Dairy
Applications
Discover our broad range of applications based on Carrageenan.
Dairy
Carrageenans are successfully used in a variety of dairy products in order to create a delicate, creamy texture, while providing the stability of the product. Application of carrageenans give producers the possibility of creating new and competitive products of very high quality and stability.
Small doses of carrageenans (the quantity depends on the type of product), especially used in combination with guar gum and xanthan, give the following effects:
- Interacts with milk proteins to stabilize the system
- Combines with casein and thereby prevents the precipitation of this protein
- Provides appropriate viscosity of solution
- Protects the product from changes in texture e.g. changing temperature during transport
- Gives a sense of homogeneity and delicacy
- Prevents secretion of additives such as cocoa, delicacies, etc.
Carrageenans are used in the dairy industry in the following groups of products:
- Yogurt, kefir, ice cream, dairy desserts
- Flavoured milk
- Cottage cheese, flavoured homogeneous cheese
01.
Lauta®
DR01
Ingredients
semi-Refined kappa carrageenan E407a, Xanthan and Glucose
Description
DR01 is suitable for neutral milk drinks. The main characteristics are: increase of viscosity, improvement of drink flavor, smoother drinks.
Viscosity
>/= 500
Dosage
0.05-0.12%
Packaging
02.
Lauta®
DR02
Ingredients
Semi-Refined kappa carrageenan E407a, Xanthan and Glucose
Description and application
DR02 is designed for milk chocolate drinks. It prevents whey precipitation, as well as improving the mouthfeel.
Viscosity
>/= 800
Dosage
0.05-0.12%
Packaging
03.
Lauta®
DR21
Ingredients
Refined kappa carrageenan E407, Refined Iota carrageenan E407 and Glucose
Description and application
DR21 is suitable for cocoa milk. The main characteristics are: binds with milk protein, suspends cocoa powder after cooling and has stabilizing properties.
Viscosity
>/= 5
Dosage
0.03-0.05%
Packaging
04.
Lauta®
DR22
Ingredients
Refined Iota carrageenan E407, Calcium sulfate and Glucose
Description and application
DR22 is suitable for neutral milk drinks. The main characteristics are: can be combined with milk protein, good stabilizing effect, prevents whey precipitation, demulsification and other phenomena. Dr22 has stabilization properties.
Viscosity
>/= 5
Dosage
0.03-0.05%
Packaging
05.
Lauta®
DR1901
Ingredients
Refined carrageenan E407, Guar gum, CMC, glucose
Description and application
DR1901 has an excellent suspending effect in cocoa milk, which can improve the flavor of cocoa milk. It is also suitable for instant beverages, soybean milk and other products. Its main features are: relatively low price, provides the effect of thickening quickly and improves the flavor instantly.
Dosage
0.1-0.3%
Packaging
06.
Lauta®
DR1916
Ingredients
Refined carrageenan E407, Xanthan gum, CMC, glucose
Description and application
DR1916 is applicable to acidic milk drinks. Its main characteristics are: delay of the protein denaturation, stabilization of the acidic milk drinks system and prevention of milk protein acid precipitation.
Dosage
0.1-0.3%
Packaging
07.
Lauta®
CR05
Ingredients
Refined Kappa carrageenan E407
Description and application
Refined Kappa II Carrageenan is extracted directly from red seaweeds It is widely used in dairy, ice cream applications as a thickener and stabilizer. CR05 can form a soft gel that can be combined with milk protein to improve product structure and prevent whey precipitation.
Dosage
0.02-0.2 %
Packaging
08.
Lauta®
IT01
Ingredients
Semi-Refined iota carrageenan E407a
Description and application
IT01 is directly extracted from red seaweed Eucheuma Spinosum, generally used as a thickener, gelling agent, stabilizer and emulsifier in dairy, aqueous based products, surimi and fish. Iota is stable during freezing and thawing. In conjunction with Kappa carrageenan, Iota carrageenan gives a better effectivity of syneresis reducing the loss in the final products.
Dosage
0.05%-3%.
Packaging
09.
Lauta®
IT02
Ingredients
Semi-Refined iota carrageenan E407a
Description and application
IT02 is directly extracted from red seaweed Eucheuma Spinosum, generally used as a thickener, stabilizer and emulsifier in dairy, aqueous based products, surimi and fish. Iota is stable during freezing and thawing. In conjunction with Kappa carrageenan, Iota carrageenan gives a better effectivity of syneresis reducing the loss in the final products.
Dosage
0.05%-3%.
Packaging
10.
Lauta®
IT03
Ingredients
Refined iota carrageenan E407
Description and application
IT03 is directly extracted from red seaweed Eucheuma Spinosum, generally used as a thickener, gelling agent, stabilizer and emulsifier in dairy, aqueous based products, surimi and fish. Iota is stable during freezing and thawing. In conjunction with Kappa carrageenan, Iota carrageenan gives a better effectivity of syneresis reducing the loss in the final products.
Dosage
0.05%-3%.
Packaging
Summary
| ID | Application | Application |
|---|---|---|
| BSR01 | soft ice cream | 0,5-0,8% |
| BSR02 | soft ice cream | 0,5-0,8% |
| DR01 | milk chocolate drinks | 0,05-0,12% |
| DR02 | milk chocolate drinks | 0,05-0,12% |
| DR21 | milk chocolate drinks | 0,03-0,05% |
| DR22 | milk chocolate drinks | 0,03-0,05% |
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