Your solution to gelling, thickening and stabilising


Carrageenan is a hydrocolloids belonging to a family of water-soluble polysaccharides.

It is obtained by the extraction with alkaline water from certain species of seaweed of the class Rhodophyceae. Being a 100% seaweed derivative, it is not genetically modified.

Carrageenan is used to gel, thicken and stabilize food.

There are three types of carrageenan (Kappa, Iota and Lambda) and each has different properties such as gelling, water holding, viscosity, stability, texture improvement and mouthfeel.

Other gums such as locust bean gum, konjac or cassia gum can be used in combination with carrageenan to modify the texture.

Some of the applications include smallgoods, dairy, ice creams and sorbets, beverages, gummy candies and processed cheese.

Gum Acacia

Gum Arabic also known as gum acacia is exuded from acacia trees, mainly Acacia senegal and Acacia seyal found mainly in Sudan, Nigeria, Chad and Senegal.

CW Pacific has a range of mechanical, spray dried or agglomerated processed gum acacia to suit your requirements.

The functional properties include solubility, emulsification, viscosity, stability, thickening and nutritional.

It is also compatible with most gums and starches as well as most carbohydrates and proteins.

Gum acacia can be used in nutritional food and drinks, confectionary, coated products, snacks, bakery glazing, flavours and beverages, pharmaceutical and cosmetics.

Please contact us to find the best product for your application.