An advantageous synergy between carrageenan and milk proteins makes carrageenan an important product for a wide range of applications within the dairy industry. CEAMSA carrageenan can be specifically tailored to offer any desired texture, besides characteristics like demouldability, spoonability, creaminess etc. The functional benefits of carrageenan in dairy products additionally contribute to improved organoleptic quality, extended shelf-life and cost savings.
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