Specific applications
Carrageenans: gelling, thickening and stabilizing agents

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...