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Food Innovations
TYPICAL MILK (DAIRY) APPLICATIONS OF CARRAGEENAN
| Use | Function |
|---|---|
| Ice cream, ice milk | Whey prevention Control meltdown |
| Chocolate, eggnog, fruit-flavored | Suspension, bodying |
| Fluid Skim milk | Bodying |
| Filled milk | Emulsion stabilization bodying |
| Creaming mixture for cottage cheese | Cling |
| Chocolate, etc. | Suspension, bodying |
| Controlled calorie | Suspension, bodying |
| Evaporated | Emulsion stabilization |
| Infant formulations | Fat and protein stabilization |
| Cooked flans or custards | Gelation |
| Cold prepared custards (with added TSPP) | Thickening, gelation |
| Pudding and pie fillings (starch base) Dry mix cooked with milk | Level search gelatinization |
| Ready-to-eat | Syneresis control, bodying |
| Whipped cream | Stabilize overrun |
| Aerosol whipped cream | Stabilize overrun stabilize emulsion |
| Instant breakfast | Suspension, bodying |
| Shakes | Suspension, bodying, stabilize overrun |
| Yogurt | Bodying, fruit suspension |
TYPICAL WATER APPLICATIONS OF CARRAGEENAN
| Use | Function |
|---|---|
| Dessert gels | Gel Formation |
| Low-calorie Jellies | Gel Formation |
| Pet-foods (canned) | Fat stabilization, thickening, suspending gelation |
| Fish gels | Gel Formation |
| Syrups | Suspension, bodying |
| Fruit drink powders and frozen concentrates | Bodying Pulping effects |
| Relishes, pizza, barbecue sauces | Bodying |
| Imitation milk | Bodying, fat stabilization |
| Imitation coffee creams | Emulsion stabilization |
| Whipped toppings (artificial) | Stabilize emulsion, overrun |
| Puddings (nondairy) | Emulsion stabilization |
| Air-treatment gels | Gel Formation |
| Toothpastes | Binding Agent |
| Lotions | Bodying, emollient |
| Suspensions (industrial) | Suspension |
| Dispersions | Suspension, dispersion |
| Water-based paints | Suspension, flow control emulsion stabilization |
| Beverages | Clarifying Agent |