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Gellification

Range Of Products
Total of 15 Items
Products
Application
Dosage
Features

Agar Agar

Application

Asian Desserts, Bakery, Cakes, Others - Food, Plant based products, Sauces & Dressing, Western Desserts

Dosage

0.8-1.2% usage per batch

Features Gelling function for making agar jelly. Agar-Agar are gums extracted from the seaweeds. It provides outstanding functional properties which can be used to control moisture and texture to stabilize food systems.

Carboxy Methyl Cellulose (CMC)

Application

Bakery, Beverage, Cakes, Dairy, Ice Cream / Frozen Desserts, Others - Food, Others - Non Food (Cosmetics, Industrial), Sauces & Dressing

Dosage

Features CMC (also know as Cellulose Gum) is used as a food additive for its thickening properties. Cellulose is the world’s most abundant naturally occurring organic substance. The most commercially available are cotton linters and wood pulp.

MACOGEL KJ-63B (medium)

Application

Asian Desserts, Western Desserts

Dosage

0.90-1.00%

Features Used to make Konnyaku Jelly (High fibre jellies) – Medium. Translucent gel with typical chewy konjac texture

MACOGEL SAG-2C (for suspension)

Application

Asian Desserts, Beverage, Western Desserts

Dosage

0.20-0.25%

Features Used for normal Ready-To-Drink (RTD) jelly beads/pulps suspension in drinks. Gelling function. Clear type. Permanent suspension in drinks (for pulp/beads/bird's nest)

Curdlan Gum

Application

Bakery, Beverage, Cakes, Plant based products, Sauces & Dressing

Dosage

Features Curdlan gum is produced by biotechnology. Curdlan can form a gel when heated in an aqueous suspension.

MACOGEL™ ALS-350C (jelly beads/pulps)

Application

Asian Desserts, Beverage, Western Desserts

Dosage

0.90-1.00%

Features Gelling function. Firm & Brittle texture with clear appearance.

MACOGEL™ ICP75/831

Application

Asian Desserts, Western Desserts

Dosage

0.90-1.00%

Features Used to make "Aiyu" jelly or common known as the jelly used in local "Ice Jelly". Used to make "Aiyu" jelly or common known as the jelly used in local "Ice Jelly". Gelling function. Firm and elastic but translucent gel. Low syneresis, smooth mouthfeel.

MACOGEL™ KJC-195B (high)

Application

Asian Desserts, Western Desserts

Dosage

0.90-1.00%

Features Gelling function. Firm, smooth & elastic gel texture. For making clear type Konnyaku jelly texture

Gellan Gum

Application

Asian Desserts, Bakery, Beverage, Cakes, Confectionery, Dairy, Others - Food, Plant based products, Sauces & Dressing, Western Desserts

Dosage

Features Gellan gum is produced by biotechnology. Gellan gum is the generic name for extra polysaccharide elaborated by Pseudomonas elodea. Gellan gum is used to produce gels. The hardness of the gel will depend on whether the polysaccharide is cultured in substituted or unsubstituted form.

MACOGEL™ KLG-66B

Application

Asian Desserts, Western Desserts

Dosage

0.80-0.85%.

Features Gelling function. Very soft and smooth texture.

MACOGEL™ MK-1

Application

Asian Desserts, Western Desserts

Dosage

0.90-1.00%

Features Gelling function. Firm, smooth & elastic gel texture.

MACOGEL™ MP-831B

Application

Asian Desserts, Western Desserts

Dosage

0.80-1.20%

Features Used to make dairy based desserts like Puddings
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