Polysaccharides extracted from seaweed algae such as "carrageenan" can have a strong influence on the textural characteristics of food, and have many and diverse applications.
Milk pudding (gel)
Ice cream (to prevent separation)
Whipped cream (foam stability)
Fresh Coffee (Anti separation of Whey)
Cocoa (to prevent sedimentation)
Coffee (milk protein stabilisation)
Fruit jelly (gel)
Coffee jelly (gel)
Bean paste mixing (anti-separation)
Ham and sausage (stabilisation)
Corned beef (Binding, gel )
Pet food (Binding, gel)
Fish paste fish paste (improve texture)
Noodles (quality improvement)
Sauce (water-retaining & thickener)
Tsukudani (water-retaining & thickener)
Tablets (anti-caking agent stabilisation)
Coating agents (water retention)
Toothpaste (stabilisation & thickener)
Lotion (moisturising thickening)
Enzyme immobilization agents (gel)
In Japan, there are a large number of applications such a carrageenan containing desserts, jellies and puddings. Carrageenan is sometimes used alone but more frequently in combination with other polysaccharide texturants.
Polysaccharides, such as carrageenan, can improve or enhance the product shelf life of products where refrigerated transport, due to the increased number of convenience stores, has meant that a whole range of food products have a longer and more complex supply chain than in the past.
|Almond jelly||KC-101 WA-220|
Polysaccharides allow relatively easy manufacture of fruit jellies and can extend shelf life whilst at the same time allowing more fruit juice to be added to the fruit pulp element and retaining good eating qualities.
|Fruit jelly||LB-HK LB-930K|
|Fruit pudding||MF-210 MF-741K|
|Jelly drink||DJ-72 SJ-127N|
Sterilising by high temperature at100 o C or more provides a long shelf life and care must be taken to be aware on the effect of retorting upon pH.
|Sweet jellied bean paste||KC-708K|
In an aging society, food producers are actively developing food and specifically medical care foods to cater for the different health requirement of the elderly. Polysaccharides can be used as a food thickener and gelling agent for those elderly who have certain disabilities or dietary challenges.
When people suffer from the condition known as Dysphagia those who drink low-viscosity liquids such as milk, tea or water risk the accidental entry of the liquid into the trachea which can lead to aspiration difficulties. Polysaccharides can be used to thicken liquids for patients in hospitals and other facilities to prevent this aspiration. In the past starch was used to thicken products but it has many shortcomings in texture and adjustability. We are using Polysaccharide thickeners, such as xanthan gum and guar gum which are food additives used for conventional purposes as food thickeners, to develop highly functional products that can be adjusted more easily.
|XGK-D（xanthan gum granules）|
|TG-300（refined Tara gum）|
In addition to the thickening agents, we also have developed a new product to use as a jelly drink for hydration and rehydration.
In the food area polysaccharides are widely used in a whole range of sauces and dressings to provide an ideal texture and consistency. By using a thickener, to give a viscous texture, the negative effects of sedimentation and too rapid pouring, as well as a luxurious coating can be achieved.
|General Food Processing||XGL-3|
|Dressings, sauces, pickles||XGL XGR|