SAIGEL
CARRAGEENAN
SAIGEL Carrageenan is a sulfated polysaccharide derived from red seaweed (Rhodophyceae), widely used for its exceptional gelling, thickening, and stabilizing properties in food systems. It is composed primarily of alternating galactose units and 3,6-anhydrogalactose, linked by alternating α(1→3) and β(1→4) glycosidic bonds, with sulfate ester groups contributing to its unique functional properties.
Carrageenan comes in three primary forms – kappa, iota, and lambda, each varying in their degree of sulfation and functional behavior.
SAIGEL Carrageenan exhibits synergistic gelling behavior when combined with other hydrocolloids such as locust bean gum or guar gum, resulting in improved gel strength and elasticity. Its high water-binding capacity and excellent thermal stability make it highly effective in food formulations exposed to various processing conditions, including high temperatures, freeze-thaw cycles, and pH variations.
SAIGEL Carrageenan offers premium quality with versatile functionality. Its ability to form firm, elastic gels makes it ideal for a variety of applications, from dairy to meat processing. Available in kappa, iota, and cold water-soluble grades, SAIGEL Carrageenan caters to the diverse needs of food manufacturers.
RANGE
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Semi Refined Kappa
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Refined Kappa
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Semi Refined Iota
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Refined Iota
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Cold Water Soluble Kappa
PROPERTIES & ADVANTAGES:
APPLICATION AREAS:
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Meat Products
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Dairy Products
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Confectionery
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Personal Care
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Beverages
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Pet Food
PROPERTIES & ADVANTAGES:
APPLICATION AREAS:
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Sauces
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Dairy Products
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Baked Goods
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Meat Products
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Pet Food and Etc.
GUAR
SaiGel Guar is a Modified Guar gum formulation engineered to show synergistic gelling properties unlike traditional guar gum. This product when combined with other hydrocolloids like carrageenan, xanthan and etc, will enhance the gel strength and provide a slightly elastic gel texture. It has the potential to replace the more expensive locust bean gum (LBG).
RANGE
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Modified Guar Gum Powder
BLENDS FOR THE FOOD INDUSTRY
At SGI, we recognise that some food production challenges cannot be addressed by single ingredients alone. Our hydrocolloid-based blends are expertly formulated to solve complex problems in the food industry, enhancing product quality where single-agent solutions fall short. These blends improve texture, stability, and overall product integrity across various food categories, ensuring that manufacturers can meet both consumer expectations and regulatory standards. By combining carrageenan with complementary hydrocolloids, we create solutions that optimize the sensory and functional properties of food products, from dairy and meat to frozen desserts.
