Carrageenan Food Additive Supplier
Carrageenan is a naturally occurring polysaccharide that is extracted from red seaweeds (algae) belonging to various species of the Gigartinaceae, Hypneaceae, and Solieriaceae families. It has been used for centuries, particularly in traditional Asian cuisine, due to its gelling, thickening, and stabilizing properties. Carrageenan food additives are processed into different types based on their structure and properties, with the three main types:
As a Carrageenan food additive supplier, we have various applications in the food industry, including:
- Stabilizing and thickening dairy products like milk, cream, and yogurt.
- Improving the texture and mouthfeel of frozen desserts, such as ice cream and sorbets.
- Creating gels and suspensions in products like puddings, custards, and jelly candies.
- Enhancing the stability and texture of processed meats and plant-based meat alternatives.
- Serving as a binder and stabilizer in certain sauces, dressings, and gravies.
- Acting as an emulsifier in oil-in-water emulsions, such as certain beverages and dressings.
Why Choose Ettlingerserving you since the beginning of the 20th century
We offer a large selection of Food Additives for companies to improve their product. As the markets get more and more competitive we have the ingredients to push your product functionalities to the top. Contact us today to learn more!
Types of Carrageenan
This type of carrageenan forms firm and rigid gels when combined with potassium ions and exposed to heat. It is commonly used as a gelling agent and stabilizer in a wide range of food products, including dairy items (e.g., ice cream, chocolate milk), processed meats, and desserts.
Iota carrageenan forms soft and elastic gels when combined with calcium ions and exposed to heat. It is also widely used as a gelling agent, particularly in applications where a softer texture is desired, such as in jellies, puddings, and plant-based dairy alternatives.
Lambda carrageenan, when used, generally forms viscous solutions but does not readily form gels with cations. However, as mentioned earlier, it is not as commonly utilized as kappa and iota carrageenan and may not be widely commercially available.
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