Carrageenan

Carrageenan is made up of sodium, potassium, magnesium and calcium sulfate esters of galactose and 3,6-anhydrogalactose units. It is a wholly natural ingredient obtained from certain species of the red seaweed, class Rhodophyceae. Popular sources for carrageenan are the Chondrus Crispus, Eucheuma Cottonii and Eucheuma Spinosum species. The Chondrus Crispus specie grows mainly in cold water territories such as the northern coasts of the Atlantic while the Eucheuma species are abundantly found in temperate climates like the Philippines. The Philippines has successfully launched and maintained numerous Eucheuma Cottonii and Eucheuma Spinosum seaweed farms providing ample supply and good quality to meet the growing demand. We at Marcel use for raw material the Eucheuma Cottonii for our kappa carrageenan and the Eucheuma Spinosum for our iota carrageenan.

Unlimited as Imagination itself As the world's population increases, so does the market for carrageenan. Consumers have become more concerned about the way their products look, taste and cost. Carrageenan is popularly and successfully used in the following industries: • Meat • Chocolate Milk • Dessert Jellies • Petfood • Hams • Processed Poultry • Salad Dressings • Airfreshner Gels • Bacons • Processed Chicken • Yoghurt    • Sausages • Processed Turkey • Custard    • Frankfurters • Chicken Nuggets • Milk Pudding   • Meat Balls • Cake Glaze • Flans   • Corned Beef • Fruit Jams & Preserves • Ice Cream AQUAGEL MP™Meat Product Binder GENERAL DESCRIPTION AQUAGEL MP™ carrageenan blends serve as a natural meat binder. It is used to improve the appearance and texture of meat products by effectively binding meat particles and stabilizing fat-protein emulsions. ADVANTAGES OF AQUAGEL MP™ in MEATThe use of Marcel's carrageenan products offers you the following advantages: • Increases production yield• Improves texture, sliceability and mouthfeel of    finished product• Provides freeze-thaw stability for frozen meat products• Increases ability of meat to retain water during and    after processing Helping you minimize your cost and increase your profit! AQUAGEL WD™Water Dessert Jelly Gelling Agent GENERAL DESCRIPTION AQUAGEL WD™ Carrageenans are used to produce both crystal clear and fruit pulp water dessert gels. They have low syneresis and can be stored under ambient and refrigerated conditions. Products for dry mix and ready-to-eat systems available. ADVANTAGES OF AQUAGEL WD™ IN DESSERT JELLYThe use of Marcel's carrageenan products offers you the following advantages: • Provides a complete range of texture from soft to    elastic to brittle gels• Provides enzyme stability to gels Helping you minimize your cost and increase your profit! MILKVIS CM™Chocolate Milk Stabilizer GENERAL DESCRIPTION MILKVIS CM™ Carrageenans are specially suited for the stabilization of Chocolate Milk Drinks which are very complicated products such that cocoa suspension and mouth feel are very critical in choosing the right stabilizer. ADVANTAGES OF MILKVIS CM™ in CHOCOLATE MILK DRINKThe use of Marcel's carrageenan products offers you the following advantages: • Provides excellent suspending capabilities for      cocoa• Imparts homogenous appearance and texture to    chocolate milk• Provides excellent flavor release Helping you minimize your cost and increase your profit! GMO Certificate  Halal Certification