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.
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.
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.
Best for Application requiring gelling & water-holding capacities
Used in applications requiring viscosity
Suited for stabilization of diary desserts
Provides stability to liquid milk products & frozen diary desserts.
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:
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 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.
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
WATERVIS
LACTOGEL
LACTOVIS
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:
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:
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:
Lactovis CM is a product mainly suitable for chocolate milk drink and other milk products.
Lactovis CM offers the following advantages:
Aside from ice cream and chocolate milk, Marine Hydrocolloids carrageenan also offers several other products suitable for other diary preparations.
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.
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:
For more information, queries, kindly contact us
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:
For more information, queries, kindly contact us.
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:
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:
For more information, queries, kindly contact us
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.
Watergel AFG - 9098 is specially suitable for Air Freshner Gel.
It offers the following advantages.
Dosage Recommendation : 2.0 – 3.0%
Watervis TP-9218 is specifically suitable for toothpaste.
Following are the advantages of using watervis TP 9218
Dosage recommendation : 0.8 – 1.2%
Watervis GU – 8405 is highly suitable for this application
Main advantages are:
Dosage recommendation : 0.2 – 1.0%
Water gl GU- 8989 is recommended for hard gel soap.
Advantages of this are the following;
Dosage Recommendation : 1.0 – 1.5%
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:
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:
For more information, queries, kindly contact us
| 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 |
| 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 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 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 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 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 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 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 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 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 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 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-9098 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-9098 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 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 |
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 |
| 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:
| 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:
| 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:
| 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:
| 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:
| 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:
| 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:
| 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:
| Ingredients | Percent |
| Refined Sugar | 5.00 |
| Lactovis MK-5000 | 0.015 - 0.035 |
| Dutched cocoa | 1.50 |
| Fluid milk | to make 100% |
Procedure:
| 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:
| 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:
| Ingredients | Percent |
| Lactovis MK-5000 | 0.01-0.02 |
| Whole milk | to make 100% |
Procedure:
| 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:
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.
Carrageenan stored in a cool and dry place in its original packaging can last for 3 years.
