Kappa carrageenan 1.strong, rigid gel, formed with potassium salts. 2.brittle gel forms with calcium salts. 3.slightly opaque gel, becomes clear with sugar addition. 4.some synaeresis. Dairy manufacturers have long used carrageenan for suspension and mouthfeel characteristics in beverages like chocolate milk, and dairy. Formulations made with carrageenan will effectively maintain insoluble ingredients in suspension—due to the formation of a gel network—while simultaneously improving mouth coating, a desirable sensory attribute. Carrageenans help maintain freezethaw stability and proper eating characteristics in reduced-fat reduced-sugar ice cream. Manufacturers of pudding and gelled desserts depend on carrageenan to provide gelation, syneresis control and positive sensory attributes in their end applications. Meal-replacement and nutritional beverages benefit from the viscosity, quick hydrating and mouthfeel characteristics provided by carrageenan. the meat industry has found the gelling and water-holding capacity functionalities to be most beneficial for their products. Carrageenans, when used in combination with other emulsifying salts, can provide increased yields while also providing structural integrity to formed meat products. Meat-based pet food products also benefit from the use of carrageenan in retort canned products because of these same characteristics.

We are offering fertilizers. Seaweeds fertilizer a veritable soup of plant-growth stimulants, vitamins, chelating agents, trace minerals, enzymes, and amino acids, all of which influence the growth of plants in different ways. The most important merit of seaweed fertilizer is its content of assimilable organic materials, in particular the growth hormones." seaweeds fertilizer contain small amounts of nitrogen, phosphorus, and potassium. On a dry-weight basis, seaweeds contain up to 1.2 percent nitrogen, 0.2 to 1.3 percent phosphorus, and 2.8 to 10 percent potassium. Seaweed fertilizer can produce dramatic results in plants: geraniums produced more flowers per plant; grapes were sweeter; gladiolus corms grew larger; and cucumber yields increased 40 percent and the fruits suffered less often from softening and rotting. Improved yields after seaweed treatments were measured in potatoes, sweet corn, peppers, tomatoes, apples, strawberries, okra, and oranges. Better frost tolerance, increased seed germination, and greater capacity to absorb trace elements were other documented benefits for plants.

Kappa carrageenan 1.strong, rigid gel, formed with potassium salts. 2.brittle gel forms with calcium salts. 3.slightly opaque gel, becomes clear with sugar addition. 4.some synaeresis. Dairy manufacturers have long used carrageenan for suspension and mouthfeel characteristics in beverages like chocolate milk, and dairy. Formulations made with carrageenan will effectively maintain insoluble ingredients in suspension—due to the formation of a gel network—while simultaneously improving mouth coating, a desirable sensory attribute. Carrageenans help maintain freezethaw stability and proper eating characteristics in reduced-fat reduced-sugar ice cream. Manufacturers of pudding and gelled desserts depend on carrageenan to provide gelation, syneresis control and positive sensory attributes in their end applications. Meal-replacement and nutritional beverages benefit from the viscosity, quick hydrating and mouthfeel characteristics provided by carrageenan. the meat industry has found the gelling and water-holding capacity functionalities to be most beneficial for their products. Carrageenans, when used in combination with other emulsifying salts, can provide increased yields while also providing structural integrity to formed meat products. Meat-based pet food products also benefit from the use of carrageenan in retort canned products because of these same characteristics.

We are offering fertilizers. Seaweeds fertilizer a veritable soup of plant-growth stimulants, vitamins, chelating agents, trace minerals, enzymes, and amino acids, all of which influence the growth of plants in different ways. The most important merit of seaweed fertilizer is its content of assimilable organic materials, in particular the growth hormones." seaweeds fertilizer contain small amounts of nitrogen, phosphorus, and potassium. On a dry-weight basis, seaweeds contain up to 1.2 percent nitrogen, 0.2 to 1.3 percent phosphorus, and 2.8 to 10 percent potassium. Seaweed fertilizer can produce dramatic results in plants: geraniums produced more flowers per plant; grapes were sweeter; gladiolus corms grew larger; and cucumber yields increased 40 percent and the fruits suffered less often from softening and rotting. Improved yields after seaweed treatments were measured in potatoes, sweet corn, peppers, tomatoes, apples, strawberries, okra, and oranges. Better frost tolerance, increased seed germination, and greater capacity to absorb trace elements were other documented benefits for plants.