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How is TBK Carrageenan Produced?
TBK Carrageenan is extracted from the red seaweeds Eucheuma Kappaphycus Cottonii and Eucheuma Denticulatum Spinosum through alkali-treatment, purification and milled into powder for final blending and standardization. TBK production facilities employ highly trained engineers and staff to handle cutting-edge modernized machinery.
The entire production process is under strict HACCP accredited standards and is continuously handled and monitored by highly trained supervisors who ensure that every stage is strictly carried out in accordance with standard procedures of Good Manufacturing Practice (GMP).
Each batch of TBK Carrageenan must undergo a series of quality control tests and chemists from the company's quality control laboratory are there to ensure compliance with the standards and product specifications set by customer.
Carrageenan is currently produced by one of the three processes; Alcohol Precipitation, Gel-Press and a solid state process known as Natural Grade or semi-refined process. The precipitate/Gel press products are sometimes referred to as traditionally processed carrageenan. Natural grade carrageenan products are identical to the traditional products in all respects except for the presence of sea-plant cellulose that promotes the low-swelling characteristic. Gel-Press/Alcohol precipitated products forms clear gels, natural grade carrageenan products form opaque gels.
Our Quality Assurance
TBK has been respected over the years because of its commitment to the highest standards of product quality. HACCP food safety programs are in place to ensure that customers receive only the highest quality products. Every lot of TBK Carrageenan is thoroughly examined to meet the most rigid chemical, functional, bacteriological, and organoleptic specifications before delivery to customers.
Research & Development has and will continue to be the focus of TBK. Operating from the in-house quality assurance laboratory in Leyte, Philippines, food technologists and technical service specialists are constantly researching means to improve existing products and develop new products to meet the future demands of the food industry. Our commitment to quality and technical service continues beyond product delivery.