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Processed Poultry Products
Products presented: 9
SATGURU GROUP
Carrageenan Cold Swelling Kappa Semi Refined SAIGEL
Developed for harmonious interaction with gelling agents such as LBG, cassia gum, and konjac gum. Cold swelling Kappa Semi Refined carrageenan dissolves at lower temperatures, simplifying the manufacturing process.
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BIOCOL
Colorant "Carmine" SP 0692
Carmine (E120) is a natural colorant derived from carminic acid, produced from cochineal insects. It provides stable red to pink shades and is widely used in beverages, confectionery, dairy, and meat products.
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SATGURU GROUP
Cottonii Seaweed Powder SAIGEL
100% natural seaweed powder made from high-quality Cottonii seaweed. Provides natural thickening and gelling properties for food, cosmetic, and pharmaceutical applications.
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SATGURU GROUP
Spinosum Seaweed Powder SAIGEL
100% natural, unprocessed powder from high-quality Spinosum seaweed. Offers natural stabilizing and thickening properties, ideal for dairy, beverages, and dessert applications.
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SATGURU GROUP
Gum Arabic Seyal Soluble SAIGEL Extended
Gum arabic (acacia gum) is a universal hydrocolloid. The soluble Seyal variety offers enhanced dissolution properties, making it ideal for instant beverage mixes and liquid applications.
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SATGURU GROUP
Gum Arabic Senegal Soluble SAIGEL Extended
Gum arabic (acacia gum) is a universal hydrocolloid. Soluble Senegal variety combines premium quality with enhanced solubility for demanding applications in beverages and confectionery.
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SATGURU GROUP
Konjac Gum SAIGEL Extended
Konjac gum is widely used in meat substitutes, vegan jellies, dairy-free beverages, and gluten-free baking due to its natural properties that improve texture, provide viscosity, and form thermally stable gels.
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SATGURU GROUP
Konjac Gum Clear SAIGEL Extended
Konjac gum is widely used in meat substitutes, vegan jellies, dairy-free beverages, and gluten-free baking due to its natural properties that improve texture. The clear variant offers improved transparency.
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SATGURU GROUP
Stabilizing System for Meat Products Carr X14
Carrageenan-based blends specially designed for meat products. Combining carrageenan with complementary hydrocolloids provides optimal water binding, texture improvement, and slice cohesion.
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