Hydrocolloids

Alginates are salts of alginic acid. Alginates are extracted from brown seaweeds and are used as partially non-thermoreversible gelling and thickening agents in various industries.
Main applications are dairy, powder products, restructured products, technical applications, as well as pharmaceuticals and personal care.

Our products are marketed under the following brand names

• SATIALGINE™ - for food and pharmaceutical grade / thickening alginates
• CECALGUM™ - for technical grade / thickening alginates
• ALGOGEL™ - for food and non food grade / gelling alginates

Locust Bean Gum (LBG) is extracted from the seeds of Ceratonia siliqua, the European carob tree, which is evergreen and leguminous. LBG is obtained from the endosperm of the seeds, in which it acts as a carbohydrate reserve during germination.

LBG, very often in combination with carrageenans and other hydrocolloids, is used for dairy gels, water gel desserts, ice creams, dressing, sauces and soup, as well as fruit preparations, and bakery.

Locust bean gum flour and extracts produced by Cargill are sold under the brand name VISCOGUM™.

In industry and at home, pectin is well known for its gelling, thickening and stabilizing properties.

Cargill’s pectins (HM & LM) are sold under the brand name UNIPECTINE™. They are used in such diverse applications as yogurt, fruit preparations, confectionery, and acid milk drinks.

Pectin has the image of a natural product and has acknowledged nutritional benefits. For all these reasons, new uses are constantly being found for pectin in the food industry, and also in pharmaceutical and cosmetic applications.

Xanthan gum is a polysaccharide produced as a secondary metabolite by a biotechnological fermentation process, based on the culture, in aerobic conditions, of a micro-organism: Xanthomonas campestris.

Xanthan gum is used in such diverse food applications as sauces and dressings, or technical applications such as toothpaste.

Xanthan gum produced by Cargill can be supplied and certified free of any genetically modified organism.

It is sold under the brand names SATIAXANE™ for food, cosmetic and pharma applications and VerXan™ for industrial uses.

Carrageenans are polysaccharides (galactose) with a varying degree of sulfatation (between 15% and 40%). They are extracted from red seaweeds and are used as thermo reversible gelling and thickening agents, mainly in the food industry.

In general, three major types of carrageenans can be distinguished:

• Alcohol processed refined carrageenans
• Potassium chloride processed refined carrageenans
• Semi-refined carrageenan, also called PNG (Philippine Natural Grade) or PES (Processed Eucheuma Seaweed).

Due to their specific interactions with proteins and their synergetic effects with other hydrocolloids such as locust bean gum and konjac gum, carrageenans are used in dairy, meat and fish products, as well as powder products, ice cream and non-food applications.

Cargill’s carrageenans are marketed under the following brands:

• SATIAGEL™: gelling refined carrageenan
• SATIAGUM™: thickening refined carrageenan
• AUBYGEL™: P.E.S.