Carrageenan
Carrageenan is extracted from red seaweed. There are three types of carrageenan; kappa, iota and lambda.
Kappa Carrageenan is soluble in hot water, induces the formation of a durable, but brittle gel with the addition of potassium ions, increases the gelling and melting temperatures with more potassium ions, however releases water (syneresis) when strong gel is formed. Kappa carrageenan gels are slightly opaque but become clear with sugar. The gel melts when reheated; therefore it is not resistant to heat. It is compatible with water miscible solvents but insoluble in most organic solvents. Typical use level for kappa carrageenan is 0.02 to 2.0%.
Iota Carrageenan is soluble in hot water; sodium iota carrageenan is also soluble in cold water. Diluted solutions of iota exhibit thixotropic characteristics. Iota Carrageenan forms a durable, elastic gel and increases gelling and melting temperature with the addition of more calcium ions. Syneresis is not observed in elastic gels with iota carrageenan and calcium ions. Iota Carrageenan is freeze and thaw stable and also compatible with water miscible solvents but insoluble in most organic solvents. Typical use level for iota carrageenan is from 0.2 to 2.0%.
Lambda Carrageenan is free flowing, non-gelling pseudo-plastic solutions in water. Lambda is partially soluble in cold water, fully soluble in hot water. It increases the fluid thickness (viscosity) rather than forming gel. The addition of cations such as potassium or calcium has a little effect on viscosity. Lambda Carrageenan is compatible with water miscible solvents but insoluble in most organic solvents. It is quite stable over a wide range of temperatures, including freeze/thaw cycles. It is soluble in 5% salt solution both in hot and cold condition. Typical use level is from 0.1 to 1.0%.
Gum Tragacanth
Tragacanth is a rather viscous, odourless, tasteless, water-soluble polysaccharide, which helps to form gel by easily absorbing water. Not as commonly used as other gums, tragacanth is used mainly for sugar dough production (icing).
Alginates & Esterified Alginate (PGA)
Alginates differ according to the gel structure and viscosity values. They are extracted from brown seaweed also known as algae. Alginates have the attribute to form gel in reaction with calcium. The gel is irreversible and not affected by heat or similar factors. Alginates and PGA (propylene glycol alginate) are used in many industries such as personal care products, pharmaceuticals, cosmetics, textiles and the food industry. They provide texture and viscosity; protect physical stability by forming gel or film. Alginates are used in bakery products (powder), frozen dough, spreads, labneh and double cream cheese, dairy products where foam stability is necessary, ice cream-sorbet, re-structured vegetables/meat, low fat margarines, salad dressings and fruit juices.
Alginates are widely used products in many applications for the following features: solubility in both cold and hot temperatures, gelling in a wide temperature range, heat resistance capabilities.
Microcrystalline Cellulose (MCC)
Microcrystalline cellulose (MCC) is derived from naturally occurring cellulose (actually a polysaccharide) similar to that found in fruits and vegetables to keep them standing. MCC functional types with other stabilizers enable it to be used in the food industry as well as pharmaceutical and some special applications in other industries.
When it mixes into water under high shear, colloidal MCC creates a three dimensional network with millions of insoluble micro crystals leading to a quite stable and thixotropic gel. Colloidal MCC needs homogenization and/or high shear mixing to be activated in a water system. It provides thickness, suspension of particles, stable suspension of emulsion/air bubbles. It is quite heat stable and resistant to freezing/thawing. It also allows preparation of low-fat products with fatty and creamy mouth-feel (fat mimic).
Today, MCC is widely used in preparation of soya and chocolate milk, calcium and vitamin enriched dairy drinks, cappuccino milk with foamy texture, vegetable and dairy whipping creams, low fat creams (breakfast cream, cooking cream etc.), low fat mayonnaise, toppings, ice cream and especially heat-stable bakery-fillings.
Non-colloidal type of MCC is also widely used to prevent lumping of grated cheeses. Besides, it is also used as a flavour and spice carrier in gums, an extrusion-aid in snacks and curls.
Beef Skin Gelatine
Acidic or alkaline types of beef skin gelatine having different bloom and mesh size are used in the production of dry mixed desserts, confections, marshmallow, bakery and meat products, biscuit, wine, fruit juice and dairy products. It is also used in the pharmaceutical industry.
CRYOGEL® is a 100% natural, cold soluble and instant type gelatine. It is available in different bloom and mesh sizes as acidic/alkaline forms for bakery mixes. CRYOGEL® is soluble in cold milk, water and fruit juice without heat requirement. It is commonly used in bakery mixes as it immediately increases viscosity and provides a good mouth-feel. It also assists the overrun development and creates an intense creamy texture.
