AGAR-AGAR Q80E is obtained from Indonesian Gracilaria, a class of Red Seaweed. AGAR-AGAR Q80E is a food-grade agar-agar that acts as a natural gelling agent, thickener and stabilizer.

Greeninno HG-MA is a carrageenan solution that functions as a emulsifying agent, appears in an off-white to yellowish powder. Greeninno HG-MA offers a good gelling and water retention performances and well integrated with starch, soy protein and meat protein. Greeninno HG-MA is great to use for tumbling meat applications, especially for ham, sausage, marinated meat and poultry meats applications For further details, please see the specification sheet below and contact our local sales representative today!

Greeninno HB350 is a carrageenan solution that functions as a emulsifying agent, appears in an off-white to brownish powder. Greeninno HB350 delivers a good gelling, improve meat elasticity and mouthfeel and water retention features, that well integrated with starch, soy protein and meat protein. Greeninno HB350 is well suitable to use in all products to improve the texture and yield as per production needs. For further details, please see the specification sheet below and contact our local sales representative today!

Greeninno HG359 is a carrageenan solution that functions as a emulsifying agent, appears in an off-white to brownish powder. Greeninno HB350 delivers a good gelling, improve meat elasticity and mouthfeel and water retention features, that well integrated with starch, soy protein and meat protein. Greeninno HB350 is well suitable to use isolated soybean protein, such as meatball, sausages, and vegetarian products. For further details, please see the specification sheet below and contact our local sales representative today!

Greeninno HG-K is a carrageenan solution that functions as a emulsifying agent, appears in an off-white to brownish powder. Greeninno HG-K delivers a ready to use, good gelling, improve meat elasticity and mouthfeel and water retention features, that well integrated with starch, soy protein and meat protein. Greeninno HG-K is suitable to use for tumbling meat applications, especially for ham, sausage, marinated meat and poultry meats applications. For further details, please see the specification sheet below and contact our local sales representative today!

Greeninno HB378 is a carrageenan solution that functions as a emulsifying agent, appears in an off-white to yellowish powder. Greeninno HB378 deliver a good gelling and water retention performances and well integrated with starch, soy protein and meat protein. Greeninno HB378 is well suitable to use in all products to improve the texture and yield as per production needs. For further details, please see the specification sheet below and contact our local sales representative today!