According to the Carrageenan type, it acts as gelling agent, moisture retainer, thickener, stabilizer and suspension agent. It provides texture, cohesiveness, and consistency to the final product. It makes cutting easier and reduces syneresis.
- Pure Carrageenan and preparations with Carrageenan
- Kappa, Iota, and Lambda types
- Refined and semi refined
- For Food Industry:
- Dairy Products
- Water-Based Products
- Meat Products
- Processed food
- Patisserie and Bakery
- For Non-Food Industry
- Health care and pharmaceutical
- Air freshener for automobiles
- Pet food
Dairy Products (ready to be used and in powder form)
The special synergy between Carrageenan and the proteins in milk makes the dairy sector the first and widest application field for Carrageenan. Some of its advantages in dairy products include improving organoleptic quality, increasing life span, and decreasing production and distribution costs.
The many dairy products that benefit include evaporated, concentrated, chocolate, flavored milk; cream, whipped and single cream, imitation cream, dairy product whipped coverage, thick cream and cream to be whipped; Vanilla and Chocolate Custard, liquid cream caramel and puddings; double layer, chocolate, fruit, fatty, toppings without Gelatin based on yogurt and cream desserts; chocolate mousse; ice creams and frozen desserts, chocolate shavings and coating; fresh and processed cheese; cream cheese; imitation cheese; low fat margarine; powder formula (instant milk, chocolate, creme caramel, ice cream); and sweet milk desserts (“manjar blanco”).
Carrageenan is the best option to gel water-based products, to control their textures, to improve unmolding, and to release the flavors of fruit gelatin or gelatin substitutes. Carrageenan also reduces the risk of syneresis in various end products.
Water-based products that benefit from carrageen include all forms of gelatin desserts—both ready to eat and in powder form—which have fruit, are normal or low calorie, or have fruit flavors. Other gelatin and gelatin-like products include coffee gelatin, gelatin- like desserts, preserves, low-calorie marmalade, and fruit prepared for yogurt.
When processing meat, Carrageenan is ideal to gel, texture,
and bind sauces and brine. Carrageenan also controls syneresis, improves cutting quality, and facilitates substituting fat and proteins.
Some of the meat products that benefit from Carrageenan include cooked ham, hamburgers, nuggets, fine pasta, pork sausages, liver pate, tinned meat, chicken breast and thigh rolls, chicken sausages, cooked chicken and lamb, vegetable hamburgers, pate and fish sausages, fish filets, meat jelly, and animal food.
Processing with Carrageenan also improves salad dressing; baking brightness; beer clarification and filtrate; soymilk and flavoured milk; creamy desserts; soy beverages with chocolate; patisserie products; pepper pasta; preparation of fruits in yogurt and marmalades; fruit juices; and sweet sauces specially for desserts and cakes.
Carrageenan may be used in many applications outside of the food sector, such as toothpaste, cosmetics, and air fresheners, where it controls texture and fluidity while increasing shelf life and reducing production costs.
For example, Carrageenan improves the processing of toothpaste, air freshener, shaving cream, cream deodorants, cosmetics, textiles, environmental gels, pet food, and other pharmaceutical and health care products.