CARRAGEENANS

Carrageenans are natural hydrocolloids extracted from red seaweeds, valued for their gelling and thickening properties. Depending on the type of seaweed derived from, they are categorized into three main types: kappa, iota, and lambda.

In food and other formulations, carrageenans deliver multiple functional benefits:

• Form gel texture (especially kappa and iota types)
• Control viscosity and improve flow properties
• Enhance mouthfeel and texture
• Keep particles evenly suspended
• Improve emulsion stability
• Provide structure and strong water-binding capacity

Thanks to these versatile properties, carrageenans are widely used across various industries, including:

• Meat and dairy products
• Salad dressings, mayonnaise, and sauces
• Instant dessert mixes
• Ice cream production
• Cosmetic formulations

ALGINATE

Alginates are natural hydrocolloids derived from brown seaweeds. By interacting with calcium ions, they form irreversible gel textures that are independent of temperature. Alginates are soluble in both hot and cold conditions and are resistant to freeze–thaw cycles.

Key Functional Properties:

• Gel Formation: Stable and irreversible gel structure through interaction with calcium
• Viscosity and Texture Control: Compatibility across a wide viscosity range
• Heat and Freeze Resistance: Thermal stability and shelf-life enhancement
• Film Formation: Surface coating and barrier properties
• Emulsion Stability: Prevention of phase separation

Applications of Alginates and Propylene Glycol Alginate (PGA):

• Bakery Products: Instant pastry creams, frozen fillings
• Dairy Products: Cream cheese, spreadable cheeses, ice cream, sorbets
• Meat Products: Gel formation with water and fat in sausages and similar products
• Beverages: Suspension and physical stability in fruit juices
• Sauces and Emulsions: Salad dressings, low-fat margarines

Reconstituted Foods: Providing shape and structure to vegetable, meat, and vegan products.

MICROCRYSTALLINE CELLULUSE (MCC) 

Avicel® Microcrystalline Cellulose (MCC) is a purified form of cellulose naturally found in all plants. As a water-insoluble polysaccharide, MCC offers high performance as a thickener, stabilizer, and texture enhancer in food applications.

Key Functional Properties:

• Thixotropic Structure Formation: Its colloidal form creates a three-dimensional network in aqueous systems through millions of microcrystals when subjected to high-shear mixing or homogenization.
• Viscosity and Texture Control: Provides a creamy, fatty mouthfeel; can be used as a fat replacer in diet formulations.
• Stabilization: Keeps solid particles suspended, providing physical stability in suspensions and emulsions.
• Heat and Freeze Resistance: Gel structure remains unaffected by the temperature changes and resists freeze–thaw cycles.

Common Applications of Colloidal Avicel® MCC in Food Products:

• Dairy beverages (chocolate milk, vitamin-, and calcium-fortified milk)
• Canned coffees (Iced Coffee)
• Cappuccinos and foamed milk products
• Plant-based creams and dairy creams
• Low-fat breakfast and cooking creams
• Heat-stable filling products
• Low-fat mayonnaise and sauces
• Toppings and whipped products
• Ice cream and frozen desserts

Avicel® products provide both functional and economic advantages in food production, enhancing product quality and process efficiency. They are ideal solutions for manufacturers aiming to optimize stability, texture, and shelf life.

APPLICATION-ORIENTED SYSTEM SOLUTIONS 

Our company offers system solutions focused on stabilizers and emulsifiers, tailored for applications in dairy products, beverages, bakery, and confectionery. These solutions are designed to:

• Enhance the physical stability of products
• Deliver the desired texture and mouthfeel
• Maintain stability throughout the shelf life
• Optimize process efficiency

Formulated specifically for each application, these solutions are integrated into production processes with the support of our technical team, ensuring seamless implementation and reliable results.

BOVINE GELATIN & COLD-SOLUBLE GELATIN 

Our portfolio features high-quality gelatins produced from bovine hides using acidic or alkaline processes, available in various bloom and mesh grades. These 100% natural and reliable gelatins have a wide range of applications in food, pharmaceutical, and specialty industrial products.

Applications of Our Gelatin Products:

• Instant Dessert Mixes: Provides structure and viscosity control in jellies, mousses, and similar products
• Confectionery and Marshmallows: Ensures elastic texture, foam stability, and melt-in-mouth properties
• Bakery Products: Whippability and stability in fillings, creams, and toppings
• Meat Products: Adds structure and binds water and fat
• Beverages: Clarification and stabilization in wines and fruit juices
• Pharmaceutical Industry: Acts as a binder and film-former in capsules and tablets

Textura™ Tempo B, known as cold-soluble or instant gelatin, dissolves in cold milk, water, or fruit juices, primarily for instant dessert mixes, delivering the desired structure and mouthfeel. Its viscosity and air-binding capacity provide a whippable texture and creamy density, enhancing the sensory profile of products.