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Presented 13 products
SATGURU GROUP
Carrageenan Kappa Semi Refined SAIGEL
Carrageenan SaiGel is obtained from selected seaweed growing along the pristine tropical coastlines. It provides excellent gelling, thickening, and stabilizing properties for food applications.
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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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SATGURU GROUP
Carrageenan Iota Semi Refined SAIGEL
Provides high freeze/thaw stability and forms soft, elastic gels. Iota Semi Refined carrageenan is ideal for dairy desserts, sauces, and products requiring flexible texture.
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SATGURU GROUP
Carrageenan Iota Refined SAIGEL
Harmoniously interacts with co-gelling agents such as LBG, cassia gum, and konjac gum. Iota Refined carrageenan provides smooth, elastic gels perfect for dairy and dessert applications.
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SATGURU GROUP
Cassia Gum SAIGEL
A unique hydrocolloid known for its remarkable gelling properties. Cassia gum demonstrates excellent synergy with carrageenan and xanthan gum, enhancing texture and stability in food 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
Cottonii Seaweed Clear Powder SAIGEL
100% natural, unprocessed powders from high-quality Cottonii seaweed. The clear variant provides improved transparency while maintaining excellent gelling and thickening properties.
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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
Xanthan Gum Clear SAIGEL Extended
Xanthan gum is a polysaccharide produced through fermentation, known for its exceptional viscosity control and stability. The clear variant provides improved transparency for applications requiring visual clarity.
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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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SATGURU GROUP
Stabilizing System for Dairy Products Carr X15
Carrageenan-based blends specially designed for dairy products. Combining carrageenan with complementary hydrocolloids provides optimal suspension, texture, and mouthfeel.
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