CARRAGEENAN
Carrageenan is produced from Eucheuma Cottonii (Red Algae), which is cultivated in the sea. We manufacture Kappa Carrageenan (INS407a) for use in various food applications. It is sold under the brand name Pecgel.
Eucheuma Cottonii
Red Algae
Eucheuma Cottonii
Red Algae
Eucheuma Cottonii (Red Algae), is cultivated in the sea using Raft and Monoline Technology
COMPETITIVE ADVANTAGE
25+ years of experience in manufacturing Carrageenan ensuring consistent quality of a natural product.
Unique proprietary technology ensures high quality Carrageenan with excellent gel strength.
The Carrageenan produced by us is as per JECFA (Joint FAO/WHO Expert Committee on Food Additives) Specification.
of CARRAGEENAN
Pecgel forDairy-based products
As per Food Categories mentioned in FSSAI.
- Improves texture
- Improves mouthfeel
- Improves flavour release
- Controls syneresis
- Helps suspension of solids like cocoa
- Increases yield
Pecgel forProcessed Meats
As per Food Categories mentioned in FSSAI.
- Improves retention of water and marinades thereby enhancing flavour
- Improves texture–end product is more tender making slicing/cutting easier
- Increases yield
- Enables lower sodium usage and replaces fat
- Un-molding becomes easier
- Facilitates extrusion and stuffing
- Minimizes shrinkage upon frying
Pecgel forOther applications
As per FSSAI/JECFA Rules and Regulations.
- Used to make jelly
- Tailor-made as per customer specifications
GRADES
Kappa Carrageenan (INS407a)
| Appearance | Light tan to white powder |
| pH of 1.5% W/V solution at 75 ⁰C | 8 – 11 |
| Viscosity of 1.5% W/V solution at 75 ⁰C | Min 5 cps |
| Gel Strength | Min 400 gram / cm² |
| Particle Size | Retention on 100 Mesh < or = 1% |
| Moisture (%) | Max 12% |
| Microbial Test | Complies |