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- Carrageenan Kappa is a food additive that is commonly used in the culinary industry for various purposes especially as a gelling agent. Here are some culinary usages for Carrageenan Kappa:
- Desserts: Carrageenan Kappa is commonly used in the production of gelatin-based desserts, such as gummies and marshmallows. It helps to thicken and stabilize these products and create a smooth, firm texture.
- Dairy products: Carrageenan Kappa can be added to dairy products, such as cream, ice cream, and yogurt, to improve their texture and stability. It also helps prevent separation and enhances the mouthfeel.
- Meat products: Carrageenan Kappa is used in some meat products, such as sausages and deli meats, to improve texture and water retention. It also helps to prevent syneresis, the separation of water from the product.
- Beverages: Carrageenan Kappa can be added to beverages, such as chocolate milk and nutritional drinks, to enhance their texture and provide a creamy mouthfeel.
- Vegan and vegetarian products: Carrageenan Kappa is often used in vegan and vegetarian products, such as plant-based milks and cheeses, to replace the texture and functionality of dairy products.
- Kappa is unstable after freezing and slightly cloudier versus Iota.
Item#:
501013S
- Carrageenan Iota is a food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for Carrageenan Iota:
- Desserts: Carrageenan Iota is commonly used in the production of jellies, puddings, and mousses, especially those that require heat treatment. It helps to thicken and stabilize these products and creates a smooth, creamy texture.
- Dairy products: Carrageenan Iota can be added to dairy products, such as cream, ice cream, and yogurt, to improve their texture and stability. It also helps prevent separation and enhances the mouthfeel.
- Meat products: Carrageenan Iota is used in some meat products, such as sausages and deli meats, to improve texture and water retention. It also helps to prevent the formation of syneresis, the separation of water from the product.
- Beverages: Carrageenan Iota can be added to beverages, such as chocolate milk and nutritional drinks, to enhance their texture and provide a creamy mouthfeel.
- Vegan and vegetarian products: Carrageenan Iota is often used in vegan and vegetarian products, such as plant-based milks and cheeses, to replace the texture and functionality of dairy products.
- General usage: 1g per 100g liquid - Soluble in hot water (140°-175°F) or in cold water with an emersion blender.
- Bulk sizes available on request.
Item#:
501012S
- Carrageenan Lamba is a gelling agent soluble in cold water, concentrated sugar solutions, concentrated salt solutions, and 35% ethanol. Usages include:
- Dairy products: Carrageenan Lambda can be added to dairy products, such as cream, ice cream, and yogurt, to improve their texture and stability. It also helps prevent separation and enhances the mouthfeel.
- Beverages: Carrageenan Lambda can be added to beverages, such as nutritional drinks and meal replacements, to provide a thick, smooth texture and enhance the mouthfeel.
- Meat products: Carrageenan Lambda is used in some meat products, such as sausages and deli meats, to improve texture and water retention. It also helps to prevent the formation of syneresis, the separation of water from the product.
- Desserts: Carrageenan Lambda can be used to create smooth, stable gels in desserts such as fruit jellies and fruit snacks.
- Carrageenan Lamba is insoluble in vegetable oil and propylene glycol.
- Bulk sizes available on request.
Item#:
501014S
- Iota Carrageenan is a food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for Carrageenan Iota:
- Desserts: Iota Carrageenan is commonly used in the production of jellies, puddings, and mousses, especially those that require heat treatment. It helps to thicken and stabilize these products and creates a smooth, creamy texture.
- Dairy products: Iota Carrageenan can be added to dairy products, such as cream, ice cream, and yogurt, to improve their texture and stability. It also helps prevent separation and enhances the mouthfeel.
- Meat products: Iota Carrageenan is used in some meat products, such as sausages and deli meats, to improve texture and water retention. It also helps to prevent the formation of syneresis, the separation of water from the product.
- Beverages: Iota Carrageenan can be added to beverages, such as chocolate milk and nutritional drinks, to enhance their texture and provide a creamy mouthfeel.
- Vegan and vegetarian products: Iota Carrageenan is often used in vegan and vegetarian products, such as plant-based milks and cheeses, to replace the texture and functionality of dairy products.
- General usage: 1g per 100g liquid - Soluble in hot water (140°-175°F) or in cold water with an emersion blender.
Item#:
CARR-I
- Lamba Carrageenan is a gelling agent soluble in cold water, concentrated sugar solutions, concentrated salt solutions, and 35% ethanol. Usages include:
- Dairy products: Lamba Carrageenan can be added to dairy products, such as cream, ice cream, and yogurt, to improve their texture and stability. It also helps prevent separation and enhances the mouthfeel.
- Beverages: Lamba Carrageenan can be added to beverages, such as nutritional drinks and meal replacements, to provide a thick, smooth texture and enhance the mouthfeel.
- Meat products: Lamba Carrageenan is used in some meat products, such as sausages and deli meats, to improve texture and water retention. It also helps to prevent the formation of syneresis, the separation of water from the product.
- Desserts: Lamba Carrageenan can be used to create smooth, stable gels in desserts such as fruit jellies and fruit snacks.
- Lamba Carrageenan is insoluble in vegetable oil and propylene glycol.
Item#:
CARR-L
- Kappa Carrageenan is a food additive that is commonly used in the culinary industry for various purposes especially as a gelling agent. Here are some culinary usages for Carrageenan Kappa:
- Desserts: Kappa Carrageenan is commonly used in the production of gelatin-based desserts, such as gummies and marshmallows. It helps to thicken and stabilize these products and create a smooth, firm texture.
- Dairy products: Kappa Carrageenan can be added to dairy products, such as cream, ice cream, and yogurt, to improve their texture and stability. It also helps prevent separation and enhances the mouthfeel.
- Meat products: Kappa Carrageenan is used in some meat products, such as sausages and deli meats, to improve texture and water retention. It also helps to prevent syneresis, the separation of water from the product.
- Beverages: Kappa Carrageenan can be added to beverages, such as chocolate milk and nutritional drinks, to enhance their texture and provide a creamy mouthfeel.
- Vegan and vegetarian products: Kappa Carrageenan is often used in vegan and vegetarian products, such as plant-based milks and cheeses, to replace the texture and functionality of dairy products.
- Kappa Carrageenan is unstable after freezing and slightly cloudier versus Iota.
- Bulk sizes available on request.
Item#:
CARR-K
- Our whipped cream stabilizer is a standardized carrageenan designed to prevent serum separation in whipped cream.
Item#:
501813S
- Locust Bean Bum (LBG) is a natural food ingredient that is used as a thickener, stabilizer, and emulsifier. Here are some culinary usages for Locust Bean Gum:
- Ice cream and frozen desserts: LBG is often used in ice cream and frozen desserts to create a smooth, creamy texture and prevent ice crystals from forming.
- Sauces and gravies: LBG can be used in sauces and gravies to thicken the mixture and improve the overall texture.
- Salad dressings: It can be used as a stabilizer in salad dressings to prevent separation and improve the overall texture.
- Baked goods: LBG can be used in baked goods such as bread and cakes to improve texture and shelf life.
- Meat products: LBG is often used in meat products such as sausages and burgers as a binder to improve texture and reduce fat content.
- Vegan and plant-based products: LBG can be used in vegan and plant-based products as a thickener and stabilizer in items like plant-based milk, yogurt, and cheese alternatives.
- Bulk sizes available on request.
Item#:
501230S
- Our sorbet stabilizer is a blend of gums used for stabilizing sorbets, sherbets and ices.
- It imparts a smooth, creamy texture and inhibits crystallization and separation.
- Ingredients: Carrageenan, Cellulose, Dextrose
- Usage: 0.3% - 0.7% of total weight
Item#:
501613S