Friday, November 10, 2017



Filipino scientists continue to stimulate and improve Philippine science and technology with the wealth that carrageenan seaweeds bring to agriculture, with its new discovery: the Plant Food Supplement (PSF).  In celebration of the World’s Science Day, we give honor to the research team from the Department of Science and Technology – Philippine Nuclear Research Institute (DOST-PNRI), who wins the 2017 Excellent Research Team of the Year Award from the Japan-Based Forum for Nuclear Cooperation in Asia (FNCA), led by Lucille Abad who heads DOST-PNRI’s Chemistry Research Section. Aside from the Philippines, the event was also participated by Australia, Bangladesh, China, Indonesia, Japan, Kazakhstan, Korea, Malaysia, Mongolia, Thailand and Vietnam. 

Tuesday, October 31, 2017

W Hydrocolloids joins Chicago Section IFT 2017

W Hydrocolloids will be joining Chicago Section-Institute of Food technologists for Suppliers’ Expo 2017!

 It is going to be an event full of discovery and opportunity towards food science and entrepreneurship, so don’t miss!

Catch us at Booth 1207!

Our W Octoberfest Solution.

Beer is the oldest alcoholic beverage. It has four basic ingredients: Barley, water, hops, and yeast. The basic idea in creating beer is to turn the yeast into alcohol and CO2 by extracting the sugar from grains. 

One of the common issues that brewers face is the beer haze. Beer haze is primarily a complex of protein and polyphenols with metal ions and usually some carbohydrate compound, resulting the appearance of the beer to be hazy or cloudy. Carrageenan is the reasonable way to minimize the problem.

As a carrageenan manufacturer and producer, W Hydrocolloids Inc., was able to develop a carrageenan blend that is specifically made for beer, the Ricogel BF. It is an alkali treated carrageenan that may be made in granules, powder, and tablets as fining agent to precipitate the protein and other substances that cause beer turbidity to beer. Its primary functions toward beer are, it improves the wort recovery and gives clarity; it minimizes the use of fitter aids and it coagulates and precipitates proteins during cold break. It guarantees efficiency in production and cost, because it only requires low dosage in low cost.

In brewing, various techniques have changed, the basic process remains the same.

The process

1. Malting

The process of malting is divided into 3 steps; the heating, drying out, and cracking of the harvested grains. The core goal of this process is to isolate the enzymes needed for brewing in preparation for the next procedure.

2. Mashing

After the malting process comes the mashing wherein grains are steeped in hot (not boiling) water. The core goal in this process is to activate enzymes in the grains that cause it to break down and release its sugar. Once done, the water from the mash is drained and now called wort-a sticky sweet liquid. 
3. Boiling

The wort is boiled for around an hour while hops and other spices are added several times. Hops are the flowers of the hop plant that gives stability and bitter, zesty or citric flavors to balance out the sweetness in the wort. They also serve as natural preservative to the beer. Ricogel BF is added on the last 10-15min of the boiling process

4. Fermentation

After an hour of boiling, the wort is cooled, strained, filtered, and put in a fermenting vessel, and now ready for fermentation. It is the process where yeast is added to consume the sugar in the wort to and converts it to CO2 and alcohol. The beers are stored at depending on its kind.  Lagers are stored at a cool temperature for several weeks, while ales are stored at a room temperature for just couple of weeks. 

5. Packaging

After the fermentation and carbonation process, it is down to the last process which is packaging whether in can, keg, or bottle. It is best served when cold!

Achieve your desired clarity on beer for best drinking experience with Rico Carrageenan. For more information on carrageenan for food applications, contact us for inquiries and samples at +(032) 856 3838 or email us at

How beer is made. Retrieved from

Friday, March 31, 2017

The leaders of W Hydrocolloids

W Hydrocolloids, Inc. Participated in FIC 2017

W Hydrocolloids joined the Food Ingredient China in National Exhibition and Convention Centre, Shanghai, from March 24-26, 2017. It was a 3 day event that was participated by of leading companies and professionals from the food industry. Indeed, it was another great experience and opportunity for exposure and exploration in the market. Our company was represented by the leaders of W Hydrocolloids who continuously lead the company towards excellence, (from left to right): Ms Caselyn Reyes (Sales Supervisor), Ms Arra Sangalang (International Sales Manager), Mr John Wee (President), Ms Marychelle Dimapilis (Business Development Executive-Europe, Middle East), Ms Jimmylyn Dagsil (Purchasing Supervisor), Ms Aprilyn Sollano (Business Development Executive-Americas), and Ms Joy Codia (Research and Development Manager).

Tuesday, February 28, 2017

Mr Winston Wee (CEO) and Mr Henry de la Vega (Sales Representative) 
proudly represented  W Hydrocolloids, Inc (WHI) at 2017 IPPE.

W Hydrocolloids sponsored in IPPE 2017

The International Production & Processing Expo brought together more than 1,200 exhibitors and 300,000 visitors in Atlanta, USA last January 31-February 2, 2017 for its trade show exhibits and education programs. W Hydrocolloids was proudly represented by our very own CEO, Mr Winston Lee Wee together with our strong sales team.


Wednesday, November 30, 2016

Ms Amanda Madlang, Seaweed Purchasing Manager, 
willingly shared to inquirers what Rico Carrageenan has to offer.

W Hydrocolloids joined SIAP 2016 in Cebu City

What an information-filled event SIAP 2016 was. We are honored to have sponsored and supported such an event whose objective is to promote local agriculture.