Carralact-Carragel-Carrasol

alimentos-lacteo-4Application / Segment

Foods
Dairy

Chemistry

Carrageenan

Applications

Employed as textural solutions for creams milk, flavored milk, caramel, cheese, cereal drinks, yoghurt, milk drink, smoothie, among others.

Benefits and Features

  • Allows to achieve varied textures in gels in milk, from firm and brittle to soft and creamy.
  • Suspends cocoa and improves body and palatability in chocolate milk.
  • In evaporated milks carrageenan stabilizes and improves emulsion.
  • In processed cheeses carrageenin improves curing and melting, increases creaminess and spread because imparts additional resistance to the structure formed by the casein.
  • In ice-creams carrageenans improve melting properties, reduce the formation of ice crystals and prevents separation of serum.

 

Tags: Carrageenan