Mouthfeel, proteins and particles suspension
Ceamlacta® carrageenan has the ability to create a stabilizing network by binding milk proteins ensuring cocoa particle suspension and a rich mouthfeel. In addition, Ceamlacta® carrageenan line enhances mouthfeel and provides indulgent body to neutral drinks. Our Ceampectin® allows protein protection, suspension and mouthfeel in low pH directly acidified milk and youghurt drinks applications.
Chocolate milk, Concentrated Milk, Flavoured milk, Soy milk concentrate or isolate, Acidified milk drink