An advantageous synergy between Carrageenan and milk proteins makes Carrageenan an important product for a wide range of applications within the dairy industry. The functional benefits of Carrageenan in dairy products contributes to improved organoleptical quality, extended shelf-life and cost savings.

CEAMSA Carrageenans can be specifically tailored to offer any desired texture, demouldability, spoonability, creaminess etc – the options are tremendous.