We offer a broad range of hydrocolloids including products such as alginates, biopolymers (xanthan gum and scleroglucan), carrageenans, galactomannans (locust bean gum and guar gum) and pectins. These gums are used as gelling and thickening agents in all areas of the food industry and in a growing number of cosmetic, pharmaceutical and technical applications.


We offer a very extensive range of commercially available alginates. These are based on a wide variety of different types of brown seaweeds (phaeophyceae).

The main types are: 

  • Laminariaceae: Laminaria Hyperborea and Laminaria digitata
  • Fucales: Ascophyllum nodosum and Fucus serratus

Being cold-soluble, partially thermostable and having various gelation mechanisms, alginates are a very versatile type of hydrocolloid widely used in more than 300 known commercial applications, Applications consist of both thickening and gelling agents



We offer one of the widest ranges of commercially available carrageenans, using a large variety of different types of red seaweeds (Rhodophyceae). The main varieties of seaweed used are:

  • Gigartina
  • Chondrus
  • Iridaea
  • Eucheuma

Together with Cargill’s recognised formulation expertise, this enables the formulation of commercial carrageenan products tailored to very specific needs in different applications. Carrageenans are used as thermoreversible gelling, thickening and stabilizing agents in a wide variety of applications, mainly in the food industry.


We offer one of the widest ranges of commercially available pectin. Our products offer fully functional flexibility regarding gelation, setting speed, viscosity, mouth feel and stabilisation, while ensuring full controllability and consistent final performance. The bulk of the world’s pectin production is used for the preparation of jams and jellies, but pectin has increasingly gained significance as a gelling agent in acidic food products due to its stability at low pH values. Widely used in the beverage, confectionery and dairy industry.

Xanthan gum

It includes regular and transparent grades, available in powdered or granulated form. Naturally occurring polysaccharides from higher plants and seaweeds have been in use for a long time.Xanthan gum is known for its thickening and stabilizing properties. Thanks to its unique rheological properties, xanthan gum is commonly used in many food and speciality industrial applications.

Locust Bean Gum

We offers various types of locust bean gum and guar gum flour or extract. Each product has been formulated to suit the requirements of a specific area of application.Locust bean gum originates from the seeds of Ceratonia siliqua, the European carob tree, which is evergreen and leguminous. Many leguminous plant seeds contain galactomannans: polysaccharides with thickening properties. Locust bean and guar gum are the most frequently used raw materials for thickening.

Locust bean gum and guar gum can be used alone, but are also often used in combination with carrageenan or other hydrocolloids in food applications.

Key benefits of locust bean gum:

  • Viscosity development after a heating step
  • Creates a pleasant texture with a good flavour release
  • Strong interaction (gelation) with k-carrageenan, agar and xanthan gum

Guar Gum

Guar originates from India and Pakistan, but today it also is cultivated in the USA.  It is extracted from the albumen of Cyamopsis tetragonolobus seeds, an annual leguminous plant. Guar seeds have the same structure as locust bean seeds but are slightly smaller in diameter. Guar gum is most frequently used as a raw material for thickening. Guar has instant viscosity development at room temperature (cold soluble) and creates a long texture with a reduced flavour release. Guar has no interaction (gelation) with other polysaccharides but high synergistic effect with xanthan gum (viscosity)


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