At present, the types of desserts such as jelly and pastries on the market continue to increase, and taste has always been the main factor motivating consumers to buy products. But what are the important contributors to improving taste? Our answer is carrageenan. Do you want to learn more?
Carrageenan is a kind of food additive with superior quality, and it has good properties of binding with protein. It is widely used in food, medicine, daily chemical industry, biochemistry, architectural coatings, powder weaving, printing and dyeing, and agriculture.
It can be used in the food industry as a gelling agent, thickening agent, stabilizer, suspension agent, and clarifier and apply in soft candy, jelly, ham sausage, canned meat, ice cream, drinks, condiments, chocolate milk, milk pudding, etc. Especially, due to the molecular properties of carrageenan, the jelly made of carrageenan is elastic and has no water separation.
The use of carrageenan to make transparent fruit candy has been produced in China for a long time. By using carrageenan, the candy has a stronger aroma, moderate sweetness, be non-sticky, and has better transparency than using agar, with a lower cost. It can make the product taste smoother, more elastic, less viscous, and higher stability by adding carrageenan to general hard candies and soft candies.
For ice cream, carrageenan can uniformly distribute fat and other solid components, which can prevent the separation of milk components and increase the ice crystals during manufacture and storage. So that the ice cream will be fine, smooth, and delicious. In the production of ice cream, carrageenan can interact with the cations in milk to produce unique gelling properties, which can increase the moldability and melting resistance, improve the stability of ice cream when the temperature fluctuates. In brief, the application of carrageenan in these foods has greatly improved the taste.
In addition, carrageenan can improve the anti-erosion effect of hydrochloric acid and pepsin in gastrointestinal mucosa and reduce the secretion of gastric acid. It is the most effective natural seaweed polysaccharide for the treatment of gastrointestinal ulcers. It could be used as a binder for pills, which can prolong the action of drugs several times. It also could promote the growth of mustard tissue and collagen, and can increase calcium absorption by bones.
Various series of carrageenan products are available.
- FoodGel® TP series
- FoodGel® CP series
- FoodGel® M series
- FoodGel® J series
- FoodGel® SC series
- FoodGel® DB series
- FoodGel® IC series
- FoodGel® AF series
- FoodGel® PF series
- FoodGel® BE series
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