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Discover Carra™, High-Quality, Versatile Stabilizer Solution From Gelymar
Discover the Carra™ Series from Gelymar — a versatile range of carrageenan solutions designed to enhance texture, stability, suspension, and mouthfeel across a wide variety of food and beverage applications.
From dairy and desserts to sauces and meat alternatives, Carra™ delivers customized textural performance to meet your formulation needs.
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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.
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