Standardized Carrageenans
Description:
CEAMGEL 90-004 W
This product is a derivative of eucheuma algae (PES), standardized on the strength of the gel in water, to obtain reproducible results. PES (E-407a) is a natural hydrocolloid extracted from red algae of the Rhodophyceae class.
Application:
Specially designed for use in the meat processing industry.
Dosages:
0.2-0.8 %
Gel Strength:
Bloom: 300± 50 g. 1.5% at 10C (MA-01)
Brik: 600± 100 g. 1.5% at 10C (MA-01)
CEAMGEL 91-293
This product is a derivative of eucheuma algae (PES), standardized on the strength of the gel in water, to obtain reproducible results.
PES (E-407a) is a natural hydrocolloid extracted from red algae of the Rhodophyceae class.
Application:
Specially designed for use in the meat processing industry.
Dosages:
0.2-0.8 %
Gel strength:
Bloom: 491± 20 g. 1.5% at 20C
Brik: 583± 30 g. 1.5% at 20C
CEAMGEL 9546
This food additive is based on carrageenan, standardized by the strength of the gel in water, to obtain reproducible results. Carrageenan (E-407) is a natural hydrocolloid extracted from red algae of the Rhodophyceae class.
Application:
Specially designed for use in the meat processing industry.
Dosages:
0.2-1 %
Gel Strength:
Bloom: 700± 100 g. 1.5% at 10C (MA-01)
Brik: 1200± 180 g. 1.5% at 10C (MA-01)
