7. Specific applications
7.1 Dairy products
-
Dairy desserts
This category is represented by products such as custards, cream desserts, panna cotta, pudding, liégeois... By mixing all types of carrageenan (kappa, iota and lambda), you can obtain the desired textures (from firm and brittle, to viscous and creamy), as well as shiny, smooth and creamy products. Dosage (from 0.2% to 0.4%) and packaging temperature are also levers that can influence final texture.
-
Neutral milk drinks
The use of carrageenan in chocolate, flavored and fortified (e.g. calcium-enriched) milk stabilizes suspended solids, improving appearance and body in the mouth. In reconstituted milks, carrageenan stabilizes...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Specific applications
Safety and legislation
Article included in this offer
"Food industry"
(
270 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Bibliography
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
