Kappa Carrageenan forms firm to brittle gels with potassium ions; I-GEEN, Iota Carrageenan forms soft & elastic thermally reversible gels with calcium ions.
Applications
Toothpastes, lotions, shampoos, facial masks etc.
The broad spectrum of thickening and gelling properties of carrageenan results in its use in a wide range of water and milk-based food products.
Typical applications for carrageenan in water
Application |
Function |
Carrageenan type |
Use level (%) |
Dessert gels |
Gelation |
kappa + iota or with locust bean gum |
0.5 to1.0 |
Low calorie gels |
Gelation |
kappa + iota |
0.5 to1.0 |
Non-dairy puddings |
Emulsion stabilization |
kappa |
0.1 to 0.3 |
Syrups |
Suspension, bodying |
kappa, lambda |
0.3 to 0.5 |
BBQ and pizza sauces |
Bodying |
kappa |
0.2 to 0.5 |
Whipped toppings |
Emulsion stabilization |
kappa |
0.1 to 0.3 |
Imitation coffee creams |
Emulsion stabilization |
lambda |
0.1 to 0.2 |
Pet foods |
Thickening, suspending |
iota + guar gum |
0.5 to 1.0 |
Gelation |
Fat stabilization |
kappa + locust bean gum |
0.5 to 1.0 |
Application |
Function |
Carrageenan type |
Use level (%) |
Milk gels |
|
|
ï |
Cooked flans |
Gelation |
kappa + iota |
0.2 to 0.3 |
Cold-prepared custards |
Thickening, gelation |
kappa, iota, lambda |
0.2 to 0.3 |
Puddings and pie fillings |
Reduced starch, improved flavor, less fouling/burn-on |
kappa |
0.1 to 0.2 |
Ready-to-eat desserts |
Syneresis control, bodying |
kappa + iota |
0.1 to 0.2 |
|
|
|
ï |
Whipped products |
|
|
ï |
Whipped cream |
Stabilize overrun |
lambda |
0.05 to 0.15 |
Aerosol cream |
Stabilize emulsion & overrun |
kappa |
0.02 to 0.05 |
|
|
|
ï |
Cold-prepared milks |
|
|
ï |
Shakes |
Suspension, mouthfeel, stabilize overrun |
lambda |
0.1 to 0.2 |
|
|
|
ï |
Acidified dairy desserts |
|
|
ï |
Yogurt |
Fruit suspension, mouthfeel |
kappa |
0.2 to 0.5 |
|
|
|
ï |
Frozen desserts |
|
|
ï |
Ice cream, ice milk |
Whey prevention, control meltdown |
Kappa (+ Locust bean gum) |
0.01 to 0.02 |
|
|
|
ï |
Pasteurized milks |
|
|
ï |
Chocolate milks |
Suspension, mouthfeel |
kappa, lambda |
0.015 to 0.03 |
Soya milks |
Suspension, mouthfeel |
iota, kappa |
0.03 to 0.1 |
|
|
|
ï |
Sterilized milks |
|
|
ï |
Chocolate milks |
Suspension, mouthfeel |
kappa |
0.015 to 0.025 |
Evaporated milks |
Whey prevention, mouthfeel |
|
0.005 to 0.015 |
|
|
|
ï |
Processed cheese |
|
|
ï |
Cheese slices and blocks |
Improve grating, slice integrity, control melting |
kappa |
0.3 to 2.0 |
Cream cheese and spreads |
Gelation, moisture binding |
Kappa + locust bean gum |
0.3 to 0.5 |
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