERS

REFINED

SEMI REFINED

Appearances Off white, free flowing powder Light tan, free flowing powder
Odor Organoleptic Almost neutral Slight seaweed
Loss on drying at 105°C to Constant weight Max. of 15% Max. of 15%
pH 1.5% w/w at 60°C 7 – 10 8 – 11
Water Viscosity 1.5% w/w at 75oC,Spindle 2, 60 rpm LVT Brookfield Viscometer Min. of 10 mPa.s Min. of 10 mPa.s
Water Gel Strength 1.5%w/w at 20oC 0.5 inch AOAC probe Min. of 700 g Min. of 340 g
Pottasium Gel Strength 1.0% + 0.2% KCI w/w at 20oC 0.5 inch AOAC probe Min. of 450 g 200 – 400 g
Arsenic Max. of 3 ppm Max. of 3 ppm
Lead Max. of 5 ppm Max. of 5 ppm
Mercury Max. of 1 ppm Max. of 1 ppm
Cadmium Max. of 2 ppm Max. of 2 ppm
Total Plate Count Max. of < 5000 cfu/g Max. of < 5000 cfu/g
Yeasts and Molds Max. of < 300 cfu/g Max. of < 300 cfu/g
Salmonella Absent in 25 g Absent in 25 g
Escherichia coli Negative in 5 g Negative in 5 g

We also have different blends of Carrageenan specifically for various application. Some of them are given here.

Product Carrageenan Type Ingredients Application
Watergel WD-3955 Refined, Blended Carrageenan Carrageenan, Konjac,Salt and Sugar For water based jelly
Watergel CD-7069 Refined, Blended Carrageenan Carrageenan, Salt, and Sugar For candy
Watervis TP-9218 Semi -Refined, Blended Carrageenan Carrageenan, Cellulose gum, Sugar For toothpaste
Watergel MP-1250 Pure Semi -Refined  Carrageenan Carrageenan For meat and sausage
Watergel GU-8932 Pure Refined Carrageenan Carrageenan For meat and sausage
Watergel PF-6215 Pure Semi -Refined  (Tech Grade) Carrageenan For pet food
Watergel AFG-9098 Refined, Blended Carrageenan Carrageenan, Tara gum, Konjac, Cellulose gum, Salt For air freshener gel
Lactovis IC-2194 Semi - Refined, Blended Carrageenan Emulsifiers, Xanthan gum, Guar, Carrageenan, Sugar For frozen dessert

Over and above more blended products are made for various purposes.


Applications

Our diverse product line incorporates a multitude of Carrageenan products, whether 100% pure or custom-blended, all formulated to satisfy customer specifications.

Marine Hydrocolloids products are popularly known under the trade names:


WATERGEL

  • used for applications requiring gelling and water-holding capacities
  • forms thermo reversible gels at sufficient concentration
  • has a wide variety of texture

WATERVIS

  • used in applications requiring viscosity and stability
  • standardized to constant viscosity in water in order to provide uniform performance
  • improves the quality of the product by giving body to the system

LACTOGEL

  • suitable for stabilization of dairy desserts
  • reacts with milk to form a weak gel network
  • improves texture and mouth feel of the product even at minimal concentration

LACTOVIS

  • designed to provide stability in milk and frozen desserts
  • provides creaminess, homogeneity, and smoothness to the finished product

MEAT APPLICATION


Carrageenan in meat products is used as a small component but it has a big effect on the overall properties of the final product.

Watergel MP, Watergel GU, Carrageenan serve as natural meat binders and provide the following advantages in:

  • Improves the quality of the finished product by enhancing its texture, sliceability, and mouth feel
  • Increases the ability to retain water during and after processing.
  • Increases the production yield through the incorporation of large volumes of brine solution into the meat.
  • Stabilizes the fat-protein emulsion in meat, thereby preventing separation and consequently greatly improving cohesion of the meat particles and appearance of the final meat products.
  • Readily dispersible on brine systems with little or no viscosity development until cooking begins.
  • Provides stability to freeze-thaw cycling.

Carrageenan thus helps meat processors achieve product quality throughout the processing and distribution cycle resulting in better shelf life.

In the food market, the meat industry is the fastest growing. It is one of the most profitable markets for Carrageenan worldwide. As Carrageenan stabilizes fat and water emulsions during preparation, cooking, and storage, it promotes higher profit margins because of the increase in yield.

Among the many food applications Carrageenan caters to, Marine Hydrocolloids Carrageenan is particularly strong in providing Carrageenan for the meat industry. Through much skill and experience, Marine Hydrocolloids has developed various products for injection in meat or incorporation in meat emulsions. Marine Hydrocolloid’s products are intended for meat products such as:


  • Hamburger patty 
  • Ham
  • Bacon
  • Luncheon meat
  • Processed poultry
  • Sausages
  • Meatballs
  • Corned beef
  • Frankfurters
  • Chicken nuggets
  • Processed turkey
  • Processed chicken

DAIRY APPLICATION


Carrageenan successfully meets the needs for precise adjustments of food homogeneity, texture and mouth feel of the broad range of milk and dairy products. Carrageenan interacts and reacts well to milk proteins as it promotes the smooth and thorough dispersion of even the most delicate ingredients in milk and dairy products.

Lactovis IC is a specially formulated product indented for ice cream. Lactovis IC offers the following advantages:

  • Serves as protein stabilizer by inhibiting the precipitation of casein thru binding with casein globules.
  • Interacts with milk protein in as low as 0.01% stabilize milk systems.
  • Aids in increasing the viscosity of the ice cream mix.
  • Maintains product’s texture during temperature fluctuations
  • Provides smooth and homogenous meltdown
  • Imparts a creamy, firm body
  • Prevents precipitation of milk casein

Lactovis CM is a product mainly suitable for chocolate milk drink and other milk products.
Lactovis CM offers the following advantages:

  • Stabilizes the chocolate mike drink by keeping the cocoa and milk particles in complete suspension for a long period of time.
  • Imparts homogenous appearance and texture to chocolate milk.
  • Provides excellent mouth feel and flavour release.

Aside from ice cream and chocolate milk, Marine Hydrocolloids carrageenan also offers several other products suitable for other diary preparations.

  • Lactovis CH for cheese
  • Lactovis FL for Flan
  • Lactovis YS for Yoghurt
  • Lactovis PD for Pudding
  • Lactovis WC for Whipped Cream
  • Lactovis MK for Creams and other milk products

Customized and tailor made grades can also be developed based on the specific and particular requirement of clients.

For more information, queries, kindly contact us.

WATERGEL DESSERT JELLY APPLICATION


Carrageenan is an excellent gelling agent that exhibits a wide spectrum of textural properties. It forms transparent thermo reversible gels with minimal syneresis. It melts at high temperature and has the ability to gel at room temperature thus refrigeration is not required.

Watergel WD Carrageenan offers an extensive range of dessert jelly blends ranging from soft, brittle to elastic gels. Products for dry mix and ready-to-eat systems are available. Blends are customized to meet customer’s specifications and requirements.

Watergel WD provides the following advantages in dessert jellies:

  • Contributes to gel clarity.
  • Minimal syneresis.
  • Cost effective.
  • Thermoreversible.
  • Provides higher melting temperature and higher gelling temperature.

For more information, queries, kindly contact us

PETFOOD APPLICATION


Marine Hydrocolloids Carrageenan has always been a reliable partner of the pet food industry for many years now. Be it pure Carrageenan or customized blends, Marine Hydrocolloids Carrageenan forms a vital component of many pet food products all over the world. Carrageenan’s main function is to provide stable form and homogeneous appearance to various pet food systems such as chunks-in-loaf (CIL), chunks-in-jelly (CIJ) and chunks-in-gravy (CIG).

Water gel PF, a natural pet food binder, is one of Marine Hydrocolloids carrageenan-based products used to stabilize canned pet food products. They form stable gels even after retorting which helps in providing body and form to the finished product.

The use of Marine Hydrocolloids Carrageenan offers the following advantages:

  • Adds richness to the gravy
  • Prevents fat separation during processing
  • Imparts a desirable can filling viscosity
  • Maintains a uniform moisture throughout the can
  • Facilities easy unmolding from the can
  • Provides an excellent sheen to the product
  • Reduces synereis of the product to a minimum level

For more information, queries, kindly contact us.

BEER APPLICATION


The ability to interact with protein makes Carrageenan an excellent beer fining agent. Kappa Carrageenan is negatively charged in the solution, owing to its sulphate groups. Wort proteins interact in these charged sites. At very low dosage, Carrageenan sticks together Non-Microbiological Particles (NMPs) such as protein, polyphenols and polysaccharides, in wort forming large aggregates which settles faster and is easier to filtrate.


Watergel BF series dramatically improves the finished beer product and the beer manufacturing process. It gives the following advantages in beer:

  • Accelerates precipitation and flocculation of protein
  • Improves wort and beer clarity
  • Improves wort recovery
  • Minimizes production time by speeding up boiling and fermentation
  • Decreases production cost by minimizing the use of filter aids
  • Better shelf life (no chill haze)
  • Requires a low dosage application

PHARMACEUTICAL APPLICATION


Carrageenan is a good substitute for gelatin (animal-based product) in hard and soft gel capsules. The incorporation in glycerine- water mixture masks the chalkiness of antacid gels.


Marine Hydrocolloids Carrageenan functions in pharmaceutical products as follows:

  • Gives stable emulsions for insoluble drug preparations
  • Enhances homogeneity in colloidal suspension
  • Film forming agent in crystal clear soft capsules (vegetable  origin)
  • Acts as gelling agent in antacid gels
  • Improves shelf stability
  • Prolongs shelf life of antibiotic suspension

For more information, queries, kindly contact us

NON FOOD APPLICATION


Apart from the various usage of carrageenan in food products, it serves as a vital and essential ingredient in several technical and personal care products such as in air freshner, tooth paste, lotions/skin creams , Low pH hard gel soap etc.


A) AIR FRESHNER GEL APPLICATION

Watergel AFG - 9098 is specially suitable for Air Freshner Gel.
It offers the following advantages.

  • Produces self-standing gel that can either be clear or opaque in appearance.
  • Ensures balanced fragrance release : can last for more than 30 days.
  • Effectively controls syneresis : maximum 1.0%.
  • Can suspend volatile scented components, such as potpourri, for decorative effect.
  • Environment-friendly : residue is biodegradable

Dosage Recommendation : 2.0 – 3.0%


B) TOOTH PASTE APPLICATION

Watervis TP-9218 is specifically suitable for toothpaste.
Following are the advantages of using watervis TP 9218

  • It is a thixotroopic product. Rapid dispersibility of the paste
  • Prevents separation of water. Excellent homogeneity
  • Keeps abrasive in suspension. No change in viscosity during long periods of storage.
  • Gives body to the paste. Good stability and texture of the toothpaste.

Dosage recommendation : 0.8 – 1.2%



C) LOTIONS/ SKIN CREAMS APPLICATION

Watervis GU – 8405 is highly suitable for this application
Main advantages are:

  • Watervis GU – 8405, a gelling carrageenan, provides emulsion stability by trapping oil droplets preventing coalescence which can result to oil separation.
  • It prevents non-soluble ingredients, such as pigments, from separating by suspending them into the gel matrix.
  • It also imparts a desirable short and light texture having a thixotropic property, which thins under shear stress and recovers original viscosity when shear is removed.

Dosage recommendation : 0.2 – 1.0%


D) HARD GEL SOAP APPLICATON

Water gl GU- 8989 is recommended for hard gel soap.

Advantages of this are the following;

  • It provides a firm, elastic gel consistency.
  • It melts above body temperature (around 60°C) keeping the gel intact during shower.
  • It can create a transparent soap gel.
  • Suitable for vegan consumers.

Dosage Recommendation : 1.0 – 1.5%


OTHER APPLICATIONS


Watervis SD is used as a sardine sauce stabilizer/thickener. It is a natural food ingredient especially blended to improve the quality of sardines. It lowers the dosage of tomato paste up to more than half of the present dosage for it gives a pulp-like texture same as tomato sauce. It does not mask flavour release, also does not give mushy or slimy texture and starchy taste.

It is formulated to provide the following:

  • Stabilize and thicken sardines sauce
  • Impart a smooth texture by binding the ingredients preventing water separation
  • Soften harsh spice flavour
  • Prevent sedimentation of solid particles
  • Promote manufacturing yield

 

Watergel CG is used in cake glaze. Its gel provides a glossy appearance in bakery products which creates a delicious appeal to consumers.

Watervis ND is applied in noodle processing to improve its texture, firmness, stretchability, and better resistance to overcooking.

Watergel TC is formulated as a growing media for in vitro plant tissue culture. It serves as a seedbed for developing plant. Carrageenan is an excellent alternative of agar, the most commonly used in colure media, because of its lower cost. The Carrageenan medium is also clear so it is easier to monitor the growth of roots.

Carrageenan may also be used in the following food applications:

  • Piping Jellies
  • Gummy Candies
  • Fruit Puree
  • Fruit Juice Concentrate
  • Dressings

 

For more information, queries, kindly contact us

Different grades and specificationS

REFINED KAPPA CARRAGEENAN

PARAMETERS RESULTS
Colour & Appearance Light tan to white coarse to fine powder
Gel Strength ≥400 g/cm
Particle Size 80 to 120 mesh
Moisture Content ≤12%
Viscosity 30 to 300 cps
pH 8 to 10
Ash ≤30%
Acid Insoluble Ash ≤1%
Melting Point 50 to 70 deg C
Gelling Point 30 to 50 deg C
Total Heavy Metals Max 20 ppm
Arsenic Max 3 ppm
Lead Max 5 ppm
Cadmium Max 1 ppm
Mercury Max 1 ppm
Total Plate Count < 5,000 col/g
E. Coli Negative in 5 g
Salmonella Negative in 10 g
Listeria Negative in 10 g
Yeast & Moulds < 300 cfu/g

SEMI REFINED KAPPA CARRAGEENAN

PARAMETERS RESULTS
Colour & Appearance Light tan to white coarse to fine powder
Mesh Size 200 mesh
Moisture 8.0% - 12.0%
Gel Strength >200g
Particle Size 80 to 120 mesh
Viscosity >30 cps
pH 8.5 to 9.5
Ash ≤30%
Acid Insoluble Ash ≤1%
Melting Point 50 to 70 deg C
Gelling Point 30 to 50 deg C
Total Heavy Metals Max 20 ppm
Arsenic Max 3 ppm
Lead Max 5 ppm
Cadmium Max 1 ppm
Mercury Max 1 ppm
Total Plate Count < 5,000 col/g
E. Coli Negative in 5 g
Salmonella Negative in 10 g
Listeria Negative in 10 g
Yeast & Moulds < 300 cfu/g

WATERGEL MP-1250

WATERGEL MP-1250 is a Carrageenan which serves as texturant and natural meat binder. It is extracted from Eucheuma seaweeds originating from the coastal waters of the Philippines. It improves the appearance and sliceability of meat products by effectively binding water and stabilizing meat emulsions.

WATERGEL MP-1250 is also used to increase yield and to reduce purging of meat products. It is stable in neutral or alkali medium and insoluble in organic solvents.

PARAMETERS RESULTS
Appearances Light tan, free flowing powder
Odor Organoleptic Slight seaweed
Particle size USA Standard Testing Sieve Min. 88% thru 106 microns
Loss on drying at 105oC to constant weight Max. of 15%
pH 1.5% w/w at 60oC 8 – 11
Water Viscosity 1.5% w/w at 75oC, spindle 2, 60 rpm LVT Brookfield Viscometer Min. of 10 mPa.s
Water Gel Strength 1.5% w/w at 20oC, 0.5 inch AOAC probe Min. of 340 g
Potassium Gel Strength 1.0% +0.2% KCI w/w at 20oC o.5 inch AOAC probe 200 – 400 g
Arsenic Max. of 3 ppm
Lead Max. of 5 ppm
Mercury Max. of 1 ppm
Cadmium Max. of 2 ppm
Total Plate Count Max. of <1000 cfu/g
Yeasts and Molds Max. of <200 cfu/g
Salmonella Absent in 25 g
Escherichia coli Negative in 5 g

 

LACTOVIS IC-2194


Lactovis IC-2194 is a functional system composed of Carrageenan, emulsifier and other hydrocolloid gums designed as a stabilizer in bulk ice cream.

Lactovis IC-2194 helps in providing creaminess, melting resistance and smoothness to the finished product.


PARAMETERS RESULTS
Appearances Off -white to yellowish,
free flowing powder
Odor
Organoleptic
Almost neutral
Loss on drying at 105oC to constant weight Max. of 12%
pH 1.0% w/w at 25oC; cooked 7 – 10
Water Viscosity 1.0% w/w at 15.5oC Brookfield LVT Viscometer Spindle no.02, 60 rpm Min. of 70 mPa.s
Arsenic Max. of 3 ppm
Lead Max. of 5 ppm
Mercury Max. of 1 ppm
Cadmium Max. of 2 ppm
Total Plate Count Max. of 5000 cfu/g
Yeasts and Molds Max. of 300 cfu/g
Salmonella Absent in 25 g
Escherichia coli Negative in 5 g

WATERGEL WD-3955


Watergel WD-3955 is a Carrageenan- based product that is used as a gelling agent in water dessert jelly. It gives a transparent gel with minimal syneresis.

Watergel WD-3955 is designed to provide a uniform smooth, firm, elastic gel texture. Unlike other gelling agents, Watergel WD-3955 sets at short time and melts at high temperature.

PARAMETERS RESULTS
Appearances Off white, free flowing powder
Odor
Organoleptic
Almost neutral
Loss on drying At 105oC to constant weight Max. of 12%
pH 1.5% w/w at 60oC 7 – 9
Water Viscosity 1.5% w/w at 75oC, spindle 2, 60 rpm LVT Brookefeild Viscometer 40 – 150 mPa.s
Water Gel Strength 1.5% w/w at 20oC, 0.25 inch probe Min. of 450 g
Pottassium Gel Strength 1.0% + 0.2% KCI w/w at 20oC 0.25 inch probe 250 – 450 g
Arsenic Max. of 3 ppm
Lead Max. of 5 ppm
Mercury Max. of 1 ppm
Cadmium Max. of 2 ppm
Total Plate Count Max. of 5000 cfu/g
Yeasts and Molds Max. of 300 cfu/g
Salmonella Absent in 25 g
Escherichia coli Negative in 5 g

LACTOVIS MK-5650


Lactovis MK-5650 is a Carrageenan specifically suited for the stabilization of chocolate milk drink. It reacts with milk casein and cocoa to form a very weak gel network.

Lactovis MK-5650 is fully soluble at 80ºC in water and milk. It is stable in neutral or alkali medium and insoluble in organic solvents.

PARAMETERS RESULTS
Appearances Light tan, free flowing powder
Odor Organoleptic Slight seaweed
Loss on drying at 105oC for four hours Max. of 15%
pH 1.5% w/w at 60oC 8 – 11
Water Viscosity 1.5% w/w at 75oC, spindle 2, 60 rpm, LVT Brookfield Viscometer 10-50 mPa’s
Water Gel Strength 1.5% w/w at 20oC , 0.5 inch AOAC probe, Texture analyser Max. of 50 g
Pottasium Gel Strength 1.0% + 0.2% KCI w/w at 20oC, 0.5 inch AOAC probe, Texture analyser 100 - 300 g
Arsenic Max. of 3 ppm
Lead Max. of 5 ppm
Mercury Max. of 1 ppm
Cadmium Max. of 2 ppm
Total Plate Count Max. of 5000 cfu/g
Yeasts and Molds Max. of 300 cfu/g
Salmonella Absent in 25 g
Escherichia coli Negative in 5 g

WATERGEL PF-6215


Watergel PF-6215 is a Carrageenan derived from the red seaweed Eucheuma species. It forms thermoreversible gels at sufficient concentration. It is highly sensitive to the presence of potassium ion which greatly enhances its gelling properties. Watergel PF-6215 is stable in neutral or alkali medium and insoluble in organic solvents.

 

PARAMETERS RESULTS
Appearances Light tan, free flowing powder
Odor Organoleptic Slight seaweed
Loss on drying at 105oC to constant weight Max. of 12%
Particle Size 100% thru 425 microns
pH 1.5% w/w at 60oC 8 – 11
Water Viscosity 1.5% w/w at 75oC, LVT Brookfield Viscometer Min. of 50 mPa.s
Water Gel Strength 1.5% w/w at 20oC, 0.5 inch AOAC probe, Stevens-LFRA Min. of 200 g
Pottasium Gel Strength 1.0% + 0.2% KCl w/w at 20oC, 0.5 inch AOAC probe, Stevens-LFRA Min. of 250 g

WATERGEL MP-6474


Watergel MP-6474 is a Carrageenan product designed to serve as a texturant and natural meat binder. It improves the appearance and sliceability of meat products by effectively binding water and stabilizing meat emulsions.

Watergel MP-6474 is also used to increase yield and reduce purging of meat products. This Carrageenan is extracted from Eucheuma  seaweeds originating from the coastal waters of the Philippines. It is stable in neutral or alkali medium and insoluble in organic solvents.

PARAMETERS RESULTS
Appearances Light tan, free flowing powder
Odor Organoleptic Slight seaweed
Loss on drying at 105oC to constant weight Max. of 15%
pH 1.5% w/w at 60oC 7 – 10
Water Viscosity 1.5% w/w at 75oC, spindle 2, 60 rpm, LVT Brookfield Viscometer Min. of 30 mPa’s
Water Gel Strength 1.5% w/w at 20oC;, 0.5 inch AOAC probe Min. of 800 g
Pottasium Gel Strength 1.0% + 0.2% KCI w/w at 20oC, 0.5 inch AOAC probe Min. of 520 g
Arsenic Max. of 3 ppm
Lead Max. of 5 ppm
Mercury Max. of 1 ppm
Cadmium Max. of 2 ppm
Total Plate Count Max. of 5000 cfu/g
Yeasts and Molds Max. of 300 cfu/g
Salmonella Absent in 25 g
Escherichia coli Negative in 5 g

WATERGEL CD-7069


Watergel CD-7069 is a Carrageenan product that is suitable as a gelling agent and stabilizer for jellies and confectioneries. It forms thermoreversible gels at sufficient concentration.

Watergel CD-7069 provides a cohesive gel texture. It is stable in neutral or alkali medium and insoluble in organic solvents.

PARAMETERS RESULTS
Appearances Off white, free flowing powder
Odor
Organoleptic
Almost neutral
Loss on drying at 105oC to constant weight Max. of 12%
pH 1.5% w/w at 60oC 7 – 10
Water Viscosity 1.5% w/w at 75oC, spindle 2, 60 rpm , LVT Brookfield Viscometer Min. of 10 mPa.s
Water Gel Strength 1.5% w/w at 20oC, 0.5 inch AOAC probe Min. of 60 g
Pottassium Gel Strength 1.0% + 0.2% KCI w/w at 20oC, 0.5 inch AOAC probe Min. of 90 g
Arsenic Max. of 3 ppm
Lead Max. of 5 ppm
Mercury Max. of 1 ppm
Cadmium Max. of 2 ppm
Total Plate Count Max. of 5000 cfu/g
Yeasts and Molds Max. of 300 cfu/g
Salmonella Absent in 25 g
Escherichia coli Negative in 5 g

WATERGEL GU-8405


Watergel GU-8405 is a refined Carrageenan derived from the red seaweed Eucheuma species. It forms thermoreversible gels at sufficient concentration.

Watergel GU-8405 is highly sensitive to calcium ion which greatly enhances its gelling properties. Its gel is syneresis-free and freeze-thaw stable.

PARAMETERS RESULTS
Appearances Off white, free flowing powder
Odor Organoleptic Almost neutral
Particle Size Min.98% thru 60 mesh
Loss on drying At 105oC to constant weight Max. of 15%
pH 2.0% w/w at 60oC 7 – 10
Water Viscosity 2.0% w/w at 75oC; spindle 2, 60 rpm, LVT Brookfield Viscometer Min. of 20 mPa.s
Water Gel Strength 2.0% w/w at 20oC, 0.5 inch AOAC probe Min. of 20 g
Calcium Gel Strength 2.0% + 0.2% Cacl2.2H2O w/w at 20oC, 0.5 inch AOAC probe Min. of 50 g
Arsenic Max. of 3 ppm
Lead Max. of 5 ppm
Mercury Max. of 1 ppm
Cadmium Max. of 2 ppm
Formaldehyde Max. of 5 ppm
Total Plate Count Max. of <200 cfu/g
Yeasts and Molds Max. of <100 cfu/g
Salmonella Absent in 25 g
Escherichia coli Negative in 5 g

WATERGEL GU-8932


WATERGEL GU-8932 is a Carrageenan which is used as stabilizer and gelling agent. It forms thermoreversible gels at sufficient concentration. It is highly sensitive to potassium ion which greatly enhances its gelling properties.

The carrageenan used in WATERGEL GU-8932 is extracted from Eucheuma seaweeds originating from the coastal waters of the Philippines. It is stable in neutral or alkali medium and insoluble in organic solvents.

PARAMETERS RESULTS
Appearances Off white, free flowing powder
Odor Organoleptic Almost neutral
Loss on drying at 105oC to Constant weight Max. of 15%
pH 1.5% w/w at 60oC 7 – 10
Water Viscosity 1.5% w/w at 75oC,Spindle 2, 60 rpm, LVT Brookfield Viscometer Min. of 10 mPa.s
Water Gel Strength 1.5%w/w at 20oC 0.5 inch AOAC probe  Min. of 700 g
Potassium Gel Strength 1.0% + 0.2% KCI w/w at 20oC, 0.5 inch AOAC probe Min. of 450 g
Arsenic Max. of 3 ppm
Lead Max. of 5 ppm
Mercury Max. of 1 ppm
Cadmium Max. of 2 ppm
Total Plate Count Max. of <1000 cfu/g
Yeasts and Molds Max. of <200 cfu/g
Salmonella Absent in 25 g
Escherichia coli Negative in 5 g

WATERVIS TP-9218


Watervis TP-9218 is a Carrageenan product which is used as stabilizer and binder for toothpaste. It effectively binds humectants and abrasive in the toothpaste mixture.

Watervis TP-9218 also provides good shape retention of the toothpaste gel. It is stable in neutral or alkali medium and insoluble in organic solvents.

PARAMETERS RESULTS
Appearances Light tan, free flowing powder
Odor Organoleptic Slight seaweed
Loss on drying at 105oC to constant weight Max. of 12%
pH 2.0% w/w at 60oC 7 – 10
Water Viscosity 2.0% w/w at 75oC,Spindle 2, 60rpm, LVT Brookfield Viscometer Min. of 40 mPa.s
Calcium Gel Strength 2.0% in 0.2% CaCl2 w/w at 20oC, 0.5 inch AOAC probe 10 – 70 g
Arsenic Max. of 3 ppm
Lead Max. of 5 ppm
Mercury Max. of 1 ppm
Cadmium Max. of 2 ppm
Total Plate Count Max. of 5000 cfu/g
Yeasts and Molds Max. of 300 cfu/g
Salmonella Absent in 25 g
Escherichia coli Negative in 5 g

WATERGEL AFG-9058


WATERGEL AFG-9058 is a Carrageenan based product which serves as gelling agent for air freshener gels. Its special formulation prevents syneresis of air freshener and provides a translucent gel.

WATERGEL AFG-9058 forms firm, thermo-reversible gels at sufficient concentration. It is stable in neutral or alkali medium and insoluble in organic solvents.

 

PARAMETERS RESULTS
Appearances Off white, free flowing powder
Odor Organoleptic Almost neutral
Loss on drying at 105oC to constant weight Max. of 15%
pH 2.0% w/w at 60oC 8 – 11
Water Viscosity 2.0% w/w at 75oC; spindle 2, 60 rpm, LVT Brookfield Viscometer Min. of 230 mPa.s
Water Gel Strength 2.0% w/w at 25oC, 0.5 inch AOAC probe Min. of 1200 g
Syneresis 2.0% w/w at 25oC Max. of 2.0%

WATERGEL GU- 9400


Watergel GU- 9400 is a Carrageenan extracted from the red seaweed Eucheumacottonii. It forms thermoreversible gel at sufficient concentration  and is highly sensitive to potassium ion which greatly enhances its gelling properties.
Watergel GU- 9400 is stable in neutral or alkali medium and insoluble in organic solvents.

PARAMETERS RESULTS
Appearances Light tan, free flowing powder
Odor Organoleptic Slight seaweed
Particle size Min. of 95% passing thru 140 mesh
Loss on drying At 105oC to constant weight Max. of 12%
Chloride Content Max. of 2.5%
pH 1.5% gel in 0.24% KCl + 0.2% CaCl2 8 – 10
Viscosity 1.5% in 0.24% Kcl +0.2% CaCl2 w/w at 77oC Brookefield DVE, Spindle 2, 30 rpm Min. of 10mPa.s
Water Gel Strength 1.5% in 0.24% Kcl + 0.2% CaCl2 w/w at 5oC, 0.5 inch probe, Method TI-0350 Min. of 450 g
Arsenic Max. of 3 ppm
Lead Max. of 5 ppm
Mercury Max. of 1 ppm
Cadmium Max. of 2 ppm
Formaldehyde Max. of 5 ppm
Total Plate Count Max. of 5000 cfu/g
Yeasts and Molds Max. of 200 cfu/g
Salmonella Absent in 25 g
Escherichia coli Negative in 5 g

WATERGEL GU- 8989


For clear hard gel based low pH soap

PARAMETERS RESULTS
Appearances Off white, free flowing powder
Odor Organoleptic Almost neutral
Loss on drying At 105oC to constant weight Max. of 12%
pH 1.5% w/w at 60oC 6– 9
Water Viscosity 1.5% w/w at 75oC, spindle 2, 60 rpm LVT Brookfield Viscometer Min. of 20mPa.s
Water Gel Strength 1.5% w/w at 20oC 0.25 inch probe Min.230-470 g
Pottasium Gel Strength 1.0% + 0.2% KCI w/w at 20oC 0.25 inch probe Min. of 90 -270 g
Arsenic Max. of 3 ppm
Lead Max. of 5 ppm
Mercury Max. of 1 ppm
Cadmium Max. of 2 ppm
Total Plate Count Max. of 5000 cfu/g
Yeasts and Molds Max. of 300 cfu/g
Salmonella Absent in 25 g
Escherichia coli Negative in 5 g

RECIPES

WATER DESSERT JELLIES


 Ingredients Percent
Refined Sugar 24.00
WATERGEL WD-3955 0.8-1.2
Citric Acid 0.15
Sodium Citrate 0.15
Preservative 0.08
Food Color q.s
Food Flavor q.s
Water to make 100%

Procedure:

  1. Premix WATERGEL WD-3955, preservative and sodium citrate with refined sugar.
  2. Disperse in water with proper agitation.
  3. Heat mixture at 80-85ºC for 15 minutes with regular stirring.
  4. Remove from heat then ad citric acid.
  5. Stir and add flavor
  6. Pour into molds. Seal.
  7. Pasteurize
  8. Cool immediately in cold or running water.

GUMMY CANDY


 Ingredients Percent
Refined Sugar 40.00
Light corn syrup 25.00
WATERGEL CD-7069 2.00
Citric Acid 1.00
Sodium Citrate 1.00
Food Color q.s
Food Flavor q.s
Water 51.00* *20% for evaporation

Procedure:

  1. Disperse citric acid with small amount of water. Set aside.
  2. Dry blend carrageenan with Na citrate and sugar (1:5=cgn : sugar).
  3. Combine remaining sugar, corn syrup and water. Heat until sugar dissolves.
  4. Add Carrageenan premix.
  5. Heat the mixture with constant string until soluble solids (SS) of 70% is achieved.
  6. Remove from heat . Add citric acid solution, color and flavor.
  7. Deposit hot (≥90ºC) into starch molds.
  8. Dehydrate the gummy candy at 30-40ºC for 2 days until SS reaches 83%.

TOOTHPASTE


 Ingredients Percent
Calcium Phosphate 50.00
Water 25.05
Sorbitol 20.00
Na Monoflurophosphate 0.75
Sodium benzoate 0.50
Sodium saccharine 0.20
Mint flavour 0.60
Sodium lauryl sulphate (SLS) 1.50
Watervis TP-9000 0.80-1.20

Procedure:

  1. Disperse Watervis TP in sorbitol and 80% of water with agitation.
  2. Heat to 60 – 65ºC
  3. Add the calcium phosphate and continue mixing under vacuum for 1 hour.
  4. Add the other ingredients ranging as follows: Saccharine and benzoate dissolved in 10% water, flavours and Sls dissolved in 10% of water. Mix well after addition.
  5. Fill.
Note: Preparation under vacuum is recommended to avoid aeration of paste.

SAUSAGE


 Ingredients Percent
Pork Lean Meat 42.00
Pork Fat 26.00
Refined Salt 1.00
Curing Salt 0.20
Phosphate 0.20
Spice Blend 0.50
Watergel MP-1250 0.40-1.00
Potato starch 5.00
Ice Water to make 100%

Procedure:

  1. Grind lean meat with salt and phosphate until tacky. Keep the temperature at 4°C.
  2. Add half part of the ice.
  3. Add the fat. chop until homogeneous.
  4. Premix the powders (Watergel MP, starch and spices) then add into the meat and fat mixture.
  5. Add the remaining ice.
  6. Continue cutting to a homogeneous, fine emulsion.
  7. Fill into casing, place in a drying room, then smoke cure and cook to internal temperature of  65°C.
  8. Cool in ice bath.
  9. Pack and freeze.

PET FOOD - CHUNKS IN JELLY


 Ingredients Percent
CHUNK  
Meat 75.00
Flour 15.00
Animal protein 2.0
Salt 2.0
Color & Flavor 2.0
Water/broth to make 100%
JELLY 5.00
WATERGEL PF-6215 0.5-1.0
Potassium chloride 0.1
Color/Flavor 0.4
Water to make 100%

Preparation:

  1. Grind meat.
  2. Emulsify meat together with other ingredients.
  3. Bake meat paste to an internal temperature of 85-90ºC.
  4. Cut into chunks.
  5. Cool to 20ºC and cut to smaller chunks.
  6. 50% of these chunks are then mixed with 50% jelly mix.
  7. Can products. Sterilize.

AIR FRESHNER GEL


 Ingredients Percent
WATERGEL AFG - 9098 1.50 - 2.00
Dipropylene glycol 2.50
Polysorbate 20 6.00
Perfume 3.0
Methyl paraben 0.04
Water to make 100%

Procedure:

  1. Disperse WATERGEL AFG and Methyl Paraben in water at room temperature.
  2. Heat up the above solution upto 85 ºC for 20 minutes with regular agitation.
  3. Add propylene glycol.
  4. 10 minutes after adding glycol, cool the solution down to 65-70 ºC and add polysorbate and perfume.
  5. Stir the solution.
  6. Transfer the solution into air freshener gel container.
  7. Put cover on the container once it solidifies.

FISH SAUSAGE


 Ingredients Percent
Fish, MDM 60.00
Refined salt 1.00
Refined phosphate 0.2
Chilled Water 7.5
Watergel MP-6000 0.50-1.00
Soy protein isolate 2.0
Potato starch 5.0
Seasoning q.s
Crushed ice to make 100%

Procedure:

  1. Dissolve salt and phosphate in chilled water. Add this to the fish and soy protein mix. Chop until tacky.
  2. Dry blend starch and seasoning with Watergel MP. Add into the fish dough until homogeneous. Add half of the crushed ice.
  3. Pre-mix the remaining dry ingredients and mix alternately with crushed ice. Chop until uniformly mixed.
  4. Fill into casing, place in a drying room, then cook to internal temperature of 65°C.

PROCESSED CHEESE


 Ingredients Percent
Natural cheese 37.00
Vegetable oil 15.00
Whey powder 5.0
Sodium citrate 1.0
Disodium phosphate 1.0
Lactovis MK-5000 0.20 - 0.50
Water to make 100%

Procedure:

  1. Dry blend Lactovis MK, whey powder and salts.
  2. Disperse in oil, water and grated cheese mixture
  3. Allow to stand for at least 30 minutes.
  4. Heat at 75ºC for 15 minutes.
  5. Pasteurize at 90ºC for 2 min.
  6. Pour into molds while hot. Cool to set.
  7. Refrigerate.

CHOCOLATE MILK


 Ingredients Percent
Refined Sugar 5.00
Lactovis MK-5000 0.015 - 0.035
Dutched cocoa 1.50
Fluid milk to make 100%

Procedure:

  1. Dry blend sugar, cocoa and Lactovis MK.
  2. Disperse the premix in milk.
  3. Pre-heat to 70-80ºC. Homogenize at 2500/500 psi.
  4. UHT treatment.
  5. Fill in chocolate milk bottle.
  6. Agitate/Shake while cooling.
  7. Refrigerate.

YOGHURT DRINK


 Ingredients Percent
Cultured low fat milk 40.00
Aspartame 0.05
Modified starch 0.10
Whey protein concentrate 8.00
Lactovis MK-5000 0.03 - 0.05
Fumaric acid 0.05
Sodium citrate 0.05
Potassium sorbate 0.03
Water 51.69

Procedure:

  1. Disperse whey protein and LactovisMK  in water with stirring.
  2. Add starch and sugar.
  3. Add cultured milk then agitate slowly for 15 minutes.
  4. Pasteurize at 90-95ºC for 15 seconds.
  5. Subject to 2-stage homogenization (2500/500 psi).
  6. Fill in bottle aseptically.
  7. Cool in ice bath for 30 minutes with regular shaking.
  8. Store at 0-4ºC

WHIPPED CREAM


Ingredients Percent
Butter fat 35.00
Sugar 8.0
Skim milk powder 12.0
Emulsifier (monodiglyceride) 0.3
LactovisMK-5000 0.01-0.05
Water to make 100%

Procedure:

  1. Dry blend sugar, emulsifier and Lactovis MK. Disperse in small amount of water
  2. Dissolve milk in remaining water.
  3. Melt butter in hot water bath. Add into the blend.
  4. Heat at 80ºC for 5 min.
  5. Homogenize at 200 bar.
  6. Transfer in container. Seal.

EVAPORATED MILK


Ingredients Percent
Lactovis MK-5000 0.01-0.02
Whole milk to make 100%

Procedure:

  1. Dissolve Lactovis-MK in fresh raw milk with proper agitation.
  2. Heat milk at 100 - 120ºC for 1 - 3 minutes.
  3. Chill to 70ºC.
  4. Pump milk to the evaporator (milk boils at 65 - 70ºC under vaccum); continue process until milk density becomes 1.07
  5. Homogenize milk at 5 - 25MPa (50 -250 bar) pressure.
  6. Cool to 5 - 8ºC.
  7. To improve heat stability, add disodium phosphate (quantity determined by sample sterilization).
  8. Fill and seal in cans.
  9. Sterilize at 110 - 120ºC for 15 - 20 minutes with cans in motion.
  10. Cool

REGULAR ICE CREAM


Ingredients Percent
Milk Fat 8.00
Skimmed Milk 11.00
Refined Sugar 14.00
Lactovis IC-2000 0.50-0.70
Glucose 4.50
Colour/Flavour q.s
Water to make 100%

Procedure:

  1. Dissolve glucose in water. Set aside
  2. premix Lactovis-IC with sugar and skimmed milk
  3. Disperse premixed powders in water-glucose solution with proper agitation.
  4. Add milk fat.
  5. Pasteurize the mix at 70ºCfor 30 minutes.
  6. Homogenize on a two-stage homogenizer.
  7. Age for 4 hours at 4ºC.
  8. Freeze
  9. Harden

PACKAGING

Marine Hydrocolloids Carrageenan is packed in 25kg export worthy corrugated cartons.

Marine Hydrocolloids Carrageenan can be shipped in loose bags or palletized. On a 20 foot container, a loose bag shipment can accommodate up to 21MT while a maximum quantity of 20MT can be accommodated for palletized shipments. The number of bags per pallet depends on the bulkiness of the type of Carrageenan.

Pallets can be in the form of plastic or wood. Marine Hydrocolloid’s shipments under wood pallets abide by the International Standards for Phytosanitary Measures (ISPM 15). Fumigation can be done through the use of specified and approved methyl bromide or phosphne gas. Goods in pallets are wrapped with corrugated carton, strechwrapped, with plastic straps.

STORAGE AND SHELF-LIFE

Carrageenan stored in a cool and dry place in its original packaging can last for 3 years.


ABOUT MERON GROUP

Today Marine Hydrocolloids is the only exporter and market leader in the supply of quality Agar Agar in India. We are the exclusive supplier of Agar to many MNC'S and also to 90% of the commercial tissue culture laboratories in India and several leading laboratories across the world.

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LOCATION US

CONTACT INFORMATION

MERON GROUP

| Marine Hydrocolloids
| Meron Ingredients
| Meron Biopolymers

Santo Gopalan Road, Chullickal,
Cochin - 682 005, Kerala, India.
 +91 484 2227241/2223703/2220802
+91 484 2220801
Customer Care No: +91 9895767366
info@meron.com, marine@vsnl.com

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