Discover Carra™, High-Quality, Versatile Stabilizer Solution From Gelymar

Carra Sol MGU 6272 is a high-performance carrageenan solution developed for brine injection in meat, poultry, and fish. It enhances texture and cutting quality, delivering juiciness and firmness that emulate the natural feel of fresh, high-quality flesh.

Carra™ Lact DGU 7031 is a standardized carrageenan has a reactivity to form gels milk with low syneresis. It is tailored for dairy dessert applications where it provides excellent mouthfeel and smoothness.

Carra™ Lact DGU 10006 is a standardized carrageenan that forms gels in milk. It is designed for use as stabilizer agent in milk based products. It is particularly beneficial in instant cold dessert applications where it improves the texture and creaminess.

Carra™ Lact DIC 7029 is a standardized carrageenan has a high reactivity to form firm gels milk with low syneresis. It is tailored to Ice Cream applications where it provides good viscosity and prevents separation of the serum.

GELY ALG PGU 9007 - SODIUM ALGINATE is a thickening alginate that can be applied in water and milk systems. It has various applications such as salad dressings, UHT Milk & dairy desserts where it imparts body, controls syneresis and enriches the mouthfeel.

Carra Gel MCH 5722 is a specialty carrageenan blend designed for meat and ham applications. It enhances texture, improves water retention, and delivers superior sliceability for processed meats. Ideal for creating firm, uniform slices with excellent mouthfeel and structure.

GELY ALG PGU 9008 - SODIUM ALGINATE is a thickening alginate that can be applied in water and milk systems. It has various applications such as salad dressings, UHT Milk & dairy desserts where it imparts body, controls syneresis and enriches the mouthfeel.

GELY ALG PGU 9009 - SODIUM ALGINATE is a thickening alginate that can be applied in water and milk systems. It has various applications such as salad dressings, UHT Milk & dairy desserts where it imparts body, controls syneresis and enriches the mouthfeel.

GELY ALG PGU 9066 - SODIUM ALGINATE forms moderately firm gels in water. Designed for the formation of edible and biodegradable films that can be used for the preservation of fresh and processed foods.

GELY ALG PGU 9096 - SODIUM ALGINATE is based on alginate that form viscous solutions in water. Designed to be used in any type of food in which you want to give more viscosity.

CARRA LACT DCM 5298 is an optimized carrageenan with very high milk reactivity. Is designed to be used as stabilizer in dairy products providing high suspension of cocoa in chocolate milk at very low concentrations and moderate viscosity in milk. It is also suitable as a thickening agent in dairy desserts, ice-cream and whipping cream.

CARRA SOL PGU 5807 is a standardised lambda carrageenan with broad applications where it forms strong flexible gels in the presence of calcium ions. It performs well as a thickener in dairy aqueous systems and yields dispersions of low to high viscosity according to the level of use.

CARRA GEL PFP 6305 is a standardized carrageenan that forms elastic gels in water. Is designed to be used as a stabilizing agent in confectionery such as gummies.

CARRA LACT DCR 5423 is an optimized carrageenan designed to provide viscosity and creamy gels in dairy products. It's an ideal stabilizer and thickener in dollop, pouring and whipping cream.

CARRA GEL CPA 10391 is a product consisting of carrageenan from red seaweeds, designed to be used as an excipient or carrier in pharmaceutical and nutraceutical products. It also can be used in oral care applications.

CARRA SOL MGU 6067 is a high-performance carrageenan solution developed for brine injection in meat, poultry, and fish. It enhances texture and cutting quality, delivering juiciness and firmness that emulate the natural feel of fresh, high-quality flesh.

CARRA GEL MCH 5796 is a carrageenan which forms firm gels with high water retention. It designed to be used as a texturizing agent in meat products. Carra Gel MCH 5796 improves yield with up to 100% extension possible in ham.

Gely Alg PGU 9015 sodium alginate, is a high-purity, seaweed-derived hydrocolloid that efficiently hydrates in aqueous systems to deliver smooth, controllable viscosity. It provides excellent thickening and stabilisation in both water and milk-based applications, contributing to improved mouthfeel, suspension stability, and process consistency across a wide pH range.