RICO Carrageenan enhances the texture of confectioneries, providing a smooth mouthfeel while also contributing to their stability and maintaining shape and integrity. Acting as a gelling agent, it facilitates the formation of the gel structure, which is crucial for achieving the desired consistency and appearance.

Our specialized blends cater to various consumer and mear processing needs, giving the following functions:

• Imparts body and consistency.
• Exhibits smooth spoonable texture and glossy finish.
• Provides cohesiveness and structural property.

RICO Carrageenan products for processed meat application are mainly kappa-based carrageenan blends with high brine gel strength and fine particle size suitable for tumbling or injection processes

Our specialized blends cater to various consumer and mear processing needs, giving the following functions:

• Provides excellent water-holding property
• Stabilizes meat emulsion
• Reduces purge
• Increases yield
• Improves texture and mouthfeel
• Desirable sliceability
• Minimizes cooking loss
• Low usage level

RICO Carrageenan pure products consist of semi-refined Iota and kappa, Refined Iota and Kappa.

Pure carrageenan serves as the following:

• Stabilizer
• Texturizer
• Binder

RICO Carrageenan enhances dessert jellies by improving texture for a smooth consistency and boosting stability to maintain shape over time. It acts as a gelling agent, ensuring the desired firmness and texture while evenly distributing flavors and offering versatility in formulations to cater to diverse preferences.

Our specialized blends cater to various consumer and mear processing needs, giving the following functions:

• Provides elastic to very pliable resilient gels with a chewy texture
• Allows easy de-molding from container.
• Gives soft, transparent, and elastic gels for cold & instant desserts

RICO Carrageenan enhances the texture of confectioneries, providing a smooth mouthfeel while also contributing to their stability and maintaining shape and integrity. Acting as a gelling agent, it facilitates the formation of the gel structure, which is crucial for achieving the desired consistency and appearance.

Our specialized blends cater to various consumer and mear processing needs, giving the following functions:

• Imparts body and consistency.
• Exhibits smooth spoonable texture and glossy finish.
• Provides cohesiveness and structural property.

RICO Carrageenan products for processed meat application are mainly kappa-based carrageenan blends with high brine gel strength and fine particle size suitable for tumbling or injection processes

Our specialized blends cater to various consumer and mear processing needs, giving the following functions:

• Provides excellent water-holding property
• Stabilizes meat emulsion
• Reduces purge
• Increases yield
• Improves texture and mouthfeel
• Desirable sliceability
• Minimizes cooking loss
• Low usage level

RICO Carrageenan pure products consist of semi-refined Iota and kappa, Refined Iota and Kappa.

Pure carrageenan serves as the following:

• Stabilizer
• Texturizer
• Binder