Products

GELCARIN® DE 08 is comprised of three key ingredients such as carrageenan, potassium citrate, and sucrose. Among these, carrageenan plays a crucial role as a gelling agent, imparting a solid, powdered form to the product. It is known for its excellent gelling properties, making it an essential component for various culinary and food manufacturing applications.

GELCARIN® FF 34 has ingredients such as trisodium citrate, sodium alginate, sugar (including icing sugar standardized with maize starch), and dicalcium phosphate (with a phosphate content not exceeding 6.0% expressed as P2O5). These components collectively serve as gelling agents. They are presented in solid, powdered form and are distinguished by their excellent gelling properties. This versatile combination finds application in various culinary and food processing scenarios.

GELCARIN® FF 35 has ingredients such as sodium alginate, sugar (including icing sugar standardized with maize starch), sodium hexametaphosphate, and dicalcium phosphate (with a phosphate content not exceeding 18.5% expressed as P2O5). These components collectively serve as gelling agents. They are presented in solid, powdered form and are distinguished by their excellent gelling properties.

GELCARIN® FF 46 is listed in the ingredient declaration and labeled as sodium alginate. These components collectively serve as gelling agents. They are presented in solid, powdered form and are distinguished by their excellent gelling properties. This versatile combination finds application in various culinary and food processing scenarios.

GELCARIN® FF 37 has sodium alginate as an ingredient and is classified as a gelling agent. It is typically available in solid, powdered form and is known for its excellent gelling properties. This versatile food ingredient is used in various culinary applications.

Gelcarin® GP 03 is listed in the ingredient declaration as carrageenan; this substance serves as a gelling agent. It is typically found in solid, powdered form and is valued for its excellent gelling properties. This product is a versatile ingredient commonly used in various food applications.

GELCARIN®GP 04 is listed in the ingredient declaration as carrageenan; this substance serves as a gelling agent. It is typically found in solid, powdered form and is valued for its excellent gelling properties. This product is a versatile ingredient commonly used in various food applications.

GELCARIN® GP 09 is listed in the ingredient declaration as carrageenan; this substance serves as a gelling agent. It is typically found in solid, powdered form and is valued for its excellent gelling properties. This product is a versatile ingredient commonly used in various food applications.

GELCARIN® GP 98 is listed in the ingredient declaration as Konjac flour and carrageenan; this substance serves as a gelling agent. It is typically found in solid, powdered form and is valued for its excellent gelling properties. This product is a versatile ingredient commonly used in various food applications.

Gelcarin® MX 26 is listed in the ingredient declaration as having carrageenan and sucrose, with potassium chloride added for standardization. These components collectively serve as gelling agents, and they are available in both powdered and solid forms. This combination falls under the Food Ingredients product family, specifically as texturizers.

Gelcarin® MX 38 has carrageenan as its ingredient. It is recognized for its good gelling properties and functions as a gelling agent. It is typically found in solid or powdered form and is used to achieve desired textures in various culinary applications.

Gelcarin® RM 66 Alginate is classified as a gelling agent. It is available in both solid and powdered forms. This product is known for its excellent gelling properties, making it a good texturizer. This ingredient finds various applications in the food industry.