Carrageenan is a plant product obtained from red seaweed. This substance is used in order to create a suitable concentration and emulsion in the foods and drinks. This is why the producers use it as a replacement for gelatin in the food industry. Carrageenan can be considered as a fat replacement in fat-free or low-fat foods. This material has been used significantly in the food industry in the last few decades due to its ability to form a gel and stabilizer (emulsifier).
This emulsifier can be used in a wide range of products such as meat products, drinks and dairy products, various jelly and desserts. Pars Tamara is one of the authentic carrageenan importers. If you would like to buy this product, please call +982188748277, +982188748272 and +989121932801 to have updated prices. we will advise the advantages of usage carrageenan in making different products in the following.
Types of Carrageenans
Uta carrageenan: Due to its reaction with calcium ion and creating an elastic gel system, it is used in dairy products, especially for suspending cocoa particles in cocoa milk. It is also used to make pizza cheeses by forming an elastic gel without water and resistant to melting and freezing.
Kappa carrageenan: creates a hard and brittle gel in combination with potassium ion. Depending on the purity, this type of carrageenan creates clear and stable gels at room temperature, which can also be used make instant jellies. It is also used to produce sausages, bologna, cheese and cream. The features of these carrageenans are enhanced in combination with konjak gam or locust bean gum.
Landa carrageenan: This type of carrageenan does not form a gel, it only creates consistency and increases viscosity in the product.
Carrageenan in Meat Products
Carrageenan acts as a natural gel maker in meat products, and its benefits include the followings:
- It does form a gel with processed meat protein.
- It effectively increases water absorption in meat products.
- It obtains improving the cutability of the final product.
- It preserves meat texture in modified meat products.
- It is fit for low fat formulation.
Dairy Drinks
Carrageenan is the most economical stabilizer for dairy beverages due to its reactivity with dairy proteins. This product performs the following functions in cocoa milk:
- Effectively interacts with protein-coated cocoa particles to ensure complete suspension at very low dosage.
- It provides a wide dispersion for flexibility in formulation and provides a homogeneous appearance in the finished product.
Dairy Products
Marcel carrageenan can be added to stabilize dairy products such as processed cheese, cream, pudding and milk with the following benefits:
- It preserves the appearance of the product and prevents syneresis.
- It improves crushing and fragmentation failure.
- It stabilizes the emulsion and ensures high density.
- It provides the desired consistency of the product in a shorter processing time.
- It prevents the product from sticking to the packaging.
Ice Cream
Carrageenan is a widely used ingredient in frozen dairy desserts (such as ice cream) because it provides excellent stabilization and performance in the final product. This product offers the following benefits in ice creams:
- It helps to stabilize too much.
- It avoids the growth of large ice crystals to create a smooth and creamy texture in the final product.
Jelly and Desserts
Carrageenan is an excellent gelling factor, it provides the below in jellies and desserts advantages:
- It offers a wide range of texture, from soft cohesive to strong elastic.
- It provides clear odor gels and neutral odor ones.
- It rises insolubility at the room temperature.
Whipped Cream
Carrageenan in whipped cream provides the following features:
- It rises the viscosity of the cream and allows it to entrain air bubbles to increase performance and productivity.
- It provides stability to the foam structure for better appearance and texture throughout its useful life.
- It creates a shiny appearance and better insolubility.