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
Puddings
Milk drinks
Cocoa milk
Cottage cheese
Homogenized cheese

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