That are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of solvation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three.
We offer fiber that will improve your products. If you operate in the food industry, you are aware of the importance of product quality for the customers. Nutritional values, technological characteristics, e.g. taste, appearance and also how the product behaves during storage or cooking, are equally important. By adding our products to your product, you will make it more attractive.
Applications: Meat, Bakery, Dairy, Pasta, Frozen and Convenience Food, Fish and Surimi.