Carralact-Carragel

alimentos-postres-3Application / Segment

Foods
Desserts

Chemistry

Carrageenan

Applications

Used as gelling and stabilization systems in custard powder, RTE desserts, water gelled desserts and creamy desserts.

Benefits and Features

  • Ability to form gels in a wide pH range, from 3.8 to 4.8 unrefrigerated.
  • Different textures: From Soft Gels that pleasantly melt on the palate to firm and brittle gels.
  • High water retention capacity avoiding fluid exudation or syneresis of the final product.

Tags: Carrageenan