Texture systems » 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