Carrageenan

There are three types of carrageenan: kappa, iota, and lambda. The decision of which one to use will depend on the functionality and texture desired in the final application

• Meat products: improve tackability, reduce syneresis problems, improve elasticity, texture, and withstand freezing and thawing cycles

• Grilling cheeses and cut desserts: provide firmer structure

• Water desserts and gummies: replacement of gelatin, ideal to store at room temperature

• Milk sweets: provide creaminess and spreadability

• Plant based vegetable drinks: provide viscosity

• Solid suspension drinks: for oats and chocolate milks

• Dairy cream and fermented creams: enhance creaminess and body and help to reduce fat