Blended Carrageenan Application
Blended Agar Applications
Blended Carrageenan Application
Meat and Ham
- Improves Sliceability
- Impeoves Appearance and Texture
- Increase Yield
Toothpaste
- Binder, Bodying
- Foam Stabilization
Jellies
- Improves Elasticity
Milk Pudding (flans)
- Prevent Syneresis
- Improves Sliceability
- Improves Texture and Gives Elasticity
Beer
- Enhances Worth and Beer Clarity
- Increase Ethanol Yield & Cost Effective
Ice Cream
- Reduce Ice Crystal Formation
- Give Excellent Body, Smooth and Fine Texture
Surimi
- Improved Water
- Holding Capacity and
- Gel Strength
- Moisture Retention
Chocolate Milk
- Suspends Cocoa
- Adds Viscosity
- Contributes Body and Mouth Fee
Blended Agar Applications
Confectionary
- Act as Coagulator
- Thickening Agent
- Emulsifier and Stabilizer
Dairy Products
- Cost-Effective Stabilizer
- Water Retention
- Can be Mixed With Other Colloids to Improve Their Final Texture
Jam and Bakery
- Thickening Agent in Low Calories
- Can Form Gel That Can Adhere Effectively to Scrap Meat Marmalade
Meat and Ham
- Thickening and Gelling Agent
- Gelation Agent in Doughnuts
- Substitution of Pectin to Decrease Sugar Level
