Carrageenan is extracted from red seaweed, most commonly of the Chondrus crispus, Eucheuma cottonii, Eucheuma spinosum, or Gigartina stellata species. Carrageenan is available in three grades: iota, kappa, and lambda.
Features
Provides set to puddings
Controls syneresis
Binds water in reformed meats
Improves mouthfeel in milkshakes
Provides suspension and body to instant drinks
Prevents whey-off in dairy products
Ticaloid® 750 provides creamy viscosity and mouthfeel to milk and non-milk based beverage applications. Synergistic with most starches. In heated milk, 0.2% will form a gel. Used at 0.1% to 0.3% for milk shakes, 0.8% to 1.2% for instant puddings.
Carrageenan is extracted from red seaweed, most commonly of the Chondrus crispus, Eucheuma cottonii, Eucheuma spinosum, or Gigartina stellata species. Carrageenan is available in three grades: iota, kappa, and lambda.
Features
- Provides set to puddings
- Controls syneresis
- Binds water in reformed meats
- Improves mouthfeel in milkshakes
- Provides suspension and body to instant drinks
- Prevents whey-off in dairy products
Ticaloid® 750 provides creamy viscosity and mouthfeel to milk and non-milk based beverage applications. Synergistic with most starches. In heated milk, 0.2% will form a gel. Used at 0.1% to 0.3% for milk shakes, 0.8% to 1.2% for instant puddings.
