Carrageenan
Products > Carrageenan
Carrageenan is produced from Eucheuma Cottonii (Red Algae), which is cultivated in the sea. We cultivate Red algae using Raft and Monoline technology in the sea.
We manufacture Kappa Carrageenan (INS407a) and for use in various food applications. It is sold under the brand name Pecgel.
Competitive Advantage
Consistent Quality: 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.
Food Standards: The Carrageenan produced by us is as per JECFA (Joint FAO/WHO Expert Committee on Food Additives) Specification.
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Common Applications of Carrageenan
Pecgel for Dairy based products
● Improves texture
● Improves mouthfeel
● Improves flavour release
● Controls syneresis
● Helps suspension of solids like cocoa
● Increases yield
As per Food Categories mentioned in FSSAI. For example 1.3.1, 1.7 Flavoured milk, Evaporated milk, Condensed milk, Khoya, Ice cream, Frozen desserts etc.
Pecgel for Processed Meats
● 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
● Unmolding becomes easier
● Facilitates extrusion and stuffing
● Minimizes shrinkage upon frying
As per Food Categories mentioned in FSSAI.
For Example – 8.2, 9.2.1,9.2.2
Processed Poultry, Meat and Fish products.
Pecgel for other application
● Used to make jelly
● Tailor made as per customer specifications
As per FSSAI/JECFA Rules and Regulations
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 |
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