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| CARRAGEENAN PRODUCT LINE
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| PHONE: (207) 722-4172 / FAX: (207) 722-4271 |
| E-MAIL: info@isinc.to |
Ingredients Solutions offers a broad range of carrageenan products. Carrageenan is Kosher Parve
meet the current Food Chemicals Codex (FCC). Typical carrageenan applications include further
processed meat & poultry, imitation cheese, cheese sauces, flavored milks, cottage cheese dressing,
desserts, egg nog, ice cream, nutritional beverages, salad dressings, batters and syrups.
FURTHER PROCESSED MEAT & POULTRY
| MBF-200K |
Injection/Tumbling - Natural Grade kappa carrageenan. Produces opaque gels ideal for masking
gel pockets and stretch marks in poultry applications - most economical grade |
| MBF-202 |
Injection/Tumbling - Lightest color Natural Grade kappa carrageenan - will not darken poultry
products - ideal for masking gel pockets |
| MBF-592 |
Injection/Tumbling - Intermediate clarity. Natural Grade and KCl-Precipitated blend of kappa
carrageenans |
| MBF-9414 |
Injection/Tumbling - Provides excellent purge control, slicing and freeze-thaw stability.
Provides unique binding of free brine during tumbling cycle to minimize seal flashing during vacuum
packaging. Recommended for high-pump and other difficult applications |
| SI-100 |
Alcohol Precipitated, cold swelling, iota carrageenan designed primarily for low-fat meat
applications - mimics fat-like mouth-feel with added water (~7-9%). Typical use is ~0.5% in low-fat
ground beef applications |
| MBF-202 I |
Produces an injection brine which provides improved suspension of solid ingredients including
starches and proteins. Improved uniformity in the finished product and reduced losses from waste
are achieved |
| S-100F |
Injection/Tumbling - Fine Mesh, Natural Grade iota carrageenan. Provides good water binding
and yield improvement without visible gel formation. Ideal for products intended for food service
steam trays, i.e. fajita strips | |
COLD MILK AND WATER MIXES
| CS-9314 |
Cold-swelling lambda carrageenan designed for rapid thickening in powder mixes for cold milk or
water reconstitution. Provides viscosity, mouth feel and suspension of solids in the reconstituted
drink. Typical use level is ~0.1-0.15% of the reconstituted drink weight |
| CS-01 |
A high viscosity water thickening carrageenan providing excellent body at low temperatures.
Also suitable for cold milk systems |
WATER GEL DESSERTS
| WG-9577 |
System composed of clear-gelling carrageenans with clarified locust bean gum to provide gelatin
like water dessert gels which do not require refrigeration. Typical use level is ~0.7-0.9% of the
gel weight. (Powder Mix / Ready To Eat) |
| SP-9324 |
A carrageenan blend designed for HTST processed fruit topping systems where flow and cling are
required along with clarity and good flavor release |
FLUID DAIRY PRODUCTS
| CM-61BF |
An economical blend of carrageenan types (predominately kappa) which combines maximum
performance and economy for a variety of stabilizer applications such as HTST chocolate milk, frozen
desserts and culture products (cottage cheese dressing and sour cream). Provides suspension,
viscosity and emulsion stability with good resistance to shear. Fine-mesh product designed for
processes where nested filter screens are used in the filling operation. Typical use level is ~0.03%
in chocolate milk and ~0.02% in hard pack (>10% butter fat) ice cream |
| CM-888 |
Natural Grade regular mesh kappa carrageenan ideal for frozen desserts, HTST chocolate milk,
cottage cheese dressing, and eggnog |
| CM-9401 |
Provides high viscosity and improved shear stability. Designed for UHT and retorted dairy
applications such as canned nutritional drinks (e.g. diet and nutritional supplements). Similar to
CM-61BF |
| IC-9429 |
A kappa/lambda blend designed to stabilize HTST, low-fat, low solids mixes (shakes, soft serve).
Prevents separation of the refrigerated liquid mix prior to being frozen. Typical use in soft-serve
mix is ~0.025% - ~0.03% |
| CS-9311 |
Hot/Cold Process, Coffee Creamers, Whipping Cream, Low-Fat Frozen Dessert Mixes (See General
Purpose Section) |
| SI-100 |
Iota carrageenan typically used in imitation chocolate milk (whey/vegetable oil-based) with a
kappa carrageenan such as CM-9401. Also used in certain retorted nutritional beverages such as
soy-based infant formulas. Cold swelling but low or non-gelling in water. (See Further Processed
Meat & Poultry Section) |
GENERAL PURPOSE GELLING AND THICKENING
| WG-15 |
An economical refined kappa carrageenan which forms clear gels in water. Suitable for use in
cheese products and meat applications where high gel strength and claraity are important |
| WG-2000 |
General purpose KCl-refined kappa carrageenan producing strong brittle gels with good clarity |
| CI-200 |
Pure iota, maximum syneresis control, high clarity, elastic gel |
| PT-200DX |
An economical kappa carrageenan which will provide firm gels where clarity is not required |
| S-100 |
An economical iota carrrageenan which provides a very elastic, freeze-thaw stable gel where
clarity is not required |
| CS-9311 |
Good general-purpose lambda-like carrageenan provides cold water and milk thickening |
AIR FRESHENER GELS
| AFG-583D |
Complex blend of Natural Grade carrageenan with other gums and salts designed for controlled
release of fragrance in water gel systems. Suitable for tub-type or self-supporting gel containers.
Often used with CMC for improved syneresis and freeze-thaw stability. Light gel color, very low
odor |
Technical Service: For Information on of ISI carrageenan products, please contact our technical
service representatives at 1-888-548-4758.
Regulatory Status: The carrageenan contained in ISI products meets the definitions and requirements
of carrageenan as set fourth in 21 CFR 172.60 and 172.626 (augmented by material contained in the
Federal Register of July 10, 1979: 44 FR40343.
Product Warranty: ISI warrants that our products are not misbranded or mislabeled at the time they
are shipped from our plant or warehouse. Although our application recommendations are believed
accurate at the time of printing, ISI cannot guarantee the suitability of our products for a given
use. Further, we cannot warrant against possible infringement of third-party application patents.
REVISED 2/23/05
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