Seaweed Hydrocolloids & Derivatives

Hydrocolloid ingredients derived from marine algae, with particular strength in carrageenan (Kappa I, Kappa II, Iota, and Lambda types), agar-agar, and alginate (sodium alginate). Carrageenan grades are selected according to gelling strength, gel texture (brittle to elastic), and synergy with other hydrocolloids, suited to dairy, plant-based, and confectionery applications. Agar-agar is supplied in standardized gel strength grades for use as a gelling and stabilizing agent, including in vegan formulations as an alternative to gelatin. Alginate grades are selected for cold-set gelling, encapsulation, and film-forming applications. Full specification sheets covering viscosity, gel strength, and purity are provided with every batch.

Product range includes:

Agar-agar

Alginate (Sodium Alginate)

Carrageenan (Kappa I, Kappa II, Iota, and Lambda types)