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Carra™Gel

Gelymar Hall: Shk Maktoum Hall Stand: M-F21
CarraTMgel line is characterized by a great capacity to form gels with water, using very low dosages and due to its properties of high water retention, these gels do not have syneresis. It belongs to carrageenans category. In meat products, it gives the required firmness and the syneresis control and due to the strong interaction with meat proteins, produces high firmness; allowing the development of economic formulas with interesting savings. It is also employed in gelled desserts, forming gels of high transparency and brightness; properties that are appreciated in this type of products, line CarraTMgel PWJ.

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