Products

1 2 3

TBK Carrageenan is a natural grade carrageenan used in food products that need gelling, thickening, binding, texturizing and suspending properties. It is mainly composed of potassium, sodium, magnesium and calcium sulfate esters of galactose and 3, 6 - anhydrogalactose obtained from the red seaweeds Kappaphycus (formerly Eucheuma) cottonii and Denticulatum spinosum that are farmed in the shallow lagoons off the Philippine Islands.


TBK offers a broad range of carrageenan products for most food applications. TBK Carrageenan is Kosher and Halal Certified, Trans Fat Free, GMO and Allergen free, Radiation free.

TBK Carrageenan Trademarks:
(CLICK on Series below to view literature)


TBK Carrageenan - AP Series

AP SERIES are natural grade carrageenan blends specially developed for food product that needs gelling, thickening, binding, texturizing and suspending properties like surimi, sauce, toothpaste, juice concentrates, air freshener gel and more…


Surimi: Carrageenan reduces the rate of protein declining and improve water holding capacity and gel strength.


Sauce: Carregeenan thickens and improves sauce texture and viscosity. Prevents fat and water separation and stabilizes the oil emulsion.


Juice Concentrate: Carrgeenan suspends juice pulp over prolonged storage.


Toothpaste: Carrageenan emulsifies and stabilizes the toothpaste texture. Suspends abrasive to prevent setting at the toothbrush base and increase rinsing capability.


Air Freshener Gel: Carrageenan enhance stability and balance release of fragrance oil, reduce overall formulation costs and increase shelf life.


Use Level:
Surimi : 0.10 – 0.50% by weight of final product
Sauce : 0.10 – 0.50% by weight of final product
Juice Concentrate : 0.05 – 0.50% by weight of final product
Toothpaste Gel : 0.5 – 0.10% by weight of final product
Air Freshener Gel : 0.10 – 0.50% by weight of final product

 

Method of Addition: Carrageenan should be slowly added to the vortex of liquids with medium to high mixing for best result and optimum dispersion.


PH Tolerance: Above 5.0 recommended for optimum effect


Regulatory Status: The carrageenan manufactured by TBK Manufacturing Corporation complies with current purity criteria as set forth in 21 CFR .172.620 and 172.626, the European Union(EEC Directives), FAO/JECFA specifications and the Food Chemical Codex (FCC) standards.

TBK Carrageenan - BF Series

Beer Fining Application

Beer haze consists primarily of protein and polyphenol; it is the complexation of protein and polyphenol which is responsible for forming beer haze. The problem of reducing the susceptibility of beer to haze formation can be tackled by reducing protein and / or polyphenol levels or minimizing the molecular sizes of protein/polyphenols.

 

The function of carrageenan within the beer brewing industry is to enhance precipitation and flocculation processes. This is achieved through the addition of carrageenan preparations to wort at or near the end of wort boiling and results in increased amounts of precipitation and flocculation of polypeptide and polyphenolic material during wort cooling. The clarity of wort directly influences downstream filtration and fining characteristics of beer. The enhanced removal of particulate material from wort results in a reduction in filter loading, an increase in filter throughput and prevents the passage of fine particulate material into the finished beer. The use of carrageenan is therefore of positive benefit to the maintenance of beer quality and retail potential.

 

BF-SERIES are natural grade carrageenan blends designed for beer fining applications has the following advantages:

  1. Enhances wort and beer clarity
  2. Increases wort production
  3. Decreases fermentation time
  4. Increases ethanol yield
  5. Extends shelf life
  6. Maintains flavor stability
  7. Cost effective

Use Level: 0.03 – 0.06% by weight of the wort

 

Method of Addition: Carrageenan should be added to the boiling solution 10 minutes prior to the end of the boiling. When carrageenan is to be added too early to the boiling solution, degradation of the polymer will occur and product efficiency is lost.

 

PH Tolerance: 5.0 – 5.5 recommended for optimum effect

 

Regulatory Status: The carrageenan manufactured by TBK Manufacturing Corporation complies with current purity criteria as set forth in 21 CFR .172.620 and 172.626, the European Union(EEC Directives), FAO/JECFA specifications and the Food Chemical Codex (FCC) standards.

TBK Carrageenan - MP Series

Meat Application

Maximizing yields is critical to every poultry and meat processor. Injection, marination or the additions of seasoned ingredients to fresh poultry has become a common practice in both slaughter and further processing plants. Carrageenan has long been used for more than 50 years for stabilizing and gelling a wide variety of food products including poultry injections, marinates and brines. Carrageenan swells during cooking and consequently gels and entraps liquid upon cooling the product thereby resulting to juiciness, tenderness, better taste and higher yield. Suspends brine components to ensure homogeneous injection.

 

MP-SERIES are fine mesh natural grade carrageenan blends specially developed for meat and poultry processors has the following additional advantages:

  1. Increases yield and extended shelf life
  2. Improves appearance and eating quality
  3. Maintains juiciness and tenderness
  4. Excellent purge control freeze-thaw stability
  5. Improves sliceability and better texture
  6. Allows easy pumping and stuffing of meat emulsions
  7. Suspends brine components to ensure homogeneous injection

Use Level: 0.50 – 1.25% by weight of final product

 

Method of Addition: Carrageenan is easier to dissolve in systems that contain salts such as NaCl, KCl. Salts should be dissolve first, and then carrageenan should be added as the last ingredients.

 

PH Tolerance: Above 5.0 recommended for optimum effect

 

Regulatory Status: The carrageenan manufactured by TBK Manufacturing Corporation complies with current purity criteria as set forth in 21 CFR .172.620 and 172.626, the European Union(EEC Directives), FAO/JECFA specifications and the Food Chemical Codex (FCC) standards.

TBK Carrageenan - CMD Series

Chocolate and Soy Milk Applications

CMD Series are fine mesh natural grade carrageenan blends specifically formulated for the stabilization of chocolate milk and soy milk drinks both in pasteurized HTST and UHT systems. Being a 100% pure product, undiluted with neither salts nor sugars, CMD-Series carrageenan gives the formulator flexibility and freedom to make modifications. It is designed to provide a range of stabilizer characteristics depending on desired finished chocolate milk properties. Each product is standardized for milk index strength giving uniform suspension and viscosity in chocolate milk.

 

CMD Series are unique hydrocolloid stabilizer for dairy applications because of its ability to react predictably with milk proteins to permanently suspend cocoa at appropriate use.

 

Functions:

  1. Adds viscosity and improved shear stability
  2. Suspends cocoa to set up a web-like network which imparts an excellent mouthfeel to the finished product
  3. Stabilizes and prevents whey off in milk
  4. Provides suspension of cocoa and body in fluid milk systems at very low use levels for a long period of time
  5. Exhibits exceptional stability and spread over a broad range of use levels in both UHT and HTST processes, resisting cocoa settling and milk gelation.

Use Level:
UHT Systems : 0.015 – 0.030% by weight of final product
HTST Systems : 0.025 – 0.035% by weight of final product

 

Method of Addition: Carrageenan should be slowly added to the vortex of liquids with medium to high mixing for best result and optimum dispersion.

 

PH Tolerance: Above 5.0 recommended for optimum effect

 

Regulatory Status: The carrageenan manufactured by TBK Manufacturing Corporation complies with current purity criteria as set forth in 21 CFR .172.620 and 172.626, the European Union(EEC Directives), FAO/JECFA specifications and the Food Chemical Codex (FCC) standards.

TBK Carrageenan - WD Series

Ice Cream, Puddings and Non-Transparent Gellies

WD SERIES are natural grade carrageenan blends specially developed for water dessert such as ice creams, water jellies, puddings and other kinds of water base desserts.

 

Ice cream: Carrageenan controls the crystallization during production with the aim to have numerous small crystals, leading to a smooth and creamy sensation. It maintains the crystallization status quo during storage and distribution where freeze-thaw is key and it's used in order to prevent syneresis.

 

Water Jellies and Puddings: This is often used in combination with other gums in to order to exhibit a wide spectrum of textural properties and gel system is elastic and full bodied, forming a network with minimum syneresis. Advantages such as:

  1. Provides very good flavour release
  2. It's being thermoreversible
  3. Produces minimal syneresis
  4. It's cost effective

Use Level:
Ice Cream : 0.02 – 0.05% by weight of final product
Water Jellies : 0.50 – 1.0% by weight of final product
Pudding/flans : 0.25 – 0.50% by weight of final product

 

Method of Addition: Carrageenan should be slowly added to the vortex of liquids with medium to high mixing for best result and optimum dispersion.

 

PH Tolerance: Above 5.0 recommended for optimum effect

 

Regulatory Status: The carrageenan manufactured by TBK Manufacturing Corporation complies with current purity criteria as set forth in 21 CFR .172.620 and 172.626, the European Union(EEC Directives), FAO/JECFA specifications and the Food Chemical Codex (FCC) standards.