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SeaKol Biopharm - Manufactures & marketers of Seaweed-based Solutions!

28/04/2026

Ice cream is one of the most technically demanding food products to stabilize.

It undergoes temperature fluctuations in storage and transport. It needs to maintain a consistent texture from factory to consumer. And it must stay smooth, not icy.

Seakol delivers the ingredients doing that work:

❄️ Xanthan Gum — prevents ice crystal formation during freeze-thaw cycles
🥛 Carrageenan — stabilizes the dairy emulsion and improves mouthfeel
🌿 Guar Gum — controls viscosity and prevents phase separation
🌊 Sodium Alginate — thickener and emulsifier in premium formulations"

www.seakolbio.com
chennai tamilnadu

XanthanGum

20/04/2026

In 1882, bacteriologist Angelina F***y Hesse suggested using Agar Agar as a culture medium to her husband, Robert Koch's laboratory assistant.

It replaced gelatin, which melted at incubator temperatures and was consumed by certain bacteria.

Over 140 years later, Agar Agar remains the standard culture medium in microbiology laboratories worldwide — unchanged in its fundamental chemistry.

Why it still works:
→ Melts at 85°C — high enough to sterilize
→ Solidifies at 32–40°C — below incubator temperature
→ Not metabolized by most bacteria — stays intact as they grow
→ Optically clear — allows visual colony inspection

The same ingredient that sets your dessert is culturing microorganisms in research labs on every continent.

SeaKol supplies Agar Agar for both food and laboratory applications.

To Know More:
📍 T. Nagar, Chennai
🌐 www.seakolbio.com
✉️ info@seakolbio.com

18/04/2026

Carrageenan is not a modern food additive.

Communities in Ireland and the British Isles were boiling red seaweed in milk to create a gel pudding — a dish called Irish Moss blancmange — as far back as the 14th century.

The seaweed they were using contains Carrageenan.

Over 600 years later, the same extract is used in:
🥛 Oat milk and almond milk — prevent separation
🍫 Chocolate milk — suspends cocoa particles
🍦 Ice cream — controls ice crystal formation
🥩 Processed meat — fat and salt reduction
🍼 Infant formula — approved stabilizer

One of the longest-used food hydrocolloids in human history. Still the most effective in its category for many applications.

To Know More:
📍 T. Nagar, Chennai
🌐 www.seakolbio.com
✉️ info@seakolbio.com

17/04/2026

✨ Seakol Xanthan Gum – The Secret to Perfect Gluten-Free Baking! ✨
Bring volume, elasticity, and moisture to your breads, muffins, and cakes.
From ocean depths to daily life, Seakol delivers quality ingredients you can trust.

To Know More:
📍 T. Nagar, Chennai
🌐 www.seakolbio.com
✉️ info@seakolbio.com

15/04/2026

Tara Gum – The natural stabilizer your formulation has been missing! 🌱
From sauces to jams, breads to gluten‑free innovations, Tara Gum enhances texture, stability, and quality.
At Seakol Biopharm, we deliver functional ingredients that empower food manufacturers to create better products.

To Know More:
📍 Chennai-based | 🌐 www.seakolbio.com | ✉️ info@seakolbio.com

14/04/2026

Wishing everyone a joyous and prosperous Tamil New Year. May this Puthandu bring peace, success, and new beginnings to all.

13/04/2026

SeaKol Curdlan Gum – Stability You Can Trust.
From vibrant gel desserts to hearty noodles and plant-based meats, Curdlan Gum ensures heat-stable performance and consistent texture.

To Know More:
📍 Chennai-based | 🌐 www.seakolbio.com | ✉️ info@seakolbio.com
👉 Contact us today to explore how Curdlan Gum can enhance your formulations.

10/04/2026

SeaKol Guar Gum – From Ocean Depths to Daily Life.
Achieve maximum thickness with minimal usage across food, cosmetic, and wellness applications. Trusted quality, efficient performance.

To Know More:
🌐 www.seakolbio.com
✉️ info@seakolbio.com

09/04/2026

Delivering natural, fibre-rich, gel-forming solutions trusted by food innovators worldwide.
Natural product
Fibre-rich
Gel-forming
Suitable for jams, jellies, desserts
Reliable quality

To Know More:
🌐 www.seakolbio.com
📧 info@seakolbio.com

07/04/2026

Propylene Glycol Alginate (PGA) — the alginate built for acidic formulations.

Ensures lasting foam stability in beer
Enhances creaminess and texture in ice cream
Reliable performance in challenging acidic environments
Trusted for food & beverage innovation

To Know More:
🌐 www.seakolbio.com
✉️ info@seakolbio.com

04/04/2026

✨ Sodium Alginate – Stability, Safety, and Performance in Every Dose.
From ocean depths to daily life, SeaKol delivers trusted quality for pharmaceutical and biomedical applications.

💊 Ensures stability in every formulation
🛡️ Trusted safety for pharmaceutical and biomedical use
⚙️ Reliable performance across diverse applications

📍 T. Nagar, Chennai
🌐 www.seakolbio.com
✉️ info@seakolbio.com

02/04/2026

From Ocean Depths to Daily Life 🌊
SeaKol Sodium Alginate, derived from brown seaweed, is trusted across the food industry for its natural gelling, stabilizing, and thickening properties. From bubble tea to confectionery and ice cream, it delivers consistency, creativity, and quality in every application.

🔹 Food-grade & globally certified
🔹 Reliable texture solutions for beverages & desserts
🔹 Backed by SeaKol’s commitment to innovation

📍 T. Nagar, Chennai
🌐 www.seakolbio.com
✉️ info@seakolbio.com

Address

No. 3, Block-A, Drive Nair Road, T. Nagar
Chennai
600017

Website

https://www.seakolbio.com/

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