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  • Product Data Sheet Click Here
  •  
  • A stabilizer, thickener and gelling agent derived from red algae. 
  • This carageenan forms a clear, soft, elastic gel.
  • Forms a "melt in your mouth" gel, versus the the more firm texture of Kappa Carrageenan.
  • Gel remains stable after freezing and thawing and will reform after broken if left to rest. 
  • General usage: 1g per 100g liquid - Soluble in hot water (140°-175°F) or in cold water with an emersion blender.

  • Certified Kosher and Pareve
Item#:
CARR-I
  • Product Data Sheet Click Here
  •  
  • Carrageenan-lamba is a gelling agent soluble in cold water, concentrated sugar solutions, concentrated salt solutions, and 35% ethanol. 
  • Carrageenan-lamba is insoluble in vegetable oil and propylene glycol.
  • Certified Kosher and Pareve
Item#:
CARR-L
  • Product Data Sheet Click Here
  •  
  • A gelling agent derived from red algae. 
  • This carageenan forms a soft, brittle gels, or, with the presence of potassium salts, forms stiff brittle gels. 
  • Forms a firm textured gel versus the  "melt in your mouth" feel of Iota Carrageenan.
  • Slightly cloudy versus Iota.
  • Kappa is unstable after freezing.
  • General usage: Soluble in hot water (140°-175°F) or in cold water with an emersion blender.
Item#:
CARR-K
  • Product Data Sheet Click Here
  •  
  • A stabilizer, thickener and gelling agent derived from red algae. 
  • This carageenan forms a clear, soft, elastic gel.
  • Forms a "melt in your mouth" gel, versus the the more firm texture of Kappa Carrageenan.
  • Gel remains stable after freezing and thawing and will reform after broken if left to rest. 
  • General usage: 1g per 100g liquid - Soluble in hot water (140°-175°F) or in cold water with an emersion blender.

  • Certified Kosher and Pareve
Item#:
501012S
  • Product Data Sheet Click Here
  •  
  • A gelling agent derived from red algae. 
  • This carageenan forms a soft, brittle gels, or, with the presence of potassium salts, forms stiff brittle gels. 
  • Forms a firm textured gel versus the  "melt in your mouth" feel of Iota Carrageenan.
  • Slightly cloudy versus Iota.
  • Kappa is unstable after freezing.
  • General usage: Soluble in hot water (140°-175°F) or in cold water with an emersion blender.
Item#:
501013S

Product Data Sheet Click Here
  • Carrageenan-lamba is a gelling agent soluble in cold water, concentrated sugar solutions, concentrated salt solutions, and 35% ethanol. 
  • Carrageenan-lamba is insoluble in vegetable oil and propylene glycol.
  • Certified Kosher and Pareve
Item#:
501014S

Product Data Sheet Click Here
  • A standardized carrageenan designed to prevent serum separation in whipped cream. 
Item#:
501813S

Product Data Sheet Click Here

Locust Bean Gum comes from the carob tree.
Mainly used as a stabilizer thickening agent since it creates high viscosity in water systems.
It will not form a gel on its own, so you may need to add other textural ingredients to form a considerable degree of synergy.
(xanthan gum and carrageenan) Can be used in the following:
  • Cream Cheese
  • Dairy Desserts
  • Ice Cream
  • Fruit Preparations
  • Baked Goods
  • Dressings and Sauces.
Item#:
501230S
  • A blend of gums used for stabilizing sorbets, sherbets and ices. 
  • Imparts a smooth, creamy texture in inhibits crystallization and separation. 
  • Ingredients: Carrageenan, Cellulose, Dextrose 
  • Usage: 0.3% - 0.7% of total weight
  • Certified Kosher and Pareve
Item#:
501613S
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