Alginates

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Discover our broad range of products based on Carrageenan.

Alginates

Alginate is an anionic polymer that occurs naturally in brown algae (Phaeophyceae), normally present on the cell walls of these organisms.

Alginate is a structural element designated to be the seaweed’s main skeletal compound, similarly to the cellulose function in terrestrial plants. Thanks to the gel located in the cell walls and intercellular matrix conferring the mechanical strength and flexibility, alginate are able withstand the force of the water in which the seaweed grows.

Moreover, this function is reflected in the compositional difference of alginates in different seaweeds. Industrial applications of alginate are linked to the gelation, viscosity, and stabilizer properties that alginate attributes to the solutions and products.

The alginate shell is a special combination of hydrocolloids, proteins and seaweed fibers. Most often it is used for stuffing in a co-extrusion line.

Application

Possibility of continuous sausage production

For vegetarian, kosher and halal products

Plant-based seaweed extract

Is suitable for further processing, i.e. smoking, cooking, baking, frying, drying.

Can be used in many assortment groups, e.g. dried, smoked, cooked, fresh, hanging products

Possible production of various color and flavor versions.

Due to the variety of application formulas, the alginate casing can also be used for fish, cheese, plant and sweet products.

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    Carrageenans

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    Discover our broad range of products based on Carrageenan.

    Carrageenans

    Carrageenans are a family of linear sulphated polysaccharides that are extracted from red edible seaweeds.
    They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. Carrageenan is also a vegetarian and vegan alternative to gelatin in some applications, in some instances it is used to replace gelatin in confectionery.
    In the meantime, carrageenan is considered a dietary
    fiber technically.

    It has no taste or smell, so it can be used for many food
    applications. The gels it creates are heat-reversible.
    Additionally, in connection with konjac gum (and some
    other hydrocolloids) it alters properties of gels making

    There are three main varieties of carrageenan Kappa-carrageenan (E407), Kappa Semi-Refined Carrageenan (E407a), Iota-carrageenan, which differ in their degree of sulphation:

    All of them are soluble in hot water, but in cold water, only the lambda form (and the sodium salts of the other two) are soluble. When used in food products, carrageenan has the EU additive E-number E407 or E407a when present as
    “processed eucheuma seaweed”.

    Synergy with Lauta products

    Interaction or cooperation of two or more substances or agents to produce a combined effect greater than the sum of their seperate effects. Our products are pure and remedine carragide products, pure product recommendations plus refined-IOTA carrageenan.

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      Konjac gum

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      Discover our broad range of products based on Carrageenan.

      Konjac Gum

      Konjac gum and konjac glucomannan are two water-soluble hydrocolloids that can be used as a thickener, stabilizer, gelling agent, film former and fat replacer in food, with the European food additive number E425(i) and E425(ii), respectively.

      Application – Konjac is commonly used as a gelling agent to produce heat-stable and thermally-reversible gelled foods as follows:

      Pastas
      Noodles
      Prepared meals
      Jellies
      Jams

      Konjac also functions as a thickener and stabilizer in bread, cakes, meat products, ice cream and beverages.

      Meat

      Konjac is as a binder in meat with the properties of thickening, emulsification, water retention and gelling. Meanwhile, it is often used as a fat substitute, e.g. sausage and ham. It enhances water holding capacity, improves meat texture and reduces the fat content.

      Starch products

      Konjac improves the gelatinization, rheological and texture properties of starch by crosslinking, agglom-eration and other reactions with starch. These properties are closely related to the texture, taste and quality of the food. The blends of starch and konjac have a better thickening effect and stability. Meanwhile, the gel formed by the mixture has lower hardness and elasticity. Adding konjac to conveni-ent rice improves the mouthfeel, makes it tastes closer to fresh rice.

      Health benefits

      Konjac glucomannan is nondigestible carbohydrate that was listed as a dietary fiber by the FDA on Jan 10, 2020. Dietary fiber has health benefits as follows:

      • Lowering blood glucose / blood pressure / cholesterol levels
      • Improving laxation
      • Reducing energy intake

      Consumption of glucomannan also helps lose weight.

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