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Product Hydrocolloids.


Alginate is a polysaccharide with a high molecular weight, occurring as insoluble salts in the cell walls and intercellular spaces of brown algae. Using local sources of brown algae Laminaria digitata (Phaeophyceae), it produces high quality hydrocolloid that provides a series of outstanding properties required in modern food manufacturing.

Alginate is one of the most versatile hydrocolloids due to its viscosifying, gelling, and stabilising properties under a variety of different conditions. The ability to dissolve and gel alginate without heating and control gel setting time very precisely by adjusting the calcium concentration with sequestrants is very useful. The versatility is reflected in the many applications making use of alginates, from technical applications to food and pharmaceuticals.

Alginate binds water very strongly due to the large number of carboxylate anions. The water binding capacity is most efficient at moderate to cold temperatures (below approx. 30°C or 90°F). This property remains strong even below the freezing point, resulting in freeze/thaw stability and reduced water migration (prevents ice crystal formation). Water binding at low temperature is efficient even under extreme shear conditions.

Alginate also synergizes both with pectin and proteins. The interaction between hydrocolloids and proteins is well known and used for a number of food applications . Typical examples are the stabilisation of milk protein with carrageenan and pectin. Interaction between charged polysaccharides and proteins are believed to be mainly of an electrostatic nature. This synergy may be used in various low/non-sugar fruit systems.

GRINDSTED®Alginate provides the following benefits:

  • High degree of purity
  • Extremely light powder color
  • Synergy with pectin and proteins
  • Dissolve in cold water
  • Provides high viscosity
  • Uniform gel strength
  • Setting time and texture can be controlled by sequestrants
  • Wide range of gel textures, including highly elastic gels with good syneresis control
  • High water binding capacity
  • Heat stable gels
  • Elastic and flexible gels of high-M alginate
  • Bake stability
  • Freeze/thaw stability, reduced freeze/thaw loss and frying loss
  • Acts as “glue” binding meat pieces together, improved cohesiveness
  • Improve meat texture & juiciness
  • Can be used for coating and film formation

Alginate can be used in a variety of applications, including:

  • Extruded product
  • Restructured meat (beef, chicken, turkey, tuna, cod, salmon, other): burgers, nuggets, fingers, other
  • Dessert: baker’s custard, pudding, jelly, ice cream
  • Bakery filling: (high solid) fruit fillings, jam
  • Cake glazing
  • Bakery dough: frozen dough
  • Beverage: fruit pulp & juice, protein containing drinks


GRINDSTED®Carrageenan is a high molecular weight polysaccharide derived from Chilean red seaweed (Rhodophyceae). It is hybrid carrageenan which characterised by its natural content of kappa and iota units, that both are inside the same molecule.This is not equivalent to a powder blend of kappa and iota carrageenan as it supports a much more intimate interaction between the units which yields unique properties.

Carrageenan gels in the presence of potassium ions when the carrageenan is dissolved by heating and then subsequently cooled, resulting in the formation of a three-dimensional network. The carrageenan sulphate groups interact with the cations in the solution. One of the advantages of a carrageenan gel is its thermal reversibility, i.e. it can gel and melt again repeatedly only losing a little gel strength at each cycle. Gel strength depends on the concentration of potassium and calcium ions, the most important ions for gelling.

Carrageenan is used as a gelling and stabilising agent in puddings, flans, chocolate milk and other dairy products. It is also used in cooked ham and poultry, recombined meat and poultry products to prevent syneresis, reduce cooking loss and improve slicing properties, texture, and sensory appeal.In addition, carrageenan is used for special applications, such as toothpaste, photographic film, pharmaceutical products, and air freshener gels.

GRINDSTED®Carrageenan offers these following benefits:

Water gels
  • High gel strength
  • Extremely water binding abilities
  • Good stability and low to no syneresis when kept refrigerateds
  • Good stability at lower pH conditions
  • Excellent flavour release
Milk beverages
  • Prevents cocoa particles from forming a sediment during storage
  • Prevents fat separation
  • Adds a better mouthfeel & body to the final products
Poultry products
  • Improved yield
  • Reduced cooking loss
  • Significantly reduced syneresis
  • Improved sliceability
  • Improved texture, sensory, moisture, and juiciness
  • No pink discolouration
  • High protein interaction
  • Easier manufacturer of low-fat, low-salt, and phosphate-free products
  • Fewer distinctive binder lines

As a textural ingredient for food, GRINDSTED®Carrageenan can be used in a wide range of applicationswhere viscosity or gelling is required:

  • Meat, poultry, and fish
  • Dairy: milk beverage, soymilk, buttermilk
  • Confectionery: candy
  • Beverage: jelly drink
  • Dessert: pudding, water jelly, ice cream
  • Fruit preparations for yogurt


The word pectin comes from the Greek word pektos, which means firm and hard, reflecting the ability if pectin to form gels. Pectin is a carbohydrate with a high molecular weight which is present in all plants, primarily in the form of protopectin. Together with cellulose, protopectin forms part of plant cell walls and is, therefore, essential for plants and their structure.

Pectin today is commercially produced mainly from apple pomace and citrus peel by an extraction process followed by separation, purification, isolation, and then drying, milling, and standardisation. Commercial pectins are divided in two major groups: HE and LE pectins. The division is related to the number of ester groups in the pectin molecule and, thus, the functional properties. If the number of galacturonic acid groups in the pectin molecule is substitute by more than 50% methyl ester groups, the pectin is known as high ester (HE). If less than 50% of the galacturonic acid groups have been substituted, the pectin is low ester (LE).

The benefits of exclusive GRINDSTED®Pectin with outstanding qualities:

  • High degree of purity
  • White pectin powder for high clarity solutions
  • High level of process flexibility
  • Broad formulation tolerance
  • Controlled gelling
  • High and uniform gel-breaking strength
  • Excellent protein stabilisation

GRINDSTED®Pectin has been tailored to specific applications so that it can provide the appropriate functionality for each application:

Application Function
Acidified protein drinks Protein stabilisation
Confectionery Gelling with low setting temperature
Low sugar jams and jellies Gelling with good syneresis control
Fruit preparations Texture and yield value
Bakery fillings Texture and bake stability


  • Endosperm flour from seeds of Carob bean tree (Ceratonia siliqua).
  • Galactomannan, uncharged, with fewer attachments of galactose sugars to mannan backbone.


  • Hot hydrating, forming cloudy dispersions
  • Thickens to high viscosity
  • Synergism with xanthan to form an elastic gel
  • Synergism with kappa carrageenan to make softer, more elastic gels
  • Most suitable in low acid applications
  • Good heat shock protection in ice cream



  • Derived from native cellulose, a major structural element in plants
  • Microcrystalline Cellulose (MCC) – acid treatment of cellulose to remove amorphous material and leave behind crystalline fragments
  • Carboxymethyl Cellulose (CMC) – chemically derivatized cellulose to make it hydrate in water
  • Negatively charged, so can interact with protein (including protein containing drinks)


  • MCC - forms soft gels at sufficient concentration, is relatively inert and has good suspension properties
  • CMC – cold hydrating to form clear, viscous liquids; an alternative to pectin for stabilisation of proteins at low pH


  • Endosperm flour from seeds of annual plant Cyamopsis tetragonobulus
  • Consists chiefly of a high-molecular-weight hydrocolloidal polysaccharide, composed of galactose and mannose units combined through a glycosidic linkages, which may be described chemically as a galactomannan.
  • Galactomannan, uncharged, with many attachments of galactose sugars to mannan backbone


  • Cold hydrating, forming cloudy dispersions
  • Thickens to high viscosity
  • Synergism with xanthan to further increase viscosity
  • Most suitable in neutral/slightly acidic applications


  • Formed during fermentation of the bacterium, Xanthomonas campestris
  • Cellulosic backbone with side chains of mannose (x2) and glucuronic acid


  • Cold hydrating to form very thick solutions
  • Very strong shear thinning hydrocolloid, can be exploited in suspension applications
  • Excellent acid stability
  • Well suited to culinary applications at various pH values

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