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Carrageenans are a family of linear sulfated polysaccharides that are extracted from red seaweeds. They are widely used in the food industry, for their gelling, thickening and stabilizing properties. Their main application is in dairy and meat products, due to their strong interactions with protein.

 

Carrageenan is an approved food additive and is used worldwide to enhance ice creams, chocolate milk, custard, cheese, jellies, confectionary, processed meat, and protein drinks.

 

Carrageenan is synergistic with other hydrocolloids and a wide-range of applications can be developed from the interactions among different types of Carrageenan with most food systems. AquAgri specializes in blending Carrageenan with other ingredients to create customized solutions that meet the demands of our clients.

  1. Increases yield
  2. Improves texture
  3. Controls syneresis
  4. Provides creamy mouth feel

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  1. Increases yield
  2. Improves texture, processing and slicibility
  3. Enhances freeze thaw stability
  4. Fat replacement
  5. Enables lower sodium uses

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  1. Quickens precipitation and flocculation of protein
  2. Improves wort and beer clarity
  3. Increases wort recovery
  4. Reduces production time by speeding up boiling and fermentation
  5. Reduces production cost by minimizing the use of filter aids
  6. Longer shelf life

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  1. Richer gravy
  2. Controls fat separation during processing
  3. Appropriate can filling viscosity
  4. Uniform moisture throughout the can
  5. Enables easy unmolding from the can
  6. Adds an exceptional sheen to the product
  7. Controls syneresis

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  1. Creates stable, dry and solid textured gels resulting in improved appearance.
  2. Promotes uniform release of fragrance oil
  3. Improves shelf life

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  1. Greatly improves homogeneity and texture in toothpaste
  2. Allows for easy application and good rinseability
  3. Binds and stabilizes ingredients
  4. Excellent gelling agent

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