Carrageenan with numerous properties has found its importance in various food and non-food applications as:
 

 
CELLAGEL
• Efficient in protein coagulation
• Used for faster precipitation and
flocculation
• Improves wort and beer clarity
• Minimizes production time
• Minimizes the use of filter aid
• Improves shelf life (no chill haze)
• Requires a low dosage application
 
   
   
 
 
CELLAMIX
• Imparts a homogenous meltdown
• Prevents precipitation of milk casein
• Controls ice crystal formation
• Contributes to overrun, ease of
extrusion, and over-all body of finished
product
• Contributes to the smooth texture and
creamy mouthful
 
 
 
CELLABIND
• Reduces syneresis of the food
• Excellent sheen to finished product
• Binds meat particles effectively
• Add richness to the gravy
• Maintains uniform suspension
• Easy unmolding from the can
• Prevents fat separation during
processing
• Uniform moisture throughout the can
                 
 
CELLAMIX
• Provides a complete range of texture
from soft to elastic to brittle gels
• Forms gel at room temperature
• Contributes to gel clarity
 
 
 
CELLAGEL
• Stabilizes cocoa suspension at very low
concentrations
• Imparts homogenous appearance and
texture  to chocolate milk
• Provides excellent mouth feel and flavor
release
 
 
 
CELLAPASTE
• Excellent homogeneity and good
texture in toothpaste
• Binds and stabilizes toothpaste
ingredients
• Stabilizes toothpaste system to prevent
water separation
• Suspends abrasive to prevent settling
at the toothbrush base
• Increases rinsing capability
 
                 
 
 
CELLAGEL AND CELLAMIX
 
• High water binding capacity
• Reduced purge
• Reduced cooking loss
• Increase yield
• Uniforms product quality
• Better slice-ability and freeze-thaw
stability
 
 
CELLAMIX
 
• Promotes uniform release of fragrance
oil shelf life of air freshener gels
• Improves appearance by creating
stable, dry  and solid textured gels