Resumen
What foods contain carrageenan? Do you know the 4 main applications of carrageenan in milk beverages and neutral dairy products? You can find the answers here.
Carrageenan is a hydrocolloid extracted from red algae seaweed. A notable property of carrageenan is its ability to stabilize casein micelles. Due to its diverse and widely varying properties and its synergistic effect with many thickening agents, it can impart a wide variety of forms and properties to dairy products. Therefore, carrageenan is very widely used in milk beverages and neutral dairy products.
Ice cream is a good summer product, adding carrageenan to ice cream can play a role in stabilizing and thickening the system; it can make the fat and other solid components evenly distributed, prevent the separation of emulsion, prevent the ice crystals from increasing in size during production and storage, make the ice cream finely organized, well structured, lubricated and palatable, and not easy to melt when placed.
Neutral dairy desserts are more popular in Europe and America, the solid ones are generally called pudding and the semi-solid ones are called custard. Because of their unique thick appearance and delicate and lubricious taste, dairy desserts are easy to attract the interest of children and young consumers and have caused a new consumption boom in the Chinese market.
Neutral dairy desserts have a relatively wide range of protein content, which can range from 110% to 318%, and are mainly characterized by a semi-solid, semi-fluid texture, similar to thick, stirred yogurt.
The versatility of carrageenan and its high coordination with other thickening agents make it a decisive hydrocolloid in neutral dairy desserts.
Dairy desserts with more Kappa carrageenan are highly gelatinous and behave as solid desserts. Such desserts can be paired with small amounts of Iota-type carrageenan, xanthan gum, and guar gum to reduce the top water release of the product.
When the dessert system has a large proportion of Iota-type carrageenan or λ-type carrageenan, and Kappa carrageenan is added in small amounts or not at all, then compounded with acacia bean gum, xanthan gum, guar gum, gelatin, or modified starch, a thick, semi-solid fluid, known as custard, can be obtained.
The versatility of carrageenan is fully reflected in such products.
Dairy beverages with protein content greater than or equal to 110% are widely sold in the market, mostly flavored ones, such as chocolate milk and strawberry milk in supermarkets.
Since this type of dairy beverage contains less milk and has a relatively thin taste, carrageenan has the function of thickening and improving the taste of the product in addition to stabilizing casein micelles in dairy beverages.
In addition, Kappa carrageenan has the function of stabilizing cocoa particles and fat in chocolate milk.
Since the gel of Kappa carrageenan is brittle and easy to shrink, so the complete addition of Kappa carrageenan will produce a fuller taste, but after about 4 months, due to the shrinkage of the gel, it will produce the phenomenon of water releasing from the top, which will affect the appearance of the product.
The addition of Iota carrageenan and a small amount of xanthan gum can reduce the syneresis effect of Kappa carrageenan and improve the taste of the product, while Iota carrageenan provides a more delicate taste that is in harmony with the flavor of milk and can enhance and compensate for the milk flavor.
Breakfast milk and whey milk in the market are sterilized flavored milk with protein content greater than or equal to 213%. In this kind of neutral milk, the milk content is more than 80% and the taste is more moderate. Carrageenan in this type of product mainly plays the role of stabilizing protein, improving the emulsification performance of the system, and obtaining a special taste.
As the protein content in this type of dairy system is relatively high, the interaction with carrageenan is also relatively strong. In order to achieve better stability and to prevent system syneresis and shrinkage, the amount of kappa carrageenan (purer) added should be less than 0.1-0.14%.
To prevent top water release, Iota-type carrageenan should be used to compound with Kappa carrageenan, or a small amount of xanthan gum, guar gum or modified starch should be added to the system to reduce the system syneresis effect.
Gino ha desarrollado una amplia variedad de polvos gelatinosos (compuestos múltiples de espesantes), entre los que se incluyen:
Como uno de los proveedores más profesionales de carragenina y de soluciones personalizadas, nuestros productos no se detienen ahí; hay más productos nuevos en camino.
Estamos aquí esperando a que explore las infinitas posibilidades con nosotros.
Carragenina en productos cárnicos
Las 3 atenciones especiales para hacer jalea de carragenina
Carragenina en las gominolas veganas
Somos una empresa biotecnológica especializada en la investigación, desarrollo y comercialización de aditivos alimentarios innovadores y tecnológicos hidrocoloides Agar Agar, Carragenina, y Soluciones de estabilizadores a medida.
Gracias a nuestros amplios conocimientos y experiencia en la investigación, aplicación y uso de hidrocoloides, podemos ofrecer un servicio integral de soluciones personalizadas perfectamente adaptados a las necesidades de nuestros clientes.
Nuestra productos cubren las necesidades de los sectores cárnico, lácteo, panadero, pastelero y otros sectores industriales.
Póngase en contacto con nuestro representante de ventas para obtener más información.
Desde hace más de 10 años, Gino Biotech es uno de los principales proveedores de hidrocoloides alimentarios. Con nuestra variedad de gomas y estabilizantes de origen vegetal, podemos crear soluciones de hidrocoloides a medida perfectamente adaptadas a las necesidades de nuestros clientes. LEER MÁS
Estos documentos han sido creados por expertos que trabajan en el sector de los hidrocoloides desde hace más de 8 años.
Estos documentos contienen los secretos de la industria.
Deja tu email para conseguirlos, ¡es 100% gratis!
* 39,4 Mb, El enlace de descarga se enviará a su correo electrónico.
* La información de su correo electrónico está absolutamente segura, no la revelaremos a terceros por ningún motivo.
Suscríbase para descubrir el secreto de Conectando una vida mejor y más saludable
Spanish 
English 
Portuguese 
Arabic 
German 
Korean 
Japanese