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…


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


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.


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.

How do we produce our carrageenan? Find out here