GENU^® SMART Carrageenan

CP Kelco has developed the patented technology to control the gelling cations in carrageenan – the potassium, calcium, magnesium and sodium ions. This provides the ability to control the gelling and melting temperature. A lower ion content means lower solubility and hydration temperatures, lower processing viscosity and instant gelling. This would benefit applications such as non-aqueous toothpaste and waterless face cream, as well as vegetarian soft gel capsules, air freshener gels, water absorption/moisture control for vacuum packaging and envelope/film for spices and noodles.