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Foodgel™ Carrageenan:
For Food Products With Superior Quality
Below are Application Bulletins* and Primers** available for download
(right click on image and "Save target/link as")
:
*Requires Adobe Reader

Meat & Poultry Applications [pdf]
Beef Patties, Chicken
& Fish Burger
Hotdogs, Sausages,
Corned Beef, Meat Gels
Ham
Poultry
Dairy Applications [pdf]
Dessert & Confectionery Applications [pdf]
Ice Cream
Milk, Chocolate Milk
& Coffee Drinks
Dessert Gels
Flans, Puddings
& Mousse
Bakery Applications [pdf]
**PRIMERS **Microsoft Word Format [doc]
Bread
Cake
Introduction to
Natural Grade Carrageenan
PNG Carrageenan in
Meat and Poultry Applications

FOODGEL™
Series
Application Function Usage Level
% by
total weight

Carrageenan
Applications:
FOOD: Foodgel™
NON-FOOD: Eugel™
Beer
Canned Petfood
Air Freshener
Culture Media
Pelletized Feed
Textile
Toothpaste

MEAT & POULTRY
BA Bacon Holds moisture and minimizes weight loss during storage and cooking. Reduces shrinkage. 0.50-0.70
BP Beef Patty Replaces fat. Binds moisture for tender and juicy patty. Minimizes weight loss during freeze thaw and cooking. 0.40-0.50
CB Chicken Burger Improves binding strength. Holds moisture and makes chicken burger more tender and juicy. 0.80-1.00
CN Chicken Nugget Retains moisture for tender and juicy chicken nuggets. Minimizes weight loss during freeze thaw and cooking. 0.80-1.00
CPP Crispy Pork Pata Controls dehydration in crispy pork pata. Promotes good sliceability. Enhances juiciness when cooked. 0.30-0.50
FB Fish Burger Improves binding strength. Holds moisture to make fish burger more tender and juicy. Prevents freeze thaw syneresis. 0.80-1.00
HP Ham Holds moisture to minimize weight loss during storage and cooking. Binds structured ham. Promotes good sliceability. 0.50-0.70
HG Ham Glaze Gives a glossy and attractive finish to ham. Promotes good sliceability. 1.00-3.00
MB Hotdog, meatgels, sausage, corned beef, longanisa, meat marinates, chorizo, siomai Serves as meat extender. Improves binding strength. Prevents fat separation. Increases yield. 0.30-0.50
PP Poultry Controls dehydration in frozen poultry. Prevents freezer burns. Promotes good sliceability. Enhances juiciness when cooked. 0.30-0.50
DAIRY
CNM Processed Coconut Milk Prevents water separation. Maintains a homogeneous mixture. Improves viscosity. 0.30-0.50
CMD Chocolate Milk Gives body and stability to chocolate milk drink. 0.03-0.08
IC Ice Cream Prevents formation of large ice crystals. Maintains a homogeneous mixture. Enhances excellent flavor release. 0.60-0.80
MS Milk Stabilizes milk system. Prevents water separation. 200-300ppm
DESSERT & CONFECTIONERY
CD Gummy Candy Forms a soft chewy gel-like candy. 0.90-1.10
CMS Chocolate Mousse Gives smooth, uniform texture and provides excellent flavor release. Enhances desirable mouthfeel. 0.30-0.50
DG Dessert Gel Forms a glossy, easy to unmold dessert gel. 0.50-1.20
FL Flan Provides the basic smooth gel texture. Enhances excellent flavor release and good mouthfeel. 0.50-0.80
M Marmalade Prevents water separation and gives body. 1.50-2.00
PB Peanut Butter Prevents oil separation during storage. Improves spreadability. 0.20-0.60
BAKERY, NOODLE & PASTA
BRD Bread Increases yield. Improves texture and mouthfeel of breads. 0.20-0.60
BRG Bread Glaze Provides gloss to bakery products without affecting the taste. 0.50-1.00
CK Cake/Icing Partial replacement of shortening in cakes. Delays onset of melting in icing. 0.20-0.30
CKG Cake Glaze Gives a transparent gloss to cakes. Minimizes moisture loss resulting to prolonged storage. 0.50-1.00
NDB Noodle/Pasta Improves the resistance of noodles and pasta to breakdown during cooking. Increases water binding capacity of wet noodles. Increases rate of extrusion. Gives the product a superior polished surface. 0.20-0.70
SAUCE & DRESSING
K Catsup/Sauce Controls water separation. Improves viscosity. 0.10-0.20
SST Sardine Sauce Thickens and improves the sauce texture. Prevents fat and water separation. 0.50-1.00
SD Salad Dressing Stabilizes the oil/water/vinegar emulsion. 0.04-1.00
JUICE
MJ Milk Juice Suspends fruit pulp without settling over prolonged storage. 0.04-1.00
JC Fruit Juice/
Concentrates
Prevents water separation in fruit juices and concentrate. Provides a soft gel texture in jelly juices. 0.03-0.07
SEAFOOD (Surimi)
SB Seafood Analogue Improves elasticity in extended seafood analogue. Prevents weight loss due to freeze-thaw syneresis. 0.50-1.00
CUSTOM BLENDS OR FORMULATIONS:
Our experts will also formulate blends of carrageenan types to give exactly the right degree of gelling, stabilizing and binding needed to make your product of the highest level of quality.

DISCLAIMER
ACTS Carrageenan is sold with the understanding that the purchasers make their own tests to determine the suitability of the product for their particular purpose and processing conditions.

 

 
 
 
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